Vegetable Pilaf with Mushrooms
Main Dishes • Uzbek
Description
100 g — 87 kcal
Ingredients
- Rice 20 oz
- Mushrooms 15 oz
- Carrots 2 pieces
- Onion 2 pieces
- Bell pepper 1 piece
- Garlic 4 cloves
- Salt to taste
- Ground Black Pepper to taste
- Spices to taste
Step-by-Step Guide
Step 1
Finely chop the mushrooms and place them in a heated skillet without oil; the mushrooms will release juice, sauté until partially cooked, and season with salt and pepper if desired.
Step 2
Finely chop the onion and sauté until translucent in a skillet without oil, adding a small amount of water.
Step 3
Grate the carrots on a coarse grater and finely chop the bell pepper — add to the onion, and sauté until the vegetables are partially cooked; you can also season with salt and pepper at the end.
Step 4
Transfer the sautéed vegetables to a thick-walled pot, layer the rice on top, and pour boiling water over it.
Step 5
After boiling, reduce to low heat and simmer until the rice is cooked, about 20-25 minutes.
Step 6
10-12 minutes before the end of cooking, add the mushrooms. Season with salt and pepper to taste, and you can add other spices like saffron, turmeric, or curry.
Step 7
Stir the pilaf, make several holes with the handle of a spoon, and place the peeled garlic cloves in them. After turning off the heat, cover with a lid and a folded towel and let the vegetable pilaf steep.
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