VEGAN

Vegetable Pilaf with Mushrooms

Main Dishes | Uzbek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

100 g — 87 kcal

Ingredients

Rice - 17.6 oz
Mushrooms - 14.1 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.