Pilaf with mushrooms and turkey
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I prepare pilaf soup: I boil cold water (about 2 liters of water) with a tablespoon of delicacy (it's not very healthy, but I only use it for soup, just for the special taste it gives it) and a tablespoon of oil. When it boils, add the cleaned and cut vegetables in half or large pieces.
I let the vegetables boil and in the meantime I wash the turkey wings well and fry them with a little salt and pepper (I used white pepper because it seems more fragrant and it's not so dark compared to rice). While the wings are frying, I choose the rice and wash it well, but from time to time I turn the wings on the other side until they brown a little. Finely chop an onion and add it over the browned wings, then drain the mushrooms from the can / jar, keep them on the fire for 5 minutes, then add the rice, mix well and then add the soup - about 5 cups of soup to a cup of rice. or enough to cover the rice well. Heat the oven and put the preparation, at a medium temperature, for an hour. I check after half an hour if it still has soup and in case the rice has "swallowed" all the soup, I add it until I cover it, without mixing. In case I don't have soup anymore, I replace it with hot water ...
At the end you can put fresh parsley on top.
Bulgur pilaf ingredient
- 300 grams of fine bulgur
- 600 ml. of chicken or vegetable soup
- 1 tablespoon olive oil
- 60 grams of butter
- 1 medium-sized onion (80 grams), chopped
- 3 cloves garlic, chopped
- 1 medium-sized carrot (100 grams), cut into small cubes
- 1 large tomato, well cooked, peeled and grated on a large grater or 1 tablespoon of concentrated tomato paste
- 2 tablespoons baked pepper paste or 1 red roasted pepper, peeled and finely chopped
- 1-2 tablespoons of lemon juice
- optional: ½ teaspoon grated cumin
- optional: ½ teaspoon grated dried hot pepper flakes (biber pulp)
- salt, pepper to taste
- large chopped green parsley, sprinkled at the end
How to prepare bulgur pilaf
1. Put the bulgur in a sieve and rinse it quickly under running cold water. We let it drain well and drain it.
2. For our bulgur pilaf, it is good to choose a pan with a thick bottom. I use a non-stick pan, it is helpful for such dishes. Heat the pan over medium-high heat and add the olive oil. When the oil is hot, add the butter to melt. Where you can use ghee (clarified butter), no more oil needed.
3. Once the butter has melted, add the chopped onion, garlic and carrot to the pan in which we will prepare our bulgur pilaf. Add 1 pinch of salt, mix and sauté the vegetables over low heat for about 7-8 minutes, until the onion softens well (becomes translucent).
4. After the vegetables have softened, add the peeled and grated tomato on a grater or 1 tablespoon of concentrated tomato paste. Also now add the pepper paste or 1 baked red pepper, chopped with a knife. Mix well and, optionally, add the hot pepper flakes and cumin (if using).
5. Immediately add the chicken or hot vegetable soup. As a last resort, we can prepare our bulgur pilaf with water, but obviously it will not be exactly the same. A basic soup can be easily prepared at home, from the cheapest ingredients, as I explained here.
6. In the liquid in which we will cook our bulgur pilaf, add 1-2 tablespoons of lemon juice, then season it with salt and pepper to taste.
7. Add the bulgur to the liquid base, all at once. Cover the pan with the lid, leaving a little room for the steam to come out, and cook for 5 minutes over medium heat.
8. After the first 5 minutes, reduce the heat to a minimum, cover the pan well with the lid and let the bulgur simmer for another 7-10 minutes, until all the liquid in the pan is absorbed. We also check the indications on the package, the bulgur may need 12 to 15 minutes of cooking. If we look closely at our bulgur pilaf, we will notice on the surface some holes through which the steam comes out. That's what it should look like when it's ready. Turn off the heat, put the lid on and let the pilaf rest for 5 minutes.
9. Before serving, loosen our bulgur pilaf with a fork. It unfolds nicely grain by grain, it will not be sticky at all. We present the pilaf on the table either in a casserole or on a plate that we arrange with volume. Let's not forget to sprinkle it with green parsley, chopped large, before offering it to diners. This bulgur pilaf is served hot, as a side dish to all kinds of meat dishes or just with cooked or grilled vegetables. I joined him to some Juicy skewers of chicken and vegetables, I also made a yogurt sauce with garlic and it was a delight!
