Vegetable pilaf

Vegetable pilaf


Rice (best steamed) — 150 g;
Champignons — 200 gr.
Carrot 1 pc.
Onion — 2 pcs.
Garlic — 2 cloves,
Bulgarian pepper — 1 pc.
Olive oil — 2 tbsp. spoons.
Water or vegetable broth — 300 ml,
Salt, pepper, spices — to taste.


Mushrooms — if they are dried — pre-soaked and boiled until half ready, cut into slices.
Champignons quite strongly reduce volume at cooking, therefore we take them approximately 2,5-3 glasses. They can not be boiled, just cleaned and chopped.
We clean the carrots and onions, grind them. We put all the vegetables in a thick-walled pot, pour water — up to half the volume — and put it under a lid on a small fire. After. as the vegetables were extinguished for about 10 minutes, the rice is covered with a layer, after boiling again transfer to a small fire and simmer until the rice is ready, i.e. 18-25 minutes.
10-12 minutes before the end of quenching we put mushrooms. Solim and pepper to taste, mix pilaf, make a few holes with a handle of a spoon, put in them peeled garlic cloves.
After turning off the fire, cover the lid with a towel and let the pilaf brew.

Bon Appetit!

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