If you want to diversify your daily menu, I suggest preparing pilaf, but not ordinary, but with champignons. The dish turns out tasty and satisfying, despite the lack of meat. This pilaf will be appreciated by vegetarians, as well as people who observe fasting. If you do not belong to any of these categories, just prepare this dish and enjoy its amazing taste. I recommend!
To prepare pilaf with champignons, prepare the necessary set of ingredients.
Wash or peel the mushrooms thoroughly. Then cut into thick slices and place in the container in which you will cook the pilaf, in my case it is a cast iron frying pan. If you have small champignons, you can leave them whole.
Fry the mushrooms in vegetable oil until golden brown. At first a lot of liquid will be released, but when it evaporates, the frying process will begin.
Then add chopped onions and carrots.
Fry the vegetables until soft for 5-7 minutes, remembering to stir occasionally. Salt the contents of the frying pan, sprinkle with spices and mix thoroughly.
Rinse the rice with cold water and place in a sieve to remove any unnecessary liquid. Then place the prepared rice in an even layer on top of the mushrooms. Place three or more cloves of garlic in the center.
Fill with hot water so that it rises 1.5 cm above the level of the cereal, do not mix the layers.
Bring the contents of the pan to a boil, cover and simmer until the rice is tender, about 25-30 minutes.
Delicious, aromatic pilaf with champignons is ready.
Let it brew for a little while with the lid closed, then stir gently and serve.
Bon appetit!
Step 1: Prepare the ingredients for pilaf with mushrooms.
Let's start with mushrooms. Champignons are the easiest and easiest to use; they do not need to be pre-processed, compared to wild mushrooms. Therefore, we will thoroughly wash them, cut off the skin and, depending on the size of the mushrooms, cut them into halves, quarters, or as you prefer.
Rice, as is known, needs to be washed several times, “in seven waters” as they say. The clearer the water remains after washing, the cleaner our rice becomes. Soak the washed rice in boiling water so that it swells and takes less time to cook. 
Onions and carrots are an invariable pair, wash them, peel them and cut the onion into half rings, and the carrots into cubes, or grate them on a coarse grater. Everything is ready, you can start cooking! Step 2: Prepare mushroom pilaf.
Grease a deep frying pan or cauldron with vegetable oil, heat it up and add the chopped mushrooms. Mushrooms must be fried, stirring constantly after the mushroom juice has evaporated. If the mushrooms are already fried until half cooked, add onions to them, mix and lightly fry. You can add salt to taste. 
Carrots go into the cauldron next. No more stirring! But adding spices is simply necessary! In addition to those listed, you can add those that you consider necessary. 
Place rice in the cauldron and add water so that the water level is half a centimeter higher than the rice level. Cover the cauldron with a lid, reduce the heat and set the timer for 15 minutes. After the time has passed, check the readiness of the pilaf. Peel the garlic cloves and stick them into the pilaf for a more spicy aroma. Simmer over low heat for another 15 minutes, and when the pilaf is ready, mix it thoroughly to evenly distribute the onions, carrots and mushrooms. Step 3: Serve the finished mushroom pilaf.
Remove the lid from the cauldron and enjoy the spicy aroma of mushroom pilaf. It should be served hot, decorated with herbs, arranged in portioned plates. Mushroom pilaf can serve either as an independent dish or as a side dish for a meat or poultry dish. Bon appetit! Instead of individual seasonings, you can purchase a special seasoning “For pilaf”. It is suitable for both meat pilaf and mushroom pilaf.
If you use wild mushrooms, you must first wash them and boil them in salted water. Do not drain the resulting mushroom broth - you can pour it over the rice when you cook the pilaf.
Mushroom pilaf can also be baked in the oven until the water has completely evaporated, then the rice becomes crumbly.
With mushrooms - this is one of my family's favorite dishes, especially when made with wild mushrooms. It is not at all necessary to use only one type of mushroom; on the contrary, a mixture of mushrooms will add incredible taste and aroma to the final result.
Ingredients
- Fresh or frozen mushrooms - 600g (honey mushrooms, boletuses, chanterelles, white mushrooms, champignons).
- Onion-300g.
- Carrots-300g.
- Rice-250g.
- Garlic - 2 heads (small).
Besides:
- Vegetable oil.
- Salt.
