If you like rich, but at the same time light dishes, we advise you to prepare something from what we offer you today. These will be different options for preparing pilaf with mushrooms, so if mushrooms are your passion, join us quickly!

To taste, you can choose any mushrooms you like. Of course, it will be tastier with forest ones, but the store-bought version is also suitable. These can be porcini mushrooms, russula, chanterelles, honey mushrooms, butter mushrooms, champignons and many others.

General cooking principles

When preparing pilaf, the most important thing is to choose the right rice, and then cook it correctly. You can fry it in a dry frying pan to make the pilaf crumbly, or you can simply take steamed one, which has already been slightly heat-treated for the same purpose.

Lenten pilaf with mushrooms

Cooking time

calorie content per 100 grams

This recipe is so simple that even a child can handle it. The result is delicious and fast!

How to cook:

Tip: to make the rice crumbly, you can pre-fry it in a dry frying pan.

Pilaf with mushrooms and chicken fillet

Since chicken and mushrooms are classics in cooking, this is a must-cook. A quick recipe and a delicious result - isn't it worth it?

How much time - 50 minutes.

How to cook:

1. Clean the chicken meat from fat and films, cut it into cubes, set aside.
2. Remove the skins from the onion, rinse it and finely chop it.
3. Peel the mushrooms and cut into quarters.
4. Pour oil into a frying pan, heat it and add onion.
5. Simmer, stirring, until soft.
6. Then add the mushrooms and cook them for five minutes.
7. Peel the carrots, wash and grate. Add to the mushrooms along with the spices, stir.
8. Rinse the rice thoroughly until the water runs clear.
9. Pour into carrots and mushrooms, stir and cook for two minutes.
10. Then add water and simmer the dish covered for twenty minutes.
11. After this, you can serve, sprinkled with green onions.

Tip: To brighten up the dish, add tomatoes or bell peppers.

Mushroom pilaf with added meat

To get the richest possible dish, we decided to use pork. It is juicy, filling and delicious!

How long is it - 1 hour and 20 minutes.

What is the calorie content - 155 calories.

How to cook:

1. Rinse the pork, remove fat and films, cut into cubes.
2. Peel the onion along with the carrots, wash and chop.
3. Chop the mushrooms into strips.
4. Pour oil into a frying pan, heat it and add pork.
5. Stirring, fry it until golden brown.
6. Add onions and carrots, stir.
7. Add mushrooms and season with salt and black pepper.
8. Peel the garlic and press it through the rest of the ingredients.
9. Add rice, pour water and close the lid. Simmer the rice until completely cooked.

Tip: to give the pilaf a special taste, use soy sauce instead of salt.

How to cook in a slow cooker

If you have a multicooker, then you don’t need to think about anything at all. You just need to load the bowl, select a mode and in an hour and a half the delicious mushroom pilaf will be ready!

How long is it - 1 hour and 25 minutes.

What is the calorie content - 138 calories.

How to cook:

1. Peel the carrots, wash them and cut them into thin strips.
2. Remove all the skins from the onion and wash the head to remove any juice that has been released.
3. Cut into half rings using a sharp knife.
4. Pour oil into a frying pan, heat it and add onions.
5. Simmer it, stirring, until soft.
6. Add the carrots and continue to simmer the root vegetables.
7. At this time, peel the mushrooms and cut them into slices.
8. Place in a frying pan and simmer everything together until fully cooked.
9. Wash the rice, mix with spices and barberries.
10. Transfer the contents of the frying pan into the multicooker bowl.
11. Add peeled and crushed garlic.
12. Stir and pour rice on top, add water to cover by 1 cm.
13. Turn on the stew mode and wait until the dish is ready.

Tip: you can add a little cinnamon, it will be very unusual and tasty.

Option with vegetables

A simple recipe for vegetable lovers. We will prepare pilaf with mushrooms and vegetables in just an hour and a half. There will be onions, carrots, some greens and even bell peppers. It is delicious!

How long is it - 1 hour and 30 minutes.

What is the calorie content - 130 calories.

How to cook:

1. Peel the mushrooms and cut them into small slices.
2. Rinse the pepper, cut out the core and cut the flesh into strips.
3. Pour oil into a frying pan, heat it and add peppers and mushrooms.
4. While they are stewing, rinse the rice until the water is clear and peel the garlic.
5. Peel the carrots, wash them and cut into strips.
6. Peel the onion, rinse off any juice that has accumulated, and chop into half rings.
7. Pour the onions and carrots into the pan and cook, stirring, for five minutes.
8. Then add washed rice, fry, cook for the same amount.
9. Pour in water, mix the ingredients and let it boil.
10. Add spices and unpeeled heads of garlic.
11. Close the lid and cook for a quarter of an hour.
12. When time has passed, add more water, close the lid and simmer until done.
13. Rinse and chop the greens, sprinkle on the dish before serving.

