How to cook lean pilaf with mushrooms - step-by-step recipes

Hello friends!

Many people love pilaf, and this is easy to explain. Crispy rice, aromatic garlic, juicy meat - all this gives the dish an incredible taste and smell. The original recipe uses regular white rice and meat. But some housewives decide to experiment by adding mushrooms or vegetables to the dish. And the taste only benefits from this. By the way, in the process of preparing pilaf with mushrooms, you can use any mushrooms. Both champignons and oyster mushrooms, as well as their forest counterparts, for example, boletus, boletus, russula, chanterelle, etc., are suitable. There are several options for preparing mushroom pilaf.

A classic option for preparing a dietary dish

Nothing is more enjoyable than breaking the age-old tradition of preparing certain dishes. After all, no one has ever forbidden cooking pilaf without meat, much less replacing it with mushrooms. This dish will be appreciated by lovers of low-fat and dietary foods. And also those who constantly struggle with excess weight.

A traditional recipe for a low-calorie dish consists of the following products:

• mushrooms of any kind (champignons, oyster mushrooms, honey mushrooms, white mushrooms);
• several onions (there is no such thing as too many onions);
• carrots (2 or 3 pieces);
• rice;
• garlic (3 or 4 cloves);
• vegetable fat;
• salt;
• pepper;
• turmeric;
• barberry;
• parsley or dill.

If wild mushrooms are used for pilaf, they must first be boiled in salted water. Otherwise, eating can cause serious health problems.

When the ingredients are ready, start preparing pilaf with mushrooms in the classic way:

1. Preparing mushrooms. If champignons are chosen for the dish, they are thoroughly washed with running water, trying to remove any remaining soil. If necessary, remove the skin. Dry it. Cut into quarters or halves.
2. The main ingredient is rice. To make the pilaf beautiful and tasty, the rice is thoroughly washed in the “seven waters”. When the liquid is clear, the product is ready for cooking. Next, the rice is poured with hot water so that it swells. This way you can save cooking time.
3. The first step towards the goal. A deep frying pan or cauldron is greased with vegetable fat and heated to high temperature. Add chopped mushrooms and fry until half cooked. During this time, the juice will evaporate and they will brown.
4. Vegetables. Chopped onions are thrown into a container where mushrooms are already fried and simmered for about 15 minutes. Then add grated carrots and mix the pilaf base.
5. Seasonings. When the vegetables become soft, spices are added to the mixture: pepper, barberry and turmeric. Thanks to this, the food acquires an amazing aroma.
6. Rice. The swollen cereal is placed in a cauldron and filled with water so that its level rises 1 cm above the rice.
7. The final stage is on the fire. Having completed the necessary operations, the food is sent to the oven. If this is not possible, cook on a regular stove without covering the pan or cauldron with a lid. Garlic cloves are stuck into the finished dish to enhance the aroma.

Practice shows that it is better to use long-grain rice for pilaf, since it produces less sticky substance. As a result, the pilaf will turn out crumbly, which many people like.

Pilaf is served hot, garnished with parsley or dill. Who would refuse a fragrant dish prepared with love? It is unlikely that there will be such people.

Simplified recipe for rice with mushrooms

Due to the busy pace of life, many people try to prepare food quickly and efficiently. To do this, they use suitable recipes that include simple products. Boiled or stewed rice with mushrooms is an excellent solution to the problem. The dish is prepared quickly, contains useful elements and is suitable for any diet.

It is best to cook this dish in a deep frying pan or saucepan.

Mushroom rice recipe contains ingredients:

• rice (preferably long grain);
• fresh mushrooms (champignons);
• onions (several pieces);
• carrot;
• vegetable oil;
• salt;
• spices;
• greenery.

Step by step recipe

1. Pour cold water over the mushrooms and leave for 5 minutes. During this time, the remaining soil will become limp and settle to the bottom of the bowl. The water is drained and the mushrooms are washed under the tap. Place on the table to dry.
2. Pour vegetable fat into a frying pan and fry finely chopped onion in it until golden brown. Then add mushrooms and carrots to the pan. Simmer over medium heat until the liquid has completely evaporated.
3. While the mushrooms are fried, the rice is thoroughly washed and poured with boiling water so that it can swell. This method reduces the cooking time.
4. Rice and salt are added to the container with mushrooms, carrots and onions. Mix everything thoroughly to evenly distribute the vegetables over the cereal. Bring to a boil, add water to completely cover the cereal. Cover the pan with a lid and simmer over low heat until fully cooked.
5. To ensure that the food turns out crumbly, you must not stir it during the cooking process. It is enough to do this once at the very beginning.
6. Spices are added to rice 5 minutes before cooking. An excellent option is garlic and pepper (for lovers of spicy food). You can use your choice of greens - traditional parsley or basil.
7. For lunch it is served hot, accompanied by cucumbers or salad. Why not cook rice with mushrooms after a hard day at work. Fast, simple, tasty and healthy.

With vegetables

For lovers of vegetables and healthy food, this pilaf with champignons is ideal. It will require the following ingredients:

• 200 g champignons;
• 300 g rice;
• two carrots;
• two heads of garlic;
• two sweet peppers;
• seasoning for pilaf;
• salt.

