A simple and very delicious pilaf recipe, inspired by authentic cooking traditions from Crimea, Ay-Petri.
- 200 g mushrooms (preferably something aromatic like chanterelles or honey mushrooms)
- 300 g rice
- butter
- salt and black pepper
Clean and rinse the fresh mushrooms, then boil them in salted water for 5 minutes. Finely chop the mushrooms, place them in a heavy-bottomed pot or a dutch oven, and sauté in butter. Spread the partially cooked rice over the mushrooms, season with salt and pepper. Cover tightly with a lid and bake in the oven until fully cooked — about 30 minutes at 170°C (340°F).
Clean and rinse the fresh mushrooms, then boil them in salted water for 5 minutes. Finely chop the mushrooms, place them in a heavy-bottomed pot or a dutch oven, and sauté in butter. Spread the partially cooked rice over the mushrooms, season with salt and pepper. Cover tightly with a lid and bake in the oven until fully cooked — about 30 minutes at 170°C (340°F).