Tip: For greens, it would be delicious with chives, tarragon or rosemary.

Buckwheat recipe

And one more recipe, but now for those who don’t like rice. We will replace it with buckwheat and prepare buckwheat pilaf with mushrooms.

How long is it - 1 hour and 15 minutes.

What is the calorie content - 93 calories.

How to cook:

1. Peel the carrots using a sharp knife or vegetable peeler.
2. Also remove the crust from the celery root, wash and cut into thin strips.
3. Remove the skins from the onion, cut off the roots and wash the head.
4. Cut it into half rings and pour into a saucepan.
5. Add celery and carrots there and mix.
6. Pour in the oil and place on the stove, turn on the heat.
7. Stirring, simmer until soft.
8. While they are cooking, peel the mushrooms and chop them finely.
9. Add to root vegetables, stir.
10. When they become soft, wait for the liquid to evaporate from the saucepan.
11. At the end, add peeled garlic, pressed.
12. Rinse the buckwheat thoroughly and add to the rest of the ingredients.
13. Pour in water, add salt to taste, stir.
14. Bring to a boil, cover with a lid and cook until tender.

Tip: for brightness and unusual taste, you can add the green part of celery to the dish.

To make your dish as rich and rich as possible, use broth instead of plain water. Of course, it would be ideal if it was meat broth or at least fish broth. But both mushroom and vegetable are quite suitable.

Be sure to add a whole head of garlic to the pilaf, this is how the traditional dish is made. The product gives rice all its benefits, all the best aromas. Be sure to try it at your leisure, you will like it!

Pilaf with mushrooms is quite simple and very tasty. Especially for those who are fans of mushrooms. The dish turns out light, but with a rich aroma and a pleasant aftertaste.

Mushrooms go well with various variations of the popular dish. And such a recipe can please not only meat-eaters, but also confident vegetarians.

Five of the lowest calorie recipes for pilaf with mushrooms:

General principles and secrets of cooking pilaf with mushrooms

• The selected rice for pilaf must have low starch content and strong grains. Brown or brown rice that has only been partially processed will be optimal.
• The dishes should have thick walls. This fact affects the taste of the dish no less than others.
• Rice needs to be stewed, not boiled. This will allow it to absorb all the aromas.
• It is important to cut vegetables into large pieces. For onions, cutting into half rings is ideal. Carrots should not be grated, but chopped into cubes of approximately 0.5 cm.
• The oil used is mainly sesame or cottonseed oil. They are a good substitute for the fat tail fat in the recipe.

The five most commonly used ingredients in mushroom pilaf recipes are:

Rice cereal forms the basis of any pilaf recipe, including mushroom pilaf. Accordingly, it is not recommended to skimp on rice, but to choose only selected grains. In this case, the variety of rice does not matter significantly. Before cooking, the cereal should be washed several times.

Mushrooms should always be fried separately or with vegetables. For this, you can use separate dishes, or you can put them directly into the cauldron with vegetables.

Cooking a dish consists of two important parts. First of all, mushrooms are fried with vegetables and spices, and then rice is poured on top. In this case, rice, carrots and mushrooms are taken in equal parts.

During the mushroom season, it is worth preparing pilaf with mushrooms as a side dish, using freshly collected forest mushrooms. And in winter, if you try in the summer and prepare porcini mushrooms, you can cook rice with mushrooms according to a simple recipe at any time. This dish can be used as a side dish or on its own. Rice with porcini mushrooms does not contain meat and is sure to please many people.

A side dish with mushrooms is a delicious addition to the main dish. They go great with it. If you don't eat meat, with onions, garlic and herbs - an excellent second course is guaranteed. It is believed that a side dish is needed to decorate a dish, give it additional taste and increase satiety. Pilaf with mushrooms, especially if the porcini mushrooms are cut coarsely, will cope with these tasks perfectly.

Stewed rice with mushrooms is a simple dish. Moreover, porcini mushrooms do not need to be boiled, and are fried in butter or vegetable oil directly after preparing the dish. This side dish is similar to pilaf, it is prepared according to the same principles. I read somewhere that this process, which is used in all cuisines of the world, is called poaching in absorbed liquid - this is not cooking, the dish is stewing.

