Traditionally, pilaf is cooked from rice with chicken or lamb, but during the Lent meat is excluded. Lenten pilaf with mushrooms is easy and simple to prepare, while nourishing and useful. Other ingredients of the dish are various vegetables, prunes and quinces. Rice can be replaced with barley, whole-grain barley or chickpeas.
How to cook lean pilaf with mushrooms?
The hostesses, who were going to cook pilaf with mushrooms without meat, should take into account certain tricks:
- To make the pilaf tasty, you should choose the right dishes. Ideally, if it is a cast-iron pot or a deep frying pan with a thick bottom.
- To give a mouth-watering flavor to the rump add mushroom broth. Garlic in pilaf can be put untreated, as do in the countries of Central Asia.
- If frozen mushrooms are used, they are fried separately, because they contain too much liquid.
- Paprika and turmeric with tomato paste will add a beautiful shade to the rice.
- Fans of spicy dishes should try to cook pilaf with red rice. Groats differ not only in appearance and taste, but also in usefulness. Red rice has a lot of vitamins.
- Especially delicious Lenten pilaf with mushrooms is obtained with the addition of melted or butter.
- Friable rice is obtained if it is washed many times.
Pilaf with mushrooms and vegetables
When preparing to cook a vegetarian dish, cooks use unpolished rice and mushrooms or honey agarics, any ceps. Professionals advise using steamed rice. Stuffed pilaf with mushrooms and vegetables is suitable for those people who are dieting or want to diversify the usual menu.
Ingredients:
- rice - 2 cups;
- carrots and onions - 1 pc .;
- mushrooms - 200 g;
- garlic - 3 teeth;
- turmeric - 2 tsp;
- spice;
- salt;
- water - 2.5 cups.
Preparation
- Cut the vegetables and saute for 10 minutes.
- Rinse the rice.
- Add vegetables to rice, mushrooms and garlic. Stir the mass.
- Add spices, salt and water. Close the lid, reduce heat and cook the pilaf from the mushrooms and rice for 40 minutes.
Pilaf with dried mushrooms - recipe
If the house did not have fresh champignons, a wonderful alternative would be pilaf with dried mushrooms. If there is no cast-iron pot, it is cooked in a saucepan. After the dish is recommended to wrap and let him insist that the taste comes out more saturated and soaked with spices, such as ground cilantro or coriander.
Ingredients:
- mushrooms - 40 g;
- rice - 220 g;
- carrots - 2 pieces;
- onion - 1 piece;
- water - 200 ml;
- spices, salt.
Preparation
- Wash the washed mushrooms for 4 hours. Boil them without draining the water.
- Vegetables fry, add to the mushrooms along with rice and salt.
- Stew pilaf half an hour, at the end, add spices.
Pilaf with salted mushrooms
An excellent alternative would be a pilaf with pickled mushrooms. It is prepared in the usual way, only fresh champignons are replaced with canned. The dish will come to the rescue at any time, since such products often find themselves in the refrigerator. The advantage of the dish will be a spicy salty taste.
Ingredients:
- rice - 1.5 cups;
- mushrooms - 1 pot;
- onions and carrots - 1 pc .;
- salt, spices.
Preparation
- Vegetables to save, add mushrooms to them and fry again.
- Rinse rice, combine with other ingredients. Stew 40 minutes until cooked.
Plinth of pilaf with mushrooms
Not only tasty, but also useful is a pilaf made of pearl barley with mushrooms. It can be varied with vegetables that are at hand, for example, tomatoes, sweet peppers or eggplants. Perlovka perfectly absorbs all the spices and taste of mushrooms. Before serving, it is recommended to sprinkle a dish of chopped herbs.
Ingredients:
- pearl barley - 350 g;
- onion - 3 pieces;
- carrots - 2 pieces;
- mushrooms - 300 g;
- garlic - 3 cloves;
- lemon - 0,5 pieces;
- dill and parsley - 1 bunch;
- seasonings (paprika, barberry, turmeric) or one package of spices for pilaf.
Preparation
- Boil the pearl barley. Water should be drained, and the croup should be mixed in order not to fuse.
- Vegetables, mushrooms and garlic chop.
- Add onions, add carrots, simmer for 10 minutes. Connect garlic, and after 2 minutes remove from heat.
- Combine the vegetable mixture with the pearl barley, and lay the mushrooms on the pan. Stew them until they give juice. Transfer to a pan with croup, add spices and lemon juice.
- Stir thoroughly, simmer the lean pilaf with pearl barley, mushrooms on low heat for 15 minutes.
Pilaf with chickpeas and mushrooms
To cook such an unusual, but extremely tasty dish like lean pilaf with chickpeas and mushrooms, use mutton peas. The main difficulty lies in the fact that it must first be soaked in cold water and left for 1.5 days. During this time a germ grows in chickpeas, which makes peas incredibly soft and tasty.
