Kulesh (Kulish) is a dish of Zaporizhzhya Cossacks. Real Cossack Kulesh — spring water, millet of Sumy and wild garlic, and all. Nowadays Kulesh recipe has changed, it is porridge with the addition of other ingredients. Any cereal is good in Kulesh, but it is better if it is boiled. I decided to try to cook a lean mushroom Kulesh with rice and vegetables, but nutritious, delicious and very fragrant.
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 400 gram Mushrooms
- 4 pieces Potatoes
- 1 glass Rice
- 1 piece Onion
- 50 milliliters Vegetable oil
- 1 piece Carrot
- 2 cloves garlic
- 1 teaspoon Nutmeg
- Salt
- Black pepper
Ingredients
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Instructions
- Boil mushrooms in salted water, do not pour water. Mushrooms are removed from the broth. If you have no desire to cook mushrooms, you can use canned, boiled mushrooms, but not pickled.
- Onions and carrots cut into cubes, fry in a cauldron or deep with thick walls pan in vegetable oil.
- Add mushrooms to the sauté, pour the mushroom broth and water if necessary — 5 cups of liquid goes to a glass of cereal. I first added 2 tbsp. water, and then 3 tbsp., when laying potatoes.
- Add the mushrooms to the rice.
- Nutmeg, and other seasonings to the rice, mix well and simmer 5 minutes.
- Then I filled the rice mass 1/3 of the ceramic dishes, because porridge when cooking, will increase. This utensils I have about 2 liters.
- Covered not tightly with a lid and put in the oven at t 200°C until boiling.
- After 30 minutes, reduce the temperature to 170 C, add diced potatoes, chopped garlic, salt and pepper to taste and mix well, if not enough liquid, then add.
- Cook until potatoes are ready, ~ 1 hour, not forgetting to stir occasionally. Infuse Kulesh at a minimum temperature.
- And serve Kulesh, sprinkled with herbs to the table. Bon appetit!
