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Rice pilaf with mushrooms and aubergines recipe

Rice pilaf with mushrooms and aubergines recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

You can cook the rice for this pilaf the day before, or use leftover cooked rice.

3 people made this

IngredientsServes: 4

  • 275g long-grain rice
  • 2 small aubergines
  • 250g oyster mushrooms
  • 3 tablespoons butter
  • 1 bunch fresh dill, minced
  • salt and pepper to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cook rice ahead of time according to instructions on package.
  2. Slice aubergines into rounds. Julienne the oyster mushrooms or cut into narrow strips.
  3. Arrange the aubergine slices in the ungreased pan and dry on medium heat for about 5 to 10 minutes, turning constantly.
  4. Add butter and mushrooms. Aubergine will immediately turn golden. Cook for about 3 minutes.
  5. Add cooked rice, salt, pepper, and dill. Mix gently and cook till heated through, about 2 minutes.

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Vegan Pilaf with Colourful Vegetables

  • Serves4
  • Preparation Time10 mins
  • Cooking Time25 mins

Nutrition per serving

  • Energy304 Kcals
  • Protein6.8g
  • Carbohydrates39.9g
  • Fat12.4g

Ingredients

  • For the pilaf rice:
  • 125 g basmati rice
  • Approx. 100 g small onions
  • 1 tbsp vegetable oil
  • 1 tbsp vegan margarine
  • Approx. 150 ml vegetable broth
  • 1-1 ½ tbsp Kikkoman Naturally Brewed Soy Sauce
  • 1 tsp sugar
  • Some freshly ground white pepper
  • For the vegetable seasoning mix:
  • 50 ml vegetable broth
  • 1 pinch of salt
  • ½ tsp sugar
  • Some freshly ground white pepper
  • For the vegetable topping:
  • 50 g red pepper
  • 50 g mushrooms (or herb side mushrooms)
  • 50 g aubergine
  • 50 g each of yellow and green courgette
  • 6 cherry tomatoes
  • 2 tbsp vegetable oil
  • 30 g rocket salad
  • If desired: paprika powder

Method

Wash and drain the rice for the pilaf . Peel onions, chop them coarsely and sauté in a pot in the heated oil. Add the rice and margarine and also fry. Add vegetable broth, soy sauce, sugar and pepper and simmer covered at low heat for about 10 minutes. Remove the pot from the heat and let it swell for about 10 minutes.

Mix all ingredients well for the vegetable seasoning mix. For the vegetable topping, prepare all vegetables and cut into bite-sized pieces. Heat the oil in a frying pan and in that order: Fry the peppers, mushrooms, aubergine, courgette and cherry tomatoes. Add the seasoning mix and continue frying until the liquid has almost completely evaporated.

Roughly mix the vegetables with the pilaf and arrange on plates. Wash the rocket salad, dab dry, garnish the pilaf with it, dust with paprika powder if desired and serve.


Ingredients

2 medium aubergines, cut into roughly 2cm dice (420g)
75ml olive oil
1 onion, thinly sliced (180g)
1 garlic clove, crushed
1 tbsp tomato purée
1 tbsp caster sugar
3 medium-sized ripe tomatoes, roughly chopped (380g)
2 green chillies, finely chopped, seeds and all
400ml boiling water
350g coarse bulgur
1 tsp ground cumin
¼ tsp ground cinnamon
salt and black pepper
To serve:
10g coriander leaves, roughly chopped
About ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)
Greek-style yoghurt (optional)

Greek Lentils and Rice-Fakorizo

I have always been a proponent of a mostly vegetarian diet, following the traditional Greek-Mediterranean diet which is composed of vegetable based dishes, legumes, cheese and olive oil. Meat is more of a side dish and particularly red meat was consumed sparingly. We now know from studies, that increased red meat consumption as well as processed meat (bacon, luncheon meats etc.) are associated with an increase in mortality, in other words an increased risk of dying.

This brings me to the issue of some of the austerity measures starting today in Greece. We will see increased sales tax for beef and veal as well as processed meats. Setting economics and politics aside, the reality is that Greeks have become a society that has seen vast increases of consumption of red meat as well as processed meats compared to 40-50 years ago. In addition, we import most of that red meat. Gone are the days where meat was consumed once or twice a week, nowadays meat has to be on the table almost everyday in one form or another. Parents feel that kids must have smoked processed luncheon meats in all their sandwiches. So, in a way, I do not feel so bad on the increase of sales tax on those particular items here in Greece, if it means that we will be eating less of them.

Having said that I want to share this delicious and good-for-you, meat free, traditional Greek recipe called fakorizo which translates to “lentil-rice”. Traditionally there is only onion, rice, lentils and olive oil, but I also added some carrots and fresh tomato. You could add red pepper and other vegetables as well. This recipe is a traditional Greek fasting recipe (nistisimo) as it contains no animal products. However, you are free to eat this with cheese (it is perfect with feta).

Lentils are a favorite in Greek cuisine, and in fact, most kids in Greece name lentil stew as their favorite dish. In this dish it is combined with rice, here I used short grain rice which is soft and makes a risotto-like texture.

Lentils as all legumes, are a great source of protein and fiber as well as antioxidants. They are filling and will provide a long lasting source of energy as they keep our blood sugar steady. They are also gluten free, important for those dealing with celiac disease.

I like cooking with lentils as they take so little time to cook, and while they are cooking, I’m preparing all the other ingredients. This dish can be adjusted by adding other vegetables or even spices. I usually sprinkle some parsley at the end.


