Pilaf with mushrooms

This is the easiest mushroom pilaf recipe you can make. The taste and texture will be perfect, without worrying that you will burn the rice.

This mushroom pilaf recipe is one of my favorite recipes. The simpler it is, the tastier it is. I usually eat the mushroom pilaf with a healthy portion of freshly chopped parsley.

The recipe I use for the mushroom pilaf is very easy and does not require much effort. You can apply this method to any type of rice pilaf.

You don't have to worry about burning the pilaf and sitting next to it to guard it until it's ready. 10 minutes after it boils, you can turn off the heat, put a lid on the pan and take care of your business. The rice will swell perfectly and absorb all the liquid. The result will be a pilaf with creamy and fragrant mushrooms.

Everything you need to know about rice husk\

Pilaful is a wonderful but simple way to make rice a delicious dish. Pilaful is very common in the Middle East, Central and South Asia, East Africa, Latin America and other Caribbean cuisines. It is the national dish of Afghanistan, Armenia, Azerbaijan, Bangladesh, India, Iran, Pakistan and other cuisines. But where does the pilaf recipe come from?

The origin of pilaf

It seems that the first known recipe for pilaf was made by Abu Ali Ibn Sina, a Persian scientist in the tenth century. The pilaf was presented in his books on medical sciences, in which he described the advantages and disadvantages of the ingredients used to prepare this dish. As a result, many Persians consider him the father of the modern pilaf.

Mention of rice and meat cooked together has also been found in ancient Hindu texts. The pilaf is also known to have been served to Alexander the Great after it was captured in Marakanda (Samarkand). Another theory of the origin of pilaf is said to have been invented in India after rice imports began in the Indus River Valley.

Needless to say, over the years, this dish has become representative of the Middle East and there have been many variations made by different people, such as Persians, Arabs, Turks and Armenians. It is also known in Israel, where it was introduced by Persian Jews.

Types of pilaf

There are many varieties of pilaf, depending on where they were made. There is an Indian variant known as pulao that uses ingredients such as lemon and vegetables, including peas, potatoes, beans and carrots. Also add meat, chicken, fish, lamb, pork or shrimp.

In Iran there are four variants of pilaf known as chelo, polo, kateh and damy. In Central Asia, rice is soaked in a rich stew called zirvak until the rice absorbs everything and is usually cooked over an open fire. There are other ways to make pilaf around the world: Greece, Pakistan, Azerbaijan, Afghanistan, Brazil and the Caribbean.

Pilaf with mushrooms

This is the easiest mushroom pilaf recipe you can make. The taste and texture will be perfect, without worrying that you will burn the rice.

Prep time - 10 mins Cook time - 15 mins Total time - 25 mins Recipe type - Gaskets Serves - 6

Ingredients

• 1 cup round grain rice, soaked in water at least an hour before

• 250g Champignon mushrooms, sliced

• 1 large onion, chopped

• 1 tablespoon sunflower oil

• 2½ water dogs

• salt to taste

• ⅓ teaspoon ground pepper

Instructions

1. Heat the oil in a saucepan over medium heat. Add onions and mushrooms.

2. After 5 minutes, drain the rice and add it to the pan.

3. Add water.

4. Wait for it to boil and let it boil for 10 minutes.

5. Turn off the heat and cover the pan with a lid. Let the rice absorb all the liquid.

6. Before serving, mix the pilaf. *

Notes * With this method you will not risk burning the pilaf, and the rice will swell without you sitting and taking care of it.