Plov is of Central Asian origin. Traditionally, pork or lamb is added to this dish. Try to surprise your guests with an unusual dish by cooking pilaf with wild mushrooms.
It is necessary
- - 300 g of forest mushrooms;
- - 150 g of onions;
- - 150 g of carrots;
- - 150 g of rice;
- - 3 tablespoons of vegetable oil;
- - greens.
Instructions
Step 1
Soak rice in water.
Step 2
Wash and chop the mushrooms thoroughly. The resulting pieces should not be too small.
Step 3
Heat sunflower oil in a skillet. When the pan is hot enough, add the mushrooms. The purpose of frying is to evaporate all the liquid from the mushrooms.
Step 4
While the liquid is evaporating, peel and wash the onion. If you have large onions, cut into half rings. If you got smaller onions, then cut them into whole rings. Add chopped onions to mushrooms.
Step 5
Wash the carrots, peel and cut into strips. Add it to the bow. Everything should cook well. Then pour 0.5 liters of boiling water there, add a little more salt than you would put to your taste (rice will still cook in this water) and simmer the mushrooms and vegetables for 10 minutes.
Step 6
Drain the water in which you soaked the rice. Place it on top of mushrooms and onions with carrots.
Step 7
Cook for the first 10 minutes over high heat. The next 10 minutes - at the weakest with the lid closed. Then turn off the heat. Let the pilaf “reach” under the lid for about 10-15 minutes. Then try rice. If you are satisfied with the degree of its readiness, then you can serve it on the table. Otherwise, turn on the stove again and keep it on low heat for another 5 minutes.
