Mushroom Rice Pilaf

Mushrooms with Rice in a delicious combination. Homemade chicken broth strengthens the flavor of this pilaf and the mushroom sautéing brings out its earthy flavor and beautiful brown color.
This recipe is simple enough, but some cooking secrets will make this delicious dish even more delicious.
Yours!

work: 30′

time: 50′

very easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.


Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Home Made Chicken Broth ☆ 1 chicken leg 1 onion 1 carrot 1 potato 1 bay leaf 1.5 liters (3 Pt, 2.7 fl oz) of water First brew the broth, boiling together all the above ingredients, part of which will be used in the preparation of the food. Put the rest in jars and then cool in the fridge or freezer. So we will have ready broth when we need it.	Ingredients (6 servings) 500g (1.1 lbs) white, sliced mushrooms 250g (8.8 oz) long grain rice 6 tbsp olive oil 2 tbsp butter 1 large, finely chopped onion 1 clove of garlic, large 500g (1.1 lbs) homemade chicken broth☆ 4 fresh onions, finely chopped salt & pepper	In cast iron pot and on a strong fire we pour half the oil and half the cut mushrooms. Stir regularly.
Saute the mushrooms for 6'-7' to lose their juices and begin to fry. Their volume will be reduced, caramelized and golden. Salt and pepper on a plate.	In the same pot without washing it, pour the remaining oil and butter. When melted, add the onion and garlic, mashed.	When you Saute the onion to get golden add the remaining half of the mushrooms that you kept. Mix for a while with the onion but they will not caramel like the first batch of mushrooms.
Add rice and chicken broth. Mix by scraping (déglaçage) firmly into the saucepan to peel off what's left on the bottom and the sides of the pot. Place the lid and let cook for 15′.	Remove from the fire and add the sautéed mushrooms, which we have left and the freshly cut onion. Stir, cover with the lid and leave it for 10′.	Be careful to stay mellow and juicy. Serve in bowls or dishes. Add on top of each serving a little fresh onion finely chopped.

Related

Shrimp Fried Rice

I love Chinese Cuisine, the way we enjoy it the western restaurants, but also that Chinese Cuisine, we find in the place that created it! This classic dish of fried rice with shrimp is a quick and easy recipe in restaurant style.
Shrimp, rice, eggs, green onions and bean sprouts in a jar, because in Greece is not always possible to find fresh bean sprouts.
We use steamed or boiled rice, ideally from the previous day, that is dry enough. So it will be less sensitive to mixing and will become even better at least in terms of aesthetics…
Cook over high heat for a short time and with quick movements. So we need to have everything you need ready, cleaned and cut to the corner, the workbench.

Lemon Chicken in the Pot

In lemon, classic, easy and delicious. And other adjectives could describe this dish as the taste, although simple is not indifferent. Enjoy it combined with a juicy, honeyed risotto flavored with the juices of the chicken itself.

Author Zambia G. Sifaki