Pilaf with mushrooms: secrets and cooking features

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A hearty, tasty dish is not always healthy and low in calories. People who watch their figure want to eat healthy, but at the same time do not want to deprive themselves of the pleasure of eating. Many dishes have already been invented that lovers of low-fat nutrition will appreciate.

One of such tasty and healthy dishes is pilaf with mushrooms. Pilaf with “forest meat” does not contain ingredients of animal origin, so it is suitable for consumption even by vegetarians.

It contains very few calories, but contains many microelements necessary for the human body. And the preparation of pilaf is very simple and not complicated!

Lenten dietary pilaf with oyster mushrooms in a slow cooker

To prepare Lenten dishes, it is best to use mushrooms grown under artificial conditions. The most suitable are all varieties of champignons, oyster mushrooms, honey mushrooms and others.

Despite this, you can equally well prepare dishes from fresh, dried and frozen wild mushrooms.

However, before using them, it is necessary to carry out an additional boiling procedure to ensure their safety.

Ingredients:

Rice - 1 glass
Onion - 1 pc.
Carrots - 1 pc.
Oyster mushrooms – 200 g
Zira, barberry - 1 pinch
Mixture of spices and seasonings - to taste
Sunflower oil - 50-70 g
Salt - to taste

How to cook:

Prepare your food. It is advisable to rinse the rice in advance in running water and soak for 20-30 minutes.
Wash medium-sized carrots well, peel and cut into thin strips or grate on a special grater.
Wash the oyster mushrooms well and chop them into strips or not very small pieces of any arbitrary shape.
Turn on the multicooker to the “Frying” program, pour a little vegetable oil into the appliance bowl and fry the mushrooms and carrots until soft.
Cut the onion into rings and add to the carrots and mushrooms. Mix well and fry for 3-5 minutes until the onion becomes transparent.
Add pre-washed rice to the vegetable mixture, spread it in an even layer over the surface and add water or broth. There should be twice as much liquid as cereal. Switch the multicooker to the “Pilaf”, “Rice” or “Stew” program, add salt and spices to taste and close the lid of the device. Cook the pilaf for 15-10 minutes until all the liquid has boiled away.
When the lean pilaf with oyster mushrooms is almost ready, turn the multicooker to heating mode and leave the dish to cook for another 10 minutes. Stir the pilaf before serving.
Serve the treat with a light vegetable salad, fresh herbs or pickles.

Recipe for low-calorie pilaf with mushrooms

For lean pilaf you will need:

a glass of rice;
2 carrots;
1 onion;
300 grams of mushrooms;
salt to taste;
water;
vegetable oil.

Cooking steps:

First you need to rinse and boil the rice in salted water. In this dish, the rice will be cooked separately. While the cereal is cooking, you can work on the remaining ingredients.
The mushrooms are cleaned, washed and boiled, after which they are cut into small pieces. You can use any mushrooms in the dish: porcini, champignons, boletus, honey mushrooms - according to the taste and preferences of the cook.
The onion must be finely chopped and the carrots grated on a coarse grater.
Add vegetable oil to the frying pan and fry the mushrooms for 5-8 minutes, then add the vegetables, add salt and fry the ingredients until the onion is transparent.
The finished rice should be added to the frying pan with the mushrooms and vegetables, mixed thoroughly and covered with a lid.
The dish is ready!

Mushrooms are very beneficial for the human body. And if eating meat is acceptable for a person, but you still want the dish to contain a minimum amount of calories, you can add chicken to it!

Pilaf with meat and mushrooms from pearl barley in a slow cooker

Dishes made from pearl barley are ideal for children's and medical diets. This cereal is rich in beneficial microelements and contains a large amount of vitamins necessary for the body to function normally. Pilaf with meat and mushrooms made from pearl barley is a simple, but very tasty and healthy treat that is suitable for the everyday menu of both adults and children.

