Lean pilaf with mushrooms

The Redmond multicooker is an excellent technique for making delicious pilaf. In addition, pilaf with pork in a slow cooker turns out to be less fatty, it can be safely offered to children and pregnant women.

Pilaf made from rice with pumpkin pieces is a very tasty and original dish. An amazing combination of flavors and aromatic spices gives an incredible result! This is very appetizing and satisfying, this dish will definitely appeal to households and guests!

Azerbaijani-style pilaf with pumpkin is an amazingly tasty and mouth-watering delicacy that can be served on a family table or at a dinner party. This is a very hearty and aromatic dish, be sure to pamper yourself and your guests with such an amazing delicacy!

Pilaf in Azerbaijani can be cooked without meat, this option turns out to be very tasty and satisfying. Spicy spices will add a special flavor to the dish and make it even more appetizing! Simply delicious!

For those who love meat-free pilaf, there are a huge variety of appropriate recipes. For example, this one. We will cook crumbly and at the same time juicy pilaf with carrots, onions, raisins and walnuts. Yes, the dish turns out to be sweet, but not dessert. This pilaf can be served during the fasting period, used in the menu for vegetarians, and cooked for dinner.

Delicious and unusual pilaf can be cooked with pumpkin ... or in pumpkin. Its shape and versatile pulp taste are just perfect for experimenting with additives and fillings. We suggest using basmati rice with raisins and saffron - the pilaf is aromatic, crumbly, fluffy and sweet. We will bring the pilaf to readiness using the oven. The pumpkin will also bake, and its fleshy flesh will be perfect with cooked rice.

In order for the pilaf to turn out to be crumbly, it is important to understand and observe a few points. First, you need to choose the right rice. Secondly, it is worthwhile to take a responsible approach to the preparation of cereals before putting it into pilaf. Thirdly, it is important to observe the proportions of rice and water in order not to get a watery dish or, conversely, dryish tough grains. We will analyze these points in more detail below.

It should be noted right away that it is impossible to cook good pilaf in a saucepan, since the thin bottom and walls of these dishes do not allow using high temperature for quickly heating the dish - the rice will simply burn. However, everything changes if the pan is heavy, thick-walled and with a dense bottom - in such a dish, pilaf can be cooked, as in a cauldron, without fear of burning.

Housewives often cook pilaf in a frying pan. It is convenient to pre-fry meat, vegetables in it, mix them with spices and subsequently add rice and water. It is important that the pan has a thick bottom and non-thin walls to ensure that the rice cooks evenly and reduces the risk of rice burning.

Kazan is an ideal dish for cooking pilaf. Its shape allows the liquid to circulate well along the pilaf from the bottom up, steaming the cereals evenly. Another important detail is the thick walls, which heat up well, slowly release the temperature and practically eliminate the risk of rice burning.

Pilaf in a slow cooker is prepared quite simply, and the taste is not inferior to the traditional version in a cauldron. Almost every multicooker has a Pilaf program, the temperature regime of which, as a rule, changes specifically for high-quality rice preparation: first, strong heating, then the average cooking temperature and final simmering. The result is a fluffy, rich and soft pilaf. At the same time, it is very important to observe the proportions of cereals and liquid, so as not to get porridge, namely the necessary friability.

Pearl barley, unfortunately, is not the most beloved at the present time, but it is more dear to us than rice, and besides, it saturates the body well and contains few calories.Barley pilaf with mushrooms, which we hold in high esteem, will be an amazingly tasty dish for a lean table.

As an option for a dish for a lean table, you can cook pilaf with mushrooms and vegetables using this recipe. The recipe is simple, and the dish will turn out to be fragrant and satisfying, because mushrooms in combination with rice and vegetables give pilaf a special original taste. We cook lean mushroom pilaf with onions, carrots and bell peppers, but the composition of vegetables can be changed to your liking.

According to this recipe, you can cook exactly lean pilaf with mushrooms and carrots, and not rice porridge with mushrooms and vegetables. First, a zirvak is prepared for pilaf, that is, carrots and mushrooms with spices are fried. Then rice is added, which, in combination with the aroma of zirvak, makes pilaf almost real, because mushrooms that have absorbed the taste of spices are a good substitute for meat. We cook Zirvak without onions, only from carrots and champignons. You will have a new version of lean pilaf.

Dried mushrooms, especially boletus mushrooms, give the pilaf an original taste. It is important not to add a lot of seasonings (only half of what is put in regular meat pilaf), so that they do not drown out the taste of the mushrooms. You can cook pilaf in a cauldron or cast-iron skillet. Any rice is suitable for pilaf. It is washed well so that the pilaf is crumbly. For non-fasting days, pilaf with dried mushrooms is cooked in butter or ghee.

