Pilaf with champignons

Cookinero 3 Apr 2025

Plov with champignons is an ideal lunch recipe for those who are fasting or do not eat meat at all. The dish can be cooked in a cauldron or a frying pan. The main thing is to choose one of the main ingredients correctly - rice. Loose rice varieties are suitable for cooking plov. For example, jasmine, indica or basmati.

How to cook Pilaf with champignons

Step 1

Pilaf with champignons

Prepare the vegetable base. Heat the butter in a deep frying pan. Add the carrots and onions. Fry for 7 minutes, stirring constantly. Then add the mushrooms and continue cooking for another 10 minutes.

Step 2

Pilaf with champignons

Combine the mushrooms with rice and finish cooking the pilaf. Add the rice to the vegetables, salt, season with pepper, sprinkle with cumin and add garlic. Mix thoroughly. Pour water into the pan, cover with a lid and wait until it boils. Reduce the heat to low and leave to simmer for 30 minutes.

Pilaf with champignons - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute brown rice, but it will require a longer cooking time (about 40-45 minutes) and slightly more water. Adjust accordingly.
Replace butter with olive oil, coconut oil, or a plant-based butter alternative for a dairy-free version.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water.
Yes, this recipe is naturally gluten-free as long as all your seasonings and broth (if used) are certified gluten-free.
Yes, pilaf freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a bit of water to restore moisture.
Stir in cooked chickpeas, lentils, or diced tofu after cooking for a protein boost. Grilled chicken also pairs well.
Replace rice with cauliflower rice. Sauté it separately and mix in at the end to avoid mushiness.
Yes, cremini, shiitake, or oyster mushrooms work well. Adjust cooking time slightly if they release more moisture.
Try paprika, thyme, or a bay leaf while cooking. Fresh parsley or dill add a bright finish when serving.
Double all ingredients, but cook in batches or use a wider pan to ensure even cooking and proper rice texture.

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