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Ingredients for cooking pilaf with mushrooms.
- Mushrooms 500 g
- Onions 2-3 pcs.
- 1 carrot
- Rice (long grain) 300 g
- Salt to taste
- Garlic 3-4 cloves
- Ground black pepper to taste
- Barberry to taste
- Turmeric to taste
- Cooking Oil
- Greens (parsley, dill) for decoration
- Main Ingredients Mushrooms, Rice
- Serving 3 servings
- World CuisineAsian, Oriental
Inventory:
Crockery, Cooker, Cutting Board, Grater, Frying Pan or CauldronCooking pilaf with mushrooms:
Step 1: Prepare the ingredients for pilaf with mushrooms.
Let's start with the mushrooms. The easiest and easiest way to use champignons, they do not need to be pre-processed, compared with forest mushrooms. Therefore, we will thoroughly wash them, cut off the skin and, depending on the size of the mushrooms, cut them into halves, quarters, or whatever you like. 
Rice is known need to rinse several times, "in seven waters" as they say. The more transparent the water remains after washing, the cleaner our rice becomes. Soaked rice is soaked in boiling water so that it swells, and it did not take less time to cook it. 
Onions and carrots - an invariable couple, wash them, peel and chop the onions in half rings, and carrots with cubes, or grate on a coarse grater. Everything is ready, you can start cooking!Step 2: Cook the mushroom pilaf.
Lubricate a deep frying pan or a cauldron with vegetable oil, heat it and lay out the chopped mushrooms. Mushrooms must be fried, stirring constantly after the mushroom juice evaporates. If the mushrooms have already been fried until half cooked, add the onions to them, mix and lightly fry. You can salt to taste. 
Carrots are sent to the cauldron next. Mixing is no longer necessary! But to add spices - it is simply necessary! In addition to these, you can add those that you consider necessary. 
We spread rice in the cauldron and add water, so that the water level is half a centimeter higher than the rice level. We cover the cauldron with a lid, turn off the fire and set it on the timer for 15 minutes. After the time, check the readiness of pilaf. We clean the cloves of garlic and stick them in pilaf for a greater flavor of aroma. We simmer on low heat for another 15 minutes, and when the pilaf is ready, mix it properly to evenly distribute the onions, carrots and mushrooms.Step 3: Serve the prepared pilaf from mushrooms.
Remove the lid from the cauldron and enjoy the spicy aroma of mushroom pilaf. Serve it with hot, decorated with greens, laid out on portioned plates. Mushroom pilaf can serve as an independent dish or as a side dish for a meat dish or a poultry dish. Enjoy your meal!Recipe Tips:
- - Instead of individual seasonings, you can purchase a special seasoning "For pilaf". It is suitable for both meat pilaf and mushroom pilaf.
- - If you use wild mushrooms, then they must first be washed and boiled in salted water. Do not drain the resulting mushroom broth - they can pour rice when you cook the pilaf.
- - Pilaf from mushrooms can also be baked in the oven, until the water evaporates completely, then the rice will become friable.
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