Lenten rice with mushrooms and vegetables recipe

In Armenia, any crumbly cereal prepared in a special way is called pilaf. Raisins and dried fruits are added to this dish, and the rice is replaced with bulgur or chickpeas. One can recall a real Armenian treasure, achar, prepared with spelled, although in the Caucasus there is no tradition of cooking food with mushrooms. But in the East they are loved, including in combination with rice. Below we will give a recipe for lean pilaf with mushrooms and give step-by-step preparation. It is difficult to call it high in calories, especially in comparison with those made from fatty meat. For greater clarity, our website has prepared for you not only photos of the process, but also a video.

Rice with mushrooms and vegetables or Lenten paella

Mushroom rice can be prepared in many different ways and is a popular food combination.
Adding different vegetables to this “duet” allows you to prepare an interesting lean dish, more healthy and less caloric. Following the fashion, one could call this dish vegetable paella. Paella is a national Spanish dish made from rice with the addition of seafood, chicken, and green vegetables. There are a lot of variations of this dish, so rice with mushrooms and vegetables can also be called this beautiful word - paella.

To be fair, I note that we often prepare many foreign dishes that have unfamiliar names without attaching importance to the names themselves. For example, croutons and croutons are essentially the same thing, but the difference in price in restaurants is huge!

Type of dish: main course Calorie content: 80 kcal

So, let's get back to our wonderful dish.

The recipe is easy to prepare and simple in composition; the composition of vegetables can be changed.

The dish is well balanced, it contains proteins and long carbohydrates, as well as a lot of vitamins and fiber. This is a healthy recipe.

• brown rice – 200 g.
• onion – 1 large
• bell pepper – 1 pc.
• mushrooms (boiled) – about 200 g.
• green beans – 150 g.
• corn – 100 g.
• mixture of peppers, paprika, salt, herbs to taste
• water – 150 ml

I note that it is better to use brown rice - this is unpeeled rice, which has retained in its composition the entire complex of substances inherent in nature. It is advisable to use frozen corn. If you use canned corn, then try to buy Russian-made corn; imported corn is most likely a GM product.

You can also add frozen green peas, broccoli, etc. to the dish.

Recipe Brown rice with mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Brown rice with mushrooms”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of brown rice with mushrooms is 103.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Rice with mushrooms

• Cook the rice in advance. It is better to cook brown rice by first soaking it in cold water for several hours: the bran shell will completely swell, and the rice will retain its appearance after cooking. In a dish, it will harmoniously combine with vegetables, without having a denser texture, without creating the impression of hardness
• Finely chop the onion. Place it in a wide frying pan and fry a little until soft. You don’t have to add oil, but pour in a little water and “simmer” it.
• Now add the chopped mushrooms to the onions and fry them together with the mushrooms for about 5 minutes.
• Cut the bell pepper and put it in the frying pan. We also put green beans and frozen corn cut into small pieces here. If using canned corn, add it at the very end. Pour a little water (no more than 50 ml) and simmer the mixture under the lid for 5 minutes
• Place the finished rice in a frying pan, pour water into it, salt, pepper, and add spices. Simmer over low heat until the beans are soft and the water is absorbed into the dish. You should end up with a dish of fluffy rice.
• At the end you can add greens. We serve the finished dish to the table.

Rice with mushrooms and vegetables is an excellent dietary and lean dish; it has an interesting taste due to the variety of ingredients. By changing the composition of vegetables, using different mushrooms, you can change the taste of the dish.

Spices especially enrich it, so don’t be afraid to experiment with them. Paprika, saffron, peppers, herbs - they all add their own wonderful notes, the dish turns out to have a very unique taste.

Since the dish is not greasy, it is also appropriate when served cold. In the summer, with fresh rather than frozen vegetables, this is especially convenient.

If you love mushrooms, I recommend paying attention to these recipes:

And if you often use rice, then pay attention here:

Bon appetit and be healthy! Leave your comments - feedback is very important!

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You are again standing thoughtfully in the kitchen and don’t know what to feed your family. And you think what to cook so that it is tasty and healthy. Use my book of tips and prepare your main courses quickly and easily!

