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➠ Pilaf with mushrooms in a pan

Pilaf with mushrooms in a pan

494

Kitchen Eastern

Calorie content 110.5 kcal

Portions 3 port.

Cooking time 60 minutes

Proteins * 2.8 gr.

Fats * 6.1 gr.

Carbohydrates* 23.8 g

Content

Pilaf with mushrooms can also be cooked in a skillet. Although this dish will not be a real pilaf, with the right ratio of rice and water, it will turn out to be crumbly, fragrant and satisfying. The advantages of this method are that pilaf is prepared simply, quickly and in small quantities, only for a family dinner or lunch. Pilaf with fresh or frozen forest mushrooms is especially tasty.

Ingredients

White rice 1 tbsp. Mushrooms 300 gr. Onion 1 PC. Carrot 1 PC. Garlic 3 tooth. Salt taste Vegetable oil for frying Seasoning (optional) 1 tsp

Cooking process

First, prepare all the ingredients for making pilaf. Defrost frozen mushrooms in any way. Clean fresh mushrooms from forest debris and rinse well under running water.

Then cut the mushrooms into small pieces.

Pour the required amount of rice into a separate bowl and rinse several times with cold water until it becomes transparent.

Peel the chives and cut them in half.

Peel the carrots and chop them on a coarse grater or chop them into thin strips.

Peel the onion and chop into small cubes.

Heat vegetable oil in a skillet and fry the mushrooms in it until the mushroom juice is completely evaporated. Then add a little salt to the mushrooms and transfer to a separate plate.

In the remaining oil, fry the chopped onions until golden brown.

Then transfer the chopped carrots and garlic halves to the onion. Fry them until soft.

Then transfer the mushrooms to the fried vegetables.

Add pilaf seasoning to them, add salt to your liking.

Mix everything and distribute this fry in an even layer over the pan.

Place the washed rice evenly on top of the roast.

Do not stir the rice with the rest of the ingredients.

Pour clean water into the skillet so that it covers the rice 3 cm higher. Bring the pilaf to a boil over high heat and simmer on a small one, without covering it with a lid, for 20 minutes. Then cover the pan with a lid and simmer the pilaf for another 10 minutes.