lean pilaf Plinth pilaf is not rice porridge withcarrots and onions, as most people think. Without meat, if you carefully study any recipe you like, you can prepare a very tasty dish, which is also very useful. Such a meal in a remarkable way diversifies the diet of those who adhere to the diet and are tired of the monotonous diet. And this dish can easily be included in the children's menu, since it does not contain excessive amounts of animal fat. Plain pilaf is a find for a supper after a hot summer evening, when the body needs a hearty and light meal. It can be served on holidays as an excellent side dish. And to make the rice crumbly, you need to know some secrets and adhere to the correct algorithm of cooking. If you want to learn how to make a delicious and healthy pilaf without meat, then carefully study the recommendations described in this article, and you will necessarily succeed.

Pilaf with onions and carrots: the fastest recipe

This recipe will be very popular with those of you whoIt is used to save time and at the same time wants to eat delicious and healthy food. It will become indispensable for people involved in sports. This dish is an excellent option if you hold fasts or are a supporter of the principles of vegetarian food. The recipe of pilaf is very simple, and if everything is done correctly, the taste of rice and vegetables will surpass all your expectations. Ingredients:

  • onion large - 3 pieces
  • medium-sized carrots - 3 pieces
  • rice - 2 cups
  • Sunflower oil - 200 milliliters
  • salt, spices - to taste

Cooking method: In the case of Lenten pilaf, special attention should be given to choosing rice. The fact is that if in a variant with meat it is not the main ingredient, then the quality of the whole dish depends on its taste. Do not buy rice, which is called steamed, because heat treatment has already made it, so to speak, neutral. It is better to pay attention to the rump with white round grain. Of course, a long rice, too, will do, but here the friable may not work. So, here is the recipe for how to cook a healthy vegetable pilaf. Rinse rice thoroughly; The water drained from it should become transparent. Then soak it and set it aside for an hour and a half. At this time, clean and wash the vegetables. Cut the onions into half rings. Try not to do it too thin, because it is important that it is cooked as little as possible during cooking. But carrots, on the contrary, you need to cut straw with a thickness of a match, so that it can be extinguished faster. You can say that the secrets of the right shredding of vegetables, which provides for the recipe of lean pilaf, have already been revealed to you. Now you need to choose the right dishes in which you will prepare this dish. If you have a cauldron or a pot with thick walls, take it (her). In addition, the container should be spacious, so that water does not "run away", but gradually turns into steam, thanks to which rice is cooked. Pour vegetable oil into the kazan, and when it warms up properly, send the onions cut into half rings and cook over a large fire. It is very important not to allow strong frying or burning. Therefore, always stir onions until it becomes transparent and slightly golden. Then send the carrot straw into the cauldron and continue cooking until it is soft. To roast it is not necessary, therefore to stir your vegetable zirvak do not stop. When it is sufficiently extinguished, rice can be drained. In the cauldron pour boiling water, for a given amount of ingredients you need about 3 cups. Now season and season. Make her taste full of spices, the zirvak must be brackish. Now put the rice in the cauldron and cover. It's time to move on to the secrets of the temperature regime, thanks to which pilaf will never turn into a mess. So, the recipe provides cooking for 12 minutes. The first 3 of them - on high fire, then another 7 - on average, and the final process of 2 minutes - on a weak. All this time couples from kazan should not leave. Therefore, if the lid does not fit snugly, place a towel on top. After 12 minutes, remove the pilaf from the cooker, but do not open it. He should, as they say, "walk" or "rest". But after 20 minutes you can admire the result of their labors. If desired, add finely chopped garlic to the dish, or sprinkle a plate of green grass when serving. If you did everything correctly and did not violate the cooking formula, then rice will surprise with its friability and excellent taste. And if the first time did not work, then what prevents you from improving your culinary skills and try again? lemon pilaf recipe