Required Products:

Oyster mushrooms – 300 g
Meat - 300 g
Pearl barley – 300 g
Onion - 1-2 pcs.
Carrots - 1 pc.
Vegetable oil - for frying
Salt - to taste

Cooking method:

To prepare pilaf, fill the pearl barley with water in advance and leave it overnight to swell. It is very important to rinse the cereal well before soaking! You can take any meat you want - pork or chicken are the most suitable.
Cut the meat and mushrooms into not very large pieces.
Chop the onions and carrots into strips as thin as possible.
Drain off the water in which the cereal was soaked. Place the barley on a sieve and rinse well again in running water. Pour boiling water over the cereal several times, cooling with cold water - this will cook it faster.
Pour oil into the multicooker bowl, put meat and mushrooms in it, and fry. Use the “Roast” or “Stew” program.
When the meat is browned, add onions and carrots. Mix everything well and fry for another 5 minutes to soften the vegetables but not burn them.
Add salt and spices to taste, add water and turn the multicooker to “Cooking” mode. Cook the zirvak until the meat is half cooked.
Place the prepared cereal, add a little water if necessary - you need to make sure that all products are well covered with liquid.
Close the lid and cook on the “Pilaf” mode until done, 25-30 minutes. When all the liquid has boiled away, you can stir lightly and leave the pilaf to cook for another 5 minutes.
This recipe for pilaf in a slow cooker with mushrooms is considered a classic and can be prepared with any type of cereal, not only barley, but also buckwheat or rice. If desired, fresh mushrooms can be replaced with dry ones; to do this, they must be soaked in cold water in advance. Bon appetit!

Pilaf with chicken

Pork can be replaced with chicken. Pilaf with chicken and mushrooms is easy to prepare and has excellent taste. It contains the following ingredients:

chicken – 900 g (fillet is possible);
round rice – 400 g;
a couple of carrots;
bulb;
100 g forest or any other mushrooms;
a whole head of garlic;
2 dozen dried barberries;
a few black peppercorns;
carnation;
2 tsp. cumin seasonings;
red pepper;
100 ml sunflower oil;
salt.

This set of products will allow you to prepare mushroom pilaf with chicken for 6 people. The whole process takes about 1 hour. The sequence of actions is as follows:

If you need to make the pilaf fattier, it is better to take chicken thighs with the skin. Otherwise, fillet will do. Rinse the selected meat and cut into small pieces.
Pour all the prepared oil into the cauldron. Heat it and fry the chicken.
Cut the mushrooms into small pieces. You can take fresh and dried mushrooms. If dried, then soak them in cold water before cooking.
Mix chicken with vegetables. Close the lid and cook for a third of an hour.
Place mushrooms into a cauldron. Simmer for 10 minutes.
Prepare garlic and spices. Place them in a container with vegetables: a whole head of garlic in the middle, and distribute the rest of the seasonings evenly throughout the dish.
Place washed rice on top. Fill with water about 2-3 fingers above it.
Close the cauldron with a lid and place on low heat. Simmer until all excess liquid is gone. This usually takes about 25 minutes.

Ready-made rice with chicken can be used as a separate dish or together with fresh vegetables.

Pilaf with mushrooms in a Philips multicooker

Wash the onions and carrots, dry, peel and cut: carrots into strips, and onions into thin half rings.
Turn on the multicooker and select the “Fry” program. Pour vegetable oil into the bowl, and then add chopped onions and carrots.
Fry the vegetables until translucent, stirring occasionally.
Rinse the rice several times.
Chop the mushrooms. If dry mushrooms are used, they must first be steamed in hot water and cut into pieces. Champignons are cut into slices without pre-treatment (it is enough to rinse them thoroughly).
Add the mushrooms to the bowl with the vegetables and simmer everything together for another 4-5 minutes.
Pour rice into a bowl, fill it with water, salt and add all the spices.
Lightly peel the garlic heads from the top and, without cutting, place in a dish.
Turn on the multicooker to the “Stew” program, close the lid and leave for an hour.

How to cook pilaf with champignon mushrooms

Now we will tell you in more detail how to cook pilaf with mushrooms, read carefully and cook with us.

Step 1

Rinse the champignons well, dry and place in hot oil to fry. Fry the mushrooms until they become a beautiful golden color.

Step 2

Now add the chopped onion to the mushrooms and fry over high heat for 3 minutes, then reduce the heat to low and simmer for another 10 minutes with the lid closed.

Step 3

Add carrots cut into strips. If you don’t like carrots to be very coarsely chopped, then grate them. Continue frying for another 5 minutes and stirring.

Step 4

Add the pepper cut into thin strips and then add salt and do not forget to add 1/3 teaspoon of spices. Fry for another 3 minutes.

Step 5

Now it’s the turn of the rice, but don’t rush to put it all out at once. Sprinkle in half the rice first, then add another 1/3 teaspoon of spices evenly. Then the remaining half of the rice and the remaining third of the spices.

Pour boiled water, the level should be 1 cm higher than the rice.

Reduce heat to low and cook for about 30 minutes.