PS Bye-bye...

Rice with mushrooms and green onions in a slow cooker

In this dish we have not just mushrooms, but a whole assortment of mushrooms. We will even cook rice in mushroom broth. There is nothing else here besides herbs and seasonings, so you can prepare something from meat or poultry separately for a side dish. Rice with mushrooms in a slow cooker will require the following ingredients:

• brown rice - 1 cup;
• dried porcini mushrooms – 30-40 g;
• oyster mushrooms – 200 g;
• champignons – 200 g;
• garlic – 3 cloves;
• green onions – 1 bunch;
• olive oil – 3 tbsp;
• Worcestershire sauce – 1 tsp;
• salt pepper.

Let's prepare rice with mushrooms in a slow cooker:

1. Place the porcini mushrooms in a slow cooker, boil the kettle and pour 3 cups of boiling water over them. After 15 minutes, turn on the device in the “Cooking” mode and boil the mushrooms for 15 minutes. We'll catch it with a slotted spoon, cut it, and throw it back.
2. Wash and add rice to mushroom broth, add salt. Cook the cereal until tender in the “Rice” mode or similar. After cooking, let it sit on heat.
3. While the rice was cooking, we had time to wash and chop the oyster mushrooms and champignons, and also chop the onion.
4. Fry the mushrooms in olive oil in a frying pan, adding salt and pepper. Once they are ready, add Worcestershire sauce and crushed garlic.
5. Transfer the mushrooms to the rice in the slow cooker, throw in the green onions and stir.

Lenten pilaf with mushrooms - simple, tasty and original meat-free recipes

Traditionally, pilaf is prepared from rice with chicken or lamb, but during Lent, meat is excluded. Lenten pilaf with mushrooms is light and easy to prepare, yet satisfying and healthy. Other ingredients of the dish are various vegetables, prunes and quince. Rice can be replaced with pearl barley, whole grain barley or chickpeas.

How to cook lean pilaf with mushrooms?

Housewives who are planning to cook pilaf with mushrooms without meat should take into account certain tricks:

1. To make the pilaf tasty, you need to choose the right dishes. Ideally, it would be a cast iron cauldron or a deep frying pan with a thick bottom.
2. To add an appetizing aroma, mushroom broth is added to the cereal. Garlic in pilaf can be put unpeeled, as is done in Central Asian countries.
3. If frozen mushrooms are used, they are fried separately as they contain too much liquid.
4. Paprika and turmeric with tomato paste will give the rice a beautiful color.
5. Fans of savory dishes should try cooking pilaf with red rice. The cereal differs not only in appearance and taste, but also in usefulness. Red rice has a lot of vitamins.
6. Lenten pilaf with mushrooms is especially tasty with the addition of melted butter or butter.
7. Rice will become crumbly if you wash it many times.

Lenten rice with mushrooms

Cooking time: 1 hour

Added: 20 March 2020 04:43

• Recipe Description
• Instructions
• Video
• Comments

During the Lenten period, using rice with mushrooms will provide an opportunity to eat tasty, satisfying and varied. Result: aromatic, rich, satisfying and very tasty dish.

So, let's start cooking. We will need products such as: rice cereal, mushrooms, onions and sauerkraut. Also table salt, water and spices to taste. The onion must first be peeled and cut thinly. Fry in good vegetable oil until soft.

Cut the mushrooms into thin slices. Fry with onions.

Add sauerkraut.

Simmer everything together for 5-7 minutes.

Rinse the rice well and add to the mushrooms.

Salt everything, add spices to taste, add water and cover with a lid.

Cook over low heat for about 40 minutes until the water has boiled down.

The dish looks decent and tastes very good! Delicious lean rice with mushrooms and sauerkraut! Help yourself too!

A simple and delicious cabbage and carrot salad. Suitable for any dish! And into the post!

Rice can be either a side dish or a main dish. To be sweet and not sweet. It is prepared for holidays, during Lent and also on any day. And when cooked in the oven with manco and dried apricots, it turns out to be a very tasty, aromatic and lean dish. This dish is a real complete dish, as a side dish or a meal itself during Lent. The recipe is not complicated.

