Composition / ingredients
Step-by-step cooking
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Wash meat and mushrooms, peel and wash carrots and onions. Cut the meat into small pieces, mushrooms into plates, carrots into strips, onions into cubes.
Heat the vegetable oil strongly in a cauldron or thick-walled saucepan. Put the meat, fry the mushrooms lightly, add carrots and onions, mix. When the carrots become soft, add garlic and pour boiling water.
Rinse the rice well and pour hot water for 10 minutes.
Add spices for pilaf and salt to the cauldron. Cut a small tomato into small pieces and add to the cauldron.
Drain the water from the rice. Remove the garlic from the cauldron, cover the rice, flatten and pour boiling water so that the rice is covered with water. When the water is absorbed, make the fire minimal, close the cauldron with a lid and simmer for 20 minutes.
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
