How to cook vegetable pilaf in a slow cooker. Pork pilaf with vegetables in a slow cooker

The majority of pilaf lovers think that lean pilaf without meat is like rice porridge with fried onions and carrots. Having taken a closer look at most pilaf recipes, it is quite possible to make it without meat, a dish that will not be inferior in taste and benefits to the classic “meat” pilaf.

And at some points it will even surpass it. This excellent food will bring the necessary variety to the menu of that group of people who follow some kind of diet and are simply tired of eating the same dishes. Lean pilaf without the use of meat is quite suitable for both adults and children, since there is simply no excess animal fat in it.

After a hard, hot day, when you need to restore your strength with a hearty but light dinner, meat-free pilaf will be an excellent alternative to heavier food. Properly prepared, this dish can be served on a holiday table as a separate dish or as a side dish for some hot dishes.

To ensure that the rice does not stick together, you need to follow some tricks and fully adhere to the cooking technology. There is nothing complicated if you want to cook a flavorful pilaf that is beneficial to the body and does not contain meat. You only need to pay attention when reading the article below, in which all the secrets of preparing delicious lean rice pilaf without meat will be revealed. After that, all that remains is to take and cook this amazing pilaf.

General principles for preparing lean pilaf:

1. The main ingredients (rice, vegetables, meat or meat substitute) are added in equal proportions.
2. The bookmark sequence is calculated based on the cooking time of each ingredient.
3. The use of pure water is reduced to a minimum.
4. Rice is cooked on top of other foods; it should not touch the bottom and walls of the dish.

Lenten pilaf with mushrooms - step-by-step recipe with photos

There are periodic restrictions related to religious traditions. For example, during Christian fasting, believers abstain from eating animal products. However, this is not a reason to give up your favorite dish; it is enough to make some adjustments to the recipe.

We offer you traditional pilaf, only the meat in it is replaced with mushrooms. It fits perfectly into the Lenten menu of a believer. Write down the simplest recipe for lean pilaf with mushrooms without meat, you will definitely need it.

Products used:

• hard rice 0.5 kg
• onions 0.5 kg
• carrots 0.5 kg
• large mushrooms (in our case, champignons) 0.5 kg
• garlic – 2 heads
• Refined sunflower oil – 250 ml
• seasonings: barberry, cumin (cumin), cloves, black pepper (corns and ground), allspice, ground red pepper, raisins (optional).

Lenten pilaf with mushrooms - step-by-step recipe with photos:

After you have prepared the vegetables (peeled the onions and carrots), you need to thoroughly rinse the rice and fill it with hot water. If the rice is hard, boiling water is used and the container is covered with a lid. If the rice is steamed, fill it with water at 70C - 80C and leave the bowl open. When pouring, the rice must be stirred, otherwise it will form lumps.

The recipe is designed for a 3-liter cauldron.

Cut the onion into half rings. You should not chop it too much - after cooking, the onion practically dissolves in the total volume, too thin strips will look like threads.

Place the cauldron on high heat, pour in 250 ml of oil, and wait until it gets hot until it crackles. Pour out all the prepared onions. Stir occasionally during frying. Don't be intimidated by the large volume, it decreases as it's ready.

While the onions are cooking, let's start with the vegetables. Mushrooms for pilaf are cut into large cubes. Thin pieces will simply burn, so cutting into slices will not work.

Carrots can be cut into cubes, half rings or large strips. Since this recipe is meatless - oblong pieces are better - this creates a portioning effect.

We continue to monitor the onions. It should acquire a uniform golden hue; slight burning of small pieces is allowed - this is not scary.

Add the mushrooms and immediately stir vigorously. We don’t turn down the fire.

Fry the mushrooms until golden brown. We control the presence of oil at the bottom of the cauldron. If the mushrooms have absorbed the liquid, you can add one or two tablespoons of oil. Add seasonings, all at once. At this stage we do not add salt!

Stir and let the flavors soak in for just a couple of minutes.

Add carrots and reduce heat slightly.

When the carrots have softened a little, you can add salt. Pour boiling water over the mixture until the ingredients are slightly covered with liquid.

It is important not to overdo it with the amount of water, otherwise the flavors will simply dissolve.

Cover the cauldron with a lid and simmer over low heat for 15 minutes. Stirring is not necessary. Then taste the broth for salt. The peculiarity of pilaf is that rice desalinates the dish, so the liquid should be slightly salted.

Drain the water from the prepared rice and carefully place it on top of the mass of vegetables. The broth should appear on top; the rice will cook in it.

Cover the cauldron with a lid and cook the rice over low heat. This usually takes no more than 10 minutes. Periodically open the lid and gently stir the rice, maintaining an even layer. Meanwhile, prepare the garlic. We disassemble one head into cloves and clean it, leave the second one whole, just cut off the roots with the remaining soil.

We check the rice - it should become dry and crumbly, all the water is absorbed into the grains.

We collect the rice in a mound and place an unpeeled head of garlic in the center.

Using a long knife, distribute the rest of the garlic into the rice mass.

Cover the cauldron with a lid and line it with a towel made of natural fabric (linen, cotton). Firstly, a pressure cooker effect is formed, and secondly, excess moisture is absorbed by the towel.

Leave on low heat for 15 minutes. After this, thoroughly mix the lean pilaf with mushrooms, cover with a lid, remove from heat, wrap the cauldron in a towel and leave to simmer for 10 minutes. The dish is ready.

Features of selecting mushrooms for preparing lean pilaf: The easiest way to prepare lean pilaf with mushrooms is from fresh champignons. But this variety does not have a characteristic aroma. You can replace them with oyster mushrooms. The most delicious pilaf is made from wild mushrooms, such as white mushrooms. Since fresh product is only available in season, you can use frozen or dried (then soaked) mushrooms. Before laying, squeeze out excess moisture with a paper towel.