Porcini mushrooms are called porcini mushrooms because they do not darken during heat treatment. Since ancient times, the title “white” has become a sign of nobility for this mushroom. In Italy it is found everywhere and the dish is prepared expertly and incredibly tasty. You can prepare rice with mushrooms using freshly picked porcini mushrooms and fluffy varieties of rice - unlike risotto, which is closer to porridge, rice with fried mushrooms is better used as a side dish.

Pre-cooked pilaf with mushrooms can be reheated by letting it steam over low heat. If desired, if you like it spicy, the dish can be further diversified with chili peppers and herbs when serving, so as not to overwhelm the taste and smell of wild mushrooms.

If you successfully went to the forest and the mushroom picker’s basket is full, select a few of the smallest boletus mushrooms for pilaf; others are perfect for. By and large, rice with mushrooms will work well with boletus, Polish and even champignons - but they will darken. If possible, it is better not to reheat the side dish with mushrooms, but to prepare it immediately at the beginning of lunch. And you should not use too aromatic spices to preserve the smell of wild mushrooms.

Pilaf with mushrooms. Step by step recipe

Ingredients (2 servings)

• Fresh young porcini mushrooms 8-12 pcs
• Flaky rice 1 cup
• Vegetable oil or butter 1 tbsp. l.
• Dry soup additives (parsley, celery, carrots, parsnips) 1 tbsp. l.
• Salt, black pepper, saffron (marigold), aromatic herbs spices
• Parsley for serving

1. If you have successfully collected porcini mushrooms, you can always choose a dozen not very large ones from the basket - a little larger than a chicken egg. This is the best option to make pilaf with mushrooms tasty and beautiful. Wash all fruiting bodies thoroughly, remove any remaining soil and leaves. Cut the mushrooms into pieces - large, literally each mushroom into 2 or 4 pieces. Porcini mushrooms do not need to be boiled before frying.

   Young porcini mushrooms

2. Heat a little oil in a frying pan. Rice with mushrooms is much more flavorful if natural butter is used. But, if this is unacceptable, odorless vegetable oil is quite suitable, but it is better to heat it a little until a white haze appears. Place the mushrooms in the heated oil and fry, stirring frequently, for 8-10 minutes. Do not cover the frying pan with a lid, otherwise the steam that is released will cook the mushrooms, and the side dish with mushrooms tastes better if the mushrooms are fried.

   Fry porcini mushrooms in oil

3. Next add dry rice. The crumbly varieties of parboil and basmati are good - but they have a fairly strong odor of their own, Spanish rice calasparra bomb. This is rice with an elongated grain, while short-grain rice is most often quite sticky - it is better suited for the Caucasian porridge shilaplavi -. Mix rice with mushrooms and fry for 4-5 minutes.

   Add dry rice of fluffy varieties

4. Heat the water to boiling in advance. Just a little salt and pepper the rice and mushrooms, add 1 tbsp. l. dry or fresh soup roots - carrots, parsnips, celery, parsley. Add 1-2 pinches of dry aromatic herbs - oregano, basil, savory. To color rice a pleasant yellow color, I advise you to add a pinch of saffron or any natural substitute - marigolds, Imeretian saffron, cardobenedict.

   Add spices and a little saffron or marigold

5. Pour boiling water over the rice and mushrooms. Typically, most varieties of rice cook well with a rice to water ratio of 1:2. See for yourself, it all depends on your rice. Stir in rice and mushrooms and bring water to a boil. Reduce heat to low and cover the pan with a lid. Simmer the rice on the lowest heat.

   Add water and simmer the rice covered

6. Rice starch actively absorbs liquid. The rice is cooked for 17-20 minutes, at the very end of the heat treatment there will be practically no moisture left. Gently mix the rice with the mushrooms and leave on the lowest heat under the lid so that the remaining moisture steams the grains - they will crumble. Ideally, if almost all the moisture is absorbed and evaporated, the pilaf with mushrooms will be dry and can simply be poured onto a plate.

During Lent, many people are forced to give up their favorite foods, and for some this becomes a real challenge! This recipe is suitable for those who want to please their family and guests with an unusual dish.

Connoisseurs and lovers of pilaf know that the best one is prepared with lamb. But this does not mean that all other cooking options have no right to exist. Delicious aromatic pilaf can be prepared not only with different types of meat, but also without it at all, for example, with vegetables and/or mushrooms. We offer you one of the most successful ways to prepare pilaf without meat - pilaf with mushrooms. The recipe is simple and quick. The cooking technology is not much different from the traditional one. And the result is simply amazing! Delicious, aromatic, crumbly and not at all greasy pilaf! It will definitely be appreciated not only by mushroom lovers, but also by avid meat eaters. Lenten pilaf with champignons for your attention!

