Pilaf with meat and mushrooms, prepared according to this recipe, will have a piquant and fragrant taste. Such a dish will always be beneficial to look on the menu, and also will appeal to all households.
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Ingredients:
- fresh meat - 400 g;
- pickled chanterelles - 400 g;
- steamed rice - 2 glasses;
- onions - 3 pcs;
- carrots - 3 pcs;
- olive oil;
- spices (to taste);
- salt (to taste),
- ground black pepper (to taste);
- fresh garlic - 1 head.
Cooking:
- If pickled chanterelles were not found, and only fresh ones are available, they must be boiled in slightly salted water for about 10 minutes.
- Peel one good onion from the husk and put in a container with a thickened bottom with olive oil preheated in it. Fry the onion in oil until dark, then remove.
- Wash the meat, crumble in large slices, and then put in butter, in which the onion was fried before.
- A prerequisite for the preparation of delicious pilaf is coarsely chopped onions and carrots in large quantities. Therefore, onions need to be crushed with thick half rings, and carrots cut into large cubes. In this form, vegetables retain juice and do not lose their taste.
- Harvesting vegetables sent to the meat. Simmer with a lid closed for 15 minutes, stir occasionally so as not to burn.
- In a frying pan over medium heat, heat olive oil, send the previously boiled mushrooms there, then darken to a rosy color. Following the mushrooms, put the thoroughly washed rice into the pan. Fry continuously for another 5 minutes.
- Put dried rice with mushrooms to the rest of the ingredients, in no case stirring. Pour the dish with water a couple of fingers above the rice level. Season with spices, salt, ground pepper. In conclusion, in the middle, bury the not peeled, but washed head of garlic.
- Simmer under the lid until the liquid disappears completely. After you leave to insist in the warmth of about 30 minutes.