Pilaf with mushrooms. Recipe.

Plov is a national dish of the peoples of Central Asia. Prepare it usually in two ways: meat is cooked with rice and separately from it. The recipe for cooking pilaf does not have a strictly defined composition of products, the main ingredients still exist - meat, rice and vegetables.

But you can cook it without meat, for example, pilaf with mushrooms. The recipe for this dish is good for cooking on the days of fasting.
It is very important that the rice is crumbly and does not stick together in porridge. The main moment in the preparation of pilaf is a zirvak, which is prepared by frying meat, vegetables, dried fruits with the addition of a variety of spices. Serve pilaf with flat cakes, fresh vegetables, unsweetened fruits and washed down with unsweetened black or green tea.

Pilaf with mushrooms. Lenten dish recipe

We need: 300 grams of any mushrooms, half a kilogram of rice (preferably long-grained), two medium carrots, a large onion head, three cloves of garlic, a pilau seasoning, barberry, anise, vegetable oil, salt.

Preparation: we clean the onion head and cut it into large half rings.
Carrots washed, cleaned and cut into large brusochkami.
Mushrooms and cut the plates. If you take frozen mushrooms, then to begin with they must be thawed. To do this, put them in a cup and fill it with water.
We take the dishes, where we will cook pilaf with mushrooms. The recipe of our dish requires the use of cauldron, as only in it you can cook a truly delicious pilaf. We put it on the fire, pour in the oil, add onions and fry about five minutes. Then we throw the small pieces of carrots and continue to fry for a while. Vegetables mix well and add cut mushrooms, sprinkle with seasoning and salt. We close the cauldron and stew it for 10 minutes.
Rice is washed to clean water and spread evenly into the kazan for vegetables. Fill with boiling water so that the rice is closed by the thickness of the finger.
After boiling water, the fire is reduced, covered with a lid and cooked until the water disappears. Spoon do a few grooves to exit the steam and insert into them whole cloves of garlic. Continue to cook for another 10 minutes, then turn it off and mix the pilaf very gently. Kazan wrap it in a blanket and let it brew for another half an hour.
Take the dish and lay out the pilaf with mushrooms.
The recipe is very simple and requires a minimum of both temporary and grocery costs.

Italian pilaf with fish

Necessary products: half a kilogram of sea fish fillet, two and a half glasses of rice, three cloves of garlic, basil greens, carrots, two celery roots and parsley root, a few dried mushrooms, tomato sauce, a slice of cheese, vegetable and butter, pepper and salt.

Preparation: we sort and rinse the rice.
Fill mushrooms with warm water for half an hour.
We clear carrots, celery roots with parsley and finely chopped.
Finely chop the green basil.
We chop carrots with small pieces, chop the garlic with a knife.
The fillet of fish is cut into portions.
In the heated deep frying pan add the oil and lay out all the sliced vegetables. Stir, pepper, salt to taste and lightly fry over low heat. Then we spread the fish and fry it on both sides. Add water, tomato sauce and stew until cooked.
Now remove from heat and mash until a homogeneous mass is obtained.
We put mushrooms with rice and fish with vegetables in a pot of boiling water. Cook on moderate heat until rice is ready. We remove from heat, put butter and sprinkle with grated cheese.
Italian pilaf is ready.

Pilaf with meat

We will need: 200 grams of meat, vegetable oil, two glasses of rice, three carrots, two onions, spices, salt.

Preparation: in hot oil we spread pieces of meat and fry until it is delicious. Add the chopped onion, then carrot with straw, pour water and sprinkle with spices. Extinguish on moderate fire until soft carrots.
Rinse the rice and add to the meat and vegetables. All the salt, pour water and cook until rice takes all the water.
Plov we lay out on a dish, without mixing.
Bon Appetit!