Vegetable pilaf

Previously, pilaf was considered a national Uzbek dish, but now it is prepared everywhere and from a very different set of products.

There are a lot of recipes for vegetable pilaf. What vegetables can be put in pilaf? Of course, these are traditionally onions and carrots. Garlic cloves are added to any pilaf except sweet ones. And also bell and hot peppers, eggplants, tomatoes, peas and celery.

Rice cooked with vegetables is an incredibly tasty and nutritious dish. Let’s quickly find out how to cook vegetable pilaf and please everyone with this amazing dish.

Vegetable pilaf in a slow cooker

Ingredients:

• rice - 3 tbsp.;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• bell pepper – 4 pcs.;
• garlic – 2 cloves;
• vegetable oil – 3 tbsp. spoons;
• salt - to taste;
• turmeric – 0.5 teaspoon.

Preparation

How to cook vegetable pilaf in a slow cooker? First, take all the vegetables, peel and cut into small cubes. Pour a little vegetable oil into the multicooker bowl, add bell peppers, onions and carrots. Set the “Stew” mode and cook for 40 minutes. Periodically open the lid and stir the vegetables.

After time, add well-washed rice. Stick a few cloves of garlic into it, sprinkle with ground cilantro and turmeric. Now pour boiled water into the ladle, put it on the fire, add some salt and wait until it boils. Pour rice into it and set the “Pilaf” mode.

Once ready, do not open the lid for another 45 minutes so that the rice is properly cooked.

Vegetable pilaf with mushrooms

Vegetable pilaf with mushrooms, prepared without adding vegetable oil, is an excellent dietary dish with nutritional properties and good taste.

Ingredients:

• rice – 400 g;
• fresh mushrooms – 350 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• salt, seasoning for pilaf - to taste;
• water – 1 l.

Preparation

To prepare delicious pilaf with mushrooms, you first need to make rice. To do this, it’s better to take long-grain rice, sort it out, rinse it thoroughly with cold water and put it in a saucepan. Pour water into another container, boil it, add a little salt and pour rice into it.

Leave in this state under the lid for about 1 hour so that the grains absorb water thoroughly. While the rice is brewing, we will prepare the frying and mushrooms. To do this, peel the carrots and onions. Grate the carrots on a coarse grater and finely chop the onion. Place the vegetables in a frying pan with vegetable oil. First, fry the carrots for about 10 minutes.

After 5 minutes, add the onion. Transfer the finished frying to a plate.

Now let's prepare the mushrooms. If you use wild ones, you should first boil them a little and then fry them. If these are champignons or oyster mushrooms, then you can fry them immediately. Wash the mushrooms, cut into slices and simmer under the lid, transfer to a plate.

That's it, all the ingredients for the pilaf are ready. Place mushrooms in a cauldron or saucepan with a thick bottom, then onions and carrots, and rice on top. Fill everything with boiling water to the top of the rice. Light the fire and cook covered for about 40 minutes on low heat until the water is completely gone.

Sprinkle the rice with spices and salt to taste, add barberries. They will add piquancy and unusualness to the dish. Let the pilaf cook for another 10 minutes.

Next, turn off the heat, stir the pilaf and place on plates. If desired, you can add various other vegetables to the pilaf. For example, eggplants, bell peppers or even beets.

They should be fried in advance along with carrots and onions. Mushrooms can also be replaced with beans or peas.

Experiment and don't be afraid of anything! You can even try replacing rice with buckwheat or bulgur, it will also turn out incredibly tasty.

If you want to make your dish faster, then refer to the recipe for pilaf in the microwave and pilaf in the air fryer.

Source: https://womanadvice.ru/ovoshchnoy-plov

Recipe for lean pilaf with vegetables

This pilaf is prepared according to a classic recipe. But it will be considered pilaf “with a stretch”, since there is still no meat in it. But for those who fast and constantly wonder what to cook, this is the ideal way out of the situation. Various pickles go very well with lean pilaf. Those who do not observe Lent will receive an excellent side dish for meat - delicious lean pilaf with vegetables. Moreover, preparing a rice dish is quick and easy.

The recipe provides for an increased amount of vegetables. It is also necessary to exclude those spices that are used in cooking pilaf with meat, otherwise they will interrupt the flavor component of the vegetables. The only thing that always remains the same is the dishes. Lenten pilaf without meat with vegetables should be made in a cauldron.

Recipe:

• eggplants - 30 g;
• water - 375 ml;
• zucchini - 30 g;
• white cabbage - 100 g;
• celery (root) - 300 g;
• bay leaf - 1 leaf;
• green onion - 15 g;
• onion - 65 g;
• carrots - 75 g;
• bell pepper - 50 g;
• black pepper - 5 peas;
• parsley (greenfinch) - 15 g;
• fresh tomatoes - 50 g;
• Short grain rice - 360 g;
• salt - 8 g;
• fresh garlic - 20 g;
• celery stalk - 1 pc.

How to cook lean pilaf with vegetables and rice:

Wash and process vegetables, except tomatoes, garlic and greens. Cut the carrots into strips, shred the cabbage. Cut the celery stalk and root together with the onion into small cubes. Cut eggplants, zucchini and sweet peppers into larger than medium cubes. Cook vegetables in vegetable oil in a saucepan for about 24 minutes. The contents must be stirred while cooking over moderate heat. Transfer all the overcooking with the remaining oil into a clay pot.

Add thoroughly washed rice to the fried vegetables. Stir well. Cook for a couple of minutes. Pour in boiling water. Add some salt. Add peppercorns and bay leaves. Cover with a lid. Continue cooking on the lowest heat for about a quarter of an hour.

At the same time, prepare the remaining products. Cut half a tomato into small cubes. Chop the greens. Coarsely chop two cloves of garlic. Leave three cloves whole.

When the pilaf is ready, add garlic, tomatoes and herbs. Mix the contents. Let it brew under the lid for 5-7 minutes. After this, you can serve delicious lean pilaf on the table, sprinkled with green onions.

