Champignon pilaf. Pilaf with champignons: mushroom recipes with rice

23.06.2024

Vanillin - benefits and harm to the body, calorie content and contraindications Benefits and contraindications

How many calories are in boiled beets with butter or sour cream and garlic (with mayonnaise)

Pilaf with champignons can be prepared in different ways: with or without meat, with rice, barley or buckwheat, on the stove or in a slow cooker. There is a cooking method for everyone - for meat-eaters, vegetarians, and fasters.

You should start with the classic recipe for pilaf with champignons.

Classical

This traditional meat dish with rice, complemented by mushroom notes, will be cooked in a cauldron on the stove. It will require the following products:

200 g rice;
300 g champignons;
350 boneless meat (pork);
1 onion;
2 cloves of garlic;
1 carrot;
vegetable oil;
seasoning for pilaf;
salt.

Cooking:

Cut the pork into cubes.
Grate the carrots, chop the onion finely.
Cut the champignons into slices.
In a cauldron, fry pieces of meat in vegetable oil.
When they are covered with a golden brown crust, add onions and carrots to them and continue to fry.
After another five minutes, add mushrooms, salt, add pilaf seasoning and stir.
Rinse the rice and put it in a cauldron, then pour in water.

Cover the container with a lid and simmer the contents until fully cooked over low heat.

Lean

To prepare lean pilaf with champignons you need to take:

one and a half glasses of rice;
onion;
half a kilogram of champignon mushrooms;
carrot;
two cloves of garlic;
three tablespoons of olive oil;
ground pepper and salt.

Cooking pilaf:

Rinse the rice thoroughly in a colander from the tap until the water runs clear.
Pour clean water over the rice in a ratio of 1 to 2.
Wash the mushrooms and cut each of them into four parts.
Heat oil in a frying pan, add mushrooms and fry.
Finely chop the onion, grate the carrots and add to the mushrooms when they start to fry. Cook for three minutes.
Drain the rice and place it in the pan.
Add garlic, pepper and salt to cooking.
Pour in enough water to cover the contents of the pan by 1 centimeter.
Close the dish and simmer under the lid until done. This will take approximately 25 minutes.
Sprinkle the finished pilaf with champignons with fresh herbs.

With vegetables

For lovers of vegetables and healthy food, this pilaf with champignons is ideal. It will require the following ingredients:

200 g champignons;
300 g rice;
two carrots;
two heads of garlic;
two sweet peppers;
seasoning for pilaf;
salt.

Preparation procedure:

Cut vegetables: mushrooms into slices, onions into half rings, peppers and carrots into strips.
Place mushrooms and peppers in a frying pan, add salt and fry for five minutes.
Separately, sauté the onions and carrots for seven minutes. Then add whole rice and garlic to them. Pour water (0.5 l) over vegetables and rice, add salt and seasoning for pilaf. When the water boils, cover the dish, reduce the heat and cook over low heat for 25 minutes.
A couple of minutes before readiness, add champignons and peppers to the pilaf and stir.

All that remains is to place the aromatic and spicy dish on plates.

In a slow cooker

You can cook any food in a slow cooker, so pilaf is no exception. Ingredients you will need:

300 g champignons;
300 g rice;
carrot;
bulb;
one and a half heads of garlic;
vegetable oil;
barberry, cumin;
pepper, salt.

Preparation procedure:

Cut the onion into cubes, slice the mushrooms, grate the carrots.
Sauté the onion in a frying pan in sunflower oil until transparent.
Add carrots and mushrooms to the onions and continue cooking for another five minutes.
Add salt, add whole garlic cloves and fry until tender.
Place vegetables in a multicooker bowl, add rice and add water.
Set the “Pilaf” mode and cook until the sound signal.

With Chiken

Great idea for pilaf with mushrooms and chicken. Cook in a cauldron or deep frying pan. For it you need to prepare:

300 g chicken fillet;
150 g champignons;
120 g steamed rice;
onion;
carrot;
vegetable oil;
fresh herbs;
pepper and salt.

How to cook pilaf:

Cut the chicken breast into cubes, onion rings, champignons into slices, and grate the carrots.
Fry chicken meat with mushrooms and onions in vegetable oil.
After the meat has browned, add the carrots and fry for another five minutes.
Place rice in a bowl with chicken, vegetables and mushrooms, stir, add water and simmer for about 25 minutes under the lid.

Remove the finished pilaf from the stove, arrange on plates, sprinkle with chopped herbs.

