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Cut the chicken with a knife or kitchen scissors on either side of the spinal cord. Remove the spinal cord, wash the chicken well both inside and out. Drizzle with paper towels, flatten the chicken, tie its legs together and season on all sides with salt and ground chili flakes. Heat 2 tablespoons olive oil, put the chicken with the skin down and fry for a few minutes until the crust is covered. Remove the chicken from the pan and place in a heat-resistant dish with the skin facing up. Sprinkle the chicken with concentrated berry syrup and place in the oven at 190-200 degrees for 50-60 minutes.
For the garnish: in the pan in which we fried the chicken, add another 1-2 tablespoons of olive oil, add the finely chopped onion and heat it until it becomes translucent. Add the mushrooms, increase the flame and cook over high heat until the juice is reduced. Add the raisins, salt and pepper to taste and continue to harden until the juice drops consistently. Separately boil the rice in salted water according to the instructions on the package. Drain the rice from the water, rinse, add to the fried mushrooms. A little butter, add finely chopped parsley and mix. Put the rice on a plate, place the chicken on top of the rice, and put the sauce formed in the bowl in which we baked the chicken. May it be useful to you !!
Rice casserole with chicken, mushrooms and vegetables & # 8211 a classic combination of ingredients that ensures a successful result!
We present you a recipe for a delicious rice casserole with chicken, mushrooms and vegetables. It is a warm aromatic and appetizing dish, which is prepared amazingly simple. Using the classic combination of rice with vegetables and chicken with mushrooms, you get a complex dish that can be served on its own or with your favorite sauce. By cooking a single dish you get both the main course and the side dish. It is a very fragrant, delicious and appetizing dinner, which saves you time spent in the kitchen.
-2 tablespoons frozen green peas
-2-3 tablespoons olive oil
-200 g of mushroom mushrooms
Method of preparation
1. Prepare the necessary ingredients.
2. Peel and chop the onion, pepper and mushrooms. Fry them separately in a pan with hot oil.
3. Boil the rice in a saucepan with water and a little salt for 10 minutes. Wash it and let it cool.
4. Finely chop the chicken and fry in a pan with hot oil. Match with salt and spices to taste. Stir.
5. Mix the rice with the meat, mushrooms and vegetables.
6. Beat the eggs with the cream and 50 g of grated cheese.
7. Pour the resulting mixture into the rice bowl and mix.
8. Grease a baking tin with olive oil. Pour the mixture into the rice.
9. Sprinkle with 50 g of grated cheese.
10. Bake in the preheated oven at 205 ° C for 25 minutes.
Rice pilaf with mushrooms & # 8211 video recipe
My dears, because in the last recipe I made it chicken base soup I also wanted to show you a dish in which you can use it soup wonderful. So I chose one rice pilaf with mushrooms, an easy to prepare and very tasty food. In this pilaf, the basic soup does its job perfectly and gives the food an extraordinary taste. I really haven't eaten one in a while rice pilaf that great.
For rice I used basmati, it is my favorite rice and it seems to me the best quality. I know I should have used round grain rice, but I just can't. I don't like it and I can't get used to it. I used fresh mushrooms, they have a stronger aroma than canned ones and keep their shape better during cooking.
As vegetables, you can use any vegetables you have at home and any vegetables you like. It seems to me an essential thing vegetable soup which makes the rice pilaf with mushrooms an extraordinarily tasty dish. If you want a version with chicken you can also try my recipe for oriental rice with chicken .
What type of rice do we choose for garnishes?
If risotto is a must to use a special rice with large grain (arborio, carnaroli) and pilaf requires one with sharp grain, here is the rice with mushrooms or vegetables is ok any rice you have at home, without special pretensions. It's all about not overdoing it by overcooking. In the trade there is rice packaged right under the name of & # 8222 rice for garnishes & # 8221, very good also for cabbage or meatballs.
The proportion of liquid added to rice is generally 4 to 1. That is, we put 4 measures of water (or soup) to 1 measure of rice. In this case, the mushrooms also leave water, so I reduced the liquid added to only 3 parts. You can work with cups or grams. A large cup has 250 g of rice to which we put 1 L or 750 ml of water or vegetable soup. The tastiest is the rice prepared with vegetable stock & # 8211 see here how it's done.