Vegetable pilaf recipe: Lenten recipes

May 17, Alexandra Bondareva
The combination of vegetables and rice is a very tasty, and also nutritious and healthy dish that can easily be prepared from almost any set of vegetables at hand.

Lenten pilaf is prepared with the addition of fresh and canned vegetables, various types of mushrooms and aromatic spices.

• Vegetable pilaf with mushrooms
• Summer pilaf with vegetables
• Pilaf with vegetables and chicken

Vegetable pilaf with mushrooms

Lenten pilaf with mushrooms can be prepared with the addition of various vegetables - only onions and carrots remain unchanged ingredients.

You will need:

• Vegetable oil – about 2-3 tablespoons;
• Medium-sized carrots – 1 pc.;
• Mushrooms (any, but preferably wild ones) – 250-300 g;
• Canned green peas - approximately 2-3 tbsp. spoons;
• Salt, ground black pepper, khmeli-suneli mixture;
• Red bell pepper – ½ piece (if the pepper is large);
• Long grain rice - 1 heaping glass;
• Onions – 1 large onion.

Vegetable pilaf recipe:

1. To prepare vegetable pilaf with mushrooms, prepare and peel the vegetables: carrots, bell peppers, onions. Then cut them into small strips.
2. Rinse the rice thoroughly several times under running water.
3. Cut the mushrooms as desired: into thin slices or cubes. Fry the mushrooms lightly in a frying pan with vegetable oil (until the liquid evaporates).
4. Heat vegetable oil in a wide, thick-walled pan. First add the onions, then the carrots, and fry them until golden brown.
5. Add bell pepper and washed rice to the fried vegetables. Stirring thoroughly, fry everything for several minutes.
6. Pour 400 ml of clean water into the rice with vegetables, add salt and spices.
7. Bring the dish to a boil, then cover with a lid and place over low heat.
8. 10 minutes after stewing, open the lid and pour the prepared mushrooms onto the surface of the pilaf. Cover again and leave to simmer for another 10 minutes.
9. After the specified time, add green peas and simmer for another 4-6 minutes.
10. Turn off the heat, scoop the pilaf into the middle of the vessel, cover again with the lid and leave to steep for 10-15 minutes.

To make lean pilaf more flavorful, you can add garlic to the recipe: it is added whole at the last stage (after the peas).

Summer pilaf with vegetables

This dietary and lean pilaf turns out to be very bright and tasty due to the addition of young zucchini and fresh vegetables to the recipe.

You will need:

• Rice – 250 g (glass);
• Zucchini – 3 small pieces (about 500 g);
• Purified water – 450 g;
• Tomatoes – 2 small pieces;
• Chili pepper – ¼ small pod;
• Carrots – 1 pc.;
• Bulgarian sweet pepper – 1 piece;
• Garlic – 2-3 small cloves;
• Vegetable oil - a few tablespoons for frying;
• Onions – 2 medium sized heads;
• Salt, ground black pepper, cumin.

Recipe:

1. To prepare lean summer pilaf, choose long-grain varieties of rice - such rice will not be overcooked.
2. Peel the onions and carrots. Cut a medium-sized onion into half rings and carrots into thin strips.
3. Pour oil into a thick-walled saucepan and add the prepared vegetables. Place the pan on the fire and fry everything.
4. While the onions and carrots acquire a golden color, prepare other vegetables: cut the tomatoes and bell peppers into small cubes, zucchini into larger pieces (about quarters), chop the garlic and chili peppers into small pieces.
5. First add garlic and bell pepper to the pan. Fry them lightly for a couple of minutes and then add the zucchini.
6. Fry the vegetables, stirring, for 2-3 minutes. Then add the tomatoes and simmer all together for 5-7 minutes.
7. After the specified time, add spices and chopped chili.
8. Pour the pre-washed rice into the pan and level it on the surface.
9. Fill everything with prepared cold water and then put it on high heat.
10. When the water boils in the saucepan, immediately reduce the heat to medium and cook the rice until the liquid has completely evaporated.
11. As soon as the liquid has evaporated, turn the heat to minimum, cover the saucepan with a lid and leave to simmer for 10-12 minutes.
12. Turn off the heat and, without opening the lid, leave the dish to brew for 15-20 minutes.

You need to serve the pilaf carefully, pouring it onto a dish so that the vegetables do not get crushed. You can decorate it with fresh chopped herbs.

Pilaf with vegetables and chicken

A recipe for those who do not like lean pilaf, it can be prepared with tender chicken, not forgetting to add as many vegetables as possible to the recipe.

You will need:

• Canned green peas – 2-3 tbsp. spoons;
• Salt, ground red pepper, turmeric;
• Long grain rice – 200-250 g;
• Canned corn – 3 tbsp. spoons;
• Chicken meat – 200-250 g;
• Onions – 2 pcs. small size;
• Chicken meat (any) – 200-250 g;
• Vegetable oil - four tablespoons for frying;
• Carrots – 2 medium-sized pieces;
• Sweet bell pepper – 1 pc.

Recipe:

1. To prepare this pilaf, you can use meat from different parts of the chicken: fillet or cut from the legs or thighs (at your discretion and taste). In both cases, cut the meat into small cubes.
2. Rinse the rice and soak it in cold water for 10-15 minutes (so that it swells a little).
3. Place the pan on medium heat, add oil and add chicken. Fry for 12-15 minutes, stirring.
4. Cut the onion and carrots into cubes and add to the meat.
5. After 7-10 minutes, when the vegetables acquire a golden hue, add corn, peas and bell peppers (pre-diced).
6. Lightly fry the vegetables and meat all together for a few minutes.
7. Drain the water from the rice, place it on the surface and smooth it out.
8. Pour in water (boiling water): enough to cover the liquid by 2 cm of the surface.
9. Add the prepared spices and place the frying pan over high heat.
10. As soon as everything boils, cover the dish with a lid and then simmer over low heat.
11. After 20-25 minutes, turn off the dish and serve hot, garnished with chopped herbs.

