Encyclopedia "Mushroom-Info" Mushroom dishes Rice with meat and mushrooms: recipes for the oven and slow cooker
Rice with meat is a traditional combination of products that has been found in oriental cuisine since ancient times. In the modern cuisine of different peoples of the world, there is also a huge variety of dishes, the main ingredients of which are meat and rice. All of them are very tasty, satisfying and healthy. In addition to these two products, mushrooms are often added to dishes, which help enrich their taste and aroma. You can cook rice with meat and mushrooms in several ways, namely: in the oven, in a slow cooker, in pots or simply in a frying pan. Below are the most popular recipes for preparing dishes from these products.
Delicious baked meat with mushrooms and rice
Rice goes best with lamb, but most often in our country it is cooked with beef and pork. In order for baked meat with mushrooms and rice to turn out tasty and juicy, it must first be brought to a state of semi-preparedness and only then combined with other ingredients.
You can prepare a tasty and quick dish from the following ingredients:
- 150 g boiled rice;
- 150 g mushrooms;
- 300 g pork;
- sweet pepper, carrots, onions - 1 pc.;
- 30 ml vegetable oil;
- spices, salt.
Rinse the meat, cut into slices, beat through a plastic bag, add salt and pepper, and place on a greased baking sheet.
Place sliced mushrooms on top, fried onions, carrots and peppers until golden brown.
Finally, lay out the rice, cover the baking sheet with foil and place in the oven for 20 minutes, then remove the foil and cook for another 10 minutes.
How to cook meat with mushrooms and fried rice
To prepare meat with mushrooms and fried rice, you will need the following ingredients:
- 200 g rice cereal;
- 0.5 kg of meat (beef, lamb or pork);
- 100 g mushrooms;
- 2 tbsp. spoons of vegetable oil and the same amount of mayonnaise;
- 3 eggs;
- 4 tbsp. spoons of soy sauce;
- black pepper, salt and spices to taste.
Cooking stages.
Rinse the rice, remove bad grains, pour boiling water in a ratio of 1:2 and put on fire. Cook for 10 minutes, remove from heat, cover and leave for another 10 minutes. After this time, all the water should be absorbed into the rice. If this does not happen, excess liquid should be drained and the rice should be left to cool completely.
Break the eggs into a separate bowl, add mayonnaise, salt, spices and pepper, and beat with a whisk until smooth. Mayonnaise can be replaced with sour cream or milk. In a heated frying pan or in a saucepan with vegetable oil, bake an omelette from the resulting mixture, cool it and cut the “pancake” fried on both sides into thin and long strips.
Rinse the meat under running water, dry thoroughly with a paper towel, cut into small pieces. At maximum heat, fry it in vegetable oil until a crust forms and then add finely chopped mushrooms and cook over medium heat until cooked. Salt, pepper, add spices.
When the meat is cooked, add rice and the prepared omelette to the frying pan, mix gently, add soy sauce, fry for 5-7 minutes and remove from heat.
A classic option for preparing a dietary dish
Nothing is more enjoyable than breaking the age-old tradition of preparing certain dishes. After all, no one has ever forbidden cooking pilaf without meat, much less replacing it with mushrooms. This dish will be appreciated by lovers of low-fat and dietary foods. And also those who constantly struggle with excess weight.
A traditional recipe for a low-calorie dish consists of the following products:
- mushrooms of any kind (champignons, oyster mushrooms, honey mushrooms, white mushrooms);
- several onions (there is no such thing as too many onions);
- carrots (2 or 3 pieces);
- rice;
- garlic (3 or 4 cloves);
- vegetable fat;
- salt;
- pepper;
- turmeric;
- barberry;
- parsley or dill.
If wild mushrooms are used for pilaf, they must first be boiled in salted water. Otherwise, eating can cause serious health problems.
When the ingredients are ready, start preparing pilaf with mushrooms in the classic way:
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- Preparing mushrooms. If champignons are chosen for the dish, they are thoroughly washed with running water, trying to remove any remaining soil. If necessary, remove the skin. Dry it. Cut into quarters or halves.
- The main ingredient is rice.
To make the pilaf beautiful and tasty, the rice is thoroughly washed in the “seven waters”. When the liquid is clear, the product is ready for cooking.
Next, the rice is poured with hot water so that it swells. This way you can save cooking time. - The first step towards the goal. A deep frying pan or cauldron is greased with vegetable fat and heated to high temperature. Add chopped mushrooms and fry until half cooked. During this time, the juice will evaporate and they will brown.
- Vegetables. Chopped onions are thrown into a container where mushrooms are already fried and simmered for about 15 minutes. Then add grated carrots and mix the pilaf base.
