For cooking we will need wild rice, forest mushrooms, carrots, onions, and oil for roasting vegetables.

First soak in water Fig. Mushrooms to sort, wash and coarsely chop. Heat the oil in a pot or in a wok (or in a pan) until the "white haze". First, put the mushrooms. While they are fried, chop the onion half rings, and carrot strips. Once evaporated all liquid from mushrooms and they are slightly browned, put the onions, fry together with mushrooms. The onions started Browning, place the carrots. Fry for another 5 minutes on medium heat. After that drain the water of soaked rice and place it on top of the vegetables and mushrooms. Add salt on top, not stirred. Pour the boiling water over the rice to the water was covered by approximately 1.5-2 cm (pour better on inverted saucer so that water falling on the edge of the cauldron, not the rice), if that won't work. just be careful to pour so that the rice is mixed with vegetables. Cook over high heat for 10 min. Then cover the cauldron (wok pan) cover with a towel and keep on very low heat for another 10 minutes Then turn off the heat. Carefully open the lid to try pilaf. If you are ready, you can apply, if was a bit al dente, then cover and let stand another 10-15 minutes. Enough for me, and without it, the rice is perfect "came."

We offer rice in a large, beautiful plate. Decorate with leaves of parsley and nice slices of mushrooms. Bon appetit! In just 30 minutes you'll make a wonderful, seasonal dish for yourself. And for guests not ashamed to submit. In winter you can make this dish with mushrooms or dry mushrooms, if they are pre-soak and boil.