Previously, pilaf was considered a national Uzbek dish, and now it is prepared everywhere and from a very different set of products.
Recipes of vegetable pilaf exist very much. What kind of vegetables can be put in pilaf? Of course, this is traditionally onions and carrots. Garlic denticles are put in any pilaf, except sweet. And also Bulgarian and hot peppers, eggplants, tomatoes, peas and celery.
Rice cooked with vegetables is an insanely delicious and nutritious dish. Let us soon learn with you how to cook vegetable pilaf and please everyone with this amazing dish.
Vegetable pilau in the multivariate
Ingredients:
- rice - 3 items;
- carrots - 2 pieces;
- onion - 2 pieces;
- Bulgarian pepper - 4 pcs .;
- garlic - 2 cloves;
- vegetable oil - 3 tbsp. spoons;
- salt - to taste;
- turmeric - 0,5 tsp.
Preparation
How to cook vegetable pilaf in a multivariate? First we take all vegetables, clean and cut into small cubes. In the cup multivarka pour a little vegetable oil, put the Bulgarian pepper, onions and carrots. We set the "Quenching" mode and cook for 40 minutes. Periodically open the lid and mix vegetables. After the time has elapsed, we add a well-washed rice. We stick in it a few cloves of garlic, sprinkle with ground cilantro and turmeric. Now pour boiled water into the ladle, put it on the fire, add salt and wait until it boils. Fill it with rice and set the "Plov" mode. After the readiness, do not open the lid for another 45 minutes, so that the rice is as tired as possible.
Vegetable pilaf with mushrooms
Vegetable pilaf with mushrooms, cooked without the addition of vegetable oil, is a wonderful dietary excellent dish with nutritious properties and good taste.
Ingredients:
- rice - 400 g;
- fresh mushrooms - 350 g;
- onion - 2 pieces;
- carrots - 2 pieces;
- salt, seasoning for pilaf - to taste;
- water - 1 liter.
Preparation
To make a delicious pilaf with mushrooms, you first need to make rice. To do this, we take better long-grain rice, sort it out, thoroughly rinse it with cold water and put it in a saucepan. Pour water into another container, boil it, add a little salt and fill it with rice. Leave in this condition under the lid for about an hour, so that the grains are properly absorbed by the water. While the rice is brewed, we will prepare the roast and mushrooms. To do this, we clean carrots and onions. Carrots rub on a large grater, and finely chop the onions. We send vegetables to the pan with vegetable oil. First fry the carrots for about 10 minutes. After 5 minutes, add onions. We put the ready frying pan on the plate.
Now let's prepare the mushrooms. If you use forestry, you should first boil a little, and then fry. If it's mushrooms or oyster mushrooms, then you can immediately fry them. Mine mushrooms, cut into plates and stewed under a lid, put on a plate.
That's all, all the ingredients for the pilaf are ready. In a cauldron or a pot with a thick bottom lay mushrooms, then onion and carrots, and on top of rice. All we pour boiling water to the top of the rice. We light the fire and cook under the lid for about 40 minutes on low heat, so that the water is gone completely.
Sprinkle rice with spices and salt to taste, add berries barberry.
Then turn off the fire, mix the pilaf and lay out on plates. If desired, you can add to the pilaf other different vegetables. For example, eggplant, Bulgarian pepper or even beets. They should be fried in advance, along with carrots and onions. Mushrooms can also be replaced with beans or peas. Experiment and do not be afraid! Even rice can be tried to replace with buckwheat or bulgur, it will turn out to be insanely delicious too.
If you want to make your dish faster, then refer to the pilaf's recipe in the microwave and pilau in the aerogrill .