Lenten Mushroom Pilaf
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Perfect for days when vegetable oil is allowed during Lent. The dish is delicious and leaves even those who are not fasting impressed.
Ingredients
- Long-Grain Rice - 1 glass
- Fresh Mushrooms - 6 pieces
- Onion - 1 head
- Vegetable Oil - to taste
- Curry - to taste
- Bay leaf - to taste
- Carrot - 1 piece
Step by Step guide
Step 1
Prepare the ingredients. Chop the mushrooms, onion, and carrot into random pieces. Rinse the rice under cold water until the water runs clear.
Step 2
In a cauldron or deep pot, sauté the mushrooms, onion, and carrot in a small amount of vegetable oil, seasoned with curry spices, salt, or other seasonings to taste.
Step 3
Once the vegetables are ready, add the rice and stir well to ensure it absorbs all the spices.
Step 4
Add 2 cups of water and a bay leaf, do not stir, and cover with a lid. Try not to open the pot until all the water has evaporated; I usually set the heat to low.
Step 5
Once all the water has evaporated, turn off the heat and cover the pot or cauldron with a towel. Let it sit on the stove for 10–15 minutes.
Step 6
You can garnish with herbs when serving. Simple, quick, and delicious.
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