An interesting salad of 2 types of cabbage. Everything from the series is simply brilliant! I prepared it spontaneously and it turned out to be very worthy.

Recipe for cooking mushrooms with rice and vegetables

If you want to cook a simple, but at the same time exquisite and tasty dish, then there is nothing better than rich, aromatic rice cereal combined with the delicate, unique taste of mushrooms. The recipe makes 6 servings.

Required ingredients:

• Basmati rice – 400 g;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 2 heads;
• mushrooms – 250 g;
• bell pepper – 2 pcs.;
• vegetable oil – 60 ml;
• spices, spices, salt.

The total time required to prepare the dish is 50 minutes, of which 15 minutes are required for preparing the ingredients and 35 for actual cooking.

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The calorie content of the dish per 100 g is 83.3 kcal.

Cooking method:

1. Chop the mushrooms, peel the pepper, cut it into longitudinal strips. Also, cut carrots into strips and onions into half rings;

   

2. Heat vegetable oil in a frying pan, fry carrots and onions in it (5 minutes), then add dry rice and let it simmer for several minutes until it becomes transparent;
3. Separately fry mushrooms and peppers;

   

4. Then pour in 3 cups of hot water and boil. Add spices, garlic;
5. Cook the pilaf for about 20-25 minutes, tightly closing the lid, over low heat;

   

6. Add peppers and champignons to the finished pilaf, place on a dish, garnish with herbs.

   

Lenten red rice porridge with mushrooms and vegetables

I've rarely cooked anything involving red rice. But interest in him did not disappear. After all, nutritionists speak so flatteringly about him. The other day I made a nice lean porridge from it, to which I added a lot of equally healthy ingredients.

Maybe some people don't care about being overweight or eating healthy. But now God Himself ordered us to take care of our health. I always take advantage of this opportunity. It’s not for nothing that they say that in a healthy body there is a healthy mind!

Cooking time

: 25 minutes, since I don’t like boiled rice; and let me clarify that the quantity and set of ingredients can be changed...

Complexity

: you have to work hard, but then you will be pleased with the dish!

Rice, despite the fact that it is packaged and expensive, must be checked for any debris and dust. That’s why we need to reconsider it first (I just blew it and washed it well).

You can immediately add water and simmer the porridge over low heat, or you can do it later (I chopped everything first, then set it to cook). Then cut the onion into small cubes.

Mushrooms are usually good with buckwheat. I haven't tried them with red rice. But my experiment was successful. I had oyster mushrooms, I chopped them finely.

I rarely cook anything in the spring without celery. Especially in the post. It is so inspiring – with its appearance, taste, and aromas. Slice the stem thinly.

Garlic? Why him? And once you cook it, you’ll understand! You just have to put it at the end. In the meantime, let’s peel the husks and grind them to a state that your loved ones can tolerate.

Yes, yes, and the tomato will come in handy here. It will add sourness to the dish. Yes, its bright red splashes will decorate this story. Chop it into cubes.

Here I put the rice, covered with water (a finger on top, as with white rice), on the fire. Cook until the water has evaporated by half. And only then will we put celery in it. In the meantime, fry the onions and mushrooms.

By the way, I recently bought fiber. It was made in the form of such tablets. I decided to add it to the porridge as an experiment. It gave an interesting flavor!

That's all. Place all ingredients into a saucepan and stir gently. Level the surface and, covering with a lid, simmer for 5-7 minutes. In the meantime, let's chop the green onions.

When the moisture has evaporated, do not immediately open the lid. As with white rice, you can cover the pan with something. After 10 minutes you need to add garlic. If you add your favorite sauce, or even without it, and sprinkle with green onions, you will love the porridge!

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Pilaf with mushrooms and vegetables - a simple Lenten recipe

Hello! Question for everyone: how to eat a hearty, satisfying and very tasty meal during Lent? It seems that without meat this is impossible. A large amount of vegetables is great, but what about meat eaters who find it difficult to tolerate the absence of this product? Then mushrooms come to the rescue. For this occasion, I offer a wonderful simple recipe - quick pilaf with mushrooms.

