Pilaf "Mushroom pots"

Category: Vegetable dishes
Pilaf Mushroom Pots

Ingredients

Long grain rice, not parboiled 1 large mug (250-300ml)
Bulb onions 1 small head
Champignon mushrooms 500-600 gr.
Carrots (small) 1 PC.
Salt pepper taste

Cooking method

  • Rinse the rice well and soak for 30-40 minutes (while we prepare the other ingredients). Prepare the mushrooms. Go through, rinse well. Select the largest ones and put them to boil (as the water boils for about 5 minutes). Finely chop the rest of the mushrooms.
  • Finely chop the onions and sauté in a frying pan until golden brown, add the chopped mushrooms and sauté until they are slightly fried. Add grated carrots.
  • Remove large mushrooms from boiling water and let cool slightly. Cut the core so that the walls of the mushrooms are neither too thin nor thick. Salt and pepper the middle. Finely chop the cut out part and add to the roasting mushrooms. All salt and pepper if desired, you can add half a mushroom or any other cube. Put the resulting mushroom pots there with the cut part down. Gently pour the rice and gently pour boiling water over everything so that the water is 2 fingers higher than the rice. Make the smallest fire, cover with a lid for 15 minutes. It is possible more, or a little less, depending on which rice is the main thing so that it does not turn into porridge. After this time, the pilaf is ready. After turning off the heat, let the pilaf stand for 10 minutes and you can eat. Pilaf is delicious and very easy to prepare.
  • Bon Appetit.
  • P.S. for "pots" you need to choose large mushrooms that have not yet opened, otherwise, when cutting out the walls, the mushroom will simply fall apart, since it will be too soft.

Time for preparing:

50-60 minutes

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