Vegan pilaf with mushrooms
Description
The dish is prepared without unnecessary complications. The nutritional value of mushroom pilaf is hard to overestimate—it combines plant-based proteins and carbohydrates so perfectly that, in my opinion, this dish deserves a prominent place on any vegetarian's menu. Plus, even a generous serving of this pilaf won't affect your figure—well, of course, provided you don't head straight to bed after dinner. I can't even remember anymore where or under what circumstances I first learned this. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, wash the mushrooms thoroughly under running water, of course.
- 2
Step 2
Larger mushrooms cut into quarters, smaller ones in half.
- 3
Step 3
Rinse the rice thoroughly—5 to 7 times—until the water becomes completely clear. If you want the pilaf to cook faster, soak the rice in clean cold water beforehand; it will absorb moisture and cook faster.
- 4
Step 4
We'll peel and chop the vegetables: carrots into thin strips, onions into half-rings.
- 5
Step 5
In a deep skillet or pot, heat vegetable oil and sauté the mushrooms over high heat—initially they will release a lot of liquid, but soon it will evaporate and the mushrooms will begin to brown. Don't forget to stir them occasionally and season lightly with salt! :)
- 6
Step 6
Add the onion and carrots to the mushrooms, sauté for a few minutes — the vegetables should brown slightly.
- 7
Step 7
Now add the rice to the same pot. Season with salt, sprinkle with spices, press in the garlic cloves, and pour in clean water so that it covers the rice surface by 1-2 fingers.
- 8
Step 8
We'll cook it covered over the lowest heat for about 20 minutes, until the rice absorbs all the moisture. Stir the pilaf, sprinkle with dill, and serve immediately :)