Mushroom pilaf from champignons

The proposed Lenten recipe will satisfy both vegetarians and fasting people, as well as all those who watch their figure. Some vegetables with mushrooms and traditional rice turn into a delicious dish of the day.

Ingredients: • Rice - 1.5 cups • Champignons - 300-500 gr. • Carrots – 1 pc. • Onion - 1 pc. • Salt, seasoning - to taste • Vegetable oil - for frying.

And immediately valuable advice. Pay attention to the photo of how I store bulk products - in plastic bottles. It is very comfortable:

1. Nothing will ever break or fall apart.
2. You can always see how much product is left.
3. There will never be moths or other living creatures in the kitchen.
4. The container is convenient to store, transfer, and hold in your hands.

Take advantage of this useful life hack. The main thing is that the neck of the bottle is wide, so that it is easier to pour/pour out the product. Well, now let’s return to the recipe and consider how to prepare our dietary pilaf.

Recipe ingredients:

• 3 tbsp. cooked brown rice, cooled, or 3 tbsp. frozen brown rice
• 0.5 tbsp. kimchi cabbage (not drained), chopped
• 1 tbsp. l. lightly salted soy sauce
• 1 tsp. dark sesame oil
• 1/4 tsp. Sahara
• 1 tbsp. l. vegetable oil
• 220 gr. shiitake mushrooms, stems cut off, caps cut into 4 pieces
• 1 tbsp. l. grated fresh ginger
• 1 clove garlic, minced
• 1/4 tbsp. lightly salted chicken broth
• 4 green onions, chopped

How to cook with step by step recipe easy to follow

Prepare the rice for cooking. To do this, you need to rinse it until the water is clear. Only thoroughly washed cereals will produce a tasty and crumbly side dish. You can use any cereal, but it is better to take the oblong version. Pour the washed rice with water and put it on the fire to boil.

Chop vegetables and mushrooms for sautéing. Of course, the most delicious pilaf will be with porcini mushrooms, but in the absence of them, we take available champignons. We cut them into 4-6 parts, depending on the size. Cut the onion into cubes and the carrots into strips or grate with a coarse grater.

If you are preparing pilaf with dried mushrooms, first soak them in milk or water. Fry the champignon pieces in a frying pan. We do this so that the water is completely removed from the mushrooms.

Let's enhance the mushroom flavor of the dish by seasoning the champignons with special spices. Place the prepared mushrooms on a plate.

Next, fry the onion in a separate pan until completely transparent. Then add carrots to it and continue sauteing the vegetables for 4-5 minutes.

Place mushrooms with stewed vegetable filling into the already boiled rice. Mix the ingredients and leave them to cook until done.

The aromatic pilaf should steep slightly before serving. Wrap it in a towel for 10-15 minutes.

Place the fully prepared vegetarian pilaf on plates and can be served. For gourmet gourmets, when a simple dish is not enough and you want something new, you can offer a recipe for the oven. In this case, the rice is not boiled, but is filled with water to swell. Then fried mushrooms and vegetables are added to it. By the way, those who like unusual experiments can add a little celery root here; this will be a very useful vitamin supplement during the cold season. The mixed ingredients are placed in a baking dish or special pots. Simmer the pilaf in the oven, covered, for about 30 minutes at 180C.

Cooking and serving a dish in a pot

Required ingredients:

• chicken wings - 4 pcs.;
• champignons - 200 g;
• rice - 80 g;
• vegetable broth - 2 cups;
• tomatoes - 2 pcs.;
• onion;
• carrot;
• garlic;
• spices to taste.

Cooking time – 1 hour. Calorie content - 108.4 kcal.

For this recipe, you can use any mushrooms you like. These can be champignons, porcini mushrooms, chanterelles and others. They need to be peeled, cut into pieces and boiled in water, after salting it to taste.

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Then the mushrooms must be sautéed in vegetable oil. Before assembling the pots, you need to fry all the ingredients of the dish. After which you can put them in pots - first the wings, and then mushrooms, garlic, vegetables, rice. Pour hot chicken broth over contents.

Put the oven to preheat. You need a temperature of 180 degrees. Bake the pots for 40 minutes.