fruit pilaf Pilau is a special dish, with its traditions andeven the culture of cooking, serving and eating. By the way, analogues of this dish exist for almost all peoples, in the menu of which there is rice. And besides, pilau eventually became so democratic that they cook it on weekdays and holidays, for adults and children. For example, fruit pilaf is perfect for a children's menu. And adults will not refuse to eat such an unusual dish. And if you want to learn how to cook sweet fruit pilaf, then choose a recipe. By the way, this dish will appeal not only to rice lovers, but also to those who follow the figure or adhere to the principles of vegetarian food.

Sweet pilaf with carrots

Let the children consider this dish just a sweet porridge. But in fact we will take the time to prepare a tasty and fragrant fruit dish. Ingredients:

  • 2 cups of rice;
  • 1 carrot;
  • A handful of raisins;
  • Handful of dried apricots;
  • A handful of prunes;
  • 2 tablespoons of granulated sugar;
  • A pinch of salt;
  • Vegetable oil.

Preparation: Rice thoroughly rinsed in running water, and then let it dry out. Prunes, raisins and dried apricots, if necessary soak in warm water and leave for about half an hour, and then thoroughly rinsed. If the dried fruits are soft enough, they can be washed simply and dried too. Now we clean and my carrot, cut it with thin straws and fry in vegetable oil in a cast-iron or thick-bottomed frying pan. Ideally, you will use cauldron for cooking pilau, but you can take, for example, a scallop (gooseberry). So, as soon as the carrot starts to be roasted, add dried fruits to it and continue frying until the carrot turns golden. To sweet dried fruits and carrots are not burned, fry them on moderate fire. Now, over the carrots and fruit fries, pour out an even layer of rice and pour all the boiling water so that the water rises above the rice by a centimeter and a half. Do not mix anything! Just cover the dishes with a lid, reduce the heat to a minimum and leave the pilaf to languish until the rice is ready. Taking off the sample and realizing that the rice is ready, remove the pilaf from the fire, add sugar and salt and mix. Let's stand for another ten minutes - and you can start eating. By the way, such a pilau is also good in cold form. sweet fruit plov

Fruit pilaf in the multivariate

If you have this miracle-assembly, then it's just a sin not to try to cook a pilaf in it. The dish turns out delicious, light and quite even dietary. Ingredients:

  • 2 measuring cups of rice;
  • 4 measuring glasses of water;
  • 2 medium carrots;
  • A handful of figs;
  • Handful of dried apricots;
  • A handful of raisins;
  • A handful of prunes;
  • 2 tablespoons of vegetable oil;
  • Half a teaspoon of turmeric;
  • A teaspoon of salt.

Preparation: Here everything is easier nowhere, and you yourself know how easy it is to cook something in a multivariate. Dried fruits if necessary soak and washed, and then cut the prunes with dried apricots in half, and cut the figs into small pieces. Carrots are cleaned, mine and shinkuem small straws. Now we pour out the vegetable oil into the cup of the multivarka and put it in layers: carrots and raisins, dried apricots and prunes, figs. Top with sprinkled fruit kurkumoy.Ris thoroughly washed, changing the water once seven! Then pour it evenly over dried fruit and fill it with water, in which you first need to dissolve the salt. Now we turn on the multivark, set the mode "Pilaf" and bravely leave the miracle-machine to prepare our wonderful dish. The multivar itself will do everything and tell us the willingness of the pilau! And we will only have to shift the fragrant and beautiful pilaf into a dish and please our loved ones.

Fruit pilaf with pumpkin

Recipe from the category of vegetarian dishes. We suggest you cook a pilaf with a pumpkin. Ingredients:

  • One and a half cup of rice;
  • Half a pumpkin;
  • 2-3 fresh apples;
  • 2 tablespoons butter;
  • Half a teaspoon of salt.