If you wish, you can add any other vegetables to vegetable pilaf (eggplant, turnips and even beets), frying them first with other vegetables. In lean mushroom pilaf, you can replace mushrooms with boiled beans or split peas. Don’t be afraid to experiment with your favorite vegetables and seasonings, and you will be able to prepare aromatic pilaf that is not inferior in taste to meat.

Source: https://amazingwoman.ru/gotovim-doma/plov/recept-ovoshhnogo-plova-postnye-recepty/

Lenten pilaf with dried fruits - tasty and fast

The use of dried fruits in pilaf adds a unique sweet motif to the dish, combining perfectly with the other ingredients. After the first spoon is eaten, no one will remember that there could have been meat in this pilaf.

Recipe

:

• long grain rice - 240 g;
• onion - 130 g;
• carrots - 75 g;
• garlic - 40 g;
• prunes - 100 g;
• raisins - 100 g;
• dried apricots - 100 g;
• cumin - 10 g (or cumin - 3 g);
• turmeric - 5 g;
• hot chili pepper - 5 g;
• vegetable oil - 100 ml;
• salt - to taste.

Lenten pilaf with dried fruits and vegetables without meat - step-by-step recipe with photos:

To make this dish you need to purchase long grain rice. The main thing is that it is steamed. After cooking, this rice will be crumbly and will not turn into sticky lumps.

To prepare lean pilaf, rice must be rinsed in cold water at least once. Leave in a colander to drain.

At the same time, prepare the dried fruits that are supposed to be used. Dried fruits need to be washed well. Then cut into small pieces. You just need to rinse the raisins - no need to cut them. But if the dried fruits are very dry and hard, it is recommended to steam them with hot water for a period of half an hour to an hour. During this time they will become soft and increase in size. If this is not done, then as a result, the rice pilaf will not contain appetizing, aromatic particles of fruit, but dry, sweet pieces that still need to be chewed.

Heat oil in a frying pan. Its quantity should be such that the chopped onions are in it, almost as if they were deep-fried. The onion should be thoroughly fried on all sides. The onion must be stirred so as not to burn. When the onion half rings begin to acquire a golden color and the characteristic sweet smell of fried onions appears, you need to add steamed dried fruits to it. The water must first be drained from them. Fry everything together for 3-5 minutes.

Then add the processed, washed and cut carrots into the pan. Continue cooking until the carrots begin to soften. Grind spices (cumin and cumin) in a mortar to enhance the unique aroma and oriental note.

Remove the husks from the garlic, but do not remove it from the middle stalk. Process the chili pepper (remove seeds and membranes) and chop into thin rings (about 5-6 pieces).

Pour salt, turmeric, chili, cumin, ground with cumin into a frying pan with the fruit and vegetable mixture. Stick a head of garlic into the middle. Add 105 ml of filtered warm water. Close the lid. Simmer for a quarter of an hour on low heat. During this time, all the notes and aromas of spices and herbs will be revealed. Dried fruits and garlic will reach their maximum degree of softness, fully imparting their flavor to the dish.

Now it’s time to lay the cereal. It must be placed over the entire surface of the fruit and vegetable mixture. Pour in warm water so that it covers the rice by a centimeter (if cooking the dish in a wide frying pan), or by two centimeters (if using a cauldron). If during the process it turns out that all the water has evaporated and the dish is still damp, you can add it.

Cook lean pilaf with dried fruits for another 20 minutes, covered with a lid over moderate heat. Then turn off the flame. Leave the dish with pilaf to sit and absorb the remaining liquid (if any).

Stir the finished dish immediately before serving - after adding rice to the pan, you cannot stir it.

Vegetarian pilaf: 5+ recipes with photos

Well, now let's move on to the most interesting thing - recipes for vegetarian pilaf.

Note that by default the dish is cooked on the stove.

For owners of multicookers, it will not be difficult to remember a simple algorithm that is true for any recipe:

1. First, fry the onions and other vegetables for 10–15 minutes in the “fry” mode.
2. At the same step, you should add spices so that their aroma has time to develop.
3. Then add rice and fill everything with vegetable broth or water in a ratio of 1:2
4. Turn on the “pilaf” mode and wait for the end of the program

If your multicooker does not have a specialized automatic mode, use the “rice” (“buckwheat”, “cereals”) or “stew” programs.

Easy vegan pilaf without oil

This dish is prepared without vegetable oil or butter and is light, completely low-fat, 100% vegan and very tasty!

To prepare you need to prepare:

1. A glass of thin pasta - spaghetti is ideal
2. Half an onion
3. Half a sweet pepper
4. 1–2 cloves of garlic
5. 4–5 large champignons
6. Large sprig of spinach
7. 2 cups rice (a mixture of your favorite variety and a quarter of wild rice)
8. 3 cups vegetable broth
9. A quarter cup of soy sauce
10. A quarter cup of sliced ​​almonds

Break the pasta into small pieces - about 2-3 centimeters in length.

Place them in a dry frying pan along with the almonds and stir-fry until golden brown.

You need to remove the mixture from the heat at the moment when it is about to start to burn.

Tip: the dish is quite low in calories on its own, but if you want to reduce the fat content even further, do not add nuts.

Take a large saucepan with a lid and pour the fried pasta into it.

Cut the vegetables into roughly equal sized pieces and add to the pasta.

Rinse and dry the rice slightly, lightly frying it in the same pan as the pasta.

Add rice to the pan and add broth and soy sauce.

Place on the fire, let it boil, set the heat to low and continue cooking for 20 minutes.

Remove the pan from the heat and place a clean kitchen towel under the lid so that the lid presses it down and prevents it from falling into the cooked food.

