Simple pilaf without meat
The recipe for the simplest vegetarian pilaf. It has few ingredients, but the spices give this pilaf a delicious aroma and golden color. So this recipe is worth attention! Ingredients:
- 700 g of round rice;
- 5 large carrots;
- 5 tablespoons of melted butter;
- 2 teaspoons dried barberry;
- 2 teaspoons of mustard grains;
- 1 teaspoon turmeric;
- 3 teaspoons of salt.
Preparation:Peel, wash and cut the carrots into thin strips. Now melt the butter in a thick-bottomed roasting pan and fry the barberries and mustard seeds in it. As soon as the mustard seeds begin to crackle, put the chopped carrots in the roasting pan and fry them for ten to fifteen minutes. Then add the rice and turmeric to the carrots, mix everything and pour in hot water (for 700 g of rice you need 1.2 liters of boiling water). When the water boils again in the roasting pan with rice, turn the heat to medium, cover the pan with a lid and leave the rice to simmer for about twenty minutes. Before serving the pilaf, mix it carefully and put it on a plate. You can garnish it with fresh herbs.
Pilaf with chickpeas
And this is a recipe for vegetarian pilaf with chickpeas and soy meat. So you can consider this dish almost a full-fledged pilaf. Ingredients:
- Basmati rice — 2 glasses;
- Chickpeas - half a glass;
- Carrots - 3 pieces;
- Onions - 2 heads;
- Garlic - 1 head;
- Refined vegetable oil - 1 cup;
- Soy meat - 1 cup;
- Dried barberry - 1 tablespoon;
- Cumin - 1 teaspoon;
- Ground red pepper - 1 teaspoon;
- Salt - 2.5 teaspoons.
Preparation:Chickpeas for pilaf must be soaked in advance - a day or two in advance. Only the water must be changed every 4-5 hours during this time, otherwise the peas will sour. By the way, chickpeas soaked for two days begin to sprout and become much more tender in taste. Rinse and soak the rice immediately before cooking pilaf. While the rice is swelling, peel and wash the vegetables. Cut the carrots into long thin strips, the onion into half rings. Heat the oil very strongly in a frying pan, then lower the carrots into it and fry them over high heat until light brown. By the way, the oil should acquire a bright orange hue during this time. After that, add the onion to the carrots and continue frying until golden brown. Now add spices and soy meat to the frying. Mix everything well and cover with a layer of rice. We stick a head of garlic into the center of the rice layer, sinking it to the top. We only free it from the outer husk, but do not clean it completely and do not divide it into cloves. Sprinkle everything with salt and pour boiling water so that the water rises above the rice by a centimeter or one and a half. Cover the roasting pan with a lid, set the lowest heat and cook the pilaf for forty to fifty minutes. Stir the pilaf only before serving!
Bukhara Plov
Here is the promised national recipe for vegetarian pilaf. Ingredients:
- Rice - 2 cups;
- Vegetable oil - half a glass;
- Onions - 2 onions;
- Carrots - 3 pieces;
- Raisins - 150 g;
- Parsley — 2 bundles;
- Salt.
Preparation:Rinse the rice and soak it in cold water about four hours before cooking the pilaf. After that, peel, wash and cut the vegetables: carrots into strips, onions into half rings. Now heat the oil in a thick-bottomed roasting pan or cauldron and fry the carrots first, then the onions. The vegetables should turn light brown. Next, add the washed raisins, chopped parsley and salt to the frying pan. Mix everything well and cover with a layer of rice. Pour hot water on top of the pilaf, which should cover the rice layer to a height of about one centimeter. As soon as the water starts to boil, reduce the heat to minimum, cover the roasting pan with a lid and leave the pilaf to simmer for about forty minutes. Before serving, stir our vegetarian pilaf and put it on a plate.
Pilaf with potatoes
Another interesting recipe for making pilaf without meat. This time, vegetarians should be pleased with the possibility of replacing meat with no less filling potatoes. Ingredients:
- Steamed rice - 1 cup;
- Water - one and a half liters;
- Onions - 3 heads;
- Carrots - 3 pieces;
- Fresh tomatoes - 3 pieces;
- Potatoes - 5 pieces;
- Vegetable oil - 2 tablespoons;
- Sour cream - 1 cup;
- Chopped basil and cilantro — 1 glass;
- Ground red pepper - half a teaspoon;
- bay leaf - 3 pieces;
- Salt - at your discretion.
