Rice pilaf with mushrooms and leurda

Rice pilaf with mushrooms and leurda

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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice pilaf with mushrooms and leurda:

Heat oil in a saucepan, put chopped onion, kapia pepper and finely chopped mushrooms. Let it cool and add 2 cups of water. Let it boil and add a cup of rice. When it is cooked. add the rice, vegeta and pepper and the chopped parsley and leurda leaves. Bring to a boil and turn off the heat.

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Mushrooms with green onions and leurda

Because I was left behind by posting some fasting recipes, today I propose a recipe for mushrooms with green onions and leurda. I make the most of leurda and I try to use it in as many recipes as possible.

  • 700g mushrooms (I used hribe)
  • 1 link green onion
  • 1 leurda tie
  • 1 bunch chopped green parsley
  • salt pepper
  • 1 tablespoon flour
  • oil

Heat a little oil in a saucepan and add the onion and chopped leurda. Let it cook for a few minutes, then add the sliced ​​mushrooms. Mix and cover with a lid. Leave until the water left by the mushrooms decreases and season with salt and pepper.

Separately mix a tablespoon of flour with 150-200ml of water and add to the mushrooms. Stir, wait for it to boil, then turn off the heat and finally add the chopped green parsley.

Servim. If you are not fasting, you can replace water with milk or cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Pilaf with peas and wild mushrooms

It's full of peas in the markets. I guess now is her time, otherwise I can't explain my abundance :). It's also the time when I break up with the dried mushrooms in the kitchen, after all, the fresh ones appear. I mean forest mushrooms, of course. Today's recipe is simple and has peas and wild mushrooms. There it is:

First of all, prepare the base: green onions, garlic (still) young, bell peppers.

I burn half a kilogram of peas for 2 minutes. I then take it out of the hot water and put it in cold water. In this way I try to preserve as much of the color of the berries as possible.

Soak the chopped vegetables over low heat with a little olive oil.

I wash the rice well with cold water, wild in this case.

I put the rice and peas over the already well-soaked vegetables. Add salt (a teaspoon tip), mix well and cover the rice with water (to pass only 2-3 mm over the rice). I put the lid on the pot, turn on the heat and wait.

My rice is boiled al dente, it's time to add the Indian spices I prepared for my meal today (garam masala, tikka masala).

I also put the dried mushrooms in the pot and add a little more water. I put the lid back on. After three minutes I check the rice. If it's cooked enough for my taste, I put out the fire. I leave the lid in place, at least five minutes after I put out the fire.

Garnish with green onions and red hearts. That's it. Stay healthy.

Mushroom pilaf

Clean, wash and cut the mushrooms into pieces (if using fresh mushrooms). Boil in a saucepan with chopped onion and 2 glasses of water. Boil slowly for 15 minutes.

Strain and measure the mushroom juice. There must be two glasses of juice, what is left over is thrown away, and if it doesn't reach it, water is added.

Wash the rice and lightly fry in 3 tablespoons of oil.

Put the strained mushrooms in the pan, pour over them the two glasses of juice and add salt and pepper.

Bring to a boil over low heat, covered with a lid.

When the rice is almost cooked, put it in the oven, over low heat, until the rice blooms.

Add finely chopped parsley.

This pilaf can be served hot or cold.

Very delicious . I prepare it every time I have the opportunity. and it's very simple.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Put the rice in a small pot and add two cups of water (always, to a measure of rice we add two of water). Let it boil for 2-3 minutes and cover the pot with a plate to swell the rice. In a pan or wok with 3 tablespoons of oil, put the chopped onion, sliced ​​garlic and 1 tablespoon of chopped ginger. Add the slices of semi-hot pepper and sauté for 1 minute.

Wipe the mushrooms with a towel dried by the compost residue, cut them into suitable slices and put them over the hardener.

When the mushrooms have browned, it's time to add the Mexican vegetables. We add a pinch of high salt and a pinch of freshly ground pepper.

Add a cup of soup or lukewarm water and simmer until the water evaporates. Meanwhile, the rice has swelled and it's time to add it over the vegetables.

Put 2 tablespoons of soy sauce and mix well. Taste, season with salt and possibly pepper, as desired. Garnish with green parsley. Very tasty, this rice can accompany fish or any other meat as a garnish. Similar to garnish is fried rice with egg.

for 3 servings: an onion, a carrot, a large red pepper, half a kg of mushrooms and two cups of rice.

Chop the vegetables (I chop them on the robot). On the fire, put a little olive oil in a frying pan and heat it, then add the vegetables and let it cook for 10-15 minutes. Add the sliced ​​mushrooms and leave for another 10 minutes, add 2 larger cups of water and add the rice that I put in the water before swelling, let it boil and when the rice is boiled add a little salt and pepper to taste. We also add greens (parsley).

You can also try this VIDEO recipe


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