Preparation (option 1): Rice thoroughly rinsed in running water and let it dry. Pumpkin is peeled from the peel and seeds and cut the flesh into small pieces. Apples are also peeled and peeled and cut into small slices. Now in a frying pan with a thick bottom (or in a special dish for pilaf) we dissolve the butter and pour out an even layer of half a glass of rice. Next, lay out a layer of apples with pumpkin, and top to fall asleep with another half a glass of rice. Thus, we spread all the fruits and rice (rice - the last layer). Fill with water with salt dissolved in it so that water covers the centimeter of rice. Cover the dishes with a lid and simmer the pilaf until the rice is ready. Preparation (option 2): The same pilaf with apples pumpkin can be prepared in the oven. To do this, rice is also washed, and then cook it until half cooked and again washed. Pumpkin and apples are cleaned and cut into small pieces. Now mix the pumpkin with rice and apples, add one or two teaspoons of honey and put the mixture in a heat-resistant dish. On top of the rice mixture lay out pieces of butter and put in a preheated oven. Especially delicious is a plov in pots. fruit pilaf recipe

Fruit pilaf with apples

Another version of apple pilaf, which can be supplemented with any seasonal fruits - apricots, quinces, plums. Ingredients:

  • One and a half cup of rice;
  • 5-6 fresh apples;
  • 2 tablespoons butter;
  • 1 tablespoon of honey;
  • Salt on your own.

Preparation: Rice pre-soaked for about half an hour, and then thoroughly rinsed. Fruits are mine, free from seeds (ossicles) and cut into small lobules. In thick-bottomed dishes we dissolve butter and spread half the fruit. From above put a layer of rice (also half) and again - fruit and rice. Fill with hot salted water (water should completely cover the rice!), Add honey and a little more butter. Cover the dishes with a lid, put on a slow fire and wait until the rice is ready.

Bukhara pilaf with raisins

It is not true that in Central Asia only fleshy pilaf with meat is loved. And an example is the classic recipe for Bukhara pilaf. And such pilaf with raisins is prepared! Ingredients:

  • 3 medium carrots;
  • 2 heads of onions;
  • About a kilogram of rice;
  • 2 handfuls of raisins;
  • Butter and salt.

Preparation: Carrots and onions are cleaned and washed. Carrots cut straws, and onions rings. Now we dissolve in a thick-bottomed frying pan a butter and we spread carrots and onions in it, and then we simmer the vegetables on a slow fire for about ten minutes. After that, add the raisins (washed!), A glass of boiling water and cook raisins with vegetables for another five minutes. Next, pour out an even layer of washed rice and pour it with salted boiling water so that the water rises above the rice by about a centimeter. First cook the pilaf on medium heat with the lid open. When the water is completely absorbed, cover the dishes with a lid, reduce the heat to a minimum and continue cooking for another twenty minutes. The fragrant Bukhara pilaf is laid out on the dish with a slide and served with a vegetable salad and greens. From above, pilaf can be sprinkled with pomegranate seeds.

Fruit pilaf with peaches

A wonderful recipe for pilaf for the children's menu, which combines fresh and dried fruit. Ingredients:

  • One and a half cup of rice:
  • 150 grams of butter or vegetable oil;
  • 1 tablespoon of saffron infusion;
  • 200 grams of dried apricots;
  • 200 grams of raisins;
  • 3 fresh peaches;
  • 1 cup of fresh plum;
  • 100 grams of peeled almonds;
  • 2 tablespoons of honey;
  • 2 tablespoons of sugar;
  • Half a glass of pomegranate juice;
  • 1 teaspoon ground cinnamon;
  • 2 things of a carnation.

Preparation: Rice pre-rinse and boil in a large amount of salted water until it is not fully ready. Then throw the rice into a colander and rinse it with cold water. Now half the glass of boiled rice is put into thick-bottomed dishes and mixed with 100 grams of melted butter. Align the layer, cover the dishes with a lid and simmer over a slow fire for about half an hour. During this time, rice should be fully prepared. While the rice comes to a full readiness, washed and dried and chopped fruit and almonds fry on the remaining butter until golden brown. In a separate saucepan, cook a syrup of pomegranate juice, honey and sugar. At the end of the syrup preparation we add spices and fried fruits to it. We weld a little more. We serve rice, garnishing it with fruits in syrup. Here is a different, but very tasty pilaf with fruits you can cook! Prepare with pleasure and pleasant appetite to you!