Original pilaf with mushrooms

Pilaf is called the king of oriental cuisine, and this title is well deserved. This ancient Asian dish is loved by everyone and praised for its impeccable combination of flavors and textures. But modern housewives are in no hurry to introduce pilaf into the daily family diet. After all, traditional pilaf is a very high-calorie and heavy dish. Our recipe will allow you to prepare a light and original version of pilaf with mushrooms familiar to Europeans.

1. Calories
   156,84 kcal
2. Protein
   3,81 gram
3. Fat
   4,16 gram
4. Carbohydrates
   26,22 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Champignons

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   500 g
2. Rice

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   2 cup = 360 g
3. Onions

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   2 pcs. = 160 g
4. Carrot

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   2 pcs. = 200 g
5. Vegetable oil

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   3 tbsp. l. = 51 g
6. Garlic

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   4 cloves = 20 g
7. Spices for pilaf

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   2 tbsp. l. = 36 g
8. Salt

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   to taste

Steps:

1. 
   Wash the champignons thoroughly with cold water and dry on a paper towel or napkin. Peel the vegetables, wash them in running water and dry them on a paper towel. Pre-soak the rice in cold water for an hour, replacing the water several times.
2. 
   Rinse the pre-soaked rice well. Continue rinsing until the water runs clear. This will make the rice fluffy. Place the washed rice in a colander and let it drain well.
3. 
   Finely chop the onions into cubes, cut the carrots into thin strips or grate them. Place the vegetables in a preheated frying pan with sunflower oil and fry over high heat for 3 minutes, stirring constantly with a wooden spoon. Cut the prepared mushrooms into medium-sized cubes and place them in a frying pan. Simmer over medium heat for 4 minutes. Add salt and spices.
4. 
   Place the prepared rice in a frying pan and simmer along with vegetables and mushrooms for a minute. Add two cups of hot water, whole garlic cloves and cover with a lid. Simmer over low heat for 20 minutes until the rice is completely cooked.
5. 
   Serve hot pilaf as an independent dish, placing it on a common plate. When serving portioned, place the pilaf in a heap on a plate and garnish it with fresh herbs.