Usuba
Mushroom Pilaf with Rice
An aromatic dish with mushrooms and rice, seasoned with curry. Perfect for fasting days and will appeal to anyone who appreciates mushroom flavors. In summer, it's best to prepare with fresh wild mushrooms; at other times, oyster mushrooms or button mushrooms work well with the addition of dried porcini mushroom for a rich aroma.
- Total
- 40 min
- Standard serving
- 134.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Chop the mushrooms, onion, and carrot into arbitrary pieces. Rinse the rice in cold water several times until the water becomes clear.
- 2
Step 2
Heat vegetable oil in a wok or deep pan. Fry the mushrooms, onions and carrots until soft, seasoning with curry, salt and other spices to taste.
- 3
Step 3
Add washed rice and stir well so it absorbs the spices and oil.
- 4
Step 4
Pour 2 cups of water, add a bay leaf. Cover with a lid and do not open until the water has completely evaporated. Keep the heat low.
- 5
Step 5
When the water evaporates, turn off the stove. Cover the pot with a towel and let it sit for 10–15 minutes.
- 6
Step 6
Garnish with fresh herbs before serving.
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