Pilaf with mushrooms champignons: photos, recipes for lean and meat dishes with rice

Pilaf with mushrooms is a type of rice dish that can be cooked either in a saucepan or using a slow cooker. Such mushroom porridges are ideal for a lean table, if you do not use butter during cooking. If you want to make pilaf with mushrooms according to a more satisfying recipe, you can add meat or chicken to the main components.

Delicious lean pilaf with mushrooms

Lean pilaf with mushrooms and tomatoes.

Rice - 100 g
water - 200 ml,
tomatoes - 100 g
champignons - 75 g,
sunflower oil - 25 g,
salt to taste.

Rinse fresh mushrooms, peel, cut into small cubes of 0.5 cm, then fry in ghee, butter or sunflower oil.

Add finely chopped tomatoes to the mushrooms and add water to stew the ingredients of the dish.

When the water boils, add salt, oil, pour rice washed in hot water.

Lean pilaf with mushrooms and champignons is cooked until rice is cooked.

Lean pilaf with mushrooms and leeks.

Rice - 200 g,
champignons - 200 g,
leeks - 100 g,
vegetable oil - 50 g,
salt and pepper to taste.

Rinse the rice, cover with cold water, leave for 1.5 hours.
In the meantime, prepare the mushrooms: rinse, cut into small pieces, add chopped leeks.
Fry in a pan in butter for 6-8 minutes.
Add rice, salt, pepper to the resulting mixture, mix well and fry for another 5 minutes.
Transfer the mixture to a saucepan and fill with water so that the water hides it no higher than 1 cm.
Cook lean pilaf with mushrooms for 40 minutes over medium heat.
The finished pilaf is laid out on plates and served to the table.

Pilaf with fresh mushrooms.

Fresh champignons - 400 g (or dry - 100 g),
rice - 150 g,
water - 400 ml,
onions - 70 g,
vegetable oil - 80 g,
salt.

To prepare delicious pilaf with champignons, the prepared mushrooms are chopped into strips, placed in a pan and stewed, without closing the lid, until the liquid has completely evaporated.
Then add onion, vegetable oil, salt and fry everything for 5-6 minutes.
The rice is sorted out, washed, soaked for 1 hour in cold water, then the water is drained.
Place the mushrooms fried with onions in a saucepan, add hot water and add rice.
Bring pilaf with mushrooms to a boil without stirring, then cover with a lid, put in the oven and cook until tender.

Rice with mushrooms.

1 glass of rice
250-300 g 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

Sort the rice, rinse.
Bring 400 ml to a boil, add salt, vegetable oil, add rice, cook until the cereal is completely absorbed.
Put the rice in a water bath and cook until tender.
Rinse the mushrooms, peel, chop.
Fry the onions until golden brown in a pan without fat.
Add mushrooms to the onion, sprinkle with water, extinguish.
Mix boiled rice with mushrooms, add margarine, transfer to a mold, greased with margarine and sprinkled with white bread crumbs, put in a water bath, steam for 15–20 minutes.
Serve with green salad, raw vegetable salads.

Rice baked with mushrooms.

1-1½ cups of rice
250-300 g champignons,
1-2 heads of onions,
1-2 cloves of garlic
1-1½ tbsp. l. flour,
200-300 ml of water (or vegetable / mushroom broth) for the sauce,
salt,
freshly ground pepper,
vegetable oil for frying,
greens

Rinse the rice well and boil until tender in salted water. Place half of the rice in a greased baking dish. Wash the champignons, cut into slices. Finely chop the onion, garlic and herbs. Put onion and garlic in the vegetable oil preheated in a frying pan, fry until soft. Add mushrooms and fry, stirring occasionally, for 8 minutes. Season with salt and pepper.Put half of the fried mushrooms with onions in a form on the rice, on top - the remaining rice, level the surface.

Sauce. Add flour to the remaining mushrooms, mix and hold on the fire, stirring occasionally, for 1 minute. Pour water (or vegetable / mushroom broth) into the pan and cook, stirring occasionally, until the sauce thickens. Salt and pepper the sauce, sprinkle with chopped herbs and add garlic passed through a press.

Pour the sauce over the rice. Bake in the oven for 20-25 minutes at 180 ° C.

When serving, sprinkle with chopped herbs or green onions.

Provencal rice with mushrooms.

Ingredients:

2 measuring cups parboiled rice
200-300 g fresh champignons
1 onion
2 cloves of garlic
juice of one lemon
parsley
vegetable oil
salt pepper
5 measuring cups of water

Cooking method.

Wash the mushrooms, peel, chop and soak in water with added lemon juice for 30 minutes. Then put the mushrooms in a colander and let the water drain. Chop the garlic, onion and parsley finely. Rinse the rice well. Put everything in a saucepan, add water, salt and pepper, cook until tender.