Ingredients:
- rice - 3 cups;
- carrots - 3 pieces;
- onion - 2 pieces;
- chickpea - 200 g;
- Spices for pilaf (barberry, ground paprika, cumin, black and red pepper).
Preparation
- Onion cut into half rings, grate the carrots. Fry in the cauldron for 3 minutes.
- Pour the swollen chickpeas and fry the food for another 5 minutes, add the spices.
- Rinse the rice several times. Drain the liquid and add the croup to the cauldron. Fry for the last time the mixture.
- Pour water on the finger above the products, add salt and add garlic. Cover and fry the lean pilaf with chickpeas, mushrooms on a small fire for 30 minutes.
Pilaf with mushrooms and whole grains of barley
It is worth trying to cook pilaf from barley with mushrooms. It can be used as an independent dish, it is also a good side dish to chicken or meat on allowed days. It is always added celery or sweet pepper. The yogurt is cooked in a deep saucepan with vegetables until the liquid evaporates, it takes about 40 minutes. Before serving, it is decorated with greenery.
Ingredients:
- barley - 200 g;
- mushrooms - 250 g;
- onion - 1 piece;
- water - 0,5 l;
- spice.
Preparation
- Cut the onions and mushrooms.
- Fry the onions in a saucepan in oil, add barley to it, also fry.
- Connect water and mushrooms. Stew 40 minutes before evaporation of the liquid.
Pilaf with quince and mushrooms
No less remarkable is lean pilaf with mushrooms, the recipe of which includes the addition of quince. Fruits are peeled off, cut and left in a deep cup with warm salted water. Then they are fried with zira and fried. If at hand were dried mushrooms, they are poured with water and allowed to stand for a couple of hours.
Ingredients:
- rice - 300 g;
- quince - 3 pieces;
- onion - 3 pieces;
- carrots - 1 piece;
- garlic - 1 head;
- zir - 1 tsp;
- spices, salt.
Preparation
- Cut the croquet with slices and pour warm water. Let it brew, then fry.
- Onion and carrot chop, fry separately. Add quince, spices, salt.
- Rinse the rice, add it to the cauldron together with the garlic. Cook 20 minutes, then let it brew 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. Especially amazing is the pilaf with mushrooms in the post, which includes prunes. Extremely interesting is the combination with hot red pepper. If you want something simple, the amount of spices can be reduced.
Ingredients:
- rice - 400 g;
- mushrooms - 350 g;
- carrots - 3 pieces;
- onion - 2 pieces;
- prunes - 300 g;
- garlic - 3 cloves;
- salt and spices.
Preparation
- Cut the onions into large rings, grate the carrots. Put into a cauldron with preheated oil and fry.
- Mushrooms cut, fry with vegetables for 2 minutes. Add spices.
- Add the washed rice. In a circle, stick cloves of garlic and prunes, cut in half.
- Products pour water. Let the boil and boil the pilaf with mushrooms in the cauldron for 30 minutes.
Pilaf with mushrooms in the oven
Baked pilaf with mushrooms in pots in the oven is a Georgian dish that is cooked with lots of carrots and mushrooms. The cooking process is practically the same as the previous recipes, the peculiarity is the use of the oven instead of the usual cooker. Ready-made meals can be spread over salad leaves and decorated with dill.
Ingredients:
- rice - 1 glass;
- carrots - 2 pieces;
- onion - 1 piece;
- hops-suneli - 1 tbsp. l .;
- mushrooms - 200 g;
- water - 1.5 cups.
Preparation
- Carrots boil in salted water for 1-2 minutes.
- Cut the onions into rings. Mushrooms boil and combine with onions, fry for 2 minutes.
- Add washed rice, hops-suneli. Top with half a cup of carrot broth and simmer on the stove for 40 minutes. Carrots rub and divide into two parts.
- At the bottom of the pots lay the first part of the carrot, then rice with mushrooms, and on top - the remaining carrots.
- Serve pilaf with mushrooms and vegetables bake in the oven at a temperature of 180 degrees 30 minutes.
Lenten pilaf with mushrooms in a multivark
A dish with rice and without meat will fit well into the diet menu, because it does not contain excess animal fats. Pilaf with mushrooms in a multivark can be prepared as a light dinner, a festive meal or a garnish to a hot one. If you bring modern household appliances to the case, the cooking time will be shortened, and the rice will be friable without any extra efforts.
Ingredients:
- rice - 1.5 cups;
- carrots and onions - 2 pcs .;
- mushrooms - 150 g;
- water - 3 cups;
- salt, barberry, cilantro and saffron.
Preparation
- Carrots and onion fry in oil. Add the mushrooms and pass for 10 minutes together.
- Rinse the rice.
- In the bowl, pour mushrooms and fry, rice and spices.
- Pour water to cover the croup for 1.5 cm. Set the program "Rice" or "Quenching", and the time - 40 minutes.