- Ground black pepper.
- Zira.
- Turmeric.
The specified amount of ingredients makes 4-5 servings.
STAGE 1
Cut the onion into half rings.
STAGE 2
Cut the carrots into cubes.
STAGE 3
Let's cut the mushrooms.
STAGE 4
In a thick-bottomed saucepan or casserole, heat the vegetable oil and fry the onion until soft.
STAGE 5
Let's add mushrooms. Let's mix. Fry until the liquid has completely evaporated.
STAGE 6
Then add carrots. Let's mix. Fry, stirring constantly for 2-3 minutes.
STAGE 7
Now add a pinch of cumin, turmeric and black pepper. Let's mix.
STAGE 8
Next, add the washed rice (we wash the rice in cold water 5-6 times). Flatten the rice. Don't mix!
STAGE 9
Carefully pour hot water over the rice so that the water covers the rice by 2cm. Let's add some salt. Cook over medium heat until the water is completely absorbed by the rice.
STAGE 10
Now press the garlic into the rice. Using a wooden stick, make holes in the rice to allow steam to escape. Don't stir the rice! Close the lid and cook over low heat until the rice is cooked, about 25-30 minutes.
STAGE 11
When the rice is ready, mix it carefully and serve.
BON APPETIT!
If you like rich, but at the same time light dishes, we advise you to prepare something from what we offer you today. These will be different options for preparing pilaf with mushrooms, so if mushrooms are your passion, join us quickly!
To taste, you can choose any mushrooms you like. Of course, it will be tastier with forest ones, but the store-bought version is also suitable. These can be porcini mushrooms, russula, chanterelles, honey mushrooms, butter mushrooms, champignons and many others.
General cooking principles
When preparing pilaf, the most important thing is to choose the right rice, and then cook it correctly. You can fry it in a dry frying pan to make the pilaf crumbly, or you can simply take steamed one, which has already been slightly heat-treated for the same purpose.
Lenten pilaf with mushrooms
Cooking time
calorie content per 100 grams
This recipe is so simple that even a child can handle it. The result is delicious and fast!
How to cook:
Tip: to make the rice crumbly, you can pre-fry it in a dry frying pan.
Pilaf with mushrooms and chicken fillet
Since chicken and mushrooms are classics in cooking, this is a must-cook. A quick recipe and a delicious result - isn't it worth it?
How much time - 50 minutes.
How to cook:
- Clean the chicken meat from fat and films, cut it into cubes, set aside.
- Remove the skins from the onion, rinse it and finely chop it.
- Peel the mushrooms and cut into quarters.
- Pour oil into a frying pan, heat it and add onion.
- Simmer, stirring, until soft.
- Then add the mushrooms and cook them for five minutes.
- Peel the carrots, wash and grate. Add to the mushrooms along with the spices, stir.
- Rinse the rice thoroughly until the water runs clear.
- Pour into carrots and mushrooms, stir and cook for two minutes.
- Then add water and simmer the dish covered for twenty minutes.
- After this, you can serve, sprinkled with green onions.
Tip: To brighten up the dish, add tomatoes or bell peppers.
Mushroom pilaf with added meat
To get the richest possible dish, we decided to use pork. It is juicy, filling and delicious!
How long is it - 1 hour and 20 minutes.
What is the calorie content - 155 calories.
How to cook:
- Rinse the pork, remove fat and films, cut into cubes.
- Peel the onion along with the carrots, wash and chop.
- Chop the mushrooms into strips.
- Pour oil into a frying pan, heat it and add pork.
- Stirring, fry it until golden brown.
- Add onions and carrots, stir.
- Add mushrooms and season with salt and black pepper.
- Peel the garlic and press it through the rest of the ingredients.
- Add rice, pour water and close the lid. Simmer the rice until completely cooked.
Tip: to give the pilaf a special taste, use soy sauce instead of salt.
How to cook in a slow cooker
If you have a multicooker, then you don’t need to think about anything at all. You just need to load the bowl, select a mode and in an hour and a half the delicious mushroom pilaf will be ready!
How long is it - 1 hour and 25 minutes.
What is the calorie content - 138 calories.
How to cook:
- Peel the carrots, wash them and cut them into thin strips.
- Remove all the skins from the onion and wash the head to remove any juice that has been released.
