Pilaf with dried fruits without meat
0
785
Kitchen
Eastern
Calorie content
148 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
3.2 gr.
Fats *
4.4 gr.
Carbohydrates*
33.9 g
At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will be a sumptuous fasting treat, and will undoubtedly be enjoyed by vegetarians.
Ingredients
Cooking process
A very tasty pilaf is obtained from such a modest set of products. Rice must be thoroughly rinsed in several waters to remove excess starch and ensure the pilaf is crumbly. After rinsing, water should be spilled through the clear rice. Place the washed cereal in a bowl and fill it with water. Leave the rice to soak for an hour and a half.
We wash the quince, dry it, clean it from seeds. Cut one piece into slices. The other two are cut into medium-sized cubes. Put the whole quince in a bowl and fill it with hot water so as to completely cover all the pieces. Heat vegetable oil in a cauldron. When it becomes hot, we remove the slices from the water and lower them into the cauldron. Caution - wet slices "shoot" strongly! Fry the quince until blush, then remove from the oil and transfer to a separate plate.
Peel the onions, wash, dry and cut into thin half rings. We put the prepared onion in the cauldron and fry it until golden brown, not forgetting to stir so as not to burn. Peel the carrots, wash, dry and cut into thin cubes. Pour the carrots into the cauldron to the onions, mix and continue to fry for several minutes until the carrots soften a little.
Pour in water from under the quince. At this stage, approximately two liters of liquid are needed - so that the mixture is stewed, and then rice is cooked. Pour in more hot water if necessary. We clean the heads of garlic from the surface husk, rinse and place in a cauldron. Bring the mass to a boil and cook for thirty to forty minutes at a slow boil. It is worth noting that the broth should be quite salty, since then the rice will absorb some of the salt.
Bon Appetit!