Orthodox Christians for most of the year do not consume meat, but this does not mean that you need to completely starve or eat only raw vegetables and porridge on the water. We offer you recipes of lean pilaf in the multivarquet, which will allow you to diversify your menu at any time of the year.
Lenten pilaf with mushrooms in a multivark
- Fresh mushrooms - 305 g;
- rice - 355 g;
- carrots - 75 g;
- onion - 45 g;
- vegetable oil - 55 ml;
- spices .
Bulbs and carrots are cleaned and cut into small pieces. Mushrooms are rinsed and shredded with thin plates. Rinse the rice to the transparency of the water several times. In the dishes of the multivarka pour the oil, throw the ray and brown it to a clear state on the "Frying". Then add the carrots and mushrooms. Next, lay out an even layer of rice, season with spices and pour all with cold water. Choose "Pilaf" and prepare the dish until the sound signal.
Lenten pilaf with vegetables in a multivariate
- dry rice - 355 g;
- water 705 ml;
- carrots - 85 g;
- bulb - 65 g;
- garlic - 4 teeth;
- vegetable oil - 35 ml;
- turmeric - to taste;
- sweet pepper - 105 g.
Before we begin to prepare a lean pilaf in a multivariate, we prepare all the ingredients. Bulb and carrots are cleaned, finely chopped, and the Bulgarian pepper is processed and shredded stripes. Ware the multivark oil, spread the prepared vegetables, spices, mix and turn on the "Baking" for 30 minutes. After this, add the purified garlic cloves and fall asleep rubbed rice. Fill all with cold water and prepare the dish in the appropriate program before the signal. The ready pilau turns out to be incredibly fragrant, crumbly and very tasty.
The recipe for lean pilaf with a quince in a multivark
- white dry rice - 305 g;
- quince - 2 pieces;
- bulb - 85 g;
- carrots - 105 g;
- barberry - to taste;
- spices and condiments for pilaf;
- fresh greens - for decoration;
- vegetable oil;
- water 355 ml.
Rice several times with hands, until the water is completely clear. Then pour the rump into a saucepan, scald with boiling water and steam for several minutes. Without wasting time, we process all vegetables, and then cut them: carrots - thin straws, and onions - cubes. In the dishes of the multivarka pour the oil, warm it up and throw first the onion. We brown it on "Baking" to a semi-transparent state, and then add carrots and fry until soft. We wash the Aiva, dry it with a towel and cut it into small cubes.
We spread out the washed rice to the vegetable roast, spread it with a spoon and top with the quince. Season the dish with dried barberry, add salt to taste and throw the seasoning for pilaf. Fill the contents with hot water and cook the dish for 35 minutes, selecting the program "Pilaf" on the display. We serve the ready-made dish in a hot form, having decorated at will chopped fresh greens.
Lenten pilaf with dried fruits in a multivariate
- steamed rice - 195 g;
- carrots - 55 g;
- prunes dried, dried apricots, raisins, dates - to taste;
- vegetable oil;
- barberry, saffron.
Dried fruits thoroughly washed, scalded with steep boiling water and leave to swell for a while. Next dried apricots and prunes cut into thin strips. Carrots are cleaned and cut into small pieces. In the dishes of the multivarka we pour vegetable oil and throw carrots into it. Rice is washed and poured evenly over the vegetables. Add the dried fruits, add salt and throw spices. Fill all with hot water and lightly mix the contents. We put the program "Pilaf" and wait for the ready signal.