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Pilaf with vegetables in a pan

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447
Kitchen Eastern
Calorie content 104.7 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 3 gr.
Fats * 4.1 gr.
Carbohydrates* 21.9 gr.
* per 100 gr. product
Pilaf with vegetables in a pan
Content

The preparation of such pilaf differs from the traditional method, but, nevertheless, the dish turns out to be very tasty. It is important that such pilaf is prepared quite quickly and does not require much trouble. Visually, the dish is very bright and attractive - pieces of colorful vegetables do their job. The recipe will appeal to vegetarians and those who are fasting.

Ingredients

Cooking process

step 1 out of 12
Place the rice in a bowl and rinse in several portions of water. The last water should be completely clear from the cereal. Place the rice in a saucepan, fill it with water, add some salt and bring to a boil. Cook the cereals until half cooked for fifteen minutes. The grains should become soft on the surface, but retain a hard core inside.
step 2 out of 12
Put the boiled rice in a colander and rinse well with cold water. Let the excess moisture drain and proceed to cooking vegetable frying.
step 3 out of 12
Peel the onions, rinse, dry and cut into small pieces.
step 4 out of 12
In a thick-walled skillet, heat a small amount of vegetable oil until hot. Pour the chopped onion into the heated oil and fry it over medium heat until a light golden blush. Do not forget to stir in the process.
step 5 out of 12
Peel the carrots, wash, dry and rub on a coarse grater.
step 6 out of 12
We send the grated carrots to the pan with the onions, mix and continue to fry for another three to four minutes.
step 7 out of 12
Cut the green beans into short lengths.
step 8 out of 12
Pour the beans into the pan with the onions and carrots, mix and simmer all together for three to four minutes.
step 9 out of 12
Now we spread the boiled until half cooked and washed rice for vegetable frying, mix.
step 10 out of 12
Strain the corn from excess liquid and pour it into the pan to the pilaf.
step 11 out of 12
Then add salt to taste, curry, black pepper, mix. Pour in a small amount of hot water in order to provide the rice with moisture - this way it will come to full readiness. Roughly half to two-thirds of a glass of water will be needed. We close the pan with a lid and cook pilaf over low heat for ten to fifteen minutes.
step 12 out of 12
We lay out the finished pilaf on portioned plates. Wash the green onion feathers, dry and chop with a knife. Sprinkle portions of pilaf with herbs and serve hot.
Bon Appetit!

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