- Cut into half rings using a sharp knife.
- Pour oil into a frying pan, heat it and add onions.
- Simmer it, stirring, until soft.
- Add the carrots and continue to simmer the root vegetables.
- At this time, peel the mushrooms and cut them into slices.
- Place in a frying pan and simmer everything together until fully cooked.
- Wash the rice, mix with spices and barberries.
- Transfer the contents of the frying pan into the multicooker bowl.
- Add peeled and crushed garlic.
- Stir and pour rice on top, add water to cover by 1 cm.
- Turn on the stew mode and wait until the dish is ready.
Tip: you can add a little cinnamon, it will be very unusual and tasty.
Option with vegetables
A simple recipe for vegetable lovers. We will prepare pilaf with mushrooms and vegetables in just an hour and a half. There will be onions, carrots, some greens and even bell peppers. It is delicious!
How long is it - 1 hour and 30 minutes.
What is the calorie content - 130 calories.
How to cook:
- Peel the mushrooms and cut them into small slices.
- Rinse the pepper, cut out the core and cut the flesh into strips.
- Pour oil into a frying pan, heat it and add peppers and mushrooms.
- While they are stewing, rinse the rice until the water is clear and peel the garlic.
- Peel the carrots, wash them and cut into strips.
- Peel the onion, rinse off any juice that has accumulated, and chop into half rings.
- Pour the onions and carrots into the pan and cook, stirring, for five minutes.
- Then add washed rice, fry, cook for the same amount.
- Pour in water, mix the ingredients and let it boil.
- Add spices and unpeeled heads of garlic.
- Close the lid and cook for a quarter of an hour.
- When time has passed, add more water, close the lid and simmer until done.
- Rinse and chop the greens, sprinkle on the dish before serving.
Tip: For greens, it would be delicious with chives, tarragon or rosemary.
Buckwheat recipe
And one more recipe, but now for those who don’t like rice. We will replace it with buckwheat and prepare buckwheat pilaf with mushrooms.
How long is it - 1 hour and 15 minutes.
What is the calorie content - 93 calories.
How to cook:
- Peel the carrots using a sharp knife or vegetable peeler.
- Also remove the crust from the celery root, wash and cut into thin strips.
- Remove the skins from the onion, cut off the roots and wash the head.
- Cut it into half rings and pour into a saucepan.
- Add celery and carrots there and mix.
- Pour in the oil and place on the stove, turn on the heat.
- Stirring, simmer until soft.
- While they are cooking, peel the mushrooms and chop them finely.
- Add to root vegetables, stir.
- When they become soft, wait for the liquid to evaporate from the saucepan.
- At the end, add peeled garlic, pressed.
- Rinse the buckwheat thoroughly and add to the rest of the ingredients.
- Pour in water, add salt to taste, stir.
- Bring to a boil, cover with a lid and cook until tender.
Tip: for brightness and unusual taste, you can add the green part of celery to the dish.
To make your dish as rich and rich as possible, use broth instead of plain water. Of course, it would be ideal if it was meat broth or at least fish broth. But both mushroom and vegetable are quite suitable.
Be sure to add a whole head of garlic to the pilaf, this is how the traditional dish is made. The product gives rice all its benefits, all the best aromas. Be sure to try it at your leisure, you will like it!
Pilaf with mushrooms is quite simple and very tasty. Especially for those who are fans of mushrooms. The dish turns out light, but with a rich aroma and a pleasant aftertaste.
Traditionally, pilaf is prepared from rice with chicken or lamb, but during Lent, meat is excluded. Lenten pilaf with mushrooms is light and easy to prepare, yet satisfying and healthy. Other ingredients of the dish are various vegetables, prunes and quince. Rice can be replaced with pearl barley, whole grain barley or chickpeas.
How to cook lean pilaf with mushrooms?
Housewives who are planning to cook pilaf with mushrooms without meat should take into account certain tricks:
- To make the pilaf tasty, you need to choose the right dishes. Ideally, it would be a cast iron cauldron or a deep frying pan with a thick bottom.
- To add an appetizing aroma, mushroom broth is added to the cereal. Garlic in pilaf can be put unpeeled, as is done in Central Asian countries.
- If frozen mushrooms are used, they are fried separately as they contain too much liquid.