Be useful to you, all my garnish recipes you can find them by clicking on the picture below.
Simple POST pilaf, cooked in the oven, like grandma's
LUNCH pilaf in the oven like grandma. Simple fasting pilaf. Lent pilaf for alms. Baked pilaf with onion and carrot. Simple rice pilaf. Baked rice pilaf. How to make rice piles with vegetables. How much water is added to the rice?
Although I'm not a big fan of rice, I often do it on fasting days over the year fasting pilaf in the oven as his grandmother did. Why? Because it is a very easy recipe to put into practice. It doesn't take me long to do what's perfect for me. I spend less time in the kitchen and I have time to work.
This fasting pilaf like grandma it is actually the simplest pilaf recipe and at the same time a basic one. Starting from it you can do otherwise baked pilaf. It can be with meat, mushrooms or other vegetables, not just onions and carrots.
The ingredients I used to make this simple fasting pilaf are basic. The list obviously does not lack onions. I also add a little carrot to give color to the pilaf. When hardened, the carrot releases beta-carotene, which gives color to food.
Now let me tell you why I named it pilaf like grandma and not simply baked pilaf or fasting pilaf in the oven. Well, the pilaf my grandmother made was, at least that's how I remember it, a very tasty one but with a more sticky consistency. The best pilaf my grandmother made was one fasting pilaf for alms either a chicken pilaf.
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This more sticky consistency was obtained by using rice in the recipe without washing or soaking it beforehand. Obviously, to do this, the rice must be of good quality. If it contains a lot of impurities, you will need to wash it. That was not the case with me. I bought a quality rice even if a little more expensive.
By washing it is taken from the starch that sits on the surface of the rice grain and in this way the grains no longer stick together, the rice remaining more aerated. But, if you want to finally get a pilaf like your grandmother's, slightly sticky, you will have to leave it as the rice is. Thus, wash it in some water until you notice that it remains clear.
How much water is added to the rice? Here's another question we ask ourselves when we want to cook rice for the first time. Well, opinions are divided. "Officially" it is said that 3 parts of water are used for one rice but, from what I experienced in my own kitchen, I prefer to use less water, only 2 parts and a half of water compared to 1 rice. From my point of view, that's how I can say that my perfect rice comes out.
Pilaf with mushrooms, capsicum and Peruvian beans
A light, fragrant, intensely and variedly colored food. It can be considered as a stand-alone - fasting, or it can be combined - as a side dish - with fried, cooked or fried white meats (chicken, turkey, rabbit). The quantities below are enough for 3 - 6 servings (3 - main course 6 - garnish).
What do you need?
- 1 cup round grain rice (180 g)
- 2 canned mushrooms (360/210 g each)
- 1 can (430/200 g) Peruvian red beans in chilli sauce
- 1 canned diced tomatoes (400/240 g)
- 1 bunch green onions
- 2 capsicums
- 1 L vegetable soup
- 1 teaspoon turmeric (turmeric)
- 1 teaspoon Cajun spices
- 1 tablespoon olive oil
- ½ green parsley link
- Salt - to taste.
How do you proceed?
- Drain the canned mushrooms, wash them with plenty of water and drain (possibly squeeze)
- Wash and peel the onion, then cut it into slices
- Wash and peel the kapia peppers from seeds and ribs - cut them into 1 × 1 cm pieces
- Heat the oil in a non-stick pan and fry the mushrooms over medium heat for 2 minutes.
- Add sliced green onions and sauté together with the mushrooms for another 8 minutes
- Add the rice, cook for 2-3 minutes, then add the turmeric and Cajun spices - stir and continue to cook for 4 - 5 minutes
- Gradually add the vegetable soup, in portions of 150 - 200 mL, as it is absorbed by the rice - boil all the time over low heat, with the pan covered
- When the rice is cooked (after about 20 minutes), add the kapia pepper, cook for another 3-4 minutes and then add the beans together with the canned sauce, then the diced tomatoes
- Slowly boil the whole mixture for 10 to 15 minutes, stirring sporadically, until the liquid is almost completely reduced.
