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Brown rice pilaf with beef

0
1913
Kitchen Eastern
Calorie content 273.1 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 6.2 gr.
Fats * 30.9 gr.
Carbohydrates* 25 gr.
* per 100 gr. product
Brown rice pilaf with beef
Content

Success in cooking pilaf largely depends on the choice of rice. As you know, long-grain rice is ideal for this business: the starch content in it is low, and when cooking, the grains are crumbly, light, do not stick together - and this is exactly what is needed for pilaf. Among the types of long-grain rice, you can find the so-called brown rice: its grains partially retain their bran shell and contain more nutrients and fibers compared to polished white rice. It is on brown rice that we propose to cook pilaf - the dish is somewhat different from traditional recipes, but the taste will pleasantly surprise you.

Ingredients

Cooking process

step 1 out of 19
You can buy brown rice in almost any supermarket in the cereals section or in the healthy food section.
step 2 out of 19
This type of rice is harder and takes longer to cook. Therefore, it must be soaked in cold water in advance. We wash the grains under running water, place them in a suitable dish and fill them with cold water. Leave for three to four hours to soften and saturate with moisture.
step 3 out of 19
Peel the carrots from the upper skin, rinse it, dry it and cut it into small thin cubes.
step 4 out of 19
Peel the onions, wash them, dry them and cut them into thin semicircles.
step 5 out of 19
We clean the heads of garlic from the outer husk, cut off the leg and base, but do not divide it into separate cloves. We wash the garlic.
step 6 out of 19
Cut the pork fat into small cubes - we will melt the fat and cook pilaf on it. So the dish turns out to be more aromatic and richer in taste.
step 7 out of 19
Put the chopped bacon in a deep thick-walled frying pan or cauldron. We heat the cauldron on the stove, stirring the pieces. Fry them while melting the fat.
step 8 out of 19
When the pieces of bacon become dark, we catch them with a slotted spoon - they are not needed further in the preparation of pilaf.
step 9 out of 19
Dry the beef pulp with a towel and cut into portions. Put pieces of meat in hot melted fat and fry them on all sides over medium-high heat until a pronounced golden brown crust.
step 10 out of 19
After frying, remove the meat from the cauldron and place it on a plate.
step 11 out of 19
Put the prepared onions in a cauldron with the remaining fat and fry it with occasional stirring until golden brown.
step 12 out of 19
When the onions are well browned, place carrot sticks and slices of fried beef on top of it. Stir everything together and continue cooking over medium heat for five to seven minutes to soften the carrots a little.
step 13 out of 19
Pour hot water into the cauldron in such an amount that it completely covers the contents - approximately one liter. Bring the liquid to a boil and close the cauldron with a lid. Cook for fifteen to twenty minutes at a medium boil.
step 14 out of 19
After the specified time, add salt to taste, cumin, black pepper and prepared garlic heads. We taste the broth - it is important that it is well salted, as some of the salt then "takes away" the rice.
step 15 out of 19
By this time, the rice should already swell well.
step 16 out of 19
Drain the water from the soaked rice, and put the cereals in a cauldron. Additionally, pour in about half a glass of boiling water - this is the amount of moisture that boiled away when cooking meat. We close the cauldron with a lid and cook pilaf for twenty minutes, maintaining a slow boil.
step 17 out of 19
After the specified time has elapsed, open the lid of the cauldron and use a spatula to collect the rice up a hill. In the center of the slide, we make a puncture with the back of the spoon.
step 18 out of 19
Cover the rice with an upside-down plate, and close the cauldron with a lid. We continue to cook pilaf for another twenty - twenty-five minutes. The rice should be cooked through and soak up all of the broth.
step 19 out of 19
We lay out the finished pilaf from the cauldron into portioned plates and serve hot. Additionally, we serve greens and fresh vegetables.

Bon Appetit!
 

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