Leave for 5-10 minutes, let it “rest”. Remove the towel and gently stir the contents of the pan with a fork.

To serve, you can sprinkle it with fresh herbs.

Pilaf with spinach and chickpeas

Pilaf with spinach and chickpeas
This dish is prepared very quickly in a frying pan and has a rich taste with hints of herbs.

Pay attention to the photo for this recipe for vegetarian pilaf with chickpeas - doesn’t it look very appetizing?

To prepare you will need:

1. 2 tablespoons olive oil
2. 2 cloves of garlic
3. 1 onion
4. 1 teaspoon paprika seasoning
5. 0.5 teaspoon oregano
6. A glass of long grain white rice
7. 200 grams spinach
8. 400–500 grams of prepared chickpeas
9. 0.25 teaspoon cumin
10. 1 fresh lemon
11. A little more than a glass of vegetable broth
12. 30 grams Feta

Chop the garlic and chop the onion.

Fry them in olive oil in a deep frying pan for about 5 minutes, then add seasonings and dry rice.

Mix well and continue frying for a few more minutes over medium heat.

Then add chickpeas and chopped spinach.

Squeeze about two tablespoons of fresh lemon juice into the pan, then pour in the broth and stir.

Cover with a lid and increase heat slightly.

Leave the dish to cook for about 20 minutes, during which time do not remove the lid (and this is very important!).

Then turn off the stove and do not touch the pan for another 5-10 minutes until the dish “arrives”.

Before serving, stir again, drizzle with lemon juice and sprinkle portions with Feta pieces.

Vegetarian mushroom pilaf

Vegetarian Mushroom Pilaf
Turmeric is one of the healthiest herbs in your kitchen.

A very small amount of this bright yellow powder will make the dish more colorful in appearance and enrich its taste, and will also help soothe pain and normalize the functioning of the digestive system.

In this vegetarian pilaf recipe, brown rice and mushrooms are paired with a generous helping of turmeric, creating a dish that's just right on the spicy side and deliciously flavorful.

To prepare it, take:

1. Half a tablespoon of pine nuts
2. 1 teaspoon olive oil
3. 1 red onion
4. 1.5 teaspoons turmeric
5. 250 grams of mushrooms (variety to your taste)
6. 0.5 cups brown rice
7. 1 teaspoon raisins
8. Cup with a quarter of mixed vegetables
9. Sprig of chopped cilantro

The dish according to the classic recipe is prepared in the oven, which first needs to be preheated to 200 °C.

While it is heating up, fry the pine nuts in a dry frying pan. Chop the vegetables.

Take an oven-safe pan, heat the olive oil in it and quickly fry the onion and turmeric.

Add mushrooms and continue cooking. Then add rice, raisins, vegetable mixture and fill everything with a small amount of water (about half a glass).

Place the pan in the oven and cook for 45 minutes to an hour.

Check the dish periodically - if the water has evaporated, add more until the rice is cooked.

Before serving, add lemon juice, nuts and cilantro to the pilaf.

Vegan Brown Rice Pilaf (Gluten Free)

Vegan Brown Rice Pilaf with Almonds
One of the fastest vegetarian pilaf recipes, which is also suitable for vegans - it can be prepared in just half an hour if you have ready-made brown rice.

If you eat healthy and rationally, it is probably already part of your usual diet, so leftovers from yesterday's lunch or dinner are perfect.

If they are not there, then you will have to cook the cereal first.

It is poured with water or vegetable broth in a ratio of 1:2 (unlike white rice, less liquid is required) and boiled for half an hour.

Simple, isn't it? Now let's move on to the pilaf.

For him take:

1. 1 tablespoon olive oil
2. 2 cups cooked brown rice
3. One-third cup toasted and chopped almonds
4. Quarter cup vegan pesto
5. Shredded spinach sprig
6. 1 tablespoon lemon juice

Combine all ingredients in a large saucepan or bowl, heat through, and serve!

This pilaf can be either a main dish or an excellent low-calorie side dish.

Chickpea pilaf with halloumi

Chickpea Pilaf with Halloumi
This vegetarian pilaf recipe adds an exotic Moroccan twist to your menu with a spicy combination of coriander, sweet raisins and salty halloumi cheese.

For preparation you will need the following ingredients:

1. 2–3 tablespoons olive oil
2. 2 large onions
3. 1.5 tablespoons Moroccan seasoning
4. A third of a glass of raisins
5. 500 grams steamed spiced rice
6. 400 grams of prepared chickpeas
7. A third of a glass of hot water
8. 2 packets halloumi cheese, cut into centimeter thick pieces
9. 50 grams butter
10. Chopped fresh spinach and coriander
11. 40 grams chopped pistachios

Heat half the vegetable oil and butter in a saucepan.

Cook the onions, then add seasoning and continue to fry for about a minute until the aroma develops.

Add rice and chickpeas, add hot water, stir and let them boil.

Cover and cook over medium heat for about 5 minutes.

Meanwhile, heat any remaining oil in a large frying pan and fry the halloumi pieces, dredging them in flour.

Pat dry to remove excess fat.

Before serving, season with coriander, spinach and pistachios.

Add a few pieces of cheese to each serving.

Tip: If you can't find halloumi on sale, replace it with Feta or other low-fat goat cheese.

As you can see, recipes for vegetarian pilaf are very diverse. It is especially interesting and convenient to cook using photo recipes.

Pilaf is easy to cook in a slow cooker

But the secret is that you don’t have to follow them verbatim: pilaf is one of those dishes that can easily withstand the replacement of ingredients and all sorts of experiments.

