Pilaf with eggplant, beans and mushrooms





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



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


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.



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


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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