Pilaf with mushrooms, Chinese vegetables, and bacon
On a day with a little free time, I whipped up this mushroom pilaf with Chinese vegetables and bacon because I had most of the ingredients in the fridge. The method is straightforward and doesn't require much attention, making it perfect for when you want to prepare something filling without keeping a constant eye on the pot. I used a ceramic pan, but any non-stick skillet will do the job. I had frozen Chinese vegetables, as well as pre-portioned bacon. A large cup of rice (about 350 g) yields enough for a family main course.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 4-6
Difficulty: easy
Recipe type: main course, suitable for everyday meals
Ingredients
2 medium yellow onions
300 g champignon mushrooms
600 g frozen mixed Chinese vegetables
1 large cup (approx. 350 g) round-grain rice
300 g diced bacon
olive oil (for sautéing)
iodized salt
freshly ground pepper
3 cups cold water (the same cup used to measure the rice)
Instructions
1. Peel and finely chop the onion. Heat a little olive oil in a non-stick or ceramic skillet. Add the onion and let it soften over low heat. You can add 1-2 tablespoons of water to prevent it from burning.
2. Clean and slice the mushrooms into julienne strips or thin slices. Add them to the skillet over the onion. Sauté everything together for about 5 minutes over low heat, stirring occasionally.
3. Rinse the rice if necessary, then add it to the skillet with the onion and mushrooms. Stir and let it cook for another 5 minutes to combine the flavors.
4. Transfer the mixture from the skillet to a larger oven-safe dish. Add the frozen Chinese vegetables and the diced bacon.
5. Pour in 3 cups of cold water, using the same cup you measured the rice with.
6. Season with salt and pepper to taste.
7. Place the dish directly in the oven without covering it, in a preheated medium oven. Let it bake for about 30 minutes.
8. During the baking process, do not stir the rice with a spoon. You can gently rotate the dish if you feel it sticking to the edges.
9. The pilaf is ready when the rice has absorbed the liquid and the vegetables are tender.
10. Serve the dish hot as a main course, possibly accompanied by a seasonal salad.
Why I make this recipe often
It’s quick to prepare and doesn’t require constant attention. The rice turns out flavorful, the Chinese vegetables add texture, and the bacon gives an extra kick of flavor. I find it especially useful when I have frozen vegetables on hand and want to cook something hearty.
Tips and Variations
Tips
Do not stir the rice during baking to avoid it becoming mushy.
If using long-grain rice, adjust the amount of water – you may need a little less.
The dish should be left uncovered in the oven.
It’s best to use a spacious dish to prevent overflow during baking.
Substitutions
You can use any mix of frozen vegetables, not necessarily Chinese.
Bacon can be replaced with ham or omitted for a vegetarian option, but the final flavor will be less rich.
Variations
Instead of champignon mushrooms, you can use oyster mushrooms.
You can add fresh herbs at the end if you have them on hand (optional).
If you want a spicier pilaf, you can add a bit of hot pepper or paprika to the mixture.
Serving Ideas
The simplest pairing is with a seasonal salad, either green or cabbage.
It works well as a main course for lunch or dinner.
You can portion leftovers and take them to go, hot or cold.
Frequently Asked Questions
Should the rice be washed beforehand?
If the rice is unprocessed or has a lot of starch, it’s worth rinsing it once or twice under cold water. It’s not mandatory if you’re using rice specially meant for pilaf, but it helps with the final texture.
Can I use fresh vegetables instead of frozen mix?
Yes, you can use fresh vegetables, just make sure to chop them finely and add them at the beginning with the mushrooms so they have enough time to cook properly.
If I don’t have bacon, what can I use?
You can use ham cubes, smoked chicken breast, or even go meatless if you want a fasting option. Without bacon, the dish will be lighter.
Can I make the recipe on the stovetop instead of in the oven?
You can try, but there’s a risk of it sticking to the bottom more easily. On the stovetop, you’ll need to stir more frequently and adjust the liquid. The oven method is more convenient.
Nutritional Values
Estimated per serving (from a total of 6):
Calories: approximately 380-420 kcal
Protein: 12-15 g
Carbohydrates: 60-65 g
Fats: 10-12 g
These are rough estimates. Calories may vary depending on the bacon and type of frozen vegetables used. It’s a dish with moderate fat content due to the bacon, while carbohydrates mainly come from the rice and vegetables.
Storage and Reheating
Store in the fridge, covered, for up to 3 days. When reheating, if it has dried out too much, you can add 1-2 tablespoons of water and heat either in the microwave or on low heat in a skillet. The texture may become slightly denser after a day, but the flavor remains good. Freezing is not recommended, as the rice changes texture upon thawing.
Ingredients: 2 medium yellow onions, approximately 300 g of champignon mushrooms, approximately 600 g of frozen Chinese vegetables, about 350 g of round grain rice in a large cup, approximately 300 g of diced bacon, olive oil, iodized salt, freshly ground pepper, cold water.