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As a side dish is enough for 6-8 people

Ingredients

  • 2 glasses medium size long grain rice
  • 300gr lambs liver
  • 6 pieces back bacon
  • 5/6 white round mushrooms
  • raisins 1/4 of a glass
  • almonds
  • sunflower oil
  • 1 or 2 onions depending on size
  • salt
  • pepper
  • sweet paprika

Instructions

Add water to the raisins in a bowl and live it for a while

Cut the mushrooms, bacon, almonds and onions in pieces. For a tastier result put the almonds in the oven until they get a golden colour.

Fry the onions, mushrooms with the sunflower oil for about 2 minutes, add the liver fry for another 2 minutes and add bacon, rice stirring the ingredients for a while. Add the almonds, drained raisins, salt, pepper, sweet paprika and 6 glasses of water. Bring to boil in medium heat stirring occasionally for about 15 minutes until the water is completely absorbed and rice is soft.


My Traveling Joys

Aw, very nice recipe, looks so delicious and lovely photos, Joy!
My favourite way to cook Eggplant(Patlıcan) Karnıyarık(stuffed split eggplants with meat) and Hünkar Beğendi(lamb on a bed of eggplant puree) and lastly, moussaka, greek style! :)

@Lizna Liisu, thank you! I also love Turkish Karnıyarık and have made it a couple times for us. Yum! In January, we stopped at a restaurant in Sultanahmet that served Hünkar Beğendi with melt-in-your-mouth lamb.

Here's my recipe I did before for Karnıyarık. Afiyet olsun!
My Turkish Joys Cooking Karnıyarık

I love aubergine pilaf! Since I have some at home I should make them again. I love all manners of aubergine prepared by the Turks. Can't get enough of it. Our friend's mother make some very mean eggplant dishes. Oh I miss her cooking already.

@ Mrs Ergül, I'm always looking for new eggplant dishes! If you have any recommendations or recipes from your friend's mother, I'd love hear from you. Thanks so much!

Joycuğum, the presentation of Karnıyarık is beautiful, I bet it tasted as well as it looks! Also, you said you have yet to see eggplant as dessert, well, we also make Eggplant Jam! :D çok güzel bir blog ve çok güzel tarifler, bunları okumak çok güzel ve eğlenceli. :)


I had chicken thighs and drumstick and some cauliflower and sweet potato – which normally would have equalled a curry, but The Frog wanted roast chicken – so I came up with this one dish recipe, which worked well. A simple sort of deconstructed roast curry. You could use all drumsticks or all thighs…

I am trying really hard not to call this Paella – as it isn’t despite using the same rice. However, this was still good. I got some fresh broad beans in my veg box – and although it is a bit of an effort – but I always blanch and then prise the deep green…


Yassa For One by Sophie Marie Niang

Best cooked while listening to Youssou N’Dour, probably Set (1990), although Joko (2000) is also acceptable, and Alsaama Day (2007), which is only available on YouTube, is very iconic if you can be bothered.

A disclaimer: no Senegalese dish is made to be cooked for one person. None. So this is not an authentic recipe. However, just like ordering Nigerian jollof when I’m in England gives me the *vibes* of my beloved thieboudienne, cooking this Yassa for One will give you the *vibes* of a good yassa. Said vibes, for me, reside in the sweet tanginess of the sauce, the juicy green olives (controversial), and the perfect bite of chicken, rice and onion sauce (which is even better when eaten with your hand, but realistically it is difficult to eat with your hand from a plate for one, so we’ll make do). There’s always a point where we have to cook for ourselves and ourselves only, and we should be able to enjoy a Yassa in these moments, so here goes. This dish can be made vegetarian – either make the sauce alone (same ingredients but skip the marinade) and have it with rice. Or use tofu instead of chicken. It works.

  • 2 yellow onions
  • 3 limes
  • A knob of ginger, peeled with the back of a spoon
  • A red chilli, depending on how much heat you like
  • 2 or 3 garlic cloves
  • A spoonful of mustard (Dijon or French)
  • A stock cube and a half (chicken or veggie)
  • A handful of parsley
  • 1 bay leaf
  • Peanut oil
  • A few green olives
  • Salt and pepper, to taste

A thigh and a breast (you’ll have leftovers, and you’ll want leftovers), or 150-200 grams of firm tofu, pressed between some paper towels (or use your pressing method of choice). If you like breasts better, use two breasts. If you like brown meat, use two thighs. This is your Yassa for One.

White rice. Use your method of choice. Rice cooker is perfectly fine, so is pilaf rice with onions and stock (how I cook my rice). The only method that is not acceptable is mushy rice boiled in a pot of salted water as if it was pasta, because what is up with that?

The night before (or a couple of hours before, whenever you think about it), make a paste out of the ginger, garlic, mustard, parsley, stock cube, a spoonful of oil, chilli if using, and pepper, using either a blender of a mortar and pestle. Cut the chicken breast in half. You can take off the skin on the thigh, but that is optional. If using tofu instead of chicken, press your tofu. Rub in a generous pinch of salt.

Slice the onions thinly and add them to a bowl. Add the chicken or tofu. Cover with the lime juice, and the paste, add another pinch of salt and toss everything together (use your hands to rub in the flavour). Cover the bowl and put it in the fridge to marinate (a couple of hours, all day, overnight, you decide – the longer it marinates, the juicier it will be).

Post marinade: on medium-high heat, heat up some oil (a generous amount) in a heavy-bottomed pot with a lid (or any pot with a lid). When the oil is hot (but not to the point of smoking), add the chicken (take it out of the bowl but keep all the marinade and onions, of course – that is the sauce and the main reason that we’re here) and brown the chicken (or tofu). You want it golden on the outside, and it’s fine if it’s not fully cooked through, as it will cook some more in the sauce later. Remove the chicken once it’s brown, and set it aside.