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 Pilaf with Wild Mushrooms Recipe
Pilaf with wild mushrooms (buttermilk, aspen and porcini mushrooms)is a great alternative to traditional pilaf during lent. Very nutritious and flavorful.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Polish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Polish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Brown rice is pre-soaked with cold water, preferably for 8 hours. Drain the water, rinse the rice several times under running water. Wash the mushrooms (I bought a ready-made frozen 300-gram mixture of chopped mushrooms), pour water, boil for 10-12 minutes, do not forget to add salt.
    Brown rice is pre-soaked with cold water, preferably for 8 hours. Drain the water, rinse the rice several times under running water. Wash the mushrooms (I bought a ready-made frozen 300-gram mixture of chopped mushrooms), pour water, boil for 10-12 minutes, do not forget to add salt.
  2. Pour 2 tablespoons of vegetable oil into the cauldron and warm it up. Chop the onion, passerovat. Grate the carrots and add them to the onion to fry. Add salt and mix well. Add the previously washed rice, stir, letting it soak in vegetable juice and oil. Pour 4 cups of boiled water (you can use a little less, since the rice was soaked in advance and managed to absorb some of the water). Bring to a boil, cook over medium heat. At this time, remove the mushrooms from the heat, drain the water, rinse thoroughly and send them to the rice, mix. Add salt and pepper, add spices, stir, bring to a boil, and then reduce the heat to a minimum, cover the cauldron with a lid. Cook the dish for 20 minutes (it took me 35 minutes to cook the rice). Five minutes before serving, put out the fire, but do not remove the lid, allowing the rice to absorb the remaining liquid. If desired, you can put a couple of cloves of garlic.
    Pour 2 tablespoons of vegetable oil into the cauldron and warm it up. Chop the onion, passerovat. Grate the carrots and add them to the onion to fry. Add salt and mix well. Add the previously washed rice, stir, letting it soak in vegetable juice and oil. Pour 4 cups of boiled water (you can use a little less, since the rice was soaked in advance and managed to absorb some of the water). Bring to a boil, cook over medium heat. At this time, remove the mushrooms from the heat, drain the water, rinse thoroughly and send them to the rice, mix. Add salt and pepper, add spices, stir, bring to a boil, and then reduce the heat to a minimum, cover the cauldron with a lid. Cook the dish for 20 minutes (it took me 35 minutes to cook the rice). Five minutes before serving, put out the fire, but do not remove the lid, allowing the rice to absorb the remaining liquid. If desired, you can put a couple of cloves of garlic.
  3. Pilaf turns out flavorful and satisfying. The mushroom aroma is pronounced, and brown rice gives the pilaf its "zest", becoming soft and absorbing the aroma of mushrooms and spices. Enjoy your meal!
    Pilaf turns out flavorful and satisfying. The mushroom aroma is pronounced, and brown rice gives the pilaf its "zest", becoming soft and absorbing the aroma of mushrooms and spices. Enjoy your meal!
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