Mushroom pilaf with champignons

How to make mushroom pilaf with champignons?

1. Peel the vegetables, cut the carrots into cubes, chop the onion finely.

2. Cut the champignons into small pieces.

3. In a cauldron (cast-iron frying pan, duck pan), heat the oil and fry the chopped vegetables on it for 5-7 minutes, stirring.

4. Add the mushrooms to the cauldron, fry all together for 10 minutes.

5. Wash the rice, add it to the cauldron, put salt, pepper, cumin, unpeeled (but washed) garlic cloves. Mix everything together.

6. Add water to the cauldron, cover with a lid, bring the future pilaf to a boil, then reduce the heat and cook at the weakest for about half an hour.

Pilaf with mushrooms is ready. Enjoy your meal!

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.