- Paprika and turmeric with tomato paste will give the rice a beautiful color.
- Fans of savory dishes should try cooking pilaf with red rice. The cereal differs not only in appearance and taste, but also in usefulness. Red rice has a lot of vitamins.
- Lenten pilaf with mushrooms is especially tasty with the addition of melted butter or butter.
- Rice will become crumbly if you wash it many times.
Pilaf with mushrooms and vegetables
When planning to prepare a vegetarian dish, cooks use unpolished rice and champignons or honey mushrooms, or any porcini mushrooms. Professionals advise using steamed rice. Lenten pilaf with mushrooms and vegetables is suitable for those people who are on a diet or want to diversify their usual menu.
Ingredients:
- rice – 2 cups;
- carrots and onions – 1 pc.;
- mushrooms – 200 g;
- garlic – 3 cloves;
- turmeric – 2 tsp;
- spices;
- salt;
- water - 2.5 cups.
Preparation
- Chop the vegetables and sauté for 10 minutes.
- Rinse the rice.
- Add rice, mushrooms and garlic to the vegetables. Mix the mass.
- Add spices, salt and water. Cover with a lid, reduce heat and cook mushroom and rice pilaf for 40 minutes.
Pilaf with dried mushrooms - recipe
If you don’t have fresh champignons at home, pilaf with dried mushrooms is an excellent alternative. If there is no cast iron cauldron, it is cooked in a saucepan. Afterwards, it is recommended to wrap the food and let it brew so that the taste comes out more rich and saturated with spices, which are used as ground cilantro or coriander.
Ingredients:
- mushrooms – 40 g;
- rice – 220 g;
- carrots – 2 pcs.;
- onion – 1 pc.;
- water – 200 ml;
- spices, salt.
Preparation
- Soak the washed mushrooms for 4 hours. Boil them without draining the water.
- Fry the vegetables, add to the mushrooms along with rice and salt.
- Simmer the pilaf for half an hour, add spices at the end.
Pilaf with salted mushrooms
Pilaf with pickled mushrooms would also be an excellent alternative. It is prepared in the usual way, only fresh champignons are replaced with canned ones. The dish will come to the rescue at any time, since such products often end up in the refrigerator. The advantage of the dish will be its piquant salty taste.
Ingredients:
- rice – 1.5 cups;
- mushrooms – 1 jar;
- onions and carrots - 1 pc.;
- salt, spices.
Preparation
- Sauté the vegetables, add mushrooms and fry again.
- Wash the rice and combine with other ingredients. Simmer for 40 minutes until done.
Lenten barley pilaf with mushrooms
Barley pilaf with mushrooms is not only tasty, but also healthy. It can be varied with vegetables that are on hand, for example, tomatoes, sweet peppers or eggplants. Barley perfectly absorbs all the spices and taste of mushrooms. Before serving, it is recommended to sprinkle the dish with chopped herbs.
Ingredients:
- pearl barley – 350 g;
- onions – 3 pcs.;
- carrots – 2 pcs.;
- mushrooms – 300 g;
- garlic – 3 cloves;
- lemon – 0.5 pcs.;
- dill and parsley - 1 bunch each;
- seasonings (paprika, barberry, turmeric) or one package of spices for pilaf.
Preparation
- Boil the pearl barley. Drain the water and stir the cereal so that it does not stick together.
- Chop vegetables, mushrooms and garlic.
- Fry the onion, add carrots, simmer for 10 minutes. Add the garlic, and after 2 minutes remove from the heat.
- Combine the vegetable mixture with pearl barley, and place the mushrooms in the frying pan. Simmer them until they release juice. Place in a saucepan with cereal, add spices and lemon juice.
- Mix thoroughly and simmer the lean pilaf with barley and mushrooms over low heat for 15 minutes.
Pilaf with chickpeas and mushrooms
To prepare such an unusual but extremely tasty dish as lean and mushrooms, use lamb peas. The main difficulty is that it must first be soaked in cold water and left for 1.5 days. During this time, a sprout forms in the chickpeas, which makes the peas incredibly soft and tasty.
Ingredients:
- rice - 3 cups;
- carrots – 3 pcs.;
- onions – 2 pcs.;
- chickpeas – 200 g;
- spices for pilaf (barberry, ground paprika, cumin, black and red pepper).