The main thing is to adhere to the rules that relate to the cooking process itself:

1. Use a capacious, but not too large, container for preparing pilaf. If there is too much free space in the pan, you risk losing the lion's share of the unique flavor of the dish.
2. It is better not to stir pilaf when cooking it on the stove or in the oven. But in a multicooker you can mix it, although this depends on the device itself. Experiment with your kitchen helper and see how it tastes better.
3. Many recipes recommend mincing the garlic, but try adding a whole, unpeeled head. The dish will be evenly filled with garlic flavor and aroma, and the garlic itself can be easily removed at the end of cooking.
4. Always let the pilaf sit for a while after removing it from the heat. This allows the dish to “rest” and reveal its taste and aroma more fully. To make the pilaf more crumbly, place a clean kitchen towel under the lid to absorb excess moisture.

Despite the fact that there is no meat in its composition, vegetarian pilaf in a slow cooker always turns out very tasty and, thanks to the combination of flavors of fried onions and sweet carrots, is very reminiscent of classic Uzbek pilaf. There are many options for preparing such pilaf and the ingredients in them are very different, but the basis always remains carrots, fried onions and rice. Basmati rice is best suited for vegetarian pilaf, which means “fragrant” in Indian.

Delicious lean pilaf in a slow cooker with seafood

Sometimes, when preparing new dishes for vegetarians, I take the usual classic recipes as a basis and exclude “forbidden” foods from them. This, for example, happened with vegetable pilaf. Everything in this recipe is very familiar, except there is no meat. In terms of taste, vegetable pilaf is in no way inferior to the classic one. It also turns out very aromatic and juicy due to spices and vegetables.

Vegetable pilaf without meat is both a vegetarian and vegan dish. It consists only of vegetables, rice and spices. I usually take round rice, but if you prefer long grain, you can also try preparing this dish with it. I'm sure it will taste delicious too.

Garlic is usually added to pilaf with unpeeled cloves or even whole heads, so that it adds flavor to the dish without causing bitterness. At the end of cooking it is thrown away. I selected a mixture of spices for pilaf in accordance with my taste sensations. I prepare it in advance, grinding all the ingredients in a mortar.

Ingredients

:

• rice 350 g
• 110 g (1 piece)
• onion 130 g (2 heads)
• tomato paste 40 g
• tomato 170 g (1 piece)
• 90 g (1 piece)
• green beans 100 g
• 50 g (1 head)
• salt 20 g
• spices 13 g
• sunflower oil 2 tablespoons

Spice mixture (in equal proportions):

• black pepper
• chilli
• coriander
• paprika
• saffron
• thyme
• Bay leaf

Yield of the finished dish: 5 servings of 400 g each.

Cooking time: 45 min.

Vegetable pilaf without meat, vegetarian recipe with photo

:

1. Wash the vegetables, peel everything except the garlic. Grind the carrots on a grater. Cut the onion, tomato, bell pepper and green beans into small cubes.

1. Heat sunflower oil in a deep frying pan or saucepan. Fry the onion in it over high heat, and after 3 minutes add the remaining vegetables, except garlic. Add tomato paste, a little salt and some spices. Fry for another 5 minutes. Next, add an even layer of rice. Fill with cold water so that it extends 5 cm above the level of the rice. Make the fire slow. Cook with the lid ajar for 30 minutes. 10 minutes before cooking, place the garlic cloves inside the rice. Salt and sprinkle with remaining spices.

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Vegetarian cuisine has thousands of recipes for dishes made from vegetables and rice. In this article you will learn how to cook vegetarian pilaf with vegetables, mushrooms or fruits. How to cook vegetarian or vegetable pilaf

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Recipe for pilaf with chicken in the Polaris multicooker

Cooking time:

1 hour 15 min.
Calorie content (per 100 g):
165 kcal.
Number of servings:
from 5 to 9.

Kitchenware

• ceramic knife;
• multicooker Polaris;
• wooden cutting board;
• plastic multicooker measuring cup;
• plastic multi-cooker spatula;
• deep containers of different sizes;
• colander;
• grater with large teeth.

Ingredients

Step-by-step preparation

1. Cut 2 thighs, 2 wings and 1 chicken fillet into medium-sized pieces. Afterwards, thoroughly rinse the meat and place it in a colander to drain excess liquid.
2. Pour 45-55 ml of vegetable oil into the bowl of the device, and place the prepared meat on top of it.
3. Peel and wash 3 carrots, 2-3 onions and 2 cloves of garlic.
4. Cut the onion into small thin squares and place it in a bowl on top of the chicken.
5. Grind the carrots using a coarse grater and add them to the rest of the ingredients.
6. Set the “Frying” program and simmer the prepared mixture with the lid open for 15 minutes, stirring occasionally.
7. Rinse 480 g of rice thoroughly with running water.
8. After the end of the program, add whole cloves of garlic, a small amount of a mixture of peppers, 6-9 g of turmeric and 2-3 bay leaves to the bowl.
9. Then lay out the rice and distribute it evenly over the fried ingredients.
10. Carefully pour 880 ml of cold water into the bowl.
11. Select the “Cereal” mode and cook the dish with the lid closed for 25 minutes.
12. As soon as the program has completed, leave the dish in the “Warming” mode for another 15-20 minutes.

Video recipe for pilaf with chicken in the Polaris multicooker

Check out the video below and you will learn how to cook aromatic and satisfying chicken pilaf in the Polaris multicooker.

• I advise you to read the recipe. This dish received its name for a reason, since it is one of the main decorations at festive feasts or weddings in Azerbaijan.
• is an excellent alternative to the usual pilaf with rice, being especially popular among those who prefer to maintain their figure. Also pay attention to the step-by-step recipe, by implementing which you will receive a crumbly, tender and very appetizing-looking dish.
• The cooking principle is no different from that used for cooking in a cauldron, but there are still some nuances that you need to know.
• The recipe is extremely simple, even a novice housewife can handle it.
• I also recommend pleasing your loved ones with aromatic and incredibly tasty.

Use the information for your health! Share your own recipes for pilaf in a slow cooker; perhaps you prepare this dish differently by adding additional ingredients? Tell us all about it in the comments, and my gratitude will know no bounds.

