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➠ Lean pilaf with mushrooms in a slow cooker

Lean pilaf with mushrooms in a slow cooker

611

Kitchen Eastern

Calorie content 92 kcal

Portions 4 port.

Cooking time 80 minutes

Proteins * 2.3 gr.

Fats * 5.1 gr.

Carbohydrates* 19.8 g

Lean pilaf with mushrooms in a slow cooker

Content

Lean pilaf with mushrooms, cooked using a multicooker, always pleases with its taste, juiciness and crispness. Its preparation is simple and does not take much time. Any mushrooms are suitable for such pilaf, preferably long-grain rice, and spices can be added to your liking.

Ingredients

Cooking process

First, prepare all the ingredients for making lean pilaf. Boil or defrost mushrooms in advance (in this recipe for oyster mushrooms). Peel and rinse the onion and carrots.

Chop the carrots on a coarse grater or cut into thin strips.

Cut the boiled mushrooms into small pieces.

Chop the onion into small cubes or quarter rings.

Pour vegetable oil into a multi-bowl and turn on the "Fry" program for the default time, usually 15 minutes. When the oil is hot, transfer the chopped carrots and onions to the bowl.

When the vegetables are a little fried, transfer the mushroom pieces to them and fry until the end of the program, without closing the lid.

Wash well in several waters the amount of rice indicated in the recipe. Then place it in an even layer on top of the fried mushrooms and vegetables. Sprinkle the rice to your liking with salt and spices, add laurel leaves and peeled chives.

Then, gently and in a thin stream, pour the required amount of water along the side of the bowl.

Close the cover of the appliance. Turn on the "Pilaf" or "Rice" program for the default time, depending on the model of your multicooker.

After the signal about the end of the program, leave the pilaf under the lid closed for 10 minutes. Then open the lid, gently stir the pilaf with a spatula and remove the sample.