Pilaf is a healthy dish, because the main component of pilaf is considered to be a valuable food product - rice. Replacing other ingredients leads to the emergence of new names of pilaf, each of which is endowed with its own taste. Real classic pilaf is prepared in a specific way and takes a lot of time. It is good to put such pilaf on a festive table. On weekdays, you can cook quick pilaf with meat substitutes, with vegetables or fruits.
It is necessary
-
- long grain rice;
- bulb onions;
- vegetable oil;
- Bell pepper;
- tomatoes;
- water;
- salt.
- rice;
- water;
- salt;
- raisins;
- dried apricots;
- ghee a little;
- plums.
- rice;
- squid;
- carrot;
- onion;
- salt;
- ground pepper;
- parsley.
Instructions
Step 1
Vegetable pilaf. Chop three small onions finely and fry them in a medium-deep saucepan, adding three tablespoons of vegetable oil to it. Cook the onions until tender, stirring occasionally. Remove from heat. Rinse and seed two sweet red or yellow peppers and cut into rings or half rings. Sort and rinse well with one and a half cups of long grain rice. Chop four medium-sized tomatoes. Add all the prepared ingredients to the fried onions in order. Pour three glasses of water on top and salt. Place the lid on the pot and place in the oven. Twenty to thirty minutes and the vegetable pilaf is ready.
Step 2
Sweet recipe for pilaf. Prepare flap rice in advance. To do this, sort out two hundred and fifty grams of rice and rinse well. Soak the rice in salted cold water for a few hours. Then rinse the rice with warm water and dip it in one and a half liters of boiling salted water. Cook the rice until half cooked and let drain. Wash sixty grams of seedless raisins and sixty grams of dried apricots. Dry slightly. Season the fruit in ghee. Add sixty grams of granulated sugar. Stir gently and combine sweet fruits with folding pilaf. Place ghee in a suitable saucepan and heat. Put the sweet mass in a saucepan, cover with a lid. Simmer over low heat until tender. Put the rice on a plate in a slide, place the stewed fruit on the side and garnish with plums on top.
Step 3
Cooking pilaf with squid is a fairly quick process. Pilaf turns out to be original in taste. Sort and rinse thoroughly one hundred and fifty grams of rice. Boil until half cooked. Cut four hundred grams of processed squid into slices. Cut one onion and a medium carrot into strips. Fry vegetables in vegetable oil (30g). Toss the rice with vegetables and squid. Season with salt and ground pepper to taste. Put the mass in a suitable dish with a lid and simmer in the oven until tender. Decorate the finished "sea" pilaf with parsley.
