Pilaf with mushroom sauce

Mushroom Sauce Pilaf with White and Red Cabbage Salad

If you are looking for a fasting recipe that is not only healthy but also delicious, then this mushroom sauce pilaf with cabbage salad is the perfect choice. Full of flavors and textures, this dish combines soft and filling rice with savory mushrooms and a crunchy salad, turning any meal into a perfect culinary experience.

Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes
Servings: 4

Ingredients

For the pilaf:
- 1 large cup of rice (approximately 200g)
- 1 liter of water
- 1 cup of oil (approximately 100ml)
- 1 large carrot
- 1 bell pepper (red or green)
- 1 onion
- 1 small celery (or 2-3 celery stalks)

For the mushroom sauce:
- 1 jar of mushrooms (280 g) or fresh mushrooms (approximately 300g)
- 1 glass of water (300 ml)
- 1 tablespoon of tomato paste
- 1 dried onion
- Salt and pepper to taste
- A few sprigs of fresh parsley (for decoration)

For the cabbage salad:
- White cabbage
- Red cabbage
- Olive oil
- Balsamic vinegar or lemon juice
- Salt and pepper to taste

Preparation with love: Pilaf

1. Prepare the vegetables: Start by peeling and chopping the vegetables. The carrot, bell pepper, onion, and celery can be cut into large cubes to add extra flavor and a pleasant texture to the pilaf.

2. Boil the vegetables: Bring 1 liter of water to a boil in a large pot. When the water starts boiling, add the chopped vegetables and season with salt and pepper to taste. Let them boil for about 30 minutes until the vegetables become tender.

3. Wash the rice: Meanwhile, wash the rice in 4-5 waters until the water runs clear. This step is essential as it removes excess starch, making the rice fluffy and non-sticky.

4. Assemble the pilaf: In a pot, add a thin layer of oil and place the washed rice. Strain the vegetable broth over the rice, ensuring that the liquid covers the rice by the thickness of three fingers. This is the key to achieving a perfect pilaf.

5. Bake the pilaf: Cover the pot with a lid and place it in the oven at medium heat (approximately 180°C) for about 30 minutes. Do not open the oven door during baking, as this will let steam escape and affect the rice's texture.

Mushroom Sauce

1. Sauté the onion: In a skillet, add a little oil and sauté the chopped onion until it becomes transparent. This step will intensify the flavor of your sauce.

2. Add the mushrooms: After the onion has sautéed, add the mushrooms (if using fresh mushrooms, make sure to slice them thinly). Season with salt and pepper.

3. Add the water: Pour in the glass of water and let it boil. When the water starts to boil, reduce the heat and let the sauce reduce by half.

4. Finalize the sauce: Once the water has reduced, add the tablespoon of tomato paste and let it boil for a few more minutes. Finally, you can add a few sprigs of fresh parsley for an extra touch of flavor and color.

Cabbage Salad

1. Prepare the salad: Cut the white and red cabbage into thin strips. Mix them in a large bowl.

2. Season: Drizzle the cabbage with olive oil and balsamic vinegar (or lemon juice), then add salt and pepper to taste. Mix well and let the salad sit for a few minutes to blend the flavors.

Serving

To serve, place a generous portion of pilaf on a plate, top with the mushroom sauce, and complete with a serving of cabbage salad. Enjoy your meal!

Tips and useful advice

- Variations of ingredients: You can also add other seasonal vegetables, such as zucchini or peas, for extra color and nutrients. Additionally, rice can be replaced with quinoa or bulgur for a gluten-free option.
- Recommended drinks: This dish pairs perfectly with a glass of dry red wine or herbal tea.
- Calories and nutritional benefits: A serving of pilaf with mushroom sauce has approximately 350-400 calories, being a good source of complex carbohydrates and fiber, while mushrooms are rich in vitamin D and antioxidants.

Frequently asked questions

- Can I use canned mushrooms? Yes, jarred mushrooms are excellent for this sauce, but if you have time, fresh mushrooms bring a superior flavor.
- How can I make the pilaf spicier? You can add spices like turmeric, cumin, or curry to enhance the flavor.
- Can this pilaf be prepared in advance? Yes, the pilaf can be made a day ahead and reheated in the oven or microwave.

This mushroom sauce pilaf with white and red cabbage salad is an easy-to-cook fasting recipe, yet full of flavor. I invite you to prepare it and enjoy every bite!

 Ingredients: For pilaf: 1 large cup of rice 1 liter of water 1 cup of oil 1 carrot 1 bell pepper 1 onion 1 small celery For the mushroom sauce: 1 jar of mushrooms (280 g) 1 glass of water (300 ml) 1 tablespoon of broth 1 dried onion salt and pepper to taste a few sprigs of parsley Optional: red and white cabbage for salad

 Tags:  pilaf with mushroom sauce pilaf sauce mushrooms rice with vegetables fasting recipes