There will be no fear of salt because it tastes good! Jump without fear! But butter also gives a special flavor if you make rice with mushrooms of post, you can replace it with oil. Mushrooms go well with black pepper, with hardened onions.
You will see how tasty this mushroom rice will be. It would be good to use fresh white or brown mushrooms or even a mix of wild mushrooms (yellows, mushrooms, etc.). Canned mushroom rice is not as great.
From the ingredients below we obtained 5-6 servings of rice with mushrooms.
- 250 g plain rice
- 2 tablespoons oil or 1 tablespoon oil + 30 g butter
- 2 medium old onions or 3-4 green onions
- 2 cloves of garlic
- 250 g fresh mushrooms
- salt pepper
- 750 ml of hot water or soup of meat, vegetables
- 30 g butter for the end (do not fast if you are fasting)
- a handful of chopped green parsley or dill (to taste)
Our readers have tried the recipe!
Chicken glazed with rice garnish with mushrooms - Recipes
For the gasket:
Half a bunch of chopped parsley
Half a bunch of chopped parsley
1 mix with: 1 teaspoon paprika, 1 teaspoon granulated garlic, salt, pepper and basil
Preparation for the garnish:
Put a pan on medium heat, pour the olive oil and then add the chopped onion and let it brown
After the onion is browned, add the pepper and let it cook for 3 minutes
Add the grated carrot and let it simmer for 2-3 minutes, then add the rice.
Stir for a few seconds and then pour the chicken soup and cook for about 25 minutes
I added about 500 ml of water until the rice boiled very well
Add the grated Parmesan cheese and chopped parsley, then mix and turn off the heat
Pour the rice into a silicone mold and leave it at room temperature for 20-30 minutes
Preparation for chickens:
Add the spice mix over the chicken and mix to incorporate very well
Put the pan on medium heat, add the olive oil and then brown the pepper for about 5 minutes.
Put the chopped mushrooms on top of the peppers and let them brown and then take them out in a bowl.
Put a pan on the stove over medium heat, add a tablespoon of olive oil, then put the meat and stir from time to time.
After it has browned very well, sprinkle the turmeric, add the peppers and mushrooms and then pour the wine.
Let it boil for 5 minutes, then add the liquid cream
Leave for another 2-3 minutes on low heat, and then sprinkle with grated Parmesan cheese, chopped parsley and then turn off the heat.
Place the rice on a plate and then put the chicken a la crème and garnish with parsley or basil leaves
How to make rice pilaf with mushrooms and other simple recipe vegetables?
How to prepare vegetables for rice pilaf with mushrooms?
I weighed my rice and prepared my vegetables: onions, carrots, mushrooms. I used both fresh and canned mushrooms (that's how I had them).
I told you that I used them for the stuffing for the sarmale so I put them all on the big grater (with the robot). You can also chop them with a knife. It is important to sort them into categories, not to mix them from the beginning.
I chose a suitable pan in which I first hardened the onion in oil with a pinch of salt. I immediately added the grated carrots and simmered them for about 5 minutes, stirring occasionally. It should not brown but just harden easily. If you have other roots (parsnip, celery) put them now, along with the carrot.
Then I put the mushrooms and seasoned everything with pepper. I let them drop a little so I don't have water in the pan. If you put pumpkin or pepper, you will have to put them now so that they can start to fall.
Only now I added the rice and mixed it lightly.
The rice should be cooked for 2-3 minutes so that each grain is shiny, wrapped in a thin layer of fat.
I told you that I used this mixture to fill sarmale so below you will see a smaller pan with what I have left of it. You continue in the same pan.
- 250 - 300 g long grain rice
- 2- 3 carrots
- 200 g mushrooms
- 100 g peas
- 2 teaspoons curry
Peel the carrots and mushrooms, wash them well and cut them into cubes. Cook them in a pan in a little oil, and then take them out on a plate.
Boil the peas and then drain.
In a saucepan with a little oil, cook the rice until it turns yellow. Quench it with water (the amount of water should be twice the volume of rice), salt it to taste and let it boil for about 20 minutes. When cooked (without porridge), add peas, carrots with mushrooms and curry powder.
If you like food a little spicy, this curry rice can be the perfect garnish for your steak.
