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➠ Pilaf
➠ Pilaf
➠ Lean pilaf with mushrooms and carrots

Lean pilaf with mushrooms and carrots

512

Kitchen Eastern

Calorie content 109.2 kcal

Portions 2 port.

Cooking time 40 minutes

Proteins * 3.5 gr.

Fats * 4.6 gr.

Carbohydrates* 25 gr.

Content

According to this recipe, you can cook exactly lean pilaf with mushrooms and carrots, and not rice porridge with mushrooms and vegetables. First, a zirvak is prepared for pilaf, that is, carrots and mushrooms with spices are fried. Then rice is added, which, in combination with the aroma of zirvak, makes pilaf almost real, because mushrooms that have absorbed the taste of spices are a good substitute for meat. We cook Zirvak without onions, only from carrots and champignons. You will have a new version of lean pilaf.

Ingredients

Long grain rice 150 g Fresh champignons (large) 6 pcs. Carrot 1 PC. Salt taste Seasoning (optional) 2 tsp Vegetable oil 2 tbsp

Cooking process

Peel, wash and cut the carrots into small cubes.

Peel the champignons, rinse well under running water and cut into large pieces.

Heat vegetable oil well in a cauldron over high heat. Transfer the carrot cubes to it and fry them over medium heat for 3-5 minutes.

Then put the mushroom pieces into the cauldron, add half of the seasoning for vegetables and pilaf, stir and cook until the mushroom juice has completely evaporated.

Rinse the rice 5-8 times with cold water and lay it in an even layer on top of the fried carrots and mushrooms. Then pour hot water into the cauldron so that it only slightly covers the layer of rice. Simmer pilaf under a closed lid and over high heat for 5 minutes. Then salt the rice to your liking, sprinkle with the rest of the seasoning and pour hot water 1 cm above the rice level. Simmer pilaf over low heat under a closed lid and until rice is cooked through.