Vegetable pilaf with champignons
10 servings
60 minutes
Vegetable pilaf with mushrooms is a light, aromatic dish of Uzbek cuisine, perfect for vegetarians and health enthusiasts. Its roots trace back to the traditions of Eastern gastronomy where pilaf is not just food but a symbol of hospitality. In this version, the rice absorbs the flavors of stewed mushrooms, sweet peppers, and carrots, gaining softness and a rich aroma of spices. Garlic added in the final cooking stage imparts delicate spicy notes. Pilaf is usually served hot with fresh vegetables or herbs, creating a harmony of flavors and textures. This dish is great for both everyday meals and festive gatherings, allowing one to enjoy the richness of Eastern culinary traditions in a new, healthy interpretation.
1
Chop the mushrooms finely and place them in a heated pan without oil; the mushrooms will release juice. Sauté until half-cooked, and optionally season with salt and pepper at the end.
- Button mushrooms: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
Chop the onion finely and sauté it in a pan without oil, adding a small amount of water until transparent.
- Onion: 2 pieces
3
Grate the carrot on a coarse grater, finely chop the bell pepper - add to the onion, sauté until the vegetables are half-cooked, and at the end you can also add salt and pepper.
- Carrot: 2 pieces
- Bell pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the stewed vegetables to a thick-walled pot, layer rice on top, and pour boiling water over it.
- Rice: 500 g
5
After boiling, reduce the heat and simmer until the rice is cooked, about 20-25 minutes.
6
Add mushrooms 10-12 minutes before the end of cooking. Season with salt and pepper to taste, and you can add other spices like saffron, turmeric, or curry.
- Button mushrooms: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
7
We mix the pilaf, make several holes with the handle of a spoon, and place peeled garlic cloves in them. After turning off the heat, we cover it with a folded towel and let our vegetable pilaf steep.
- Garlic: 4 cloves
