Lean pilaf with mushrooms

In a cauldron or a thick-walled saucepan, heat up such an amount of vegetable oil so that it covers the bottom with a layer of one centimeter. Wipe the champignons with a damp cloth and cut into quarters. Dip the prepared mushrooms into hot oil and fry them until almost all the liquid has evaporated. Peel the onions, rinse, dry and cut into small pieces. Peel the carrots from the upper skin, rinse, dry and rub on a coarse grater. Pour the onion into the cauldron to the mushrooms, fry it for a couple of minutes, stirring, until it becomes transparent. Then add the carrots and continue to fry everything together until the carrots are soft - another four to five minutes. Rinse the tomato, dry it and cut it into cubes. We put them in a cauldron, mix. Add thyme, saffron, salt to taste, stir and simmer for another three to four minutes.

We pre-wash the rice in several portions of water until the grains become translucent and the water comes out of the rice completely clean. We place the washed cereals in a cauldron on the fried vegetables. Add bay leaves, pour in water so that it covers the contents of the cauldron by a centimeter. We close the pilaf with a lid, bring it to a boil, then lower the temperature of the stove to a minimum and cook the dish for twenty minutes.

Remove the lid from the cauldron, stick peeled chives into the swollen rice, sprinkle with a little salt and black pepper. We close the lid and let the pilaf reach readiness for another ten to fifteen minutes.

Wash the parsley, dry it and chop finely with a knife. Sprinkle pilaf with herbs generously.

We lay out the finished pilaf on portioned plates and serve hot with fresh vegetables.