Traditional recipes

Rice pilaf with mushrooms

Rice pilaf with mushrooms

I washed the rice, boiled it over low heat for 20 minutes, then rinsed it with cold water, strained it.

While the rice is boiling, put the oil in a bowl and the onion cleaned, washed and finely chopped. Heat the onion until it becomes glassy and then add the paprika. We clean, wash and slice the mushrooms (if they are canned mushrooms, they will be rinsed a little with cold water and drained). Add over the onion, mushrooms and finely sliced ​​kapia red pepper. We add very little water because the mushrooms and peppers will leave the juice.

When the mushrooms are cooked, add salt, pepper, finely chopped green parsley, broth and rice boiled and drained of juice. Finally add the finely chopped garlic.



Chickpea pilaf

The combination of chickpeas, or lentils, or beans with rice forms a complete protein. That is, a protein that contains all 8 essential amino acids necessary for the normal growth and development of the body. Proteins have the role of giving us the feeling of satiety / saturation and give us energy, contribute to tissue repair, strengthen bones and develop muscle mass and help burn fat.

Separately, chickpeas and rice are incomplete proteins, but together they form a perfect protein.

In addition to the nutritional benefits of this pilaf, it is easy to prepare and very tasty. I leave you to try and tell me how you feel.

From the ingredients below come two portions of pilaf with chickpeas. Here's how to prepare it:

INGREDIENT:

  • 200 g boiled chickpeas
  • 100 g of rice
  • 1/2 red onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 6-8 cherry tomatoes / 2 normal tomatoes
  • 1/3 teaspoon cumin seeds
  • dried basil
  • black salt
  • pepper

METHOD OF PREPARATION:

1. I used ready-cooked chickpeas, I put them in the freezer. (Otherwise, the chickpeas are washed and left to soak overnight. In the morning, change the water and bring to the boil. As it boils, the foam must be removed.)

2. Wash the rice and bring to a boil.

3. Separately, clean and finely chop the onion and garlic cloves. Saute them for 1 minute with a tablespoon of oil, and then add the thinly sliced ​​pepper and tomatoes, cumin seeds, black salt and pepper. Cover with a lid and let the vegetables cook for 5 minutes in their own juice. Add the boiled chickpeas and leave for a few more minutes.

4. Strain the rice and pour it over the vegetables, cover again and let the vegetables mix their flavors until the juice is completely reduced. Taste the pilaf to check if it still needs salt or pepper and season with green parsley and dried basil. It goes perfectly with half sliced ​​avocado sprinkled with a little lemon juice, balsamic vinegar and sesame seeds.


Fasting recipe: pilaf with mushrooms and pumpkin

Holding Easter Lent and preparing something different and yet very tasty each time can be a challenge. Fortunately, being spring, the offer of vegetables and greens is starting to be more and more generous. For now, being arrogant, they are a bit expensive. Until the prices go down, let's prepare something tasty in which the basic ingredient is rice. How about this fasting recipe: pilaf with mushrooms and pumpkin

  • two cups of rice
  • half a kilogram of mushrooms
  • two pumpkins
  • two carrots
  • a bunch of green onions
  • a bunch of dill
  • oil
  • salt and pepper

Chop the green onions into thin slices, the carrots and zucchini into cubes and the mushrooms into quarters. Wash, clean and chop the dill.

Heat the oil in a large saucepan and first fry the onion and carrot (optionally you can add chopped hot peppers).

When the vegetables start to soften, add the mushrooms and zucchini. Salt, add pepper and sauté over low heat for about 10 minutes, stirring constantly. Add the rice, fry for another two minutes, then quench with three cups of boiling water.

Put the lid on and let it boil for another ten minutes. Add the dill, stir once more, cover the pan and let the pilaf simmer for another five minutes. Extinguish the fire and let the rice swell at rest.

Alternative: You can sauté the zucchini and mushrooms separately to leave their water. In this case, sauté the rice with the onion and the carrot, quench with water, and add the vegetables together with the dill.


Rice pilaf with vegetables - 5 easy rice recipes with vegetables

The combination is interesting due to the mixture of rice with corn kernels and green peas, with pieces of green pods and carrot slices. There is a wide range of frozen vegetables on the market packed with a handful of pre-cooked rice. The preparation time for such vegetable mixes is 15 - 20 minutes of boiling in a liter of water and to increase the flavor of rice pilaf or Mexican-style vegetable rice it is good to be prepared with a little olive oil. extra virgin olive oil or with 2 tablespoons of cold-pressed sunflower oil. Parsley, oregano, bay leaf, pepper and onion leaves can be used to season rice pilafs or rice combinations with vegetables, depending on the combination of vegetables that we will use in the rice, the right spice will be chosen.


2. Rice with turmeric and red beans or green beans

Another mixture of vegetables with rice is the one that has red beans or green pods, corn kernels, red peppers and turmeric flavor among the ingredients. The vegetable mixes with rice are boiled in water and a little salt, maximum 25 - 30 minutes, either in the oven in the oven tray or in yena dishes and for a delicious taste add 2 teaspoons of turmeric and two tablespoons of sunflower, almond or olive oil. Rice with turmeric (gives the rice a golden yellow hue) and red beans or green pods is an enticing culinary menu due to the beautiful shades of vegetables used as ingredients (corn kernels, red beans or green pods, onions, pieces of carrot and red pepper, a little celery and parsley) and has considerable nutritional value!


Rice pilaf with mushrooms

From my point of view, this is the perfect food for a day of fasting, it is easily and quickly prepared, and if not everyone in the house is fasting, you can serve it as a side dish to something else.

