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Pilaf with vegetables without meat

0
565
Kitchen Eastern
Calorie content 177.5 kcal
Portions 4 port.
Cooking time 55 minutes
Proteins * 4.4 gr.
Fats * 8.6 gr.
Carbohydrates* 27.9 gr.
* per 100 gr. product
Pilaf with vegetables without meat
Content

We offer a recipe for an unusual pilaf. We cook it from basmati rice, without adding meat. To ensure the richness of the dish, as usual, pre-fry the vegetables: carrots and two types of bell peppers. And then we add nuts - this is for satiety and an additional flavoring nuance. Toward the end of cooking pilaf, we also add pineapple pieces and grapes - this stage is optional, but lovers of flavor contrasts will definitely like it. With the addition of sweet pieces, pilaf gets a special mood. This dish will perfectly complement a glass of white wine.

Ingredients

Cooking process

step 1 out of 10
Let's prepare rice right away. Place it in a bowl and rinse it in several portions of water. The last water should drain from the cereal completely transparent and clean. And the grains themselves should acquire a somewhat "glassy" appearance. We take the canned pineapple rings out of the jar and let the syrup drain.
step 2 out of 10
Peel the carrots, wash, dry and cut into small cubes. In a deep frying pan or in another thick-walled container, heat a small amount of vegetable oil until hot. Pour the carrot cubes into the heated oil and fry them over medium heat until a slight blush. Do not forget to stir in the process.
step 3 out of 10
We wash the red and green bell peppers, cut out the stalk and remove the seed content. Cut the pulp into small pieces. pour the chopped peppers into the pan to the carrots, mix and continue to fry everything together for another four to five minutes. The chunks of pepper will soften and begin to secrete juice.
step 4 out of 10
Add nuts to the pan to vegetables, mix. In addition to cashews, hazelnuts, almonds, pine nuts are also good. Fry everything together until the moisture from the vegetables evaporates. It will take no more than five minutes.
step 5 out of 10
Add salt, spices and aromatic herbs to the frying of vegetables and nuts: basil, oregano, black pepper, sweet paprika, pounded saffron. We mix.
step 6 out of 10
Then add the washed rice to the pan, flatten it into a flat layer. Pour in hot water in such a volume that it covers the rice by one and a half centimeters. Close the pan with a lid and bring the pilaf to a boil. Then lower the heat to low and cook the dish for about twenty minutes until the rice is done. You do not need to mix pilaf in the process.
step 7 out of 10
Five to ten minutes before readiness, open the lid and collect pilaf up a hill - from the edges to the center. Close the lid again.
step 8 out of 10
We pluck the grapes from the branches, rinse and dry. Cut the pineapple rings into pieces. Add grapes and pineapples to pilaf, mix and turn off the stove.We close the dish with a lid, cover it with a warm blanket and leave it on the switched off stove in this position for twenty minutes - during this time the pilaf will “reach”.
step 9 out of 10
The pilaf turns out to be crumbly, almost free-flowing.
step 10 out of 10
We lay out the finished pilaf on portioned plates. Serve hot.
Bon Appetit!

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