home
➠ Pilaf
➠ Pilaf
➠ Pilaf with dried mushrooms

Pilaf with dried mushrooms

892

Kitchen Eastern

Calorie content 111.8 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 6.2 gr.

Fats * 6.9 gr.

Carbohydrates* 18.9 g

Content

Dried mushrooms, especially boletus mushrooms, give the pilaf an original taste. It is important not to add a lot of seasonings (only half of what is put in regular meat pilaf) so that they do not drown out the taste of the mushrooms. You can cook pilaf in a cauldron or cast-iron skillet. Any rice is suitable for pilaf. It is washed well so that the pilaf is crumbly. For non-fasting days, pilaf with dried mushrooms is cooked in butter or ghee.

Ingredients

White rice 1 tbsp. Water 330 ml. Dried porcini mushrooms 200 gr. Onion 1 PC. Carrot 1 PC. Garlic 0.5 pcs. Salt taste Seasoning (optional) taste Vegetable oil 50 ml.

Cooking process

Pre-soak dry boletus in cold water and when they become soft, you can start cooking pilaf. Also pour cold water over rice for 30 minutes.

Peel the onion and cut it into thin rings.

Peel and rinse the carrots and chop them into thin strips.

Rinse the soaked mushrooms thoroughly under running water and cut them into small cubes.

Pour vegetable oil into a cauldron or frying pan so that it covers the bottom of your dish by at least 1 finger. Then heat a little well. Transfer the onion rings to the oil and fry them until almost brown. Fry over high heat.

Then transfer the chopped carrots and dry mushrooms to the fried onions and fry them so that the carrots are well saturated with oil. After that, pour 1 glass of pure water (in the same volume as rice) into the cauldron, add salt to your liking and simmer everything over high heat for 5 minutes.

Rinse the soaked rice well with cold water and place in an even layer on top of the mushrooms and vegetables. Then pour some spices into the pilaf and place half a head of unpeeled garlic in the middle of the dish. Cook pilaf over high heat, without covering the cauldron with a lid, and until the water boils down to the level of a layer of rice. As the water boils, pick up the rice with a spatula with a slide and make several indentations with a spoon to the bottom of the cauldron. Then close the cauldron with a lid, make the heat to a minimum and simmer the pilaf until the rice is cooked.