For 4-6 servings (depending on how hungry you are) we need:
& # 8211 a cup of rice (250ml)
& # 8211 2 jars of mushrooms (500g fresh mushrooms)
& # 8211 a big onion
& # 8211 a cup (possibly + half) of water
& # 8211 a spoonful of buoy
& # 8211 patrunjel
& # 8211 spices to taste (those from Fuchs, have special spices for pilaf, very good)

Cut the onion into small pieces and heat it. When the onion is golden, add the sliced ​​mushrooms and sauté them together with the onion. After about 5-10 minutes (5 minutes on high heat, 10 minutes on low heat) put a cup of water over the mushrooms, paprika (I use sweet paprika) and the rest of the spices. Let it simmer for about 10-15 minutes, in the case of mushrooms in a jar or more than 20-30 minutes in the case of fresh mushrooms (that's why I said half a cup of water because it will drop sharply when boiling and you have to added).

Separately, boil the rice according to the instructions on the package and when the mushrooms are ready, mix it with the mushroom composition and the finely chopped parsley and that's about it. Cover the pot with a lid and leave it on the fire for about 5 minutes to blend the flavors.


Rice pilaf with mushrooms

From my point of view, this is the perfect food for a day of fasting, it is easily and quickly prepared, and if not everyone in the house is fasting, you can serve it as a side dish to something else.

For 4-6 servings (depending on how hungry you are) we need:
& # 8211 a cup of rice (250ml)
& # 8211 2 jars of mushrooms (500g fresh mushrooms)
& # 8211 a big onion
& # 8211 a cup (possibly + half) of water
& # 8211 a spoonful of buoy
& # 8211 patrunjel
& # 8211 spices to taste (those from Fuchs, have special spices for pilaf, very good)

Cut the onion into small pieces and heat it. When the onion is golden, add the sliced ​​mushrooms and sauté them together with the onion. After about 5-10 minutes (5 minutes on high heat, 10 minutes on low heat) put a cup of water over the mushrooms, paprika (I use sweet paprika) and the rest of the spices. Let it simmer for about 10-15 minutes, in the case of mushrooms in a jar or more than 20-30 minutes in the case of fresh mushrooms (that's why I said half a cup of water because it will drop sharply when boiling and you have to added).

Separately, boil the rice according to the instructions on the package and when the mushrooms are ready, mix it with the mushroom composition and the finely chopped parsley and that's about it. Cover the pot with a lid and leave it on the fire for about 5 minutes to blend the flavors.


Rice pilaf with mushrooms

From my point of view, this is the perfect food for a day of fasting, it is easily and quickly prepared, and if not everyone in the house is fasting, you can serve it as a side dish to something else.

For 4-6 servings (depending on how hungry you are) we need:
& # 8211 a cup of rice (250ml)
& # 8211 2 jars of mushrooms (500g fresh mushrooms)
& # 8211 a big onion
& # 8211 a cup (possibly + half) of water
& # 8211 a spoonful of buoy
& # 8211 patrunjel
& # 8211 spices to taste (those from Fuchs, have special spices for pilaf, very good)

Cut the onion into small pieces and heat it. When the onion is golden, add the sliced ​​mushrooms and sauté them together with the onion. After about 5-10 minutes (5 minutes on high heat, 10 minutes on low heat) put a cup of water over the mushrooms, paprika (I use sweet paprika) and the rest of the spices. Let it simmer for about 10-15 minutes, in the case of mushrooms in a jar or more than 20-30 minutes in the case of fresh mushrooms (that's why I said half a cup of water because it will drop sharply when boiled and you have to added).

Separately, boil the rice according to the instructions on the package and when the mushrooms are ready, mix it with the mushroom composition and the finely chopped parsley and that's about it. Cover the pot with a lid and leave it on the fire for about 5 minutes to blend the flavors.


Similar recipes:

Pilaf with mushrooms and sour cream sauce

Pilaf with mushrooms and sour cream sauce, prepared with bone broth and margarine

Pumpkin pilaf with dill

Pumpkin pilaf recipe with brown rice, dill and onion

Beef pilaf

Beef pilaf with rice, prepared with vegetable soup and chopped parsley


Pilaf with mushrooms and vegetables

Pilaful is one of the most popular rice dishes in Romanian cuisine. & Icircl you can prepare simply, with vegetables, with mushrooms, etc. It is a kind of economic exercise and suitable for fasting periods or for those who follow a vegetarian lifestyle.

Today we offer you an easy recipe for pilaf with mushrooms and vegetables. It is easy to make and can be served as a garnish or as a kind of food itself.

  • 200 g of rice
  • 400 g mushrooms
  • 1 onion
  • 1 carrot
  • 1 ardei kapia
  • 500 ml vegetable or chicken soup
  • salt
  • pepper
  • parsley

Wash the mushrooms, clean them and cut them into slices or cubes. Finely chop the onion and pepper and put the carrot on the grater. Wash the rice in a sieve with cold water.

Put a little oil in a bowl on the fire and cook the mushrooms over medium heat for 5-6 minutes. Set the mushrooms aside, then in the same bowl, put the onion, carrot and pepper and add more oil, if needed.

Saute the vegetables together with salt and pepper. When they are hardened, add the rice and hot vegetable soup. Stir and simmer for 10 minutes.

Stir occasionally and check that the rice has boiled. Add the hardened mushrooms again and leave on the fire until the rice is soft and the pilaf has absorbed all the liquid (soup).

Turn off the heat and serve with freshly chopped parsley. Mushroom pilaf can be served as a side dish or as a dish in itself, if you are fasting or vegetarian.

You have to see it too.


Video: Πιλάφι με μανιτάρια. Alexandros Papandreou (December 2021).