Pilaf with champignons is a kind of rice dish, which can be prepared both in a pan and with slow cookers. Such mushroom cereals are ideal for lean table, if you do not use butter during cooking. If you want to make pilaf with champignons according to a more satisfying recipe, You can add meat or chicken to the main ingredients.
Delicious lean pilaf with mushrooms
Pilaf with mushrooms and tomatoes lean.
- Rice – 100 g
- water – 200 ml
- tomatoes – 100 g,
- champignons – 75 g
- sunflower oil – 25 g,
- salt to taste.
Rinse fresh mushrooms, cut into small cubes 0.5 cm, then fry in melted, creamy or sunflower oil.
Add finely chopped tomatoes to the mushrooms and add water to the components of the dish were stewed.
When the water boils, add salt, oil, pour the washed in hot water pic.
Cook lean pilaf with mushrooms mushrooms until cooked rice.
Pilaf with champignons and leeks lean.
- Rice – 200 g
- champignons – 200 g,
- leek – 100 g,
- vegetable oil – 50 g,
- salt and pepper to taste.
- Rice, rinse, pour cold water, leave for 1.5 hours.
- Meanwhile, prepare the champignons: rinse, chop in small pieces, add chopped leek.
- Fry in a frying pan in butter for 6 -8 minutes.
- Add rice, salt, pepper to the mixture, mix well and fry for another 5 minutes.
- Transfer the mixture to the pan and pour water so that the water hid her no more than 1 cm.
- Cook a lean pilaf with mushrooms 40 min on average the fire.
- Ready pilaf is laid out on plates and served to the table.
Pilaf with fresh champignons.
- Fresh champignons – 400 g (or dry – 100 g),
- rice – 150 g
- water – 400 ml
- onions – 70 g,
- vegetable oil – 80 g,
- salt.
- To prepare a delicious pilaf with champignons prepared mushrooms chopped into strips, put in a pan and stew, do not closing the lid until the liquid is completely evaporated.
- Then add onion, vegetable oil, salt and fry everything in within 5-6 minutes
- Rice is sorted, washed, soaked for 1 hour in cold water, then the water is drained.
- Mushrooms fried with onions are placed in a pan, added hot water and fall asleep rice.
- Bring pilaf with mushrooms mushrooms to a boil without stirring, then close the lid, put in the oven and cook until readiness.
Rice with champignons.
- 1 cup rice
- 250-300 g of champignons,
- 4 tbsp. l chopped onions,
- 1½ tbsp. l vegetable margarine
- 1 tbsp. l vegetable oil
- 1 tbsp. l grated white bread
- parsley,
- greens,
- salt
- Rice sort, rinse.
- Bring 400 ml to a boil, add salt, vegetable oil, pour in rice, cook until completely absorbed with large grains of water.
- Put rice in a water bath, bring to readiness.
- Rinse mushrooms, peel, chop.
- Fry the onion until golden in a pan without fat.
- Add mushrooms to the onion, sprinkle with water, simmer.
- Mix boiled rice with mushrooms, add margarine, shift in a form greased with margarine and sprinkled with crackers from white bread, put in a water bath, keep steamed for 15-20 minutes.
- Serve with green salad, raw vegetable salads.
Baked rice with champignons.
- 1–1½ cups of rice,
- 250-300 g of champignons,
- 1-2 onions,
- 1-2 cloves of garlic,
- 1–1½ Art. l flour
- 200-300 ml of water (or vegetable / mushroom broth) for sauce,
- salt,
- freshly ground pepper,
- cooking oil for frying,
- greens
Rice well and boil until cooked in salted water. Put half of the rice in a greased with vegetable oil mold for baking. Wash the mushrooms, cut into slices. Onion, garlic and finely chop the greens. In a pan-frying vegetable oil put onion and garlic, fry until soft. Add mushrooms and stir fry for 8 minutes. Salt and pepper. Half fried put mushrooms with onions in a form on rice, on top – the remaining rice, level the surface.
Sauce. Add flour to the remaining mushrooms, mix and hold stirring for 1 min. Pour water into the pan (or vegetable / mushroom broth) and cook, stirring until the sauce thickens. Salt the sauce, pepper, sprinkle with chopped herbs and add the garlic passed through the press.
Pour rice over the sauce. Bake in the oven for 20-25 minutes at a temperature 180 ° C.
When serving, sprinkle the dish with chopped greens or green onions.
Provencal rice with champignons.
Ingredients:
- 2 scoops of steamed rice
- 200-300 g of fresh champignons
- 1 onion
- 2 cloves of garlic
- juice of one lemon
- parsley
- vegetable oil
- salt pepper
- 5 measuring glasses of water
Cooking method.
Wash, peel, chop and soak the champignons in water with added lemon juice for 30 minutes. Then lay the mushrooms on colander and let the water drain. Finely chop the garlic, onion and parsley. Rinse well. Put everything in the pan, add water, salt, pepper, cook until tender.
Look at the photo for pilaf recipes with mushrooms, presented on this page:
Homemade pilaf with mushrooms
Egyptian pilaf with champignons.