Pilaf with champignons is ready. Bon appetit!

Pilaf with fresh and dry mushrooms in a slow cooker

Ingredients:

rice – 2 tbsp.;
fresh mushrooms – 300 g;
dried mushrooms – 50 g;
carrots – 2 pcs.;
onions – 2 pcs.;
vegetable oil – 80 g;
salt - to taste;
garlic – 5 cloves;
water;
spices - to taste.

Cooking method

Wash dry mushrooms and cover with water for two hours. Then squeeze them out. Leave the water and chop the mushrooms.
Rinse the rice and soak for one hour in cold water. Transfer it to a sieve to remove excess water.
Peel, wash, and cut fresh mushrooms into slices.
Cut the carrots into large strips, and the onion into half rings.
Pour oil into the multicooker bowl and heat it in the “Baking” mode. Add onions and carrots. Fry them.
Add fresh mushrooms. Cook with the lid open until the liquid evaporates.
Add dry mushrooms and stir. Pour a glass of water and simmer for 20 minutes.
Add spices.
Add rice and smooth it out. Peel the garlic and stick it into the rice, maintaining equal intervals.
Pour in the water in which the mushrooms were soaked. If there is not enough liquid, add regular water. But the rice should be covered by one centimeter.
Set the “Pilaf” program and cook until the end of cooking signal sounds.
Bring the pilaf to readiness in the “Warming” mode.
Pilaf with fresh and dry mushrooms is ready!

Pilaf with dry mushrooms in a slow cooker

Ingredients:

dried mushrooms – 50 g;
rice – 2 tbsp.;
onions – 2 pcs.;
carrots – 2 pcs.;
vegetable oil – 80 g;
salt - to taste;
black pepper - a pinch;
water;
spices - to taste.

Cooking method

Rinse dry mushrooms, cover with water and leave for 2 hours.
Soak the washed rice in cold water for one hour. Place on a sieve and dry slightly.
Cut the carrots into strips, and the onions into half rings or cubes.
Pour oil into the multicooker, heat it, add onions and carrots. Fry in the “Baking” mode for 5-10 minutes.
Squeeze dry mushrooms. If they are large, cut them. Do not pour out the liquid.
Add the mushrooms to the vegetables, stir, fry everything together for 5 minutes. Then pour a glass of water, add spices and simmer for 20 minutes.
Pour in the rice and smooth it out with a spatula. Pour in the water from soaking the mushrooms until it rises one centimeter above the level of the cereal. If there is not enough liquid, add regular water.
Switch to the “Pilaf” program and cook until the end of the cycle.
Mix the pilaf. Leave it to heat for half an hour.
Pilaf with dry mushrooms is ready!

Pilaf with mushrooms and meat

For this dish, it is better to use lean pork if you want to get a hearty, real pilaf. If you are a supporter of lower-calorie foods and proper nutrition, take diet turkey and champignons.

Components:

Rice – 250 g;
Carrot – 1 pc.;
Pork tenderloin – 300 g;
Chanterelles – 200 g;
White onion – 2 heads;
Barberry – packaging;
Thyme – 0.5 sachet;
Coriander – 1 tsp;
Salt - to taste;
Lard – 2 tbsp. l;
Ground garlic - a pinch.

Cooking: 140 minutes.

Calorie content: 165 Kcal/100 g.

Melt the lard in the cast iron. Rinse the meat and dry it with a towel, chop it into small pieces, cutting off the film and veins along the way. Fry the meat until half cooked and a crust appears on the pieces.

We clean and chop the vegetables into large circles, and the mushrooms into thick slices. First add the champignons to the meat, cook until the moisture has evaporated, only after that add the onions and carrots. Mix everything and add spices.

We wash the rice, place it in a sieve and let the water drain completely. Pour the cereal into a cauldron in a thick layer, make a depression in the middle and pour in a stream of water. It should completely cover the contents and be one centimeter higher than the rice.

You need to bring the pilaf to a boil, then lower the flame and simmer for forty minutes, stirring it twice in the process. When finished, set the cauldron aside and let the pilaf brew for another fifteen minutes.

Pilaf with mushrooms in a Panasonic multicooker

Sauté onions and carrots in vegetable oil in the “Baking” mode.
Add pre-chopped mushrooms.
Mix everything and simmer for another 15-20 minutes.
Add washed rice to the bowl, add all the spices, add garlic and add water.
Mix all ingredients thoroughly.
Turn on the multicooker to the “Pilaf” program and wait for the signal that the dish is ready.