With pearl barley

Pilaf with mushrooms, champignons and barley deserves attention no less than the classic one with rice. This original option will require the following products:

150 g champignons;
100 pearl barley;
sunflower oil;
two onions, carrots;
spices (salt and pepper).

Preparation procedure:

Boil pearl barley until half cooked.
Cut the onion into thin rings, grate the carrots.
In a cauldron, fry the onion in sunflower oil; when it becomes transparent, add carrots to it.
Boil the champignons in water (five minutes), then add to the onions and carrots and continue cooking for another ten minutes.
The last thing to add to the cauldron is pearl barley. The contents of the dish are filled with water, salt and pepper are added.
Simmer the dish covered for 40 minutes.

This everyday dish is easy to prepare. At the same time, purely mushroom options are no worse than meat ones and are quite filling.

If you want to diversify your daily menu, I suggest preparing pilaf, but not ordinary, but with champignons. The dish turns out tasty and satisfying, despite the lack of meat. This pilaf will be appreciated by vegetarians, as well as people who observe fasting. If you do not belong to any of these categories, just prepare this dish and enjoy its amazing taste. I recommend!

To prepare pilaf with champignons, prepare the necessary set of ingredients.

Wash or peel the mushrooms thoroughly. Then cut into thick slices and place in the container in which you will cook the pilaf, in my case it is a cast iron frying pan. If you have small champignons, you can leave them whole.

Fry the mushrooms in vegetable oil until golden brown. At first a lot of liquid will be released, but when it evaporates, the frying process will begin.

Then add chopped onions and carrots.

Fry the vegetables until soft for 5-7 minutes, remembering to stir occasionally. Salt the contents of the frying pan, sprinkle with spices and mix thoroughly.

Rinse the rice with cold water and place in a sieve to remove any unnecessary liquid. Then place the prepared rice in an even layer on top of the mushrooms. Place three or more cloves of garlic in the center.

Fill with hot water so that it rises 1.5 cm above the level of the cereal, do not mix the layers.

Bring the contents of the pan to a boil, cover and simmer until the rice is tender, about 25-30 minutes.

Delicious, aromatic pilaf with champignons is ready.

Let it brew for a little while with the lid closed, then stir gently and serve.

Bon appetit!

Pilaf with mushrooms is the ideal solution for a light dinner; our step-by-step recipe with photos will tell you how to quickly and tasty prepare this dish. For vegetarians, this is a great way to try everyone’s favorite dish in a different culinary version. Our recipe will tell you how to cook mushroom pilaf with different types of the most popular mushrooms.

Don’t worry that mushrooms won’t provide the same range of flavors as meat. Seasonings and garlic will do their job, and the pilaf will turn out aromatic and very appetizing!

Calorie content of pilaf with mushrooms

Calorie content and nutritional value of pilaf with mushrooms are calculated per 100 grams. ready dish. The calorie content of the dish may vary depending on the type of mushrooms chosen. For example, let’s take the calorie content of the finished pilaf with champignons.

Mushroom pilaf with champignons

Mushroom pilaf with champignons is quite popular, primarily due to the availability of such mushrooms. You can buy them in any supermarket and at any time of the year, and the cost of champignons will not hurt your pocket. Let's take pilaf with champignons as the main cooking recipe and, based on this, we will further consider ways to prepare a similar dish with other mushrooms.

Ingredients:

Champignons - 20 pcs.
Rice - 300 gr.
Carrots - 2 pcs.
Onion - 2 pcs.
Bell pepper - 1 pc.
Garlic - 1 head
Vegetable oil
Turmeric
Basil

How to cook pilaf with champignon mushrooms

Now we will tell you in more detail how to cook pilaf with mushrooms, read carefully and cook with us.

Step 1

Rinse the champignons well, dry and place in hot oil to fry. Fry the mushrooms until they become a beautiful golden color.

Step 2

Now add the chopped onion to the mushrooms and fry over high heat for 3 minutes, then reduce the heat to low and simmer for another 10 minutes with the lid closed.

Step 3

Add the carrots cut into strips. If you don’t like carrots to be very coarsely chopped, then grate them. Continue frying for another 5 minutes and stirring.

Step 4

Add the pepper cut into thin strips and then add salt and do not forget to add 1/3 teaspoon of spices. Fry for another 3 minutes.

Step 5

Now it’s the turn of the rice, but don’t rush to put it all out at once. Sprinkle in half the rice first, then add another 1/3 teaspoon of spices evenly. Then the remaining half of the rice and the remaining third of the spices.

