Mushroom Pilafis a recipe.
- 20 small champignons;
- 400 grams of rice
- 1 medium carrot;
- 2 medium bulbs;
- half a red and yellow bell pepper; vegetable oil, salt, sweet paprika, turmeric, marjoram, basil;
- 1 young garlic.
Wash the mushrooms and dry well.
Heat oil well in a wok or cauldron and send mushrooms there. Fry them over high heat. Then add onions, cut into half rings; stirring constantly, fry for another 3-4 minutes, then reduce the fire to a minimum and, covered with a lid, simmer for 15 minutes (stirring occasionally). After adding the chopped carrots and, having increased the fire, stirring constantly, cook another 5-7 minutes.
From red and yellow Bulgarian pepper, take only half, in principle, you can simply one pepper of any color. Pepper chop, send in a skillet and put out another 5 minutes, add salt, add 1/3 teaspoon of turmeric, paprika, basil, marjoram.
Then pour half the rice, salt again and add some spices, on top the second half of the rice and the rest of the spices.Again, add salt and garlic in the middle, cutting off the lower part of it.
Pour all this with boiling water so that the water is about 1 cm higher from the rice and cook over the slowest fire under a lid for 30 minutes.
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