Pilaf with champignons
8 servings
45 minutes
Mushroom pilaf is a fragrant and tender dish inspired by traditional Uzbek cuisine but adapted for mushroom lovers. In classic pilaf, meat takes center stage; however, this version offers a surprising alternative where mushrooms bring softness and depth of flavor. Onions and carrots create a rich base, while spices add a warming, spicy note. During cooking, the mushrooms absorb the aromas of vegetables and spices, while the steamed rice soaks up all the flavor nuances while remaining fluffy. This pilaf is perfect for both family dinners and festive tables, impressing guests with its harmonious combination of ingredients. The dish pairs wonderfully with herbs, fresh vegetables or light sauces that highlight its unique taste.
1
Rinse the rice, pour warm water over it, and let it sit while the onion and carrot are cooking.
- Long-grain parboiled rice: 300 g
2
Chop the onion finely and sauté until soft. Then add the carrot grated on a medium grater.
- Onion: 3 heads
- Carrot: 2 pieces
3
Slice the mushrooms thinly.
4
When the carrot is soft, add the mushrooms. Fry until the released moisture evaporates.
- Fresh button mushrooms: 400 g
5
Drain the water from the rice at this time, then add it to the vegetables and mushrooms, fry for 1.5 minutes, then add 1.5 liters of boiling water. Close tightly with a lid and simmer on low heat for 12 minutes, then add spices and simmer for another 15 minutes.
- Long-grain parboiled rice: 300 g
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
- Spices: to taste