I also look forward to your feedback regarding pilaf in the Polaris multicooker according to the recipes described above. Your opinion matters a lot to me! Good luck to you and great victories in the culinary field!

Today we will learn how to cook rice in a slow cooker with vegetables. When you are already tired of regular fluffy rice, you can prepare something more original and no less tasty. This recipe would be a great addition to fish or meat.

Recipe Pilaf in Bukhara vegetarian

Ingredients:

• 1 tbsp. rice
• 3 tbsp. l. raisins
• 4 tbsp. l. vegetable oil
• onion
• carrot

Cooking method:

1. Rinse the rice and soak in cold water for 2 hours. Heat oil in a cauldron.
2. Cut the carrots into strips or grate them.
3. Cut the onion into thin half rings.
4. Place carrots and onions in boiling oil.
5. Fry for 10-15 minutes, then pour in 1 tbsp. boiling water and add clean raisins. Everything should boil for 5-10 minutes.
6. Place rice in a cauldron and add water so that it covers the rice by 1 cm.
7. Close the lid and reduce the heat. As soon as the water is absorbed into the rice, add salt to the pilaf and remove from the heat.
8. Let the pilaf steam under the lid for about 30 minutes. Before serving, place in a heap on a plate.

How to cook:

1. Grease the multicooker bowl with oil. Cut the meat into pieces, and the onions and carrots into cubes. Place the meat and vegetables in a bowl and fry for 20 minutes on the “Baking” program. Turn off heating.
2. Add pre-chopped garlic, salt and pepper. Add thoroughly washed rice and pour water into the bowl.
3. Pour pilaf spices into the rice, insert cauliflower inflorescences and small pieces of green beans. Activate the “Pilaf” mode (if the multicooker requires manual time setting, then 45 minutes will be enough for this dish).
4. When the beep sounds, just in case, try the rice and, if necessary, heat it for some more time in the “Pilaf” mode.

To make the pilaf crumbly, experienced chefs advise using only steamed rice for its preparation.
For those who like juicier pilaf, quality short-grain rice is more suitable. The most important thing is that the rice grains are whole and not broken. Before cooking, rice is washed in three or more waters until the water that drains becomes completely clear. At the same time, you need to wash it very carefully so as not to damage the grains.

It is best not to immediately place pilaf cooked in a multicooker on plates, but to let it stand under the lid for about half an hour in the “Warming” mode or turning it off.

Please leave a review about the recipe. Did you like the dish?

Cooking pilaf in a slow cooker takes a minimum of free time, and the result is always amazing - the product is nutritious and crumbly. All that is required of you is to prepare the food and press the necessary buttons on the device, so that the ease and speed of the process of preparing this dish will appeal to any housewife. So, I suggest you familiarize yourself with two simple recipes, following which you will get a crumbly, aromatic and appetizing pilaf with meat, which is perfect for a hearty dinner or lunch.

Indian Sweet Pilaf Recipe

Ingredients:

• 100 ml vegetable oil
• 2 tbsp. rice
• a handful of dried apricots
• handful of prunes
• cardamom, cloves, cinnamon, saffron - to taste
• 1 tsp. Sahara

Cooking method:

1. Rinse the rice and dry on a towel.
2. Heat oil in a cauldron and place rice in it. Fry the rice for about 5 minutes.
3. Scald dried apricots and garlic with boiling water and cut into pieces if necessary.
4. Add dried fruits to rice.
5. Add sugar and salt to taste.
6. Add spices to the pilaf and stir.
7. Fry the pilaf for another 5-7 minutes.
8. Pour water into the rice 2-3 cm above the bulk of the pilaf.
9. Simmer the pilaf over low heat, covered, until the liquid is completely absorbed and the rice is steamed.

Vegetable pilaf recipe

Today we will talk about oriental cuisine, namely pilaf. There are no people who haven't tried it at least once.

True, some try to eat it less often, because it is prepared with meat, while the real one is prepared with the addition of lamb fat, which does not have a very good effect on the figure.

But don’t just look at the photos! We offer you an alternative, and no less tasty. Vegetable pilaf is not a myth. And that’s exactly what we’ll be talking about. However, we will not forget about ardent meat lovers.

Recipe for vegetarian pilaf with zucchini

This dish is perfect for those who are constantly on a diet, count every gram, but love to eat tasty food.

• Rinse the rice and soak it in water. To prevent the cereal from overcooking, use only the steamed variety with long grains. Brown rice is also great.
• While the grain reaches the desired condition, take care of the vegetables. Scrape the top layer from the carrots and cut into thick strips. Remove the skin from the onion and chop it thinly, first dividing it into two halves.
• From the bell pepper, remove the top with the place where the stalk is attached, cut into several parts and remove the seeds. Chop into cubes.
• Scald the tomatoes with freshly boiled boiling water for a couple of minutes, make an incision in the form of a cross, and pry the ends of the skin to remove it completely. Chop finely. It is preferable if the tomatoes are very juicy and fleshy.
• Heat olive oil in a frying pan (if desired, you can replace it with regular refined oil, but in dietary dishes it is olive oil that is used, and its aroma is much richer) and sauté the onion half rings.
• When the onion becomes a little transparent, add the carrots. Fry for about 5 minutes.
• Next, add the peppers to the pan and then the tomatoes. With the lid on, let the juices come out of the ingredients. Add spices and salt. The mixture should taste a little salty.
• When the vegetables are ready, add the chopped zucchini (if the fruits are young, then the insides with unformed seeds do not need to be removed, as well as the skin). If you don’t have zucchini, then use young zucchini. It is very important not to overcook so that it does not turn into mush. 5 minutes is enough.
• Transfer the stewed vegetables into a cauldron and cover with prepared rice. Do not stir.
• Place a few cloves of garlic on top. There is no need to clean it. To give it more flavor, cut off a little of the top of the cloves.
• If you see that there is not enough vegetable juice to more than cover the rice (about 2 centimeters above the surface), then add hot water to compensate for the missing liquid.
• You need to cook the pilaf without a lid until the moisture is completely absorbed. Your vegetarian dish is ready.