Look at the photo for the recipes for pilaf with mushrooms presented on this page:

Homemade pilaf with mushrooms

Pilaf in Egyptian style with mushrooms.

80-100 g chicken liver,
50–70 g ham,
100 g champignons,
200 g of boiled rice,
40-50 g onions,
150 ml of broth,
30 ml of vegetable oil,
salt and spices to taste

Chop the onion and mushrooms, fry in oil. Add the liver cut into pieces, fry, stirring, for a few minutes. Then add diced ham, boiled rice, mix, pour in boiling broth, salt, add spices and simmer homemade pilaf with mushrooms under a lid until the liquid evaporates completely.

Pilaf with mushrooms and ham.

800 g champignons,
120 ml of vegetable oil
2 medium onions
1 carrot, 250 g of rice (long grain is better),
200 g ham
500 ml of water,
parsley,
salt,
ground white pepper to taste.

Wash the mushrooms and cut them into halves or quarters, depending on the size.
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. Heat 3 tbsp in a cauldron. tablespoons of vegetable oil and fry the onion in it. Add carrots, chopped into thin strips, fry. Then put rice and, stirring, cook it until transparent. Pour in hot water and simmer in an open saucepan over high heat for 8-10 minutes, until small holes appear on the surface.
4. After that, cover the pan with a lid and cook on low heat for another 10-12 minutes - until the rice has increased in volume.
5. Cut the second onion into thin rings. Chop the ham into small cubes.
6. Pour the remaining oil into a saucepan, add the onion and simmer for 2-3 minutes. Then add the ham cubes and simmer them slightly; the bow must remain tough.
7. Mix rice with mushrooms and a mixture of onions and ham, season with salt and pepper. Simmer for 3-5 minutes on very low heat.

As shown in the photo, before serving pilaf with mushrooms, sprinkle with chopped parsley:

Milanese pilaf with mushrooms, cheese and tomatoes.

Rice 125 g,
onion 30 g,
butter 25 g,
grated cheese 75 g,
champignons 25 g,
broth 125 g,
tomatoes 125 g,
pepper,
salt.

Finely chopped onions are lightly sautéed. Rice is washed, dried and added to the onion. Heat, stirring occasionally, until the rice becomes transparent. Pour in the broth, season with salt and pepper and stew until tender. Half the amount of grated cheese required by the recipe is mixed with the rice. Put the simmered champignons and sliced tomatoes in a greased and sprinkled with grated cheese mold, hot rice is tightly placed on top, then the mold is tipped onto a heated dish. Serve with the remaining cheese.

Vegetable pilaf with mushrooms, zucchini and pepper in a slow cooker

Ingredients:

700-800 g champignons
1 red pepper
1/2 head of garlic
2-3 st. l. sunflower oil
2 l broth
2 measuring cups rice
1 vegetable marrow
spices, salt to taste

Cooking method.

To prepare vegetable pilaf with mushrooms, zucchini and pepper, you need to cut mushrooms and vegetables, add chopped garlic. Put everything in a slow cooker, cover with rice on top, mix. Add oil and broth, spices.

Cook pilaf with mushrooms in a slow cooker in the "Rice / Pilaf" mode.

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 the rice, dry it, put it in a preheated pan without oil, fry for 5 minutes. Pour vegetable oil into a saucepan, heat it, add chopped chicken liver, onions, fry for min. After this time, add mushrooms, smoked meat, fried rice to the pan and pour water over the indicated components by no more than 1 cm, salt, pepper and bring to readiness over moderate heat.

Before serving, pilaf with smoked meat and mushrooms is gently mixed and spread on a plate.

Pilaf with chicken offal and mushrooms

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 greens - 1 bunch,
salt and pepper to taste.

Take chicken offal, rinse thoroughly, cut into small cubes, add cold water, put on fire, bring to a boil, then salt and boil until half cooked.
Cut carrots and parsley into thin strips, toss to the giblets. In a separate saucepan with a thick bottom, melt the chicken fat, add the mushrooms and finely chopped onions, cut into plates, fry for 10 minutes.
After that, put parsley, washed rice and offal with vegetables in a saucepan.
Mix the components, keep on medium heat for 3 - 5 minutes, pour in the broth (in which the offal was cooked), salt, bring to a boil, simmer for 30 minutes over moderate heat, stirring occasionally.
When the rice is ready, gently mix the pilaf, spread it on a plate, sprinkle with pepper and serve.
Pilaf with chicken giblets and champignons is laid out in a slide on a flat dish and served to the table.
Pilaf with mushrooms 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 placed in salted boiling water for 10 minutes. Then they are finely chopped and sautéed in oil along with chopped onions.

After that, the onion-mushroom mixture is combined with rice cooked until half cooked, corn, the remaining oil is added, and covered with a lid. Pilaf with mushrooms and corn is brought to readiness in an oven.

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