home
➠ Pilaf
➠ Pilaf
➠ Sweet pilaf with raisins

Sweet pilaf with raisins

998

Kitchen Eastern

Calorie content 232.4 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 3.3 gr.

Fats * 6.1 gr.

Carbohydrates* 61.7 g

Content

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.

Ingredients

Long grain rice 500 gr. Granulated sugar 1 tsp Salt 1 pinch Onion 1 PC. Carrot 1 PC. Walnut (chopped) 2 tbsp Raisin 0.66 Art. Vegetable oil 200 ml.

Cooking process

Preparing rice. Place the cereal in a bowl and rinse it several times. We achieve the translucency of the washed rice - this will mean that the excess starch is washed off, and the pilaf will turn out to be crumbly. Fill the washed rice with cold water and leave to soak while we cook other ingredients.

Pour refined vegetable oil at the bottom of the cauldron and heat it up to a hot state. While the oil is warming up, peel the onion from the husk, rinse it, dry it and cut it into large feathers or half rings. Pour the onion into hot oil and fry it until a pronounced almost brown blush. Do not forget to stir periodically so that the onion does not burn. When the onion darkens, we remove it from the cauldron with a slotted spoon - the desired aroma has passed into the oil, and then the onion is not needed.

We clean the carrots from the upper skin, wash, dry and cut with a knife into thin sticks or straws. Pour the carrots into the oil remaining after the onions in a cauldron and fry them for five to six minutes. The sticks should soften and begin to brown.

Pour hot water into the fried carrots in such an amount that it completely covers it. We wash the raisins in warm water and pour into the cauldron to the carrots. Also add chopped walnuts, mix. Add salt and granulated sugar.

Drain the water from the soaked rice and put the cereal on top of the cooked frying in a cauldron. Straighten the rice, but do not stir.

Pour in still hot in such an amount that it covers the rice with a layer of one to one and a half centimeters. Bring the contents of the cauldron to a boil, lower the stove temperature to medium and cook pilaf without a lid until most of the water boils away.

When it becomes clear that there is no water on the surface of the rice, but there is still liquid at the bottom and in the "body" of the pilaf, turn off the stove, close the cauldron tightly with a lid and leave the dish to reach readiness for thirty to forty minutes.