Nettle and mushroom pilaf

Delicious pilaf with nettles and mushrooms

Spring brings an explosion of flavors and colors, and nettles, these wild plants full of nutrients, are a symbol of this vibrant season. Today's recipe is a pilaf with nettles and mushrooms, a perfect choice for both fasting days and a healthy lunch. This recipe is not only simple but also full of flavor, and the combination of ingredients will delight the taste buds of the whole family. Let’s get started!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:

- 300 g fresh nettles
- 1 yellow onion
- 2 green onions
- 1 carrot
- 2-3 tablespoons sunflower oil
- 200 g rice (preferably long grain)
- 600 ml cold water
- 100 g brown champignon mushrooms (2 large pieces)
- 1 tablespoon sea salt
- 1 teaspoon freshly ground pepper
- Greens (parsley or dill, to taste)

Preparation:

1. Start by washing the nettles. It is important to rinse them well in several waters to remove any impurities, such as straw or forest flowers. You can use a sieve to help with this process. Once done, drain them and set aside.

2. Peel the yellow onion and green onions. Chop the yellow onion finely and slice the green onions into rounds. These will add flavor and freshness to the pilaf.

3. In a pot, add the sunflower oil along with a little water (about 2 tablespoons) and sauté the yellow onion. Cook on low heat, covered, for about 10 minutes, stirring occasionally until the onion becomes translucent.

4. Meanwhile, wash the carrot and mushrooms. Cut the carrot into small cubes and the mushrooms into thin slices. It is important that these ingredients are cut evenly to cook uniformly.

5. When the onion is ready, add the mushrooms and diced carrot, mix well, and let them sauté together for 5-7 minutes until the mushrooms soften.

6. Add the rice to the pot, mixing well to coat it with oil and allow it to absorb the flavors. Then add the cold water (600 ml) and bring to a boil. Once boiling, reduce the heat to medium and partially cover the pot.

7. Let the pilaf simmer for 15-20 minutes until the rice is almost cooked. Check occasionally to ensure it doesn’t stick.

8. Once the rice is nearly cooked, add the finely chopped nettles. If needed, you can add a little water to help with cooking. Let everything simmer uncovered for 5 minutes, stirring gently to avoid sticking.

9. Finally, season with salt, pepper, and chopped greens. Mix gently and let the pilaf rest for a few minutes with the pot covered.

10. Serve the pilaf with nettles and mushrooms warm, alongside a fresh seasonal salad. You can also enjoy it cold as a healthy snack.

Useful tips:

- Before using nettles, make sure to gather them from unpolluted areas. If you don't have access to fresh nettles, you can use frozen nettles, but the taste will be different.
- Long grain rice is ideal for this recipe, but you can also experiment with other types of rice, such as basmati or arborio, to achieve a different texture.
- Add spices like turmeric or cumin to give the pilaf a different flavor.
- If you enjoy stronger flavors, you can also add sautéed garlic along with the yellow onion.

Nutritional benefits:
Nettles are an excellent source of vitamins and minerals, being rich in vitamin C, iron, and calcium. They are also low in calories, making them ideal for a balanced diet. Mushrooms, on the other hand, provide fiber and protein, perfectly complementing this healthy dish.

Frequently asked questions:

1. Can I replace nettles with something else?
Yes, you can use other spring greens, such as spinach or dill, but the taste will be different.

2. Is this recipe suitable for vegans?
Absolutely! This recipe is completely vegan, perfect for anyone looking to reduce their consumption of animal products.

3. What other dishes pair well with this pilaf?
This pilaf pairs excellently with fresh salads, as well as vegetable stews or grilled fish.

Now that you have all the necessary information, all that’s left is to start cooking! Enjoy preparing and bon appétit!