Lenten pilaf with stuffed mushrooms

1. Stage

First, prepare the stuffed mushrooms. Wipe the fresh mushrooms with a clean dry cloth, carefully cut out the stem and with a coffee spoon carefully scrape out some of the pulp from the inside of the cap. Put the prepared caps aside, and chop the stalks and flesh of the mushrooms very finely.

2. Stage

Finely chop the onion and bell bell pepper

3. Stage

In a pan in oil, lightly fry the onion, mushroom pulp and bell peppers. Remove from the heat, add a pinch of mashed pilaf seasoning and a little salt

4. Stage

Salt the mushroom caps a little from the inside and stuff them with the stuffing

5. Stage

Let's start cooking the pilaf. Cut onions into medium cubes, carrots into julienne strips. Finely chop 3 cloves of garlic

6. Stage

In a deep saucepan, heat the oil, fry the onions and carrots, and add the garlic at the end

7. Stage

I grind my pilaf seasoning in a mortar. The composition of my seasoning for pilaf: black pepper, sweet pepper, zira, barberry, chaberry, coriander

8. Stage

Pour the rice in a saucepan with the vegetables and gently fry it for about 5-7 minutes, add salt and spices, stir.

9. Stage

Pour in the water, add a whole head of garlic in the middle. Place stuffed mushrooms in a circle. Cover and bring to a boil.

10. Stage

Reduce heat to minimum, cover and leave to cook for 20-25 minutes until all water is absorbed into the rice. Remove from heat and let the pilaf stand for another 5-10 minutes. Now it is ready for the table.