Plinth pilaf with raisins

This is a recipe, judging by the number indicated in itingredients, is designed for a large company. It is able to become an excellent side dish and complement the festive menu. With such pilaf it is possible to nourish and tasty food for unexpectedly unexpected guests, as it is prepared quite quickly and simply, and all the necessary components are usually available to every hostess. By the way, the recipe of such a dish will be to the liking of those who like to rest in the bosom of nature and at the same time to eat deliciously without extra efforts and financial expenses. And if you want to cook such a pilaf for dinner for a small family, then just reduce the amount of ingredients. Just do it so that you do not break proportions. Ingredients:

  • rice - 1 kilogram
  • raisins - 150 grams
  • onion large - 3 pieces
  • carrots - 500 grams
  • Sunflower oil - 250 grams
  • black cheese - 2 teaspoons
  • black pepper powder - 1 teaspoon
  • salt - 2 teaspoons

How to prepare: Peel and clean vegetables. Carrots shred straw not thicker than 3 millimeters, and onions - half rings. Take the cauldron, pour oil on it and put it on the fire to warm up. When the first smoke appears, send the onions to the dishes, which must be roasted to a slightly brownish hue. Note that the color of the pilaf will depend on the quality of the onion. Then add the carrots and bring it to a soft state. To ensure that the vegetables are cooked in a cauldron evenly, do not forget to stir them (at least 3-5 times during the entire frying time). When the zirvak is brought to the required condition, add about 2 liters of cold water, add salt, black ground pepper and zir. The taste of the gravy should turn out to be salty and saturated. Pre-washed and dried raisins, too, send to the cauldron. Rinse rice in warm water, draining it until it becomes clear, and place on top of vegetables and raisins. This recipe does not provide for the already familiar soaking of cereals. Layer the rice, and the fire under the kazanom make the maximum that all the water is gone from the surface. Now we need to do what Uzbek masters do. Rice gather from the edges to the center of the hill and with a knife, make holes in it, taking it to the bottom of the cauldron. Let the remaining moisture boil away. Then cover the cauldron with a towel and top with a lid and make the fire minimal. This will not allow the couple to quickly leave the cauldron, so that the rice is properly prepared. Typically, the process takes about half an hour. After this time, the pilaf must be mixed and put on a large dish. Serve it with a salad, and wash down with green tea. Bon Appetit! how to cook lean pilaf

Pilaf without meat with champignons

Mistresses who at least once cooked pilaf withmushrooms, they will say with confidence that they perfectly replace meat. It is important to choose a quality rice, do not regret seasonings and vegetables and maintain all the necessary proportions and stages of cooking. Then the dish you served for dinner, loved ones will appreciate and will probably ask for supplements. Despite the fact that the recipe of lean pilaf with mushrooms is simple, the taste of this food turns rich and rich. And how to achieve this, read below. Ingredients:

  • Long grain rice - 900 grams
  • onion large - 3 pieces
  • carrots large - 3 pieces
  • champignons - 800 grams
  • Sunflower oil - 300 milliliters
  • garlic - 2 small heads
  • a mixture of spices (paprika, coriander, hot red pepper) - to taste
  • black cherry
  • salt - to taste