- Seasonings. When the vegetables become soft, spices are added to the mixture: pepper, barberry and turmeric. Thanks to this, the food acquires an amazing aroma.
- Rice. The swollen cereal is placed in a cauldron and filled with water so that its level rises 1 cm above the rice.
- The final stage is on the fire. Having completed the necessary operations, the food is sent to the oven. If this is not possible, cook on a regular stove without covering the pan or cauldron with a lid. Garlic cloves are stuck into the finished dish to enhance the aroma.
Practice shows that it is better to use long-grain rice for pilaf, since it produces less sticky substance. As a result, the pilaf will turn out crumbly, which many people like.
Pilaf is served hot, garnished with parsley or dill. Who would refuse a fragrant dish prepared with love? It is unlikely that there will be such people.
Rice with meat, vegetables and mushrooms
Rice goes well with mushrooms. An excellent proof of this is the recipe below for cooking rice with meat, vegetables and mushrooms, which will not leave anyone indifferent at the festive table.
Ingredients:
- 500 g fresh pork;
- 200 g rice;
- 150 g mushrooms;
- one carrot;
- two bell peppers;
- onion head;
- three fresh tomatoes;
- a clove of garlic;
- six cabbage leaves;
- tomato paste and vegetable oil - 3 tbsp. spoons;
- salt, ground pepper (black or a mixture of five peppers), spices and dry herbs.
Cooking steps:
Rinse the pork under running water, dry it and cut into medium-sized pieces. Wash the cabbage and tomatoes and cut into cubes. Wash the bell pepper, remove the stems and seeds, and cut into thin strips. Peel the onion and finely chop. Peel the carrots, rinse, grate. Wash the mushrooms and cut into slices. Peel the garlic and pass through a press. Rinse the rice 3-5 times, add cold water and leave for an hour.
Fry the meat until golden brown over high heat, add onions and carrots, simmer for 5-7 minutes, then add peppers, tomatoes, mushrooms and garlic, cook for another 5 minutes. Dilute tomato paste with a small amount of water, pour into a frying pan, add salt and pepper, add spices, cover with a lid and simmer for 15-20 minutes.
Place cabbage on the bottom of a deep pan, and rice on top in an even layer. Then place the meat with vegetables and mushrooms fried until golden brown over high heat on top of the rice. Add water and put on high heat until it boils, then reduce the heat to low and simmer under the lid without stirring until the rice is soft.
Light pilaf with champignons
We also have a wonderful recipe for pilaf with champignons; this dish will fit perfectly into your daily diet.
It will be especially useful during Lent, and for lovers of light and vegetarian dishes, it will be a real find.
Everyone loves pilaf without exception, and this option can open up new possibilities for its preparation, and your culinary abilities will be appreciated.
Ingredients
- Rice - 2.5 cups;
- Water or vegetable broth - 5 glasses;
- Champignons - 700 g;
- Onion - 3 pcs;
- Carrots - 2 pcs;
- Salt - to taste;
- Turmeric - 0.5 tsp;
- Ground black pepper - 0.5 tsp;
- Garlic - 3 cloves;
- Sunflower oil - 3 tbsp.
How to make pilaf with champignons
Of course, you can cook this dish in a saucepan or cauldron, but if you have a slow cooker, it’s better to use it. This will greatly simplify the cooking process, and the dish will be even more healthy.
- Wash and peel the vegetables, cut the onion into half rings and carrots into slices or squares; it is better not to use a grater.
- Rinse the champignons and rice well under running water, peel the garlic.
- Pour oil into the multicooker bowl and turn on the “fry” mode for five minutes, then add the mushrooms, fry everything together and simmer for ten minutes.
- Now add rice, spices and water, you can stir if you wish, or you can leave it like that. Add the whole garlic and turn on the “pilaf” mode on the multicooker.
All you have to do is wait for the signal that it’s ready, put it on portioned dishes and invite your family to the table to taste a very unusual, but very tasty pilaf.
Now you know how to properly cook rice with champignons, the recipe for which you can choose yourself, and make it even more interesting at your own discretion.
Recipe for rice with meat and mushrooms in a slow cooker
You can also cook rice with meat and mushrooms in a slow cooker. The dish will turn out very juicy and aromatic. The scheme for its preparation is similar to the previous one, only all operations are performed using a multicooker. the composition of the products may be the same or slightly changed, for example, this:
- 300 g meat;
- 300 g rice;
- 8 large champignons;
- bulb;
- carrot;
- garlic 5 cloves;
- 2 tbsp. spoons of tomato paste or .5 tbsp. tomato juice;
- 4 tbsp. spoons of vegetable oil;
- salt, black pepper, spices to taste.