Chicken with leeks and mushrooms & # 8211 recipe for the most delicious chicken legs with creamy mushroom and leek sauce & # 8211 is easy and quick to prepare, with simple ingredients, at anyone's fingertips.
Stir-fried chicken legs, accompanied by a delicious and creamy sauce, they can be perfect for family lunch, but also for dinner.
Fried chicken legs in the pan have a red crust, but the meat is tender and very tasty. Probably everyone knows how to make a chicken steak recipe, but when it comes with a sauce, the steak is much tastier and will be enjoyed with greater pleasure. Usually next to the meat we have the garnish. Most of the time, it is worse than potatoes or baked potatoes, but there are also situations in which we can eat it only with sauce, with a polenta.
I think of chicken ciulama, a recipe for chicken with creamy cream sauce and flour. This recipe could be accompanied by a garnish of mashed potatoes, but it would also go with pasta, rice or plain. This recipe brings a little with chicken recipe with mushrooms and sour cream, but leeks give it a special flavor.
If you want to be inspired and prepare other chicken recipes, I invite you to see my collection up close 100 chicken recipes.
For this chicken and leek and mushroom recipe I do not recommend using chicken breast. The meat is smooth and dry. Even with sauce it remains a meat without personality.
As for the chicken legs, I chose legs in which I have meat with bone. These are better. The bone helps to cook inside, by transferring heat, it tastes good, so do not avoid this type of meat. The crust given by the skin on the thighs is crispier if you fry the chicken in a pan, so I choose this quick and very tasty method of preparation. You can use only the upper part of the thighs or only the lower part, whole or cut thighs (as I choose to use).
The cream I used to prepare chicken with leek sauce and mushrooms it is sour cream for cooking. I use fatty cream. Chicken soup is homemade soup, not cubes. You can keep the soup in the freezer for such recipes.
My chicken recipe with creamy leek sauce with mushrooms it was to my liking. I did it last week and I didn't get to take pictures of it. When I told them I forgot to take pictures of the stages, they were very nice and asked me if I didn't want to redo the recipe the next day. They told me that they like it so much that they wanted to be sure that I would redo the recipe even if I had pictures. I didn't have leeks in the house, so today I went shopping and the first thing that came to the basket was the leeks & # 8211 a small and thin one.
I now leave the list of ingredients and how to prepare for chicken with leeks and mushrooms presented step by step below.
3 whole chicken legs cut in half
300 g leek & # 8211 leafless part
250 g fresh mushroom mushrooms
4 tablespoons oil
1 tablespoon flour
200 ml of clear chicken soup
150 ml fat cooking cream
200 ml of milk
1/2 bunch of parsley
2 strands of fresh tarragon - optional
2 tablespoons brandy
For the beginning, I hardened the chicken in the well-heated oil until it browned nicely on both sides. I hardened the mushrooms very well cleaned with a special brush, then put them under a stream of water (not much because they absorb water). I cut the mushrooms into thin slices and put them in the pan next to the chicken. The water left by them also helps to cook the chicken.
When they were cooked, I quenched them with brandy (if you don't have brandy, use mulled wine or rum) and added sliced leeks. I fried everything for 5 minutes, over medium heat.
I poured the soup, sour cream and milk in which I dissolved the flour beforehand and boiled it for 5 minutes, on low heat, with a lid, then I took the lid and continued cooking without the lid, stirring more often in the pan. , so that the composition does not stick to the pan.
When I finished cooking I turned off the heat and added the finely chopped greens.
I put the chicken legs with leek sauce and mushrooms on the plates and ate immediately with polenta, but you can choose to accompany the steak with sauce with a mashed potato, rice or pasta.
Rice pilaf with mushrooms & # 8211 recipe for fasting rice pilaf & # 8211 recipe simple, tasty, fast and very easy to prepare for the moments when we give up the consumption of animal dishes, but it can also be a perfect garnish with any type of meat prepared on the grill or in the oven.
Rice pilaf recipe with mushrooms it is healthy and tasty, with grain rice, without it being glued, overcooked.
The pilaf prepared only on the stove flame cooks much faster than the one prepared in the oven. Like pasta, it must have boiled beans, but with a firm consistency.
For this reason it is important to respect the measures / quantities and not to cook the rice in your eyes.
