Pilaf with chanterelles - a step-by-step culinary recipe. Pilaf with chanterelles - step-by-step culinary recipe Ingredients for nine servings
Pilaf with chanterelles, prepared according to the recipe from our website, has such a bright, rich taste and such an appetizing mushroom aroma that your loved ones will definitely appreciate this beautiful dish. Preparing pilaf with chanterelles is not at all difficult, but it turns out so bright, beautiful, aromatic and tasty that you can even serve it on festive table. This pilaf is well suited for the fasting period and will become a favorite food for those who want to lose weight.
List of ingredients
- rice - 250 g
- fresh chanterelles - 600 g
- onions - 300 g
- carrots - 300 g
- heads of garlic - 2 pcs.
- cumin - to taste
- turmeric - to taste
- ground black pepper- taste
- salt - to taste
- vegetable oil- for frying
- favorite greens - for decoration
Cooking method
Peel and wash the chanterelles with vegetables. Rinse the rice in several waters until the water is clear. Cut the onion into half rings, cut the carrots into cubes, and cut the mushrooms into pieces.
Heat vegetable oil in a cauldron and place onion half rings. Fry until soft, add mushrooms and stir. Fry until the moisture from the mushrooms evaporates. Add carrots and fry for about 3 minutes more. Sprinkle with cumin, turmeric and black pepper. Place the washed rice on top and pour boiling water over everything, without mixing the rice with the chanterelles. In this case, the water should cover the rice by 2 cm. Salt the top of the rice.
Cover the pilaf with a lid and cook over low heat until the liquid has completely evaporated. Then press the heads of garlic, peeled from the top layer of husk, into the rice and make several holes in the rice to allow steam to escape. Cover the pilaf with a lid again and cook on the lowest heat for about 25-30 minutes.
Mix the ready-made pilaf and place it on plates. Garnish each serving of pilaf with herbs and serve immediately.
Pilaf with chanterelles is ready!
Delicious and very aromatic mushroom pilaf. Instead of champignons, you can take any mushrooms, for example, chanterelles, oyster mushrooms, honey mushrooms. Instead of fresh mushrooms, you can use frozen ones or cook pilaf only with dried mushrooms.
rice - 2 cups from a multicooker (300 gr.)
water - 4 cups from the multicooker
fresh champignon mushrooms - 600 gr.
dry porcini mushrooms - 40 gr. (optional)
carrots - 3 pieces (300 gr.)
onions - 2 pieces (300 gr.)
garlic - 5 cloves
chili pepper - 1 pod
vegetable oil - 6 tablespoons (60 gr.)
salt - 1.5 level teaspoons
Preparation:
Soak dry mushrooms in hot water for 1-2 hours.
Peel and wash onions, carrots, mushrooms. Cut the carrots into strips. Cut the onion into half rings.
Turn on the multicooker to the “Baking” mode for 40 minutes.
Pour vegetable oil into a multicooker pan and add onions and carrots. Fry vegetables with the lid open for 40 minutes, stirring occasionally.
Cut the champignons into 4-6 pieces. After the signal, place the mushrooms in the slow cooker.
Turn on the “Baking” mode for 30 minutes. We need all the liquid released from the mushrooms to evaporate.
Squeeze dry mushrooms from water and finely chop (do not throw out the liquid in which the mushrooms were soaked, we will need it later). You don't have to add dry mushrooms, but porcini mushrooms give the pilaf a wonderful aroma. Place the mushrooms in the slow cooker. Rinse the rice until the water runs clear. Add rice to the slow cooker and smooth it out. Add salt. Peel the garlic and stick the cloves into the rice. Add chili pepper.
Pour in the water in which the dry mushrooms were soaked and add regular water.
Turn on the multicooker to the “Pilaf” mode.
After the signal, do not open the multicooker lid immediately, let the pilaf stand for 15 minutes.
Then carefully stir the pilaf.
Paella, risotto, pilaf with chanterelles, rice and vegetables. Paella is prepared in Spain, risotto is prepared in Italy, and pilaf is a common and popular dish in the East, Central Asia, and Transcaucasia. Eastern Europe and in the Balkans. The foods we eat affect the biochemistry of our body and the biochemistry of our brain. Protein and B vitamins are necessary for the functioning of the human brain. The healthiest dish with chanterelles will be if we cook it with wild or brown rice, so let’s cook pilaf with chanterelles, bright, beautiful and very tasty.
Pilaf with chanterelles
Fresh prepared chanterelles Cleaned and washed, place in boiling water with spices.
