Wild rice pilaf with mushrooms

Calorie content for 1 serving: 395 kcal.

• fats: 7g.

• proteins: 12g.

• carbohydrates: 71g.

This pilaf can be served both as a full-fledged vegetarian dish and as a side dish for meat. Pilaf freezes well, so you can freeze a portion for later use.

Ingredients:

4 servings:

• 125 g wild rice;

• 375 ml vegetable broth;

• 30 g olive margarine;

• 1 large onion, finely chopped;

• 2 chopped garlic cloves;

• 250 g of basmati rice;

• 300 g mushrooms, chopped (combine your favorite types of mushrooms), 1.5 tablespoons chopped thyme;

• 1 bay leaf (preferably fresh);

• 2 tablespoons chopped Italian parsley with large leaves.

Cooking method:

Instead of wild rice, use bulgur if desired, and ingredients such as chickpeas or lentils can be added to increase the protein content of the dish. Rinse the wild rice and cook in plenty of boiling water for about 25 minutes—during this time, the rice will not be fully cooked. Drain the water. Pour the vegetable broth and 375 ml of water into a large saucepan, bring to a boil, then reduce the heat to a minimum. Meanwhile, melt the margarine in a large skillet, add the onion, garlic and cook for about 3-4 minutes until the onion is soft but not starting to brown. Add the basmati rice and stir until the margarine completely covers the rice, add the mushrooms, stir. Next, add the wild rice, broth, thyme, and bay leaf to the pan. While stirring, bring to a boil, reduce the heat, cover tightly and simmer over low heat for about 15 minutes until the rice becomes soft and there is no more free liquid in the pan. Let the dish rest for 5 minutes. Remove bay leaf. Season with salt, freshly ground black pepper, parsley and stir lightly. Serve. Try using multichef for cooking pilaf. Due to the pre-installed program, in which all stages of cooking are calculated, pilaf is prepared simply, quickly and it turns out delicious.