Ingredients

• rice (preferably long grain) – 1 tbsp.;
• carrots – 200 g;
• onion – 1 medium-sized (100-150 g);
• mushrooms (champignons, fresh or frozen) – 400 g;
• garlic – 1 head;
• seasoning for pilaf – 1 tbsp. l.;
• salt and other seasonings/spices - to taste;
• vegetable oil - for frying mushrooms and vegetables;
• a bunch of greenery.

Preparation

First, let's prepare the mushrooms. Frozen - defrost, fresh - cut into small slices and rinse under warm water. Place the washed mushrooms in a colander, shake off the water thoroughly and place them in a heated frying pan with vegetable oil for frying. For such pilaf, in addition to champignons, you can use boletus, boletus, chanterelle and russula, but keep in mind that they are terribly fragile.

Add pilaf spices and selected seasonings to the mushrooms (it is recommended to use barberry, dogwood or thyme, but you need to choose one), add some salt, and fry the champignons without covering with a lid for 5-7 minutes.

Next, while the mushrooms are frying, prepare the vegetables for frying - onions and carrots. We peel them, wash them, dry them and cut them: onions into cubes (very small), carrots into strips on a coarse grater or by hand. If you want the carrots to stand out more in the dish, you can cut them into small slices. In order to diversify the flavor as much as possible, you can add tomato paste or finely chopped tomatoes to the frying. They will add a pleasant sour taste.

Add the fried onions and carrots to the mushrooms, mix everything and fry until the vegetables become soft. It’s better not to close the lid, this process won’t take much time, but you can’t overlook the readiness.

Rinse the rice thoroughly under cold running water and place in a sieve to remove as much liquid from the grain as possible. As soon as the vegetables become soft, add rice to them.

Without stirring the contents of the pan, level the rice, add some salt and fill it with water so that the water level is 1.5 cm above the level of the cereal. Be careful, if you pour too much, you will end up with mushroom rice porridge with vegetables.

Now we close the frying pan with a lid and cook the pilaf with mushrooms on medium heat for about 20-25 minutes. During this time, the cereal should completely absorb the top layer of water, and a little moisture will remain below. Turn off the stove, but do not remove the pan from it yet. We peel the head of garlic from the top layer of husk, wash it and dry it. Finely chop a couple of sprigs of greenery. Using the blunt side of a knife (spoon or fork), make holes all over the surface of the rice for steam to escape. Place peeled garlic in the middle, sprinkle the rice with herbs, and add bay leaf. Close the pan and leave the pilaf to simmer on the switched off stove for 15 minutes.

After this, take out the garlic and bay leaf, mix and our delicious, crumbly, aromatic pilaf with mushrooms is completely ready to serve!

Now carefully serve on plates. For beauty, you can put a vegetable salad on the edge or decorate the dish on top with a lush sprig of parsley. Bon appetit!

Traditionally, pilaf is prepared with meat. However, thanks to the use of certain ingredients, it is possible to eliminate it while maintaining excellent taste. Pilaf with mushrooms is a nutritious and aromatic dish with delicate notes.

Classic pilaf with mushrooms

Classic pilaf involves the use of meat, the taste of which is perfectly complemented by mushroom notes.

Ingredients:

Rice – 200 g;
pork pulp – 350 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
mushrooms – 300 g;
vegetable oil - for frying;
salt and seasonings for pilaf.

Cooking method:

1. Cubes are prepared from washed and dried meat.
2. Onions and carrots are chopped as desired.
3. Mushrooms are cut into large slices.
4. Meat cubes are fried in a cauldron with oil.
5. When the pork gets a golden brown crust, the prepared vegetables are added to the cauldron.
6. After 5 minutes, mushrooms are laid out, the contents are mixed with salt and spices.
7. Place washed rice on top of the fried mixture and add water.
8. Stew the dish in a closed cauldron over low heat until cooked.

Lenten recipe

Aromatic pilaf without meat diversifies the vegetarian menu with a wonderful combination of rice and mushrooms.

To create the dish you will need:

200 g rice;
100 g of carrots and onions;
250 g mushrooms;
head of garlic;
spices, salt and vegetable oil.

