Pilaf with wild rice, morels and peanuts
6 servings
60 minutes
Pilaf with wild rice, morels, and peanuts is an exquisite dish of Uzbek cuisine that combines traditional and unusual ingredients. Wild rice adds a nutty aroma, morels contribute a forest depth of flavor, and crunchy peanuts provide spiciness. The light acidity of white wine and the aroma of tarragon highlight the rich flavor palette. The pilaf is prepared in stages: first the mushrooms are softened, then the rice simmers in fragrant broth, absorbing all flavor nuances. This dish not only delights with its taste but is also nutritious, making it perfect for a cozy dinner or festive table. Its rich texture and harmony of flavors make it a gastronomic discovery that blends Eastern culinary traditions with unusual ingredients.
1
Soak the mushrooms in warm water for a while until soft. Then drain (saving the water), squeeze, and cut into thin strips.
- Dried morels: 12 pieces
2
In olive oil over medium heat, sauté finely chopped onion until soft, without browning. Pour in the wine, increase the heat, and let the alcohol evaporate for a minute. Add the mushroom water and broth. Then add wild rice, tarragon, salt, and pepper. Bring to a boil, reduce to a very low heat, cover, and cook for 20 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Dry white wine: 0.3 glass
- Water: 1.6 glass
- Chicken broth: 1 glass
- Wild rice: 0.3 glass
- Dried tarragon: 1 teaspoon
- Salt: 1 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
3
Then add white rice, mushrooms, and nuts. Salt to taste. Bring to a boil again, reduce the heat, cover, and cook for another 20 minutes until all the liquid evaporates.
- Long-grain rice: 1 glass
- Dried morels: 12 pieces
- Peanuts: 45 g
- Salt: 1 teaspoon
4
Remove from heat, stir with a fork, and serve immediately.
- Wild rice: 0.3 glass
- Long-grain rice: 1 glass
- Dried morels: 12 pieces
- Peanuts: 45 g
