Mushroom pilaf
4 servings
60 minutes
Mushroom pilaf is a refined dish that combines the tenderness of basmati rice with the rich flavor of mushrooms. Its roots trace back to European cuisine, where simplicity and harmony of flavors are valued. The light sweetness of carrots, the aroma of spices, and the soft texture of mushrooms create a delicate combination. This pilaf turns out airy, with a pronounced mushroom aroma and rich structure. It is perfect as a standalone dish or as a side to meat. It is easy to prepare: first, vegetables and mushrooms are sautéed, then rice is added to absorb the flavors of the spices. After slow cooking over heat, it acquires tenderness and fluffiness. Mushroom pilaf is a warm comfort on a plate suitable for family dinners or festive tables.
1
The rice needs to be washed.
- Basmati rice: 300 g
2
Pour with warm water and leave it while the onion and carrot are cooking.
- Basmati rice: 300 g
3
Chop the onion finely and sauté until soft.
- Onion: 3 heads
4
Then add the carrot grated on a medium grater.
- Carrot: 2 pieces
5
Slice the mushrooms thinly.
- Champignons: 400 g
6
When the carrot becomes soft, add the mushrooms.
- Champignons: 400 g
7
Fry until the released moisture evaporates.
8
At this time, drain the water from the rice, then add it to the vegetables and mushrooms.
- Basmati rice: 300 g
9
Fry for 1.5 minutes.
10
Then add 1.5 liters of boiling water.
11
Close tightly with the lid.
12
Simmer on low heat for 12 minutes.
13
Then add spices and simmer for another 15 minutes.
- Spices: 1.5 teaspoon
- Salt: 1.5 teaspoon
- Ground black pepper: 1.5 teaspoon