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Le Chaudron recipe
Pilaf de champignons
Mushroom pilaf
⏱ 30 minServes 4Easy580 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)button mushrooms
1onion
4 tbspolive oil
450 g (16 oz)rice
1 l (4¼ cups)vegetable stock
1 pinchcinnamon
2 tbspchopped dill
1 tbspraisins
salt, to taste
- 150 g (5 oz) button mushrooms
- 1 onion
- 4 tbsp olive oil
- 450 g (16 oz) rice
- 1 l (4¼ cups) vegetable stock
- 1 pinch cinnamon
- 2 tbsp chopped dill
- 1 tbsp raisins
- salt, to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Trim the mushroom stems, wipe the mushrooms clean with a damp cloth, then cut into small pieces.
- Peel the onion and chop it as finely as possible.
- Heat the olive oil in a Dutch oven over medium heat and sauté the mushrooms and onion until lightly browned.
- Add the rice and stir constantly for about 3 minutes, until slightly translucent.
- Pour in the vegetable stock, bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until the liquid is fully absorbed.
- Off the heat, stir in the cinnamon, dill and raisins. Cover again and let rest 5 minutes.
- Salt to taste and serve right away.
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