Pilaf with mushrooms in a cauldron
0
662
Kitchen
Eastern
Calorie content
101.3 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
2.6 gr.
Fats *
5.6 g
Carbohydrates*
21.8 g
Pilaf with mushrooms in a cauldron is cooked not only on fast days. With this tasty and satisfying dish, you can diversify the daily menu and to taste it will suit adherents of proper or dietary nutrition. Any mushrooms are suitable for pilaf, but, undoubtedly, it will be tastier with forest ones. The variety of rice for pilaf does not really matter, we choose it according to our preferences. We fry vegetables and cook pilaf immediately in a cauldron.
Ingredients
Cooking process
Place the cauldron over high heat and heat the vegetable oil well in it. Then transfer the onion half rings into the cauldron and fry them until light ruddy color. Transfer the chopped carrots to the fried onions and fry them until soft. Do not forget to stir the vegetables in the cauldron periodically so as not to burn.
Rinse the rice selected for pilaf several times with cold water and then put it in an even layer on top of the mushrooms and vegetables. Pour 3 cups of boiling water into the cauldron and sprinkle the pilaf with salt to your liking. Cook the pilaf over high heat until the rice has taken up all the liquid. Then cover the cauldron with a lid and simmer the pilaf over low heat for 20 minutes. A couple of minutes before the end of cooking, put peeled chives in pilaf.
Bon Appetit!