Pilaf with chicken and champignons

You will need:

chicken thighs about half a kilo;
a glass of rice;
1 carrot and 1 onion;
100 grams of mushrooms;
water;
salt, pepper, other seasonings to taste;
vegetable oil;
a couple of cloves of garlic.

Cooking steps

Chicken thighs must be cut into portions and fried in vegetable oil for 10 minutes. You can also use chicken breast, it is less fatty.
Next, place chopped onions and carrots on the meat and simmer for 15 minutes.
Peel, rinse and boil the mushrooms. If you use dried ones, then you need to soak them first, and if frozen, then leave them to defrost naturally. Cut the mushrooms into pieces and place on top of the vegetables, simmer for another 10 minutes.
The garlic needs to be peeled, cut into slices and inserted into the mixture with the ingredients. You can use garlic in a different way, as in real pilaf. To do this, you need to take a whole head of a vegetable and, without peeling it, stick it in the middle of the vegetables, meat and mushrooms. Add existing seasonings to taste.
Rinse the rice, place it on top of all the ingredients and add water so that it is 3 fingers higher than the grounds. Close the cauldron (frying pan, saucepan) with a lid and cook the pilaf over low heat for 25-30 minutes. You need to make sure there is enough water. If the rice has quickly absorbed water, but has not yet finished cooking, you need to carefully pierce the broth with a wooden stick in several places and add a small amount of liquid into the holes. The finished dish should be covered with a towel and left for some time.
You can serve pilaf with chicken and mushrooms either separately or with fresh vegetables.

Bon appetit!

Brown rice pilaf with mushrooms in a slow cooker

Dishes based on brown rice become rich and contain many useful components. Although it looks similar to grains of rice, it has a more delicate texture and a slightly different cooking technique. You can saturate the taste of the dish with bell pepper and chicken fillet.

Recipe ingredients required:

chicken fillet – 1 pc.;
champignons – 250 g;
small carrots and onions – 2 pcs.;
large bell pepper – 1 pc.;
brown rice – 1.5 tbsp;
vegetable oil – 20 ml;
spices with salt - to taste;
filtered water – 3 tbsp;
fresh dill or parsley - to taste.

Sequence of actions for preparing a dish:

Brown rice does not need to be rinsed for a long time, so cover it with cool water and leave for an hour. Then carefully drain the water, then add clean water again and pour out immediately. Try not to stir the grains too much, as they are very fragile.
Peel the carrots and onions, cut into cubes. Bell peppers must be washed in running water and wiped with napkins. Cut the vegetable into 2 parts, remove the tail and seeds. Cut the pulp into strips. Remove the top layer from the champignons, rinse thoroughly and cut into strips.
The chicken should be washed with cold water and be sure to wipe with napkins. This will allow excess moisture to be absorbed into the paper. Inspect the fillet. It is necessary to cut out the veins and film from it. Cut the meat into large pieces.
Fry the onions, carrots and mushrooms in a multicooker bowl on the “Fry” mode for 5 minutes. Add vegetables only to hot oil, otherwise they will become saturated with oil and spoil the taste of the finished dish. Then load in the peppers and chicken. Continue frying the ingredients for another 5-7 minutes. Try to stir the mixture more often so that a uniform crust forms on the fillet.
After you finish frying, change the multicooker to the “Pilaf” program. Carefully place the cereal into a bowl, add spices, salt and pour out the water. Close the lid. Brown rice takes less time to cook, so set it to the 30 minute mark. Click on the "Start" button.
After the multicooker informs you that the dish has finished cooking, leave it with the lid closed for another 10-15 minutes. During this time, wash the greens and cut them. Serve the pilaf in portions along with herbs and vegetables.

Quinoa pilaf with mushrooms in a slow cooker

Vegetarian dishes should be satisfying and healthy, so you can prepare pilaf using quinoa. This cereal has a large number of useful elements, has a nutty taste and can be an excellent basis for an unusual pilaf.

List of required ingredients:

quinoa cereal – 1 tbsp.;
vegetable broth – 2 tbsp;
sunflower oil – 3 tbsp. l.;
large onion – 1 pc.;
small carrots – 2 pcs.;
champignons – 200 g;
raw garlic – 3 cloves;
seasonings with salt - 0.5 tsp each.

