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➠ Pilaf
➠ Pilaf
➠ Lean pilaf with vegetables and mushrooms

Lean pilaf with vegetables and mushrooms

575

Kitchen Eastern

Calorie content 78.8 kcal

Portions 2 port.

Cooking time 60 minutes

Proteins * 2.4 gr.

Fats * 3.7 gr.

Carbohydrates* 16.6 gr.

Lean pilaf with vegetables and mushrooms

Content

As an option for a dish for a lean table, you can cook pilaf with mushrooms and vegetables using this recipe. The recipe is simple, and the dish will turn out to be fragrant and satisfying, because mushrooms in combination with rice and vegetables give pilaf a special original taste. We are preparing lean mushroom pilaf with onions, carrots and bell peppers, but the composition of vegetables can be changed to your liking.

Ingredients

White rice 170 g Fresh champignons 125 gr. Carrot 1 PC. Bell pepper 0.5 pcs. Garlic 6 tooth. Salt taste Seasoning (optional) taste Vegetable oil 30 ml. Greens 1 tbsp

Cooking process

First, rinse the right amount of rice well with cold water and transfer it to a kitchen towel to dry the rice a little. Peel the sweet pepper from seeds and partitions and cut it into thin strips.

Peel the mushrooms, rinse well and cut into small pieces.

Heat some vegetable oil in a separate skillet and fry the chopped mushrooms and peppers in it. Fry until the mushroom juice is completely evaporated.

Peel the garlic cloves. You don't need to chop the garlic.

Peel and wash the onion and carrot. Chop the carrots into thin strips.

Chop the onion into thin quarters or half rings.

In another frying pan in which you will cook pilaf, heat the oil and fry chopped carrots and onions in it until lightly browned.

Then transfer the prepared rice to these vegetables, mix everything and fry this mixture for 2-3 minutes over low heat. Then pour a glass of clean water over the rice with vegetables.

Bring the pilaf to a boil over high heat, add the peeled garlic cloves to it and sprinkle with salt and pilaf seasoning to your liking. When the pilaf boils, cover the frying pan, turn on the smallest heat and cook the dish for 20-25 minutes. If the water boils off earlier, add a little and simmer the pilaf until the rice is fully cooked.