Usuba
Mushroom Pilaf with Porcini Mushrooms
Fragrant pilaf with dried porcini mushrooms, sweet bell pepper, and onion. The rice is infused with mushroom broth and tomato paste, and the dish is finished in the oven for perfect texture.
- Total
- 30 min
- Standard serving
- 309.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Sort through and rinse the rice. Fry it in butter until golden, then cook until half-done.
Pour warm water over the dried white mushrooms for 20 minutes, then drain the water. Chop the mushrooms into small pieces.
- 2
Step 2
Finely chop the onion. Remove the seeds from the sweet bell pepper and cut it into thin strips.
Fry the mushrooms, onion and pepper in oil until soft. Add tomato paste and stir.
Combine the sautéed vegetables with rice. Pour in the mushroom broth, add salt to taste. Simmer over low heat until thickened.
- 3
Step 3
Transfer the pilaf to an oven-safe dish and finish cooking in the oven at 180°C for 15–20 minutes.
Serve hot, sprinkled with chopped herbs.
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