Vegetable pilaf with rice
0
784
Kitchen
Eastern
Calorie content
89.7 kcal
Portions
4 port.
Cooking time
45 minutes
Proteins *
2.7 gr.
Fats *
4.5 gr.
Carbohydrates*
18.8 g
This pilaf will be especially appreciated by those who are fasting and avoid animal products. It is quite satisfying and allows you to forget about the feeling of hunger for a long time. To balance the composition and add nutritional value to the dish, we also use champignons with vegetables. This will not replace meat, but it will provide the protein component.
Ingredients
Cooking process
We immediately prepare the rice. We wash it in several portions of water until the grains become slightly transparent - this will mean that the excess starch is washed off, and the pilaf will turn out to be crumbly. Leave the rice to dry in a sieve or colander. We wash the bell pepper, cut out the stalk and remove the seed content. Cut the pulp into strips.
In a deep frying pan or in another suitable thick-walled container, heat a small amount of odorless vegetable oil until hot. Pour straws of bell pepper and chopped champignons into the heated oil. Fry them over medium heat with stirring for three to four minutes until soft. Then we remove the frying from the pan and transfer to a plate.
Then add the washed rice to the onion with carrots, mix. We pour in such a volume of hot water so that it covers the rice by one and a half to two centimeters. Pour in salt, suneli hops, ground black pepper and ground coriander to taste. The broth must be well salted, as the rice will absorb some of the salt later.
Bon Appetit!