Preparation
- Cut the onion into half rings, grate the carrots. Fry in a cauldron for 3 minutes.
- Add the swollen chickpeas and fry the food for another 5 minutes, add spices.
- Rinse the rice several times. Drain the liquid and add the cereal to the cauldron. Fry the mixture one last time.
- Pour water a finger above the food, add salt and garlic. Cover with a lid and simmer the lean pilaf with chickpeas and mushrooms over low heat for 30 minutes.
Pilaf with mushrooms and whole grain barley
It’s worth trying to cook barley pilaf with mushrooms. It can be consumed as an independent dish, and it is also a good side dish for chicken or meat on permitted days. Celery or sweet pepper must be added to it. The dish is cooked in a deep saucepan along with vegetables until the liquid has evaporated, this happens in about 40 minutes. Before serving, it is decorated with herbs.
Ingredients:
- barley – 200 g;
- mushrooms – 250 g;
- onion – 1 pc.;
- water – 0.5 l;
- spices.
Preparation
- Chop onions and mushrooms.
- Fry the onion in a saucepan in oil, add barley to it, and fry it too.
- Add water and mushrooms. Simmer for 40 minutes until the liquid evaporates.
Pilaf with quince and mushrooms
It turns out no less wonderful with mushrooms, the recipe for which includes the addition of quince. The fruits are cored, cut and left in a deep cup with warm salted water. Then they are fried with cumin and fried. If you have dried mushrooms on hand, fill them with water and let them brew for a couple of hours.
Ingredients:
- rice – 300 g;
- quince – 3 pcs.;
- onions – 3 pcs.;
- carrots – 1 pc.;
- garlic – 1 head;
- zira – 1 tsp;
- spices, salt.
Preparation
- Cut the quince into slices and add warm water. Let it brew, then fry.
- Chop the onion and carrots and fry separately. Add quince, spices, salt.
- Wash the rice and add it to the cauldron along with the garlic. Cook for 20 minutes, then let sit for another 20 minutes.
Pilaf with mushrooms and prunes
In addition to vegetables, dried fruits are added to the dish, which give it an amazing taste. Pilaf with mushrooms during Lent, which includes prunes, is especially amazing. The combination with hot red pepper is extremely interesting. If you want something simple, then the amount of spices can be reduced.
Ingredients:
- rice – 400 g;
- mushrooms – 350 g;
- carrots – 3 pcs.;
- onions – 2 pcs.;
- prunes – 300 g;
- garlic – 3 cloves;
- salt and spices.
Preparation
- Cut the onion into large rings and grate the carrots. Place in a cauldron with heated oil and fry.
- Chop the mushrooms and fry with the vegetables for 2 minutes. Add spices.
- Add washed rice. Stick garlic cloves and prunes, cut in half, in a circle.
- Fill the products with water. Let it boil and cook the pilaf with mushrooms in a cauldron for 30 minutes.
Pilaf with mushrooms in the oven
Oven baked is a Georgian dish that is prepared with lots of carrots and mushrooms. The cooking process is practically no different from previous recipes; the peculiarity is the use of an oven instead of the usual stove. The finished dish can be laid out on lettuce leaves and garnished with dill.
Ingredients:
- rice – 1 glass;
- carrots – 2 pcs.;
- onion – 1 pc.;
- hops-suneli - 1 tbsp. l.;
- mushrooms – 200 g;
- water – 1.5 cups.
Preparation
- Boil carrots in salted water for 1-2 minutes.
- Cut the onion into rings. Boil the mushrooms and combine with onions, fry for 2 minutes.
- Add washed rice, khmeli-suneli. Pour half a glass of carrot broth on top and simmer on the stove for 40 minutes. Grate the carrots and divide into two parts.
- Place the first part of the carrots on the bottom of the pots, then the rice with mushrooms, and the remaining carrots on top.
- Bake Lenten in the oven at 180 degrees for 30 minutes.
Lenten pilaf with mushrooms in a slow cooker
And without meat it will fit well into the diet menu, since it does not contain excess animal fats. Pilaf with mushrooms in a slow cooker can be prepared as a light dinner, a holiday dish, or a side dish for a main course. If you use modern household appliances, the cooking time will be reduced, and the rice will turn out fluffy without any extra effort.
Loading...