Description of cooking pilaf:

The cereals are not washed first, but filled with cold water for 3 hours or left overnight. After this, the water should be drained from the quinoa. There is no need to dry the grains additionally.
Chop the onion and carrots into cubes, peel the champignons and cut into strips. This way they will look beautiful in the dish. In a multicooker, heat the oil on the “Fry” mode. Fry vegetables and mushrooms in it until the liquid has completely evaporated.
Then add salt with spices and garlic. At the same time, do not peel the garlic, but add the cloves to the bowl along with it. Just after cooking, do not forget to remove it from the dish.
Place the cereal in a bowl and pour warm broth over it. Its quantity should also be 2 times the volume of cereal, as for rice. Also, the technology for preparing quinoa is the same as rice cereal, so you can use the “Pilaf” multicooker mode for the dish. But the time should be reduced to 20 minutes.
Let the finished dish brew, before serving, sprinkle with chopped herbs and cut fresh cucumbers and tomatoes.

Pilaf with mushrooms and tomatoes in a slow cooker

Vegetable pilaf will be a light dinner or main dish on fasting days. To diversify the taste and add a slight sourness, use fresh tomatoes in the recipe. Mushrooms can be either fresh or frozen. Only in the second cooking option, defrost the mushrooms first. They do not require frying and are added straight to the bowl.

List of everything needed for the recipe:

rice of any kind - 1 tbsp.;
purified water – 2 tbsp;
large carrots – 1 pc.;
fresh tomatoes – 2 pcs.;
medium-sized onion - 1 pc.;
any mushrooms – 300 g;
dill greens – 1 bunch;
sea salt - to taste;
vegetable oil - for frying;
barberry, cumin and turmeric - to taste.

How to cook vegetable pilaf in a slow cooker:

Prepare all ingredients. Peel the onions and carrots, rinse the rice well under running water. If necessary, peel and cut the mushrooms in any way. If you defrosted them, then rinse and dry.
Remove the skins from the tomatoes. To do this, make 2 cuts on the skin, dip the fruit in boiling water for a few seconds, then drain the water. Now the skin can be easily removed from the pulp. Cut all vegetables into cubes.
Set the multicooker to the “Frying” mode. Pour in the oil and when it is hot enough, add the chopped vegetables. They need to be fried for 5-7 minutes. For convenience, leave the multicooker lid open. This way you can constantly stir the food. After frying, turn off the equipment.
Add mushrooms to the bowl, add salt and spices. Stir the vegetables with a spatula and add rice on top. Since pilaf is prepared without meat, you can mix the cereal with fried ingredients. This way the rice will be saturated with oil and the taste of onions and carrots.
Pour warm water into the bowl. You can use vegetable broth instead. Close the multicooker lid. The dish must be cooked on the “Pilaf” mode for 40 minutes. Wash the fresh herbs, chop finely and sprinkle on the finished dish.

Pilaf with chicken and mushrooms in a slow cooker

Required ingredients:

mushrooms – 300 gr;
rice – 2 cups;
chicken fillet – 400 g;
carrots – 2 pcs;
onions – 1 piece;
salt, pepper - to taste;
vegetable oil - to taste;
fresh herbs - 1 bunch.

Cooking process:

Peel the mushrooms, wash them in running water and cut them into thin slices. Pour vegetable oil into the multicooker bowl. Peel the onions and cut into small cubes. Peel the carrots, cut into thin slices or grate on a coarse grater.
Place the onions in the slow cooker. Set the “Baking” mode and cook until transparent. Then add the prepared mushrooms and carrots and fry until done.
Wash the chicken fillet under running water. Cut it into arbitrary pieces and add to the mushrooms and vegetables.
Rinse the rice in several waters and add to the vegetables in the slow cooker. Stick in a few peeled cloves of garlic. Pour boiling water over the products, salt and pepper to taste.
Set the “Pilaf” mode. Leave the finished dish in the turned off multicooker for another 10-15 minutes and you can serve.

Mushroom pilaf with champignons

Mushroom pilaf with champignons is quite popular, primarily due to the availability of such mushrooms. You can buy them in any supermarket and at any time of the year, and the cost of champignons will not hurt your pocket. Let's take pilaf with champignons as the main cooking recipe and, based on this, we will further consider ways to prepare a similar dish with other mushrooms.

Ingredients:

Champignons - 20 pcs.
Rice - 300 gr.
Carrots - 2 pcs.
Onion - 2 pcs.
Bell pepper - 1 pc.
Garlic - 1 head
Vegetable oil
Salt
Turmeric
Basil