Rice and mushroom pilaf (Plov s gribami) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on February 22, 2022

    Good solid dish. My little grocery store didn't have any fresh dill, so I used dried dillweed instead. I wouldn't make it again without fresh dill. I like Rinshin's idea of using a little sherry, will do that next time.

  • Rinshin on March 31, 2016

    Mushroom heaven! For people who love the taste of various mushrooms, this pilaf has wonderful rich taste. For my taste, the amount of sour cream was perfect as it did not overpower the aroma and taste of porcini and white mushroooms. I added a small splash of dry sherry while cooking the mushrooms. Served with pan fried flounder over coleslaw.

  • Breadcrumbs on March 09, 2016

    p. 366 – In the headnote to this recipe AVB notes that “whenever pilaf appears at Russian dinner parties, the hostess always claims she invented it”. While I chuckled when I read that, I can’t say I’d be keen to take credit for inventing this recipe as it produced a good but not great version of the dish. In particular, we really looked forward to the lovely caramelized onions in this dish and unfortunately we found the flavour of the dried mushrooms to be a little overpowering so the sweetness of the onion was not as pronounced as we’d expected. Also, I didn’t really think there was enough sour cream to have any discernable impact on the dish. As I said, this was a good pilaf but definitely not anything special enough to warrant repeating. Photo here: http://www.chowhound.com/post/march-2016-cotm-table-vegetable-dishes-rice-grains-dumplings-1032842?commentId=9821615

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