Pilaf with dried apricots, prunes and raisins
0
1136
Kitchen
Eastern
Calorie content
211 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
3.6 gr.
Fats *
4.3 gr.
Carbohydrates*
53.2 g
A fairly light but nutritious option for meat-free pilaf. The whole mood of the dish is set by dried fruits: sweet raisins, sour dried apricots and smoked prunes. Fruity notes go well with spices, rice and vegetable frying. Hot, the dish is very aromatic, juicy and completely self-sufficient. To make pilaf crumbly, "fluffy", we recommend taking long-grain rice. Steamed, brown, wild is also great. As for the last two, it is better to soak them overnight in order to speed up the subsequent preparation of pilaf.
Ingredients
Cooking process
Thoroughly rinse dried apricots, raisins and pitted prunes, then place in a bowl and fill with clean warm water. We leave to soak. We also rinse the rice well to remove the starch and ensure the friability of the pilaf. When washing, the water should be clear, and the grains should acquire a somewhat "glassy" appearance. We place the washed cereal in a bowl and also fill it with water. We leave to soak for a while while we prepare the frying.
Pour such a volume of vegetable oil into a cauldron or a thick-walled pan to cover the bottom by one and a half to two centimeters. We heat the oil until hot and put the prepared onions and carrots in it. Fry the vegetables until the onions begin to brown and the carrots soften. Do not forget to stir.
Drain the water from the raisins, dried apricots and prunes. Add dried fruits to the cauldron, mix with frying. We continue to fry until the dried fruits are completely warmed up and begin to brown - seven to eight minutes. Then pour in about three glasses of hot water. The liquid should completely cover the grill.
Bon Appetit!