Lean pilaf with mushrooms, cooked using a multicooker, always pleases with its taste, juiciness and crispness. Its preparation is simple and does not take much time. Any mushrooms are suitable for such pilaf, preferably long-grain rice, and spices can be added to your liking.

Pilaf with mushrooms can also be cooked in a skillet. Although this dish will not be a real pilaf, with the right ratio of rice and water, it will turn out to be crumbly, fragrant and satisfying. The advantages of this method are that pilaf is prepared simply, quickly and in small quantities, only for a family dinner or lunch. Pilaf with fresh or frozen forest mushrooms is especially tasty.

Pilaf with mushrooms and without meat is a tasty and nutritious dish for both fasting and PP. Products for him are always at home, and mushrooms can be bought throughout the year.They cook pilaf with mushrooms in a frying pan, in a cauldron, and in a slow cooker. To make the cooked pilaf crumbly, the rice is washed well and taken in a 1: 2 ratio with water.

We offer to cook delicious hearty Uzbek pilaf with chickpeas. For its preparation, brown rice was used - as a result, the dish turned out to be even more crumbly and friable than with white rice. And to shorten the cooking time of rice, it should be soaked in water for several hours before cooking. The same applies to chickpeas - chickpeas are very dense and boil slowly. Therefore, we soak it too, ideally overnight.

The preparation of this pilaf is somewhat different from the traditional one, as it excludes the preparation of zirvak - spicy vegetable frying. We immediately put all the ingredients in the multicooker bowl: pieces of vegetables, mushrooms, rice, spices, salt and water. We close the lid of the device, select the program and go to rest. The miracle pilaf will be ready in an hour - the aroma of the finished dish cannot be confused with anything.

You can feed a hungry man to his fill with such pilaf, despite the fact that the dish is lean and there is no meat in it! The whole secret is in chickpeas. These valuable chickpeas are packed with plant-based protein and fiber, which, along with vegetables and rice, provide such a satiety meal. To facilitate digestion and shorten the cooking time of chickpeas, be sure to soak them in water overnight. The peas will swell, soften and no longer give heaviness in the stomach.

Quite a quick version of a quick pilaf. All you need is to lightly fry the vegetables in a slow cooker, add ready-made meat in the form of stew and add well-washed rice. Season with spices, pour in water and close the lid of the devices. Forty minutes later, a hearty aromatic dish can be served for lunch. A little advice: it is advisable to use fresh tomatoes and not replace them with tomato paste - the taste will still be different.

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.

This pilaf has direct Mediterranean roots and immediately conjures up thoughts of paella. However, there are more vegetables in the composition, and the cooking technology is still slightly different. Ideally, of course, you need to use fresh seafood, but in our conditions this is problematic. Therefore, we take frozen ones - it comes out a little less aromatic, but everything is also delicious! Rice should be crumbly, so we pay attention to the long-grain variety or parboiled rice.

Pilaf does not have to be cooked with meat. You can follow the entire sequence of cooking the dish, but just add vegetables. We cook pilaf traditionally in a cauldron - in it the rice is evenly processed by temperature and does not burn. From spices we take cumin, for sourness we use barberry, for piquancy and aroma - garlic. In this case, we take unpolished rice for pilaf - this is more useful. To speed up its cooking time on the stove, we soak the grains in advance, at least six to seven hours.

This pilaf will be especially appreciated by those who are fasting and avoid animal products. It is quite satisfying and allows you to forget about the feeling of hunger for a long time. To balance the composition and add nutritional value to the dish, we also use champignons with vegetables. This will not replace meat, but it will provide the protein component.

For vegetable pilaf in a slow cooker, you will need rice, onions, carrots, bell peppers, tomatoes, garlic, herbs and oil. We add salt and spices based on our own taste preferences. The pilaf will turn out to be rich, juicy and at the same time quite light, so there is no meat or animal fat in it.

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.

Traditionally, pilaf is prepared with lamb and pork, but replacing this meat with duck aromatic with fat, your dish will change its taste for another, no less appetizing. Duck fatty meat will make pilaf very juicy and crumbly. Cooking pilaf in a multicooker, which will speed up and simplify your work.

Pilaf without meat is also pilaf, and what a pilaf! It is very important to properly prepare zirvak - a frying of vegetables and spices, in which rice will be cooked. The groats will absorb all the aromas of zirvak and the magical golden color - the taste will turn out to be rich and very pleasant. When frying vegetables, we achieve a light golden crust. Overcooking and allowing it to burn will ruin the flavor. If you do not cook it, you will no longer get a specific "mushroom" flavor, the taste of stewed vegetables will prevail.

Pilaf is a very "convenient" dish for a lean menu. Many plant foods go well with rice. And if you add mushrooms, you get a very successful combination, which few people will refuse. For the scent, of course, let's not forget about spices and herbs. Saffron is especially good for color. If not, you can take turmeric as well.