Simple pilaf without meat
The recipe for the simplest vegetarian pilaf. Ingredients in it a little, but spices give this pilaf a delightful aroma and golden color. So this recipe is worthy of 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: Carrots are cleaned, mine and cut into thin straws. Now, in the thick-bottomed brazier, we spread the butter and fry the barberry and the mustard seeds in it. As soon as the mustard seeds start to crackle, we put the carrots into the brazier and fry it for ten to fifteen minutes. After that, add rice and turmeric to the carrot, mix everything and pour in hot water (700 liters of rice need 1.2 liters of boiling water). When the water again boils already in the brazier with rice, make an average fire, cover the dishes with a lid and leave the rice to languish for about twenty minutes. Before you serve the pilaf to the table, gently mix it and put it on the dish. You can decorate it with fresh herbs. 
Pilaf with chickpeas
And this is a recipe for a vegetarian plov with chickpeas (turkish peas) and soy meat. So we can consider this dish as a full fledged plov. Ingredients:
- Basmati rice - 2 cups;
- Nut - half a glass;
- Carrots - 3 pieces;
- Onion - 2 heads;
- Garlic - 1 head;
- Vegetable oil is refined - 1 glass;
- Soy meat - 1 glass;
- Barberry dried - 1 tablespoon;
- Zira - 1 teaspoon;
- Red ground pepper - 1 teaspoon;
- Salt - 2.5 teaspoons.
Preparation: Chickpeas for plov must be soaked in advance - for a day, or even for two. Only water during this time must always be changed every 4-5 hours, otherwise peas will turn sour. By the way, the chickpea, soaked for two days, begins to germinate and becomes much more tender in taste. Rice is washed and soaked immediately before cooking the pilaf. While the rice is swelling, we clean and my vegetables. Carrots cut into long thin straws, onion semirings. The oil is very hot in the brazier, and then we dip the carrot into it and fry it on a strong fire until light brown. By the way, oil for this time should get a bright orange shade. Then add the onion to the carrot and continue to fry until it is golden in color. Now add to the roast spices and soy meat. All mixed well and covered with a layer of rice. In the center of the rice layer we stick, drowning to the crown, the head of garlic. We release it only from the external husk, but we do not clean it completely and do not divide into cloves. Sprinkle all the salt and pour boiling water so that the water rises over rice by a centimeter and a half. Cover the brazier with a lid, put out the smallest fire and cook the pilaf for forty or fifty minutes. Mix 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;
- Onion - 2 onions;
- Carrot - 3 pieces;
- Raisins - 150 g;
- Green parsley - 2 bunches;
- Salt.
Preparation: Rice is washed and soaked in cold water about four hours before cooking. After that, we clean, mine and cut vegetables: carrots with straws, onion half rings. Now, in a thick-bottomed brazier or in a cauldron, we heat the oil and toast it first with carrots and then onions. Vegetables should become light brown. Next, put in the frying washed raisins, chopped parsley and salt. All mixed well and covered with a layer of rice. From the top we fill the pilau with hot water, which should cover the layer of rice to a height of about one centimeter. As soon as the water starts to boil, we reduce the fire to the minimum power, cover the brazier with a lid and leave the pilaf to languish for about forty minutes. Before serving, mix our vegetarian pilaf and put it on a dish. 
Pilaf with potatoes
Another interesting recipe for cooking pilaf without meat. This time, vegetarians should be pleased with the possibility of replacing meat with no less than hearty potatoes. Ingredients:
- Steamed rice - 1 cup;
- Water - one and a half liters;
- Onion - 3 heads;
- Carrot - 3 pieces;
- Fresh tomatoes - 3 pieces;
- Potatoes - 5 pieces;
- Vegetable oil - 2 tablespoons;
- Sour cream - 1 glass;
- Chopped basil and coriander - 1 glass;
- Red ground pepper - half teaspoon;
- bay leaves - 3 pieces;
- Salt - at its discretion.