Preparation: Clean, wash and chop the vegetables:onion into half rings and carrot into strips. Peel the tomatoes, remove the seeds and cut them into thin slices. Now put the vegetables in a roasting pan with hot vegetable oil and fry. Then add salt, stir and put a layer of washed rice on top of the fried mixture. Pour boiling water over it and leave to simmer over low heat in a covered roasting pan for about twenty minutes. When the rice is half-cooked, put a layer of peeled and diced potatoes on top. Add bay leaves, red pepper and continue to simmer the pilaf until the potatoes are ready. When the pilaf is ready, add sour cream and chopped greens, stir, cover the roasting pan with a lid and let the pilaf sit for about five minutes. After that, you can try it!
Honey pilaf
This recipe will surprise many. However, sweet pilaf is also a vegetarian dish. In addition, this recipe will appeal to those who appreciate not only original dishes, but also unusual desserts. Ingredients:
- Rice - 1 cup;
- Dried apricots - 3 tablespoons;
- Raisins - 3 tablespoons;
- Prunes - 3 tablespoons;
- Clarified butter - 4 tablespoons;
- Honey - 3 tablespoons;
- Almond flakes - 2 tablespoons;
- Salt - 2 pinches.
Preparation:This is a recipe for the so-called folded pilaf. Therefore, the rice for it needs to be cooked separately, boiled until fully cooked in salted water. Now we make the dressing for our sweet vegetarian pilaf. If necessary, soak the dried fruits, then rinse. Heat the oil in a frying pan and put the dried fruits and almond shavings in it, which we fry over medium heat. After that, dilute the honey with three tablespoons of hot water and pour this syrup over the fried dried fruits. When the syrup in the frying pan boils, turn off the heat. Serve the pilaf, putting a mound of rice on a plate, on top of which we place the dried fruits with almonds. Pour honey syrup on top of everything.
Pilaf with onions and lentils
This is also a national recipe for pilaf, popular among the peoples of North Africa and the Middle East. This dish is called Madjadara, and the recipe for its preparation is as follows. Ingredients:
- Rice - 1 cup;
- Brown lentils - half a cup;
- Curry - 1 teaspoon;
- Turmeric — 1 teaspoon;
- Cumin - 1 teaspoon;
- Ground black pepper - 1 teaspoon;
- Onions - 3 pieces;
- Vegetable oil - half a glass;
- Sugar and salt - at your discretion.
Preparation: Soak washed rice for an hour.During this time, you need to rinse the sorted lentils and cook them until they are not fully cooked. The lentil grains should remain whole. Throw the cooked lentils into a sieve and pour cold water over them. Now heat the vegetable oil in a roasting pan, put the rice in it and, stirring constantly, heat it over high heat for about three minutes. After that, add the lentils, mix, put all the spices, mix and pour boiling water so that the water covers the rice to a height of about a centimeter. First, cook the rice with lentils over high heat, and after about ten minutes, reduce the heat to the lowest, add water if necessary, cover the roasting pan with a lid and simmer the pilaf until the rice is fully cooked. Meanwhile, peel the onions, cut them into half rings and put them in a frying pan with heated vegetable oil. Sprinkle the onion with half a teaspoon of sugar and fry it until dark golden brown. Serve the pilaf on a plate and season with fried onions.
Risotto with cheese and mushrooms
This is a recipe for a traditional Italian dish, which can also be classified as a national type of pilaf. Ingredients:
- Rice - 2 cups;
- Fresh mushrooms - 0.5 kg;
- Onion - 1 head;
- Butter - 2 tablespoons;
- Hard cheese - 50 g;
- Salt;
- Black pepper;
- Caraway.
Preparation:Heat a deep roasting pan and heat butter in it. Then fry finely chopped onion, then add sliced mushrooms. Fry everything together for about three minutes. Then add spices, salt, water and continue to stew the onion with mushrooms for another twenty minutes. After that, put a layer of washed rice in the roasting pan, pour boiling water over it (to a height of one and a half centimeters) and leave to simmer in a covered roasting pan until the rice is completely cooked. Serve risotto with mushrooms, sprinkled with cheese shavings.
Cold pilaf in Corinthian style
Here is another recipe for pilaf with a national flavor. Ingredients:
- Rice - 2 cups;
- Fresh mushrooms - 100 g;
- Vegetable oil - half a glass;
- Onion - 1 head;
- Raisins - 2 cups;
- Mushroom broth - 2 cups.
Preparation:Pour vegetable oil into a frying pan, heat it up, and then put rice in it. Fry the cereal over low heat for about three to four minutes. Then add finely chopped onion to the rice, salt and continue frying until the onion turns golden. Next, put raisins and sliced mushrooms into the frying pan. Pour hot mushroom broth over everything and let it boil. Then cover the frying pan with a lid and simmer the pilaf over low heat for about twenty minutes. Serve cold. As you can see, there are many ways to cook pilaf without meat. And these are far from all the recipes that exist. But, as they say, you can’t embrace the immensity. Therefore, try at least one of the recipes in your kitchen. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!