Pour boiled water, the level should be 1 cm above the rice.

Reduce heat to low and cook for about 30 minutes.

Pilaf with champignons is ready. Bon appetit!

To prepare pilaf with porcini mushrooms, we need to replace the champignons with the appropriate mushrooms. Dried white ones will do, but we recommend boiling them for 10 minutes before using.

The cooking process is similar, the only difference is that you need to cut the porcini mushrooms and add them to fry them with onions and carrots, and not as in the previous recipe with champignons. Otherwise, the cooking process will be no different from the main recipe.

Recipe for pilaf with chanterelles

Pilaf with chanterelles is prepared in the same way. For a variety of taste, try adding fresh tomatoes, which you can fry together with other vegetables.

The entire process of preparing mushroom pilaf with chanterelles can be described in a few simple steps:

1. Cut the onion into half rings and the carrots into strips.

2. Fry the onion in vegetable oil until transparent, then add the carrots and continue frying for another 5 minutes.

3. Now add the washed and chopped chanterelle mushrooms. Then chopped tomatoes and peppers. Salt and add spices.

4. Add the rice, but do not stir, and place a head of washed, unpeeled garlic in the middle.

Pilaf also requires carrots and onions - traditional components of the dish. Additionally, some recipes use sweet peppers and corn. From seasonings, you can also choose either a classic bouquet with cumin or an unusual solution for chicken - Italian or Provençal herbs.

How to cook pilaf with champignon mushrooms?

The easiest way to prepare pilaf with chicken and mushrooms, or a vegetarian version, is to use a cauldron. If you have a multicooker in your house with a “Pilaf” or “Stew” mode, you can try making the recipe in it.

Components! To prepare vegetarian pilaf with mushrooms, take: 20 fresh champignons, 300 g of rice and carrots, 2 large onions, 1 bell pepper and a head of garlic. For frying and dressing you will need 0.5 cups of vegetable oil, turmeric, a little dried basil and salt.

Instead of boiling water for stewing, you can use mushroom or chicken broth, which will make the pilaf more aromatic and piquant:

Wash fresh mushrooms and cut them into quarters. If the mushrooms are too large, use less. Remember that when fried they will shrink by 4-5 times.
When the mushrooms become golden brown and all the moisture has evaporated, add chopped onions to them. Fry on high for 3 minutes, then reduce heat and simmer for 10 minutes, covered.
While the zirvak base is being prepared, cut the carrots into thin slices or cubes, add to the mushrooms, stir and fry for another 5-6 minutes.
Peel the bell pepper from seeds and white membranes, cut into strips and add to the vegetables with mushrooms. Add spices, fry for 3-4 minutes.
Rinse the rice well until the water is clear, place the zirvak on top, and cover with broth or water. Stick in the garlic cloves. Simmer with the lid closed over low heat for about 30 minutes.

Mushroom pilaf should be served with finely chopped dill or green onions.

Pilaf with pork and mushrooms

To prepare juicy pork pilaf, take: 400 g of neck or ham, 500 g of white cabbage, 2 cups of white long grain rice, 2 sweet peppers and 300 g of mushrooms. You will also need pepper, 3-4 cloves of garlic and a little oil for frying. It is better to pour meat broth over the rice. Preparation:

the meat is fried, cut into cubes, in well-heated oil;
when a crust appears, add onions and fry for 3-4 minutes;
chop the cabbage and send to the meat preparation, after 3-4 minutes add the chopped mushrooms, cover with a lid and simmer for 3-4 minutes;
then open the lid and continue to fry until the moisture evaporates;
add sweet peppers, seasonings, and then pour in the broth and simmer, uncovered, for 30 minutes over medium heat;
While the zirvak is being prepared, boil the rice for 10-15 minutes after boiling, drain the water well and place it on top of the meat;
As soon as the liquid has drained, place the rice on top of the zirvak and simmer for another 10-15 minutes under the lid.

Cover the finished dish with a deep plate and turn the cauldron over. Serve sprinkled with herbs so that the pieces of meat are on top.