To prepare lean pilaf with mushrooms:

1. Vegetables and mushrooms are peeled and washed.
2. Vegetables are cut into cubes, which are fried together with salt for about 5-7 minutes.
3. Champignons are cut into large slices, which are laid out with the vegetables.
4. After 2 minutes, rice is poured into the pan, after which everything is mixed and filled with water.
5. Pilaf is stewed over medium heat.
6. After absorbing the liquid, cover the deep frying pan with a lid and place it on a cold burner for 30-35 minutes.

Cooking in a slow cooker

Pilaf with mushrooms in a slow cooker occupies a leading position in the menu of healthy nutrition supporters.

To prepare the dish you need:

300 g rice;
the same number of champignons;
bulb;
1 carrot;
1.5 heads of garlic;
sunflower oil, salt and spices (barberry, cumin and others).

The preparation steps are as follows:

1. Vegetables and mushrooms are chopped into arbitrary slices at the discretion of the cook.
2. Onions are sautéed in a frying pan.
3. After the vegetable becomes transparent, chopped root vegetables are added to it.
4. Mushrooms are laid out last.
5. After 5 minutes, the dressing is crushed with salt and spices, and then whole garlic cloves are placed in it.
6. Once ready, place the vegetables and mushrooms into the multicooker bowl.
7. Rice is distributed over the dressing, which is filled with water.
8. The second rice is cooked until the sound signal in the “Pilaf” mode.

Barley pilaf with mushrooms

An original variation of preparing pilaf from pearl barley. To complete the recipe you should purchase:
200 g pearl barley;
150 g mushrooms;
2 onions;
1 carrot;
sunflower oil;
salt and spices.

The cooking method is simple:

1. Pearl barley is boiled until semi-ready.
2. Peeled onions are cut into thin rings, which are fried in a cauldron in heated sunflower oil.
3. Grate the carrots and add them to the transparent onions.
4. The mushrooms are boiled for 2 minutes and added to the vegetables.
5. After 10 minutes, the cereal is distributed over the salted vegetables and mushrooms.
6. The contents of the cauldron are filled with water, which is salted and seasoned.
7. The original pilaf is stewed for 30-40 minutes in a closed container.

How to make with chicken

Delicious pilaf with mushrooms and chicken is prepared from:

300 g fillet;
half the amount of mushrooms;
120 g steamed rice;
bulbs;
1 carrot;
vegetable oil;
herbs, salt and spices.

Step-by-step cooking instructions consist of the following steps:

1. The meat is cut into cubes, which are fried together with onion rings and mushroom slices.
2. The root vegetable is grated on a medium grater.
3. When the meat turns golden brown, add carrot shavings to the pan.
4. The contents are fried for 5 minutes and covered with rice.
5. The pilaf is mixed and after 2 minutes is filled with water.
6. The appetizing dish is stewed under a closed lid for 20 minutes.
7. On plates, pilaf is crushed with chopped herbs.

With meat and champignons

Hearty pilaf is prepared from:

350 g champignons;
300 g pork;
2 onions;
2 carrots;
200 g rice;
seasonings, salt and sunflower oil.

To feed your household with aromatic pilaf:

1. Pork flesh is washed, cut into pieces, which are salted, seasoned and fried in heated sunflower oil.
2. In another deep frying pan, mushroom slices are fried in sunflower oil.
3. When the mushrooms are browned, add onion half rings and carrot shavings.
4. After the vegetables become soft, meat and washed rice are laid out on them.
5. The contents are filled with water, salted and peppered to taste.
6. Pilaf is stewed over medium heat with the lid open.
7. When all the liquid has evaporated, the dish is removed from the stove and infused in a closed container for about 15 minutes.

Mushroom pilaf with vegetables

Vegetable pilaf is a tasty and healthy dish, for the preparation of which you prepare:

Rice – 350 g;
onions – 2 pcs.;
carrots – 2 pcs.;
garlic – 2 heads;
mushrooms – 200 g;
sweet pepper – 2 pcs.;
salt and seasonings for pilaf.

The preparation method consists of the following steps:

1. Peeled onions are cut into half rings, carrots and peppers into strips, mushrooms into large slices.
2. Peppers and mushrooms are salted and then fried for 5 minutes.
3. In another frying pan, onions and carrots are sauteed for 7 minutes, to which, after the specified time, rice and whole garlic are laid out.
4. Rice with vegetables is poured with 500 ml of water, salted and seasoned.
5. After boiling, the dish is cooked under a closed lid for about 25 minutes over low heat.
6. At the end, peppers and mushrooms are laid out in the pilaf.
7. The dish is mixed and placed on plates.
Thus, from a simple food set you can easily prepare a nutritious and appetizing dish with an unsurpassed aroma and piquant taste.