- 80-100 g chicken liver,
- 50–70 g of ham,
- 100 g of champignons,
- 200 g of boiled rice,
- 40-50 g of onions,
- 150 ml of broth,
- 30 ml of vegetable oil,
- salt and spices to taste
Chop onions and mushrooms, fry in oil. Add chopped pieces of liver, fry, stirring, for several minutes. Then add diced ham, boiled rice, mix, pour boiling broth, salt, add spices and simmer home pilaf with mushrooms under the lid until complete evaporation liquids.
Pilaf with champignons and ham.
- 800 g of champignons,
- 120 ml of vegetable oil,
- 2 medium onions,
- 1 carrot, 250 g of rice (preferably long-grain),
- 200 g ham
- 500 ml of water
- parsley
- salt,
- ground white pepper to taste.
- Wash mushrooms and cut into halves depending on size or quarters.
- 2. Fry mushrooms in 2 tbsp. tablespoons of oil for 5-10 minutes, then set the pan aside.
- 3. Peel and finely chop 1 onion. Preheat in a cauldron 3 Art. tablespoons of vegetable oil and fry onions on it. Add chopped carrots with a thin straw, fry. Then put the rice and, stirring, cook it until transparent. Pour in hot water and boil in an open pan over high heat for 8-10 minutes, while on small holes will not appear on the surface.
- 4. After that, cover the pan with a lid and cook on a weak the fire for another 10-12 minutes – until the rice grows in volume.
- 5. Cut the second onion into thin rings. Ham grind in small cubes.
- 6. Pour the remaining oil into the pan, pour onion and simmer 2-3 min Then add the ham cubes and simmer them slightly; bow should stay tough.
- 7. Rice mixed with mushrooms and a mixture of onions and ham, salt and Spice up. Extinguish 3-5 minutes on very low heat.
As shown in the photo, before serving pilaf mushrooms need to sprinkle with chopped parsley:
Milanese pilaf with mushrooms, cheese and tomatoes.
- Rice 125 g
- onions 30 g,
- butter 25 g,
- grated cheese 75 g,
- champignons 25 g
- broth 125 g,
- tomatoes 125 g,
- pepper,
- salt.
Finely chopped onions lightly passer. The rice is washed dried and added to the onion. Warm, stirring until rice will become transparent. Pour in the broth, season with salt and pepper and stew until ready. Half Prescription Required grated cheese mixed with rice. Steamed champignons and chopped sliced tomatoes are put in greased and sprinkled with grated raw form, hot rice is laid tightly on top, then form overturn on a warmed dish. Served to the table, sprinkled the remaining cheese.
Vegetable pilaf with mushrooms, zucchini and pepper in slow cooker
Ingredients:
- 700-800 g of champignons
- 1 red pepper
- 1/2 head garlic
- 2-3 tbsp. l sunflower oil
- 2 l of broth
- 2 scoops of rice
- 1 zucchini
- spices, salt to taste
Cooking method.
For cooking vegetable pilaf with mushrooms, zucchini and pepper, you need to cut mushrooms and vegetables, add chopped garlic. Fold everything into a slow cooker, pour rice on top, mix. Add oil and stock, spices.
Pilaf with champignons in a slow cooker to cook in the “Rice / Pilaf”.
Pilaf with smoked meat and mushrooms
- Rice – 250 g
- smoked meat – 100 g,
- champignons – 100 g,
- chicken liver – 100 g,
- onions – 50 g,
- vegetable oil – 50 ml,
- salt and pepper to taste.
Rinse to dry, put on a preheated pan without oil, fry for 5 minutes Add vegetable oil to the pan, heat it, add chopped chicken liver, onions, fry min. After this time add to the pan champignons, smoked meat, fried rice and pour water so that she covered these components no more than 1 cm, salt, pepper and bring to readiness over moderate heat.
Before serving, pilaf with smoked meat and mushrooms mix gently and spread in a slide on a dish.
Pilaf with chicken giblets and champignons
- Chicken offal – 150 g,
- rice – 150 g
- carrots – 50 g
- chicken fat – 40 g,
- champignons – 40 g
- parsley root – 30 g
- onions – 30 g,
- parsley – 1 bunch,
- salt and pepper to taste.
- Take chicken offal, rinse thoroughly, cut into small dice, pour cold water, put on fire, bring to boil, then salt and boil until half cooked.
- Cut carrots and parsley into thin strips, toss to offal. Melt chicken in a separate thick-bottomed pan fat, add sliced champignons and finely chopped onion, fry for 10 minutes.
- After that, put the parsley greens, washed rice and offal with vegetables.
- Mix the components, keep over medium heat for 3 – 5 minutes, pour broth (in which the giblets were cooked), salt, bring to a boil, simmer for 30 minutes over moderate heat, stirring occasionally.
- When the rice is ready, carefully mix the pilaf, spread slide on a dish, sprinkle with pepper and serve.
- Pilaf with giblets of chicken and mushrooms spread out a slide on flat dish and served to the table.
- Pilaf with champignons and canned corn
- Water – 200 ml
- rice – 100 g
- mushrooms – 75 g
- ghee,
- creamy or sunflower – 25 g,
- canned corn – 1 can,
- onions – 30 g,
- salt and pepper to taste.
Fresh mushrooms are cleaned, washed and put in salted boiling water for 10 minutes Then they are finely chopped and passer in oil together with chopped onions.
After that, the onion-mushroom mixture is combined with cooked until half-cooked rice, add corn, remaining oil, close the lid. Pilaf with champignons and corn brought to readiness in the oven.
