Plov is one of the oldest dishes, the traditions of cooking which developed in the Middle East and India before the era. There are many recipes for cooking pilaf. You can even say that there are different types of pilaf, and not only are the styles and methods of cooking different, but also, first of all, the products that make up the composition. Plov is a compound dish, the main product in it is rice, there must also be some fat present. The choice of the second component, which determines the type of pilaf, can vary widely, most often it is meat, sometimes fish. Also in pilaf can be added mushrooms, legumes, vegetables, fruits, various seasonings and spices. Pilaf can also be vegetarian.
Tell you how you can cook a vegetarian pilaf.
These recipes will be of interest not only to the fasting and vegetarians of different persuasions, but also to those who do not use certain foods for various reasons. In the end, vegetarian pilaf is an interesting alternative to a regular pilaf with meat.
Vegetarian pilaf with chickpeas, mushrooms and vegetables - recipe
Ingredients:
- rice - 2 cups;
- chickpea - 1 glass;
- fresh mushrooms (oyster mushrooms, champignons, white) - 400 g;
- onion - 1 pc .;
- carrots - 1 piece;
- butter, melted or vegetable;
- Spices (ready-made mixture for pilaf);
- garlic;
- greenery.
Preparation
Pre- soak chickpea with boiling water, hour through 3 water salt, fill in clean and weld it separately until ready.
In the cauldron or stew-pan we will melt the butter (we do not regret oil). Lightly fry or salvage finely chopped onions and carrots. Add to the onion mushrooms, cut a little more large. Cook all together on low heat, stirring, for about 8 minutes, then lay the washed rice, cooked chickpeas and spices, pour cold water so that it covers 1-2 fingers. We mix 1 time. Cook the pilaf until ready, closing the lid, closer to the end of the cooking process, we make a rare pattern of cuts to the bottom with a table knife or wooden stick, we insert cloves of garlic into the indentations. Finished pilaf served, sprinkled with chopped herbs, you can serve tea and cake.
The composition of such pilaf can also include sweet pepper, zucchini and broccoli, carrots can be replaced with pumpkin or simply excluded. If desired, you can fill the pilaf with tomato paste (1 tablespoon, add when pouring rice and chickpeas together with water).
Vegetarian pilaf with dried fruits - recipe
This dish can be positioned as a dessert, in any case, it is a good option for breakfast or lunch, it is also good for children and sports nutrition.
Ingredients:
- rice - 2 glasses;
- prunes - 150 g;
- dried apricots - 150 g;
- raisins - 50 g;
- Saffron, cardamom, nutmeg, cinnamon or vanilla;
- butter or vegetable oil.
Preparation
Remove prunes from prunes. All the dried fruits will be filled with boiling water for 10 minutes, then we will salt the water and wash it again. Cook the pilaf so that the dried fruits do not cook, otherwise they will significantly lose utility.
Rice carefully rinse with cold water, pour in a saucepan of boiling water and cook on low heat for 10-16 minutes after boiling (depends on the type and grade of rice). Extra salt water. Add in the rice oil, ground spices and dried fruits (dried apricots and prunes can be chopped). We mix it, and you can serve it.
You can also add dried figs to the pilaf, it must also be pre-cooked for a few minutes in boiling water and cut into slices. You can include in the plov and other dried fruits (and dried berries), they must also be pre-steamed and, if necessary, remove the bones. Pilaf with dried fruits is served with tea, karkade, rooibos or compotes of dried fruits, natural juices.