Mushroom Pilaf

Ingredients

20 mushrooms

400 g rice

1 carrot

2 onions

0.5 yellow bell pepper

0.5 red bell pepper

Vegetable oil

Salt to taste

1/3 tsp paprika

1/3 tsp turmeric

1/3 tsp marjoram

1/3 tsp basil

1 head garlic



Rinse the mushrooms and dry them well. Heat oil in a wok or cauldron and add the mushrooms. Fry them over high heat. Then add the onion, cut into half rings; fry, stirring constantly, for another 3-4 minutes. Then reduce the heat to low and, covered, simmer for 15 minutes (stirring occasionally).

 

Then add the shredded carrots and, increasing the heat, stir constantly, cook for another 5-7 minutes. Use only half of each red and yellow bell pepper; you can use just one pepper of any color. Chop the peppers, add them to the pan, and simmer for another 5 minutes. Season with salt, 1/3 teaspoon each of turmeric, paprika, basil, and marjoram.



Then add half the rice, season with salt again, and add some of the spices. Add the other half of the rice and the remaining spices. Season with salt again, and place the garlic in the center, cutting off the bottom. Pour boiling water over the mixture, bringing the water about 1 cm above the rice, and cook on the lowest heat, covered, for about 30 minutes.



Enjoy!