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Fruit pilaf with rice and raisins

0
1584
Kitchen Eastern
Calorie content 306.2 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 5.4 gr.
Fats * 2.8 gr.
Carbohydrates* 69.3 g
* per 100 gr. product
Fruit pilaf with rice and raisins
Content

We offer a pilaf recipe for lovers of light dishes. This is such a delicious version of pilaf, which tastes rich and nutritious, but does not overload the stomach. What is not an alternative to boring cereals for breakfast or dinner? Children will appreciate this dish. As for rice, it is, of course, best to use the long-grain type, as it will provide crumbling and will not stick together in the finished pilaf. However, if such rice is not available, it doesn’t matter: thoroughly rinse the cereals from starch and, during preliminary cooking, simply increase the amount of water so that the grains “float” freely in the pan.

Ingredients

Cooking process

step 1 out of 8
We prepare raisins and dried apricots. By the way, we choose pitted raisins, as they spoil the texture of pilaf and, when chewed, will not give very pleasant sensations. Rinse the dried fruit thoroughly, then place it in a bowl and fill it with warm water. Leave to soak for five to ten minutes. If the dried apricots are tough, then we increase the soaking time so that the fruit pulp has time to become soft and pliable. Then we drain the water, squeeze the raisins and dried apricots out of excess moisture with our hands. Cut dried apricots into pieces approximately equal in size to raisins.
step 2 out of 8
Let's move on to preparing the rice. Place it in a bowl and rinse it several times. It is necessary to ensure that by the end of the rinsing the water is completely clear and the grains acquire a "glassy" translucent appearance. Even round grain starchy rice can be crisp at this stage. We put the washed rice on a sieve.
step 3 out of 8
In a saucepan, bring a couple of liters of water to a boil. Add some salt to the water and put the washed rice in it. Boil the cereal until tender for twenty to twenty five minutes. After cooking, put the rice in a colander and rinse with hot water - again to ensure friability. Let the water drain.
step 4 out of 8
Put butter in a frying pan and put on the stove. Melt the butter to a liquid state and put chopped walnuts in it. Fry them at low temperature and stirring constantly for four to five minutes, until they begin to brown and exude a pronounced nutty flavor. Sprinkle them lightly with salt - this will enhance the nutty taste.
step 5 out of 8
We spread raisins and dried apricots squeezed from excess moisture to the nuts, mix. We keep the temperature of the stove to a minimum, so that the ingredients are not so much fried as they are warmed up and exchanged flavors.
step 6 out of 8
Add granulated sugar to the pan to taste, mix and melt the sugar grains - this will take literally two to three minutes.
step 7 out of 8
When the sugar is melted, add the boiled rice and mix everything together. We close the pan with a lid and let the pilaf warm up and reach full readiness for another five minutes at a medium-low stove temperature.
step 8 out of 8
Put the finished pilaf out of the pan into portioned plates and serve hot.Additionally, you can pour the pilaf with honey, jam, sprinkle with cinnamon, sesame seeds, powdered sugar.

Bon Appetit!
 

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