Pilaf with mushrooms - a recipe for Lenten table

When the mushroom season comes, we have on our tabledelicious dishes appear - fried, marinated, salted mushrooms. Unfortunately, we cook pilaf with mushrooms much less often, and, meanwhile, this recipe will help diversify our menu for the Lenten table, it is ideal for women watching their figure, as well as for vegetarians. Traditional pilaf is prepared from fatty meats - lamb or pork, so many women are forced to refuse this dish because of its high calorie content. Pilaf with mushrooms is absolutely devoid of this drawback, since mushrooms themselves are low in calories, and it is also cooked not in animal fat, but in vegetable oil. The lack of fat does not affect its taste in any way, on the contrary, mushrooms give it a wonderful taste and aroma. You can cook such a dish not only in the mushroom season, but at any time of the year, since it is most delicious from champignons, and they are always on sale.

We cook a culinary masterpiece

How to cook mushroom pilaf? The recipe is simple.Take large onions and carrots, wash, peel, chop and sauté them in vegetable oil. Peel the champignons, wash, cut into small pieces and fry until half-cooked. Mix the mushrooms with vegetables, put them in a cauldron, add washed rice, salt, pepper, add spices to taste - turmeric, saffron. Pour boiling water into the cauldron in a 2:1 ratio to rice and put on low heat. When the rice has absorbed almost all the water, you can bring the pilaf to readiness in the oven. Add herbs to taste to the finished pilaf with mushrooms - parsley or dill, and to add piquancy, put a few peeled cloves of garlic in the still raw rice before adding boiling water. The amount of products depends on the number of eaters - For a family of 4-5 people, 0.5 kg of mushrooms and 1.5-2 cups of rice are enough. If you want to cook pilaf from wild mushrooms, fresh or frozen, do not forget to boil them first, soak dried mushrooms in milk before boiling. Use the mushroom broth to cook pilaf.

Variations of cooking pilaf

You can diversify this recipe ifcook mushroom pilaf with vegetables, for example, add canned corn or green peas to it. Depending on the season, you can add bell peppers, eggplants, tomatoes, and pumpkin to this recipe. To do this, wash the vegetables, peel them if necessary, cut them into small cubes and stew them in oil. Adding vegetables to pilaf will enrich our diet with vitamins, increase the nutritional value and digestibility of food. If you want to cook pilaf with mushrooms for children, do not put garlic and do not overdo it with spices - children prefer the natural taste of products. But you can not skimp on vegetables, even if the child does not like them, with pilaf he will eat them more than usual. By the way, vegetables can also be added to regular meat pilaf. You can also add dried fruits to the “children's” pilaf recipe - raisins, prunes, dried apricots, the dish will have a slight sourness, perhaps your baby will like it. But remember, pediatricians do not recommend children under 3 years old to eat mushrooms, even champignons, so be careful. Cook a variety of dishes for your loved ones, cook them with love, so that your children will remember the special “mom’s” aroma of home for the rest of their lives.