Ingredients for marinade:
For 1 liter of water:
2 teaspoons coarse salt,
several dill umbrellas,
2-3 pcs. carnations,
4-5 peas each of black and allspice,
I add a piece of star anise and 2-3 bay leaves.
Cook the chanterelles for about 30-40 minutes over low heat, then leave the mushrooms in this marinade until completely cooled so that the chanterelles are thoroughly saturated with the aromas of spices.
I love to cook rice, I especially like black wild rice, brown or brown Jasmine rice, and red rice ruby. I try to always have several varieties available. different rice so that you can prepare something useful at any time, for example pilaf with chanterelles or any other mushrooms.
Ingredients for pilaf with chanterelles:
Boiled chanterelles,
Rice black wild or brown rice
Vegetable oil
Onion
Carrot
Spices
How to cook black wild rice.
How to cook brown or brown rice.
In principle, there is not much difference in preparing black wild or brown rice, and there are many recipes for cooking, but all recipes are similar.
First, the rice must be washed several times in clean water.
Can be soaked black wild rice or brown or brown rice for 1 hour, or even for several hours.
50 minutes or 1 hour before serving the rice, I start cooking it.
I drain the water in which the rice was soaked and pour boiling water over it, the water should be 2 cm higher than the surface of the rice.
Bring the rice to a boil over high heat, lightly covering the pan with a lid. All this time you can’t leave the kitchen; you need to keep an eye on the rice.
As soon as the rice boils, and this happens quickly, since it was poured with boiling water, I reduce the heat to the lowest setting and cover the pan with a lid, continue to cook the rice over low heat for 20 minutes.
Then I turn off the heat and let the rice simmer in a closed pan, during which time the rice absorbs the remaining water.
The same cooking recipe can be used for white rice.
When the rice is cooked, you can serve it with chanterelles; to do this, cook them in a frying pan and mix with the rice.
I fry chanterelles boiled in salted water with spices with onions and carrots in vegetable oil, then add boiled rice to them. You can season the chanterelle pilaf with aromatic spices.
Place the remaining cooked rice in the refrigerator, where it can be stored for several days.
Before serving, you can fry onions, carrots, tomatoes in vegetable oil, Bell pepper and add boiled rice to the vegetables, and, if desired, mushrooms, heat while stirring, cover with a lid and bring the dish to readiness.
Any rice can be served with steamed vegetables or cooked in a frying pan, then mixed with rice or placed on a plate with rice.
Black rice contains significantly more protein, fiber and essential amino acids than other cereals. Black rice is also an excellent source of phosphorus and vitamins B and E; black rice also contains anthocyanins, useful antioxidants that give the black color. These are the same substances that color blueberries.
Antioxidants in black rice are useful for elasticity of blood vessels and strengthening of arteries, for the prevention of cancer, as they prevent DNA destruction.
The beneficial substances of black rice help improve immunity, have an antimicrobial effect, nourish the heart muscle and lower blood pressure.
In Chinese traditions black rice called “longevity rice”. Chinese medicine used black rice and to improve vision, normalize the functioning of the adrenal glands, and improve blood health. Helpful black rice and during the recovery period after illness, with early graying or hair loss, with anemia.
Goes very well chanterelles With red rice Rubin.
Wild rice with chanterelles, vegetables and walnuts
Ingredients:
wild rice 1 cup
chanterelles 6-8 pcs.
walnuts 1 handful
carrots 1 pc.
sweet bell pepper 1 pc.
onion 1 pc.
tomatoes 1 pc.
garlic 3-4 cloves
dill, celery, cilantro, parsley
sunflower oil for frying
Preparation dishes with chanterelles:
Place the washed rice in boiling salted water, 3 parts water to one part rice, and let the rice cook. At this time, cut the onion into cubes and the chanterelles into thin slices.
Place the onion and chanterelles in a frying pan, add salt and fry a little. Reduce heat and leave them to warm up in the oil. Cut the vegetables: carrots into thin strips, and peppers and tomatoes into cubes. Add carrots to the chanterelles and stir.
When the carrots are almost ready, add the pepper and tomato. Stir and leave to simmer over low heat. Meanwhile, peel the garlic and lightly mash the walnuts.
Add to vegetables walnuts, mix and leave to simmer. At this time, finely chop the garlic and parsley, stirring the vegetables occasionally.
Add finely chopped herbs and garlic to the vegetables, add boiled rice, stir and quickly heat the rice with the vegetable mixture. Close the lid, turn off the heat and leave the dish to steep so that the rice is thoroughly saturated with the aromas and taste of the vegetables.
Sometimes I add soy in this recipe. tofu cheese, which goes perfectly with vegetables stewed in vegetable oil.