Mushroom pilaf with champignons and chicken

One of the most delicious options for pilaf with mushrooms is with the addition of chicken. It turns out even more nutritious and aromatic, and chicken goes well with various seasonings. Use the following set of ingredients to prepare the recipe:

400 g round or long rice - if you want a more crumbly recipe, choose option 2;
900 g chicken thigh fillet - if you can’t find one, prepare the thighs, cut into several parts;
300-400 g of sweet carrots - you can choose a yellow or red variety; with orange carrots the taste will be neutral;
150-200 g of mushrooms – you can reduce the amount slightly;
onion and garlic - 1 head each;
seasonings: 20-25 pcs. barberry, peppercorns, a few cloves, 2 tsp. cumin and salt;
For frying you will need 100-150 ml of oil.

Mushrooms can be used fresh, frozen or dried. Canned poultry is not suitable for this photo recipe.

Cooking process

It is necessary to prepare pilaf by processing meat and rice. The cereal is first washed well - the less starch there is, the more crumbly the dish will be. But even when using round rice, which creates a denser and more viscous texture, it needs to be washed well. Poorly processed cereal will stick together and turn into porridge. As soon as the water becomes clear, pour the grains in a separate bowl with 1-2 glasses of cool, clean water.

Chicken fillet in its pure form is not suitable for preparing pilaf; it is better to use a combination with gray meat or thigh fillet. Due to the increased fat content it will turn out juicy.

Advice! Try replacing sunflower oil with butter when frying chicken and mushrooms, just don’t heat it in a frying pan for as long as a vegetable product.

While you are preparing the meat, melt a piece of butter in a cauldron or heat the vegetable product well. Place portioned pieces in fat and fry well until golden brown, without turning down the heat. Don't forget to stir, otherwise the meat will stick and burn. Next, the process of preparing pilaf with chicken and mushrooms looks like this:

cut the onions and carrots into strips while the chicken is fried;
defrost the mushrooms in the microwave or rinse with cold water, the liquid should drain;
if using dried mushrooms, soak them 40-60 minutes before cooking;
as soon as the meat is fried, first add the onion to it, simmer over high heat for 3-4 minutes, then the carrots - simmer again for 4-5 minutes;
Now the fire should be reduced and the zirvak should be simmered for 20 minutes under a closed lid;
as soon as the vegetables are cooked, add the mushrooms to them and increase the heat a little, after 10 minutes mix everything well;
add seasonings, including the peeled head of garlic, salt;
Place rice on top of the zirvak and smooth it well with a spatula;
Now the dish needs to be filled with water or broth so that it is 3 cm above the level of the cereal.

You can’t stir the dish any more! Fry the pilaf for 20-25 minutes over low heat.

Once all the liquid has been absorbed, taste the rice. If there is not enough time, leave it on the switched off stove, wrapped in a woolen item, for another 15-20 minutes. This time should be enough for the cereal to “reach” and become soft.

Pilaf with kuriya and mushrooms should be served in portions or on a large plate, first laying the rice, and then the zirvak and pieces of meat on top of everything.

You can prepare pilaf with mushrooms from various vegetable and protein products: honey mushrooms, champignons, chanterelles. The dish will turn out to be nourishing and very tasty, and if you cook it with chicken, it will be even more flavorful and healthier. You can serve the finished pilaf with sour cream sauce and herbs.

Pilaf, a beautiful oriental dish, has long been rooted in our usual menu, and has also undergone some transformation. Today, pilaf is prepared more simply; all the ingredients that originally became the basis of this wonderful dish are not used. And there is no way to cook this dish over an open fire. Instead of classic lamb, many people prefer to cook pilaf based on beef or even pork (which is not acceptable in the homeland of pilaf). Today’s recipe will be without meat at all, instead we will use the usual champignons, which do an excellent job of playing the role of “first violin” in this dish.

Ingredients to prepare pilaf with champignons:

rice (long-grain unparboiled) – 1 cup
fresh champignons – 200-250 g
carrots – 1-2 pcs.
garlic – 1 head
turmeric – 1/2 tsp.
salt - to taste
water – 2.5 cups
bay leaf – 1-2 pcs.
sunflower oil – 40 ml

Recipe pilaf with champignons:

Carrots should be peeled, washed and grated on a fine grater. There should be a lot of carrots in pilaf, so for a glass of rice you need either one fairly large carrot or two medium-sized ones. So, set the grated carrots aside and move on to the mushrooms.

Wash the champignons thoroughly and cut into slices (the shape of the cut is not important).

Pilaf is best cooked either in a Dutch oven or in a large frying pan with high walls and a thick bottom. Pour sunflower oil into a frying pan, heat it and add carrots and champignons. Fry them for 5-7 minutes over medium heat, stirring constantly.