Pork and rice with porcini mushrooms cooked in a cauldron

Description

The dish is prepared without unnecessary complications. This pilaf turns out amazingly delicious and nutritious. Its taste and aroma are simply captivating. It's important to note that you can skip the dried mushrooms and use only frozen ones. This pilaf will surely be a hit with your entire family and is also perfect for serving to guests. Serve the pilaf with chopped fresh herbs and green onions. The dish is ready to be served.

Instructions

1. 1

   Step 1

   Remove the membranes from the meat and cut into small pieces. Place in a bowl, season with salt and pepper, drizzle with olive oil, and let it sit.

2. 2

   Step 2

   Pour warm water (2 liters) over dried mushrooms and let them sit for 20 minutes. Then rinse the mushrooms and strain the soaking liquid into a saucepan.

3. 3

   Step 3

   Place the mushroom broth over heat, add the green part from 2 stems of onion, dried mushrooms, and simmer for 20 minutes. Then discard the green onion part, and slice the cooked mushrooms into pieces together with the thawed ones.

4. 4

   Step 4

   Cut the white part of the onion into half-rings, and the carrot into thin strips.

5. 5

   Step 5

   In a cauldron, heat the oil, brown the meat until golden, add all the spices, leek, mushrooms, and sauté everything until golden.

6. 6

   Step 6

   Then add the carrots, pour in the wine and evaporate over high heat, season with salt and bring to a boil.

7. 7

   Step 7

   Then add paprika and mix. Add rice, placing peeled garlic (without the outer skin layer) in the center. Pour in the broth in which the mushrooms were cooked, bring to a boil, then reduce heat to low and cook covered for 25 minutes. Remove from heat, wrap in a blanket, and let the pilaf rest for 15–20 minutes.