Lenten mushroom pilaf
4 servings
40 minutes
Mushroom pilaf is not a simplified version of meat pilaf adapted for vegans and those fasting, it is wonderful on its own. Especially if you dilute the rich mushroom spirit with various aromatic greens. It is best to cook pilaf in the summer, from firm and fresh forest mushrooms and with greens picked from the garden. The rest of the time, you can safely take oyster mushrooms or champignons, but if you add a pinch of curry and at least one dried porcini mushroom ground into dust in a blender, the aroma will be quite convincing .
1
Prepare the ingredients. Chop the mushrooms, onion, and carrot randomly. Rinse the rice in cold water until it becomes clear.
- Fresh button mushrooms: 6 pieces
- Onion: 1 head
- Carrot: 1 piece
- Long-grain rice: 1 glass
2
In a pot or deep pan, sauté mushrooms, onion, and carrot in a small amount of vegetable oil, seasoned with curry spices, salt, or other seasonings to taste.
- Fresh button mushrooms: 6 pieces
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: to taste
- Curry powder: to taste
3
When the vegetables are ready, add the rice and stir well to absorb all the spices.
- Long-grain rice: 1 glass
4
Add 2 cups of water and a bay leaf, do not stir and cover with a lid. Try not to open the rice until all the water has evaporated; I usually set the fire low.
- Bay leaf: to taste
5
When all the water has evaporated, turn off the stove and cover the pot or cauldron with a towel and let it sit on the stove for 10-15 minutes.
6
Can be garnished with greens when served. Simple, quick, and tasty.