Preparation: Clean, wash and cut vegetables: bow semirings, and carrot straws. With tomatoes remove the peel, remove the seeds and cut them into thin slices. Now put the vegetables in the brazier with hot vegetable oil and fry. After that, add salt, mix and spread on top of the frying layer of washed rice. Fill with boiling water and leave to languish on low heat in the frying pan covered with a lid for about twenty minutes. When the rice comes to half-ready, we put on top a layer of peeled and diced potatoes. Add a laurel, red pepper and continue to simmer the pilaf until the potatoes are ready. When the pilaf is ready, add the sour cream and chopped greens, mix it, cover the brazier with a lid and let the pilaf brew for about five minutes. After that you can take a sample!
Honey pilaf
This recipe will surprise many. However, sweet pilaf is also a vegetarian dish. In addition, such a recipe will appeal to those who appreciate not only the original dishes, but also unusual desserts. Ingredients:
- Rice - 1 glass;
- Dried apricots - 3 tablespoons;
- Raisins - 3 tablespoons;
- Prunes - 3 tablespoons;
- Ghee - 4 tablespoons;
- Honey - 3 tablespoons;
- Almond shaving - 2 tablespoons;
- Salt - 2 pinch.
Preparation: This is a recipe for the so-called folding pilaf. Therefore, rice for it must be prepared separately, boiling it until completely ready in salted water. Now we make refueling for our sweet vegetarian pilaf. Dried fruits if necessary soak, then washed. The oil is heated in a brazier and we put into it dried fruits and almond shavings, which are fried over medium heat. After that, honey is bred with three tablespoons of hot water and we pour the fried dried fruits with this syrup. When the syrup in the brazier boils, turn off the fire. We serve pilaf by laying rice on the dish, on top of which we place dried fruits with almonds. Top with honey syrup. 
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 named Madjadar, and the recipe for its preparation is as follows. Ingredients:
- Rice - 1 glass;
- Brown lentils - half a glass;
- Curry - 1 teaspoon;
- Turmeric - 1 teaspoon;
- Cumin - 1 teaspoon;
- Black ground pepper - 1 teaspoon;
- Onion - 3 pieces;
- Vegetable oil - half a glass;
- Sugar and salt are at your discretion.
Preparation: Rinse the rice soak for an hour. During this time, you need to rinse the shredded lentils and weld it to incomplete readiness. In this case, the grain of lentils must remain intact. We put the welded lentil into a sieve and fill it with cold water. Now we heat the vegetable oil in the brazier, put rice into it and, constantly stirring it, heat it on high heat for about three minutes. After that, add 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 rice with lentils on high heat, and after about ten minutes, reduce the heat to the smallest, add water if necessary, cover the brazier with a lid and cook the rice until the rice is ready. In the meantime, we clean the bulbs, cut them into half rings and put them into a frying pan with preheated vegetable oil. Sprinkle the onion with half a teaspoon of sugar and fry it to a dark golden color. We serve pilaf, laying it on a dish and seasoning with onion roast.
Risotto with cheese and mushrooms
This is a recipe for a traditional Italian dish, which can also be attributed to the national species of pilaf. Ingredients:
- Rice - 2 cups;
- Fresh mushrooms - 0,5 kg;
- Onion - 1 head;
- Butter - 2 tablespoons;
- Cheese hard - 50 g;
- Salt;
- Black pepper;
- Caraway.
Preparation: We chew a deep brazier and warm it with butter. After that, fry the finely chopped onions, and then add the mushrooms cut into plates. Fry all together for about three minutes. Then add the spices, salt, water and continue to simmer the onion and mushrooms for another twenty minutes. After that, we spread a layer of washed rice into the brazier, pour it with boiling water (to a height of one and a half centimeters) and leave it to languish in the brazier, covered with a lid, until the rice is ready. We serve risotto with mushrooms, sprinkled with cheese chips.
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: We pour the vegetable oil into a brazier, warm it up, and then put rice into it. Fry the croup on low heat for about three to four minutes. After this, add to the rice finely chopped onions, salt and continue to fry until the onion gets golden color. Next, put in the brazier raisins and chopped mushrooms. Fill everything with a hot mushroom broth and let it boil. Then we cover the brazier with a lid and simmer the pilaf on a slow fire for about twenty minutes. Serve in a cold. As you can see, there are a lot of cooking possibilities for pilaf without meat. And this is not all the recipes that exist. But, as they say, you can not embrace the immensity. So try at least one of the recipes to try out in your kitchen. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!
