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Pilaf with seafood in a slow cooker

0
735
Kitchen Eastern
Calorie content 127.3 kcal
Portions 4 port.
Cooking time 55 minutes
Proteins * 3.8 g
Fats * 8.7 g
Carbohydrates* 23.8 g
* per 100 gr. product
Pilaf with seafood in a slow cooker
Content

Pilaf with seafood, like any other pilaf, is very convenient to cook in a slow cooker. In a tall bowl, the ingredients are easy to fry and mix - nothing will fall out and oil splashes won't get anywhere. And the temperature regime of the multicooker itself is designed for cooking rice as well as possible. Before placing seafood in the bowl, be sure to defrost it. In this recipe, we use mussels, but it can be just a mixture of different seafood, which are usually sold in the freezer departments.

Ingredients

Cooking process

step 1 out of 10
Seafood, if frozen, must first be defrosted in the refrigerator. Be sure to drain the water released in the process.
step 2 out of 10
Peel the onions, rinse, dry and cut into small cubes. We heat the multicooker in the "Fry" mode. Pour a small amount of olive oil into a bowl, heat it up. We spread the chopped onions and fry them with occasional stirring until a slight blush appears.
step 3 out of 10
Peel the carrots from the upper skin, rinse, dry and rub on a coarse grater. Put the carrots in a bowl with the onion, stir and continue to fry for another three to four minutes.
step 4 out of 10
Next in line in the bowl is seafood. Add them to vegetable frying.
step 5 out of 10
Also add salt to taste, a mixture of spices for pilaf, thyme sprigs, mix everything together. Peel the garlic, chop finely with a knife and mix with vegetables and seafood.
step 6 out of 10
Place the rice in a colander and rinse well with water until the grains become translucent.
step 7 out of 10
Put the washed rice in a multicooker bowl, mix with the contents. Knead the tomatoes in their own juice with a fork until puree and add them to the bowl after the rice.
step 8 out of 10
Next, pour such an amount of hot water into the bowl so that it covers the pilaf by a centimeter and a half. We add additional salt if necessary.
step 9 out of 10
We close the lid of the multicooker, set the “Pilaf” program for forty minutes and press “Start”.
step 10 out of 10
When the program is over, leave the finished pilaf on heating for another ten minutes so that it is infused. In parallel, you can prepare the garlic for a more effective serving. We don’t peel the heads of garlic, but wash them well and dry them with a towel. Heat a thin layer of olive oil in a small frying pan. Cut the heads crosswise into two parts and put them in the pan with the cut down. Fry until golden brown on the cut and take out. We lay out the finished pilaf on portioned plates. Place half of the fried garlic next to it and serve hot.
Bon Appetit!

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