If you are a beginner in cooking it is good to know cThis type of rice is used to prepare pilaf. First of all, you can choose the special rice for pilaf (it is labeled on the bag), but also long grain rice (I prefer this one because the beans contain a type of starch that allows them to stay separate and fluffy while cooking).
How to make rice out of this rice pilaf with mushrooms not to stick, but to keep a slight creaminess?
- 1. First of all do not wash the rice in many waters & # 8211 a single rinse is enough. You may not wash the rice at all. Starch helps it become creamy.
- 2. The rice is cooked before it meets the liquid & # 8211 gives it a complex and rich aroma. Do not fry it until it browns! By frying we make sure that the starch remains in the grain, the outside of the grain being hard will absorb the liquid slowly and will not stick.
- 3. use 3 measures of liquid for 1 measure of rice (possibly 50 ml more if you want fluffier rice)
- 4. after pouring the liquid increase the intensity of the fire, but when it starts to boil reduce the fire to a minimum and put the lid on.
- 5. Boil the rice for 15 minutes with a lid. You can stir from time to time in the pot. If you choose to prepare it in the oven, the cooking time will be longer.
- 6. after turning off the heat, leave the rice with the lid on for another 5-10 minutes. If there is still liquid in the bowl, it will be completely absorbed, and the starch in the rice grains hardens.
- 7. for a very good taste it is recommended to use concentrated vegetable soup. If you don't have it, you can quickly boil the vegetables you have at home in a liter of water (3 carrots, 1 slice of celery, 1 parsley or parsnip root, 1-2 onions, leeks) until the soup is reduced by half.
- 8. In order for the pilaf to have a beautiful color, fry the fresh mushrooms separately and add them towards the end.
If you want to see how to make concentrated vegetable soup click here.
In conclusion, to prepare a rice pilaf with mushrooms you will keep in mind that in the cooking process there are 3 essential steps: frying rice in oil, boiling it in liquid at low heat and resting it.
If you want to see how we prepared other pilaf / fasting rice recipes (vegan recipes), I invite you to click on the recipe titles below and you will be redirected to that recipe:
Here is the list of ingredients and how to prepare it rice pilaf with mushrooms & # 8211 fasting recipe:
750-800 ml hot vegetable soup
500 g mushroom mushrooms
1 tablespoon lightly warmed celery
1 tablespoon chopped green pepper
1 tablespoon chopped red pepper
1 teaspoon lightly topped with salt
1/2 teaspoon freshly ground pepper or 1 teaspoon peppercorns
2-3 tablespoons chopped green parsley & # 8211 1/2 bunch parsley
To prepare the recipe for rice pilaf with mushrooms, I quickly cleaned and washed the mushrooms, then I let them dry. Do not keep them under running water because they absorb a lot of water. When they were dry, I sliced them (I left the slices whole), then I chopped the green and red peppers into small cubes and I grated the carrot and celery on the small grater. In this recipe, mushrooms are the star, so the vegetables that are responsible for the taste will be presented discreetly in the final preparation.
In a large frying pan, with high walls, I heated 50 ml of oil and hardened finely chopped onions. When it softened and became glassy I added the vegetables and sautéed them together with the onion.
At the same time, in the rest of the oil I sautéed the mushrooms. Although it seems a large amount, they greatly reduce their volume during cooking. I cooked them until the liquid completely evaporated.
I put the rice over the onion with vegetables, I mixed and I fried it for about 2 minutes, stirring quite often in the pan.
I poured 750 ml of hot soup, I added 1 bay leaf and peppercorns (you can use freshly ground pepper) and I increased the heat. When it started to boil I reduced the fire to a minimum and put the lid on. I let it cook for 10 minutes. During this time I quickly stirred a maximum of 2 times in the pan and put the lid on.
If the liquid evaporates too quickly (either the firepower was not at a minimum, or you did not use a lid to tightly cover the dish in which you are cooking), you can add another 50 ml of soup / water.
After 10 minutes I added the mushrooms and salt. I mixed, put the lid on and left it on the fire for another 4-5 minutes.
I turned off the heat and added the finely chopped green parsley.
I left it to rest for another 10 minutes with the lid on, then I divided the rice piling with mushrooms in the plates.
As you can see, the rice looks perfect, cooked correctly, without being soft, fluffy and airy with a very good taste!
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