How to prepare pilaf from dried mushrooms
This particular dish can be prepared without any kind of meat. The meat can be replaced by mushrooms, thereby making it more appealing to vegetarians.
- Dried mushrooms – 10.5 oz.
- Carrots – 2 pieces
- Onion – 1 piece
- Rice – 17.5 oz.
- Vegetable oil.
The dried mushrooms should be soaked in water for at least several hours. I soaked mushrooms for a night usually. Thereafter, pour out a water and place the mushrooms in a pan with new water, then cook at low-heat for at least 1 hour. If your mushrooms are too large, you must slice it before cooking.
Wash the carrots and cut them into thin slices.
First, heat pan with vegetable oil, then chop the onions and fry them in a pan slightly. Keep stirring so as to prevent the onions from burning.
When onions is slightly browned, add the carrots and fry it till the soft state.
Add the cooked mushrooms to the mixture of onions and carrots and keep stirring for the next 15 minutes. During this step you can start adding spices to the blend.
It’s better to soak the rice before cooking, thereafter you also need to wash the rice several times before using.
Add the rice to the pan containing mushrooms, carrots, onions and spices. Then add 3-4 glasses of water. Generally, water should be 1.5 times more than amount of rice. Add salt and other spices so as to enhance the taste. From this step to the end, DON’T stir the pilaf, otherwise you’ll get a mess or porridge at the end.
Reduce the heat on the stove so as to allow the rice to cook properly. Keep checking the level of water in the pan. Once all the water is evaporated, add some water during the process when necessary, but don’t stir the dish at all. When you’ll get to the stage as on picture, try the readiness and stop cooking.
- When adding salt to the pilaf, add slightly more since the rice will take up the excess salt.
- Take time while washing the rice so as to make it easy to fry.
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