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Baked mushroom pilaf

Baked mushroom pilaf

cook in a little oil onion, carrot, celery and parsley root, all chopped

then put 1 teaspoon of paprika then the mushrooms cleaned and cut into suitable cubes

the rice is washed and mixed with all the salt, green parsley pepper and vegetables

Put them all in a bowl well greased with butter and put in the oven for 1 hour at about 170 degrees

good appetite


Pilaf with mushrooms

Ingredient:

8 tablespoons rice
1 tablespoon oil
1 teaspoon butter
250 gr of frozen or fresh mushrooms
White wine
1 onion
1 small carrot
250 ml of soup
grated cheese.

Heat the soup.
Cut the onion into small pieces and put it in a pan in a little oil, sprinkle a little salt, when it has softened, add the carrot given through the small grater, the mushrooms and the rice. Put on low heat and cover for 10 minutes with the lid, quench with white wine and let the wine evaporate. Add the boiled soup little by little. When the rice has become creamy it means it is ready. Add the butter and grated cheese at the end.


  • 300 grams of nettles
  • 500 grams of mushrooms
  • 1-2 carrots
  • 3 cups rice
  • 1 dried onion
  • 2 bunches of green onions
  • 1 bunch of green garlic (or maybe one of leurd)
  • dill and parsley
  • oil
  • salt
  • pepper

Here's how to make this pilaf with nettles and mushrooms. First wash the nettles well, then scald them for 2-3 minutes in salted water and drain. Don't forget to keep 6 cups of the water in which they boiled. Until the nettles cool, wash and cut the rest of the ingredients and put them to harden in oil: first the dried onion and the carrot, then the mushrooms. When all the juice left by them has dropped, add the green onions, garlic and nettles.

Stir a few times, to get a little frying, pour the rice, another 2-3 minutes of mixing and finally quench with the juice in which you scalded the nettles. Salt, pepper and put the lid on. After about 5 minutes, add the chopped greens, cover again and, after another 5 minutes, turn off the heat, so that the rice swells quietly in its steam and does not porridge, according to costachel.ro. It's hard to stop eating once you get to taste this pilaf with nettles and mushrooms. A glass of red or white wine goes well with this recipe, to everyone's taste. Good appetite!

Pilaf with nettles and mushrooms: Nettles get rid of asthenia

Nettles are rich in iron and vitamin C, which helps increase immunity and detoxify the body. So this spring does not exclude them from the menu. You can find them in the markets, at the supermarket and even on the street corner. In addition to this pilaf with nettles and mushrooms, you can also prepare nettle soup, nettle and garlic food, nettle puree, nettle meatballs, raw nettle salad, nettle ciulama and much more. There is no family that, in the spring, does not eat nettles, cooked in various forms.


Fasting recipe: pilaf with mushrooms and pumpkin

Holding Easter Lent and preparing something different and yet very tasty each time can be a challenge. Fortunately, being spring, the offer of vegetables and greens is starting to be more and more generous. For now, being arrogant, they are a bit expensive. Until the prices go down, let's prepare something tasty in which the basic ingredient is rice. How about this fasting recipe: pilaf with mushrooms and pumpkin

  • two cups of rice
  • half a kilogram of mushrooms
  • two pumpkins
  • two carrots
  • a bunch of green onions
  • a bunch of dill
  • oil
  • salt and pepper

Chop green onions into thin slices, diced carrots and zucchini and mushrooms into quarters. Wash, clean and chop the dill.

Heat the oil in a large saucepan and first fry the onion and carrot (optionally you can add chopped hot peppers).

When the vegetables start to soften, add the mushrooms and zucchini. Salt, add pepper and simmer over low heat for about 10 minutes, stirring constantly. Add the rice, fry for another two minutes, then quench with three cups of boiling water.

Put the lid on and let it boil for another ten minutes. Add the dill, stir once more, cover the pan and let the pilaf simmer for another five minutes. Extinguish the fire and let the rice swell at rest.

Alternative: You can sauté the zucchini and mushrooms separately to leave their water. In this case, sauté the rice with the onion and the carrot, quench with water, and add the vegetables together with the dill.


Similar recipes:

Pilaf with mushrooms and sour cream sauce

Pilaf with mushrooms and sour cream sauce, prepared with bone broth and margarine

Pumpkin pilaf with dill

Pumpkin pilaf recipe with brown rice, dill and onion

Beef pilaf

Beef pilaf with rice, prepared with vegetable soup and chopped parsley


Video: Πιλάφι με μανιτάρια. Alexandros Papandreou (October 2021).