Pilaf with eggplant, beans and mushrooms

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Ingredients:

Long grain rice 250 grams
eggplant 1 piece
tomatoes 2 pieces
onion 1 head
celery root 1/2 pieces
green bell pepper 1 piece
mushrooms 200 grams
canned red kidney beans 200 grams
garlic 1 clove
vegetable oil 2 Art. spoons
water 450 grams
Turmeric 1.2 h. spoons
ground black pepper to taste
salt to taste

 

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Rice put it in boiling water, add the turmeric, salt and cook for 30 minutes without stirring. Remove from heat.

 

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Chop the onion and garlic. The root of the celery, bell peppers, eggplant and mushrooms cut into cubes. Fry the vegetables in butter without letting browned.

 

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Scald tomatoes, remove the peel, flesh finely chop and add to the vegetables along with the mushrooms. Simmer for 3-4 minutes.

 

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Connect rice with vegetables, add the beans, salt and pepper, stir and cook for another 10 minutes. When serving sprinkle with chopped herbs pilaf.

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