- Turn off the heat, add the chopped parsley, stir and leave the pan covered for another 2-3 minutes.
Serve hot, accompanied by spicy pickled cucumbers.
Have fun and see you healthy again!
How to make simple recipe rice with mushrooms?
I cleaned the mushrooms and cut them into fairly large pieces: quarters or halves (if they are smaller). I cleaned and finely chopped the onion and garlic. I used green onions which, in addition to their beautiful color, also have a great spring aroma. I chose a roomy pan (non-stick) and I put them in oil and butter (you can only put oil, preferably olive). I worked on medium heat. I also gave them a pinch of salt and cooked them for 2-3 minutes until they softened a little, without browning.
I added the weighed, dried rice (I don't wash it for this preparation) and I hardened it too until the grains became slightly translucent. It now absorbs the surrounding flavors. I was careful not to brown it. I immediately put the chopped mushrooms in the pan and mixed well.
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The mushrooms begin to leave water. I hardened everything for another 2-3 minutes, stirring occasionally so that it doesn't stick. Finally, I quenched the rice with mushrooms with hot water (or vegetable soup, if you have it at hand). I salted it again and peppered the food well.
How much rice do we boil with mushrooms?
The rice boils in 18-22 minutes, depending on the variety. It should not be overcooked because it is porridge. Nobody said that you have to eat it raw ... but the berries should remain whole, beautiful and have a light tooth center (like pasta). And after turning off the fire under the pan, the rice continues to boil and swell, so it's best to pull it aside in good weather.
My mushroom rice boiled in 18 minutes, timed from the moment the liquid was added. Everything over medium to low heat. I stirred occasionally to make sure it didn't stick to the pan. The surrounding liquid was almost completely absorbed by the rice. If you see that it drops too much and that the rice is not yet cooked, you can fill the liquid with another 100-150 ml of water or soup. It is good to have the juice around because it will absorb it after we put out the fire.
I put out the flame under the rice and pulled the pan aside. I put another piece of cold butter and mixed gently so as not to crush the fresh grains. You can also put a tablespoon of finely grated Parmesan cheese. If you are fasting stop adding butter and parmesan.
I covered the rice with a lid and let it breathe for about 5 minutes.
I quickly chopped a handful of green parsley leaves and sprinkled them over this wonderful and fragrant mushroom rice, just before serving. Mom puts dill in the rice with mushrooms. It's a matter of taste. Do you see how the liquid was absorbed from the pan?
Pilaf with turkey
Turkey pilaf with carrots, celery root and onion cooked in the oven
Pilaf with chicken, onion, celery root served with green parsley on top
Pilaf with meat and mushrooms
Here is a delicious recipe, only good for a quick dinner: Pilaf with meat and mushrooms.
Ingredients Pilaf with meat and mushrooms
& # 8211 chicken
& # 8211 2 pieces onion
& # 8211 1 carrot
& # 8211 10 mushrooms
& # 8211 zarzavat
& # 8211 broth
& # 8211 salt to taste
& # 8211 oil for hardening
Mode Pilaf preparation with meat and mushrooms
Cook the onion, add the grated carrot, the mushrooms (I cut half of them into slices, the rest into 2 pieces) and the vegetables. Fill with water and add the rice and meat. It is left approx. 1 hour until the rice is soft and the meat is cooked. When the water has dropped, add salt and broth. Leave for another 10 minutes. on low heat.
Pilaf with mushrooms
8 tablespoons rice
1 tablespoon oil
1 teaspoon butter
250 gr of frozen or fresh mushrooms
1 small carrot
250 ml of soup
Heat the soup.
Cut the onion into small pieces and put it in a pan in a little oil, sprinkle a little salt, when it has softened, add the carrot given through the small grater, the mushrooms and the rice. Put on low heat and cover for 10 minutes with the lid, quench with white wine and let the wine evaporate. Add the boiled soup little by little. When the rice has become creamy it means it is ready. Add the butter and grated cheese at the end.