Preparation procedure:

All that remains is to place the aromatic and spicy dish on plates.

Pilaf with mushrooms

Calorie content of pilaf with mushrooms

Calorie content of pilaf with mushrooms per 100 g of finished dish:

• about 100 kcal;
• proteins – 3.4 g;
• fat – 2.4 g;
• carbohydrates – 18 g.

Ingredients for pilaf with chicken and champignons.

Ingredients

This dish doesn't require ingredients that are hard to find or expensive. Champignons are available in stores all year round. Products you will need to prepare mushroom pilaf with champignons:

• white rice – 2 cups;
• water – 4 glasses;
• champignons – 300 – 400 g;
• chicken fillet – 1-2 pcs.;
• onions – 2 heads;
• carrots – 2 pcs.;
• spices - to taste;
• salt pepper;
• garlic – 2-3 cloves;
• oil for frying – 2-3 tbsp. l.

To make a tasty dish, you need to take fresh mushrooms.

Chicken pilaf is easy to prepare at home - you can do it without special equipment, such as a slow cooker or oven. For utensils, it is advisable to have a cauldron. If you don’t have it, you can cook it in a frying pan or saucepan. Pilaf is an example of a second dish that is loved by both children and adults.

Step by step recipe

1. If you follow the recommendations described in the recipe, it will take about 40 minutes to make the dish.
2. In order to prepare champignon mushroom pilaf, you first need to prepare the ingredients. Onions and carrots need to be peeled and then cut into thin pieces. You can use a grater to chop carrots.
3. Peel, wash, dry and cut the mushrooms into medium-sized pieces. Wash the chicken fillet and cut into cubes.
4. According to the classic recipe, pilaf should be cooked in a cauldron.
5. Pour vegetable oil into a heated cauldron. Fry the onion until it starts to turn golden. When this happens, add the carrots and fry until softened. Vegetables must be constantly monitored so that they do not burn. To prevent this, it is necessary to regularly stir the contents of the cauldron.
6. After the onions and carrots have acquired a golden crust and become soft, chopped mushrooms and fillet pieces should be added to them. Champignons and chicken should be fried for about 10-15 minutes.
7. After this, add spices to the cauldron. They need to be heated for a few minutes so that they maximize their taste and aroma. You can choose any spices, depending on your preferences. Turmeric, coriander, and cumin are good for pilaf. You can purchase a ready-made set of spices in the store specifically for preparing this dish.
8. In order to highlight the taste of a hot dish, it can be served with various vegetable salads.
9. While the vegetables are fried in a cauldron, you need to rinse the rice with water. This must be done carefully, several times, until the water becomes clear. If you don't rinse the rice well enough, the dish won't have the desired consistency.
10. The washed rice should be poured into a cauldron that already contains onions, carrots, mushrooms, chicken and spices, and mixed well. You need to boil water in advance and pour boiling water over the rice in a cauldron. There should be 2 times more water than rice. Add the amount of salt and pepper that suits your tastes.
11. After adding water, the cauldron must be closed with a lid and set to high heat on the stove. Do not open the lid and stir the dish, as this may cause it to burn or have the wrong consistency.
12. After the water in the cauldron has boiled, reduce the heat and simmer the contents for about 20 minutes. You can check whether the dish needs to be removed from the stove by testing the rice for doneness.
13. About 5 minutes before the end of cooking, add garlic cloves to the cauldron. This will make the taste of the pilaf richer.

In a slow cooker

You can cook any food in a slow cooker, so pilaf is no exception. Ingredients you will need:

• 300 g champignons;
• 300 g rice;
• carrot;
• bulb;
• one and a half heads of garlic;
• vegetable oil;
• barberry, cumin;
• pepper, salt.

Preparation procedure:

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

How to cook pilaf with champignon mushrooms

1. Now we will tell you in more detail how to cook pilaf with mushrooms, read carefully and cook with us.
2. Rinse the champignons well, dry and place in hot oil to fry. Fry the mushrooms until they become a beautiful golden color.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour boiled water, the level should be 1 cm higher than the rice.
8. Reduce heat to low and cook for about 30 minutes.

Pilaf with champignons is ready. Bon appetit!

With pearl barley

Pilaf with mushrooms, champignons and barley deserves attention no less than the classic one with rice. This original option will require the following products:

• 150 g champignons;
• 100 pearl barley;
• sunflower oil;
• two onions, carrots;
• spices (salt and pepper).

Preparation procedure:

1. Boil pearl barley until half cooked.
2. Cut the onion into thin rings, grate the carrots.
3. In a cauldron, fry the onion in sunflower oil; when it becomes transparent, add carrots to it.
4. Boil the champignons in water (five minutes), then add to the onions and carrots and continue cooking for another ten minutes.
5. The last thing to add to the cauldron is pearl barley. The contents of the dish are filled with water, salt and pepper are added.
6. Simmer the dish covered for 40 minutes.

This everyday dish is easy to prepare. At the same time, purely mushroom options are no worse than meat ones and are quite filling.