As usual, start with vegetables: Wash them and clean them. With garlic, remove all the husk. Carrot chop thin strips, onion - half rings. Mushrooms wash and cut fairly large, best halves. If they are very large, then - in smaller pieces. Rinse rice very carefully, and then soak in cold water for about 30 minutes. Take the cauldron, heat the vegetable oil in it and start cooking the zirvak. For this, on medium heat, fry in it onion until golden brown, then carrots - until soft. Add salt and a mixture of spices. After that, send the mushrooms to the cauldron and increase the fire. 3-4 minutes fry mushrooms with constant stirring. They must absorb the aroma of spices. Then pour 1.5 cups of boiling water into the cauldron, dip the garlic in it and leave the zirvak to cook for medium-low heat for 20 minutes. When this time runs out, try adding flavor and salt if necessary, taking into account the fact that salt is not added to the rice will be. Do not forget to take the garlic out of the zirvak, because he has already given away all his fragrance. Rice the croup and strain it in a uniform layer over the vegetables and mushrooms. Carefully, that the ingredients do not mix prematurely, top up with water. She should barely cover the rice. Fire under the kazanom make the maximum. Water, rising from below, will pass through all layers of the future pilaf and prepare it, so to speak, for a couple. If the rice is steamed unevenly, the recipe is allowed to mix it with a spatula. But you need to do this very carefully, so as not to hook the dirwak. When you notice that the croup has become transparent, and the water has fallen to the level of vegetables and mushrooms, cover the lid with a lid. Before this, gather rice from the edges with a mound and stick garlic in it, sprinkle everything with zira from above, and make fire minimal. To prevent too rapid exit of steam, cover the cauldron with a few towels. After 30 minutes, pilaf is ready. Mix it and serve it to the table on a large, beautiful dish. delicious lean pilaf

Vegetarian pilaf with red beans

Those who are at least a little familiar with the vegetariankitchen, it was often possible to meet dishes in the recipe of which include legumes. And this is quite natural, because thanks to their use it is possible to prepare a very satisfying and tasty meal. Stuffed pilaf with beans is considered to be traditional Indian food. It is very useful, unusual and looks very appetizing, so it will decorate any table, both festive and everyday. The recipe for this dish is so simple that it can easily be mastered even by a person without a special culinary talent. Ingredients:

  • long-grain rice "Basmati" - 500 grams
  • red kidney bean - 350 grams
  • carrots - 300 grams
  • large onion - 1 head
  • garlic - 1 head
  • raisins - 100 grams
  • Sunflower oil - 50 grams
  • salt - to taste

Cooking method: Beans must be soaked in cold water for the night. This will allow her to prepare more quickly. Rinse thoroughly and leave in cool water, however, only 30 minutes. During this time, wash and clean the vegetables. As always, cut the onions into semi-rings for pilaf, and for carrots the recipe provides a very unusual way of grinding. It must be rubbed, and even on a small grater. This is necessary to give plov a beautiful color. Take a saucepan with a thick bottom, pour in it sunflower oil, then lay the layers of strained beans, grated carrots, half rings of onions and raisins. Add each layer. As you can see, there is no prescription for ingredients, there are practically no spices. Therefore, the dish can be called dietary, because the vegetable oil in it, too, is negligible. When you put all the products in layers in a cauldron or pan, carefully distribute the rice on top of them, from which do not forget to pre-drain the water. In it stick garlic, having disassembled a head on denticles, but a skin thus without removing. Now pour the future pilaf with boiling water so that the rice is covered by about 2 fingers. Cook for 40 minutes on medium heat without mixing. After the specified time, with a wooden spatula, join the layers together and lay a vegetarian pilaf with beans on a large dish. Serve with a vegetable salad. As you can see, you can cook pilaf even without a traditional dirvak. If you doubt that it will turn out to be successful, be sure to try to master this recipe, and as a result, you will be very surprised at how tasty this simple dish of rice can be. In our country, the observance of Orthodox religious posts is gaining in popularity lately. Someone really finds in this a way of spiritual purification, and someone under such a plausible pretext tries to get rid of excess weight and simply uses a weighty deterrent. But in the first and second cases, people are faced with the monotony of their menu. Agree, to invent masterpieces from a very limited list of products is incredibly difficult. Almost every familiar recipe includes meat or fish. Therefore, lean pilaf, which can easily be cooked, following the examples described above, will surely become the crown dish of yours, for a period of sparse diet. He was appreciated by vegetarians who, in view of their beliefs, refuse meat and fish products altogether. Therefore, do not once again sorrowfully sigh, choking on a boring oatmeal. It is better to choose a vintage recipe and prepare for a tasty, albeit lean, meal.

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