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Vegetable pilaf with mushrooms

794

Kitchen Eastern

Calorie content 66 kcal

Portions 4 port.

Cooking time 80 minutes

Proteins * 1.7 gr.

Fats * 0.3 g

Carbohydrates* 13.8 g

Content

Vegetable pilaf with mushrooms has a special taste, besides, the dish is low-calorie and healthy not only for fasting days, but also for a healthy diet. The spices give the pilaf a wonderful aroma, and the turmeric gives it a golden hue. You can choose vegetables for pilaf according to your taste preferences, any mushrooms are suitable. The secret to the deliciousness of the dish lies in frying all the vegetables before laying the rice.

Ingredients

Cooking process

For pilaf, take parboiled rice. Rinse it once and soak it in cold water for half an hour.

Peel and rinse the onions, carrots, and garlic. Then chop the onion and carrot into small pieces, and the garlic into halves. Fry the chopped vegetables over high heat until soft in heated vegetable oil.

Wash the mushrooms (champignons), cut into thin slices, transfer to a frying pan and continue frying.

Cut the peeled zucchini into cubes, transfer to a skillet and continue frying.

Cut the tomatoes into wedges, transfer to the rest of the ingredients, stir and simmer for 5-10 minutes.

Then put the soaked rice on top of the vegetables with mushrooms and stir.

Add salt and black pepper to your taste, 1/2 teaspoon of turmeric to the pilaf and stir again.

Then put tomato sauce on the pilaf, pour 200 ml of water, stir and simmer it over low heat under a closed lid for 10 minutes.

After 10 minutes, pour 100 ml of water into the pilaf, add the seasoning for the pilaf, put the laurel leaves, stir and simmer again under a covered lid for 6–8 minutes. During this time, the rice will be ready.