Vegetable pilaf

Name: Vegetable pilaf
Ingredients: 180 g rice; 1 medium onion (150 g); 1 medium carrot (60 g); 1/2 red pepper (75 g); 50 g canned mushrooms; 15 ml oil; 1 teaspoon Delikat; 1/2 teaspoon curry; 400 ml warm water; 100 ml warm water for topping up

Season - Vegetable pilaf by Diana I. - Recipia

Rice simmers over low heat in vegetable pilaf with onion, carrot, pepper and mushrooms; the grains turn soft. I serve it while it’s still soft and eat it with cabbage salad; after cooling, the grains firm up, and the texture comes closer to plain rice served alongside stew than to a fluffy pilaf. Prep: 15 minutes. Cook: 27 minutes. Total time: 42 minutes. Serves: 4. About 220 kcal and 5 g of protein per serving.

Ingredients

180 g rice
1 medium onion (150 g)
1 medium carrot (60 g)
1/2 red pepper (75 g)
50 g canned mushrooms
15 ml oil
1 teaspoon Delikat
1/2 teaspoon curry
400 ml warm water
100 ml warm water for topping up

Preparation

1. Rinse the rice and leave it to drain. Finely chop the onion, carrot and pepper, then drain the canned mushrooms. 2. Heat the oil in a saucepan and sauté the vegetables and mushrooms for 6 minutes, stirring now and then, until softened. 3. Add the rice and stir for 1 minute, just until coated with oil. 4. Pour in 400 ml warm water, add the Delikat and curry, then cover. Simmer over low heat for 20 minutes; at the 17-minute mark, check whether there is any liquid left. If it has dried out and the grains are still firm, gradually add some of the 100 ml warm water set aside and let it cook for the last 3 minutes. If any water remains, don’t pour it off.

Notes

Keeps in the fridge for up to 3 days; when reheating, add a tablespoon of water and stir gently, since the grains firm up in the cold. Long-grain rice stays more separate, while round-grain rice clumps more easily and may need a little more water. Canned mushrooms can be quite salty; if they taste strong, rinse them briefly before using. The bottom can catch before the rice in the middle is cooked, especially if the heat is too high; a heavy-based saucepan helps it cook more evenly. Raw cabbage salad goes well alongside and keeps the plate simple. For a variation, replace the canned mushrooms with 50 g fresh mushrooms and let their liquid evaporate in the saucepan.