Lean pilaf with vegetables
0
443
Kitchen
Asian
Calorie content
120.6 kcal
Portions
4 port.
Cooking time
45 minutes
Proteins *
3 gr.
Fats *
7.9 gr.
Carbohydrates*
29.1 gr.
Pilaf without meat is also pilaf, and what a pilaf! It is very important to properly prepare zirvak - a frying of vegetables and spices, in which rice will be cooked. The groats will absorb all the aromas of zirvak and the magical golden color - the taste will turn out to be rich and very pleasant. When frying vegetables, we achieve a light golden crust. Overcooking and allowing it to burn will ruin the flavor. If you do not cook it, you will no longer get a specific "mushroom" flavor, the taste of stewed vegetables will prevail.
Ingredients
Cooking process
In a thick-walled pan with high sides, heat up such an amount of vegetable oil so that it covers the bottom with a layer of one to one and a half centimeters. We warm it up well. Peel the onions, wash, dry and cut into thin half rings. Pour the onion into hot oil and fry it, stirring continuously, until it becomes transparent and begins to be covered with a golden crust.
Peel the carrots from the upper skin, rinse, dry and cut into thin strips. Add the carrots to the fried onions and continue to fry everything together until the carrots are soft. Do not forget to stir all the time so that the vegetables are evenly fried and do not burn. The carrots should also begin to brown slightly.
Pour hot water into the fried vegetables in such an amount that it covers the contents of the pan by one and a half centimeters. Pour in salt, cumin. Wash the heads of garlic, but do not divide them into cloves, put them in the pan. Also place the washed chili pod on the vegetables. We make the fire medium-low and extinguish the zirvak for ten minutes.
Drain the water from the soaked rice. We spread the cereals on the vegetables, level them. Do not mix with vegetable zirvak. Add some hot water: the rice should be slightly covered with liquid. We close the pan with a lid and cook pilaf for fifteen to twenty minutes until the rice is almost completely cooked.
Bon Appetit!