Pilaf with mushrooms (lean)

Pilaf with mushrooms (lean)

Category: Dishes from cereals and flour products

Ingredients
Basmati rice for pilaf	350 g
fresh, frozen mushrooms	~ 500 g
carrot	~ 500 g
bulb onions	~ 500 g
vegetable oil	~ 150 g
Garlic	1 head
Water	2 volumes of rice
salt	taste
ground pepper	taste
spices for pilaf at will

Cooking method

• In the morning I put the mushrooms from the freezer into a colander, so that the mushrooms would not only defrost, but also glass excess liquid. And I cooked pilaf for dinner after work.
• The first step is to determine the amount of rice. One of my measuring cups contains 350 grams of rice = 15 OZ. Then I add water in the amount of 30 OZ. Whatever the volume of rice is measured, the ratio of rice to water should be 1: 2. I put the rice in a bowl, fill it with cold water and periodically change the water until it becomes transparent, four times it turns out.
• Actually, the preparation of meat and mushroom pilaf is not much different for me. Pour vegetable oil into a well-heated cast-iron wok and heat it until a bluish smoke appears. While the oil is heating, I cut the onions into cubes, rub the carrots on the bern with strips. Then I put mushrooms, onions, carrots into the heated oil and over medium heat I carcass until the vegetables are reduced by about a half. Salt, pepper, gently mix several times. It takes about twenty minutes. Then I add rice, stick a head of garlic, almost unpeeled, in the center, again salt, pepper and pour water at room temperature from a kettle. I cover it with a lid and, after almost 15 minutes, the pilaf is ready.
• I do not pretend to be a real pilaf. I have an ordinary Soviet pilaf)) Not fatty, not porridge, the proportions are verified, if there is dried barberry, I must add it, very pleasant sourness. Last year they didn't dry it, so without barberry, but still delicious pilaf, And in the post-generally for happiness)))

Tanyush, looks very appetizing

[Hope]

looks appetizing

Hope, yes, especially closer to the end of the post))) my husband got involved in the post this year, but he needs variety. It was easier for one to always fast. A piece of delicious bread and tea are enough for me.

Thanks for the recipe. I will definitely cook one of these days.
It’s good during fasting, and when there are vegetarians in the family, it’s also great.

[Tatyana]

Tatyana, thanks, very interesting option with mushrooms. She herself would not have guessed to do so.

[Elena]

Elena, Galina, Thank you!)))

Tanya, hello! I do it by eye, of course, with mushrooms! Now I will do it according to science, very beautiful in the photo! Thanks for the accurate calculations!

[Tatyana]

Tatyana, what a long and thin rice - beautiful! Well, about your mushrooms, we lost a dream long ago

Tell me please,

The first step is to determine the amount of rice. One of my measuring cups contains 350 grams of rice = 15 OZ. Then I add water in the amount of 30 OZ. Whatever the volume of rice is measured, the ratio of rice to water should be 1: 2. I put the rice in a bowl, fill it with cold water and periodically change the water until it becomes transparent, four times it turns out.

Do we use this ratio of 1 to 2 only when we pour rice with cold water from a kettle, or when we wash it too?

I cover it with a lid and, after almost 15 minutes, the pilaf is ready.

You don't dance with tambourines with a lid - like wrapping it in a towel, etc.?

And please clarify the size of the flame / fire at the cooking stages? Vegetables on high-medium, and after adding rice-water, bring to a boil and reduce to low?

Thank you

[Sveta]

Do we use this ratio of 1 to 2 only when we pour rice with cold water from a kettle, or when we wash it too?

Sveta, I observe the proportions only when I pour the rice in the wok for cooking. And I wash it by eye, the main thing is that all the rice is covered with water))

You don't dance with tambourines with a lid - like wrapping it in a towel, etc.?

And of course, she did it)) My first teacher in cooking pilaf was my mother-in-law, and she grew up in Chardzhou)) But on the lid of the wok there is a small hole for steam to escape, it plays the role of a towel, which in fact absorbs steam.

And please clarify the size of the flame / fire at the cooking stages? Vegetables on high-medium, and after adding rice-water, bring to a boil and reduce to low?

Vegetables on medium-high, and then I bring rice just on medium, but not small. Once I tried it on a small one, half of the rice was ready, and half was raw)))

Now I will do it according to science,

Rada, don't make me laugh)) Stalik's science))) I have stolovsky, Soviet pilaf)))

what kind of rice is long and thin - beautiful

SvetaThe rice is really chic and not the cheapest. But in the end, pilaf is not a buckwheat porridge that we eat every morning, so there is only good rice for pilaf!))

[Tatyana]

Tatyana, thanks a lot for the clarification. The rice is really gorgeous - you can see it even in the package!

Stalik's science))) I have stolovsky, Soviet pilaf)))

Believe it or not - but I have just such a favorite. According to science, my people do not eat - they are too fat and rich. After the "scientific" pilaf, you have to go to drive a flock of sheep to unload from such food

[Tatyana]

I went to the site to look-And what to cook? And then by the end of the post the repertoire was almost completely exhausted. And then-bam and pilaf with mushrooms. Fateaaaa. Thank you Tatyana, for a reminder

Thank you Tatyana for the reminder

Yes please

[celfh]

celfh, Tatyana, as I understand it, you used forest mushrooms. Unfortunately, I have ordinary champignons (though there is still powder from ground porcini mushrooms), does it make sense to transfer such rice to champignons (we have almost 200 rubles per bag)? Such a photo is a beautiful pilaf, I even went to look for this rice on purpose. I really want to try to cook it.

[Irina]

Irina, in fact, I don't have the best forest mushrooms. This is butter, they, like champignons, do not have a pronounced taste.
But still, there is nothing better than meat for pilaf. Can you make lean pilaf with regular rice for now, and only later with this rice and meat?

[celfh]

celfh, Tatyana, well, I will. I have some kind of rice "For pilaf" written, but it is round and large. Although I made a lean lazy cabbage roll with it (sooo lazy) - it turned out deliciously. I'll cook it today.

Added on Tuesday 19 Apr 2016 08:48 PM

She said, did Tatiana, thank you very much! It turned out very tasty! I ate two plates (I'm thinking of a third approach). My daughter liked it too. The only thing, for the first time I cooked in a cast-iron frying pan, it is not very shaped for pilaf (the bottom is wide), but I wanted it like you, in cast iron, in short - what was at the bottom was boiled.The next will be with meat

[Irina]

Irina, it is very nice that you liked pilaf

Added Wednesday 20 Apr 2016 07:07 AM

The next one will be with meat

Irina, if you cook with meat, then stew the meat with vegetables longer, almost until the meat is ready. This is the order: in oil warmed up to a blue haze, put the meat and, stirring occasionally, fry the meat until the vegetable oil brightens. Then lay vegetables and keep on fire until the meat is cooked. Then rice. If there is no meat or you need it very quickly, I use chicken wings, it's also delicious))