Description
Another dish that allows you to diversify the menu a Lenten table, simple, delicious and healthy. Of course, vegetable pilaf, usually all similar in flavor but in this recipe I would like to mention taste combination of such ingredients. The fact that chanterelle mushrooms themselves are slightly sweet, so they pair well with products such as peppers and carrots, well, what kind of mushrooms without the onions! And when everything is still and framed by fragrant crisp rice, it turns out very tasty, hearty and nutritious.
Ingredients
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Figure
2 cup
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Mushrooms
1 cup
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Pepper
2 piece
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Tomatoes in own juice
1 cup
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Carrots
2 piece
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Onion
2 piece
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Garlic
5 tooth
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Vegetable oil
3 Tbsp
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Parsley
1 coup
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Barberry
1 tsp
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Salt
Cooking
To prepare products, mushrooms pre-thawed in the fridge by placing them in a colander over a bowl so the excess moisture could drain out.
Carrots grate on a grater, pepper cut into medium cubes onion - feathers. Peel the garlic.
In a pot/deep frying pan with a thick bottom fry onion in a well-heated vegetable oil.
Add the carrots and fry, stirring occasionally, until the carrots will not give up the color and mixture is bright orange.
Add the mushrooms, fry.
Add slightly mashed with a fork tomatoes with juice, sweet pepper, barberry, salt and pepper to taste, mix well, saute all together for about 10 minutes.
Sleep tight with a layer of rice on top of the roast. Not to stir! Garlic cloves push deeper into the figure in different places.
Pour enough water approximately 2 cm above the layer of rice, bring to boil, reduce heat, cover and cook about 40 minutes, until the rice has absorbed all the water and become soft. Since, as the rice added to sugarce, until it is ready - mix does not need anything, so the rice turns out crumbly. When ready turn off the heat and leave the pilaf on the stove with the lid closed to "walk".
After that, the pilaf, you can add chopped greens and a little stir.
Still, for all its simplicity, meatless meals can be delicious!
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