Classic plus mushrooms

Mushrooms can also be included in a regular recipe for pilaf with meat.

For 3-4 servings you need the following ingredients:

• 350 g mushrooms;
• 180 g rice;
• 300 g pork pulp;
• onions and carrots – 2 pcs.;
• 80 ml oil;
• mixture of turmeric, cumin, hops-suneli - 2 tsp;
• salt;
• pepper.

The recipe for pilaf with mushrooms and meat looks like this:

1. Wash the meat thoroughly and cut into small pieces. Fry it in a frying pan with vegetable oil.
2. Wash the mushrooms under plenty of running water. Cut them into thin slices. Also fry in oil. It is better to do this in a cauldron or deep cast-iron frying pan.
3. Chop the peeled onions and carrots and mix with mushrooms. Simmer until they soften. Then add salt and seasonings. Cook for another five minutes.
4. Now add pieces of meat to the vegetables first, and then rice.
5. Fill the dish with hot water so that it covers it by 2 cm. Do not cover with a lid. Simmer over low heat.
6. The rice is ready when all the liquid has disappeared. All that remains is to cover it with a lid and let it brew for about 10-15 minutes.

If desired, you can sprinkle chopped dill and parsley on top.

Lean

To prepare lean pilaf with champignons you need to take:

Cooking pilaf:

For vegetarians

The following recipe can also be called vegetarian, because this pilaf does not contain meat.

Let's prepare the ingredients right away:

• 0.5 kg of mushrooms;
• 360 g rice;
• a couple of carrots (more or less as desired);
• 2 tomatoes (can be replaced with 2 tbsp tomato paste or sauce);
• onion – 2 heads;
• 1 sweet bell pepper;
• salt and any seasonings to taste;
• dill and parsley;
• sunflower oil.

Vegetable pilaf is prepared in several stages:

1. If you use champignons, they need to be washed, dried and chopped. Wild mushrooms should first be boiled, draining the water 3 times. Then cut into small cubes.
2. Heat oil in a frying pan and fry mushrooms in it.
3. Wash the rice in cold water.
4. Chop the garlic.
5. Cut the onion into half rings.
6. Remove the stem and seeds from the pepper. Cut it into strips. Professional chefs advise using brightly colored fruits - this will give the finished dish an appetizing look.
7. Remove the skins from the tomatoes. To do this, you need to pour freshly boiled water over them.
8. Peel and grate the carrots.
9. Cut the greens into smaller pieces.
10. One by one, add other ingredients to the fried mushrooms in this order: onions (fry for 5 minutes), carrots (cook for 10 minutes), peppers, tomatoes. Mix everything and simmer for about 10 minutes.
11. Pour 1 liter of water into a container (can be replaced with vegetable broth). Boil.
12. Place rice into a saucepan. Cook it until thickened. Then add the vegetable mixture, salt and seasonings. Stir and let it boil.
13. Bring pilaf with mushrooms and vegetables until cooked over low heat.
14. Let it brew a little, and you can put it on the table.

Lenten vegetable pilaf can take a place both in the everyday menu and on the holiday table.

With dried mushrooms

What to do if, for example, there are no champignons on hand, or the mushroom season has not yet begun? You can use dried mushrooms. Pilaf with dried mushrooms will be no less tasty than with fresh ones.

To prepare it you need to take:

• 150-200 g butter (can be ghee or sunflower);
• 300 g dried mushrooms (you can increase or decrease their quantity as desired);
• 0.5 kg of rice (it is recommended to take steamed long grain rice);
• 400 g carrots;
• 2 large onions;
• several heads of garlic - their number depends on whether you like a spicy taste;
• spice mixture: 1 tsp. coriander, cumin and paprika.

Mushroom broth will be used in cooking. To make it as tasty and aromatic as possible, you need to put onions, carrots, parsley or celery root, and dill (dry or fresh) in it.

The working process:

1. Wash dried mushrooms in cool water. Fill with water (2 liters) and set aside for a couple of hours. Then take it out, rinse and put it in the same water again. Add spices for mushroom broth and cook until fully cooked. Experts recommend putting spices in a fabric bag. Thanks to this, there will be no “garbage” in the broth.
2. Take out the boiled mushrooms. After cooling completely, cut into small pieces.
3. Strain the broth.
4. Cut the onions into rings and the carrots into medium cubes.
5. Heat oil in a deep frying pan or cauldron. First add onions for 5-7 minutes, then mushrooms mixed with coriander for the same time and finally carrots for 10 minutes. The mixture must be constantly stirred, otherwise the vegetables will burn.
6. Pour broth over vegetables. Salt and sprinkle with spices. It is advisable that the broth be slightly salted. Let it boil and cook for about 40 minutes.
7. Rinse the rice. Spread it evenly over the vegetables.
8. Place the garlic in the rice so that it is not visible.
9. If necessary, add broth. It should cover the dish by about 1.5-2 fingers.
10. Let it boil again. Reduce heat to low. When the rice is almost ready, cover it with a lid and cook for another ten minutes.

All that remains is to remove from the heat, wrap and let it brew. Before putting the pilaf on the table, you need to stir it. Remove the garlic and use it to decorate the dish.