This method will remind you of the well-known risotto. However, unlike the Italian dish, the consistency of which should be creamy, this pilaf remains crumbly.

Number of servings: 5

Cooking time: 50 minutes

Energy value

• calorie content – ​​457.4 kcal;
• proteins – 11.2 g;
• fats – 1.9 g;
• carbohydrates – 98.8 g.

Ingredients

• steamed rice – 200 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• canned corn – 100 g;
• sunflower oil - for sautéing;
• turmeric – ½ tsp;
• ground black pepper - to taste;
• hops-suneli – ½ tsp;
• vegetable broth – 400 ml;
• salt.

Step-by-step preparation

1. Peel all the vegetables and chop each into cubes.
2. Heat the oil in a frying pan with high walls and add each component in turn, following the sequence: onion - carrot - pepper.
3. Stir the vegetables and fry covered for no more than 10 minutes.
4. After the specified time, add rice to the mixture, which must first be prepared by rinsing thoroughly in water, and pour in a little vegetable broth.
   If you are unable to stock up on it, replace it with purified water, observing the proportions. Do not pour out the entire amount at once, but add it as it is absorbed. It is not recommended to interfere, which corresponds to the technological map for preparing any type of pilaf.
5. When you have poured out the remaining broth or water, cover the contents of the saucepan with a lid and let it simmer over low heat for about ½ hour.
6. Add canned corn and spices to the prepared mixture and mix.
   Let the pilaf brew under the lid and absorb all the flavors. When serving, you can decorate it with finely chopped herbs.

Advice : if, after trying pilaf with vegetables once, you realized that you want to eat it even in winter, then you can easily stock up on preparations for future use.

To do this, you can freeze a pre-prepared mixture of fresh vegetables, packaging it in bags taking into account the serving size of the finished dish.

Recipe for original vegetable pilaf with prunes

This option is definitely for gourmets. It combines the summer notes of peppers and tomatoes with the southern sweetness of dried fruits.

Number of servings: 8

Cooking time: 1 hour

Recipe for vegetable pilaf with mushrooms

This is a tasty and satisfying dish that will also be remembered for its presentation. After all, pilaf is prepared not in a cauldron, but in pots.

Number of servings: 4

Cooking time: 45 minutes

Vegetable pilaf with meatballs

And here it is - a recipe for incredibly tasty pilaf with vegetables and meat, decorated in an interesting way in the form of meatballs.

Number of servings: 14

Cooking time: 2 hours

Mushroom pilaf recipe

Ingredients:

• 2 tbsp. rice
• 3 pcs. carrots
• onion
• 0.5 kg champignons
• vegetable oil
• pepper
• spices

Cooking method:

1. Wash the mushrooms and cut into slices.
2. Fry mushrooms in vegetable oil.
3. Grate the carrots into thin strips, chop the onion into cubes.
4. Fry the onions and carrots in the remaining oil.
5. Rinse the rice and pour boiling water for 20 minutes.
6. Place rice, mushrooms and roast into a cauldron.
7. Salt and pepper the pilaf, add spices to taste.
8. Pour some water into the pilaf and bring the pilaf to readiness.

Recipe Pilaf with vegetables

Ingredients:

• 100 gr. rice
• 1 tbsp. water
• onion
• red bell pepper
• zucchini
• tomatoes
• Champignon
• vegetable oil
• pepper
• greenery

Cooking method:

1. Vegetables and mushrooms for pilaf should be taken randomly, but not too much. The result should be pilaf, so the vegetable mass makes up 2/3 of the total volume of the dish.
2. Boil rice in 1 tbsp. water until half cooked.
3. Peel vegetables and mushrooms and cut into cubes.
4. Heat vegetable oil in a cauldron.
5. Place the vegetable mixture in hot oil and fry for 2-3 minutes.
6. Then add the mushrooms, stir, add salt and pepper and simmer the mixture until tender over low heat.
7. Place the finished hot rice in a heap on a dish.
8. Make a hole in the pile of rice and put stewed vegetables and mushrooms on top of it.
9. Garnish the dish with chopped dill and parsley.

Pilaf with tofu

• 500 grams of tofu;
• 2 onions;
• 200 grams of rice;
• 3 carrots;
• 2 cloves of garlic;
• turmeric, paprika, salt, black pepper;
• 3 tablespoons vegetable oil;
• soy sauce to taste;
• 2 glasses of water.

This list of products is enough for 3 servings, and the calorie content per 100 grams will be: 97 kcal, 4 g of proteins, 4 g of fats, 10 g of carbohydrates.

1. The night before cooking, marinate the tofu in soy sauce and cut into large cubes. The organic product will be an excellent replacement for meat products and will fill vegetarian pilaf with new taste. But, it is worth considering that the aromas of the tofu itself are not clearly expressed, so it is worth fertilizing it generously with seasonings.
2. Heat the frying pan, pour out the oil, put the onion, cut into rings and tofu inside. Fry until golden brown. Next, peel the carrots, chop them into small cubes, or grate them on a coarse grater and place them in a frying pan. Sprinkle with spices that have not only taste, but also healing properties.
3. In this pilaf, brown rice is better suited, which must be pre-soaked, and only then sent to previously fried tofu. Pour water into this mixture and simmer until tender (about 30 minutes).

Recipe Vegetable pilaf with raisins

Ingredients:

• 2 tbsp. rice
• 1 tbsp. raisins
• 2 pcs. carrots
• onion
• vegetable oil
• parsley
• a pinch of barberry

Cooking method:

1. Rinse the rice and soak for 2 hours in salted cold water.
2. Grate the carrots.
3. Peel the onion and cut into strips.
4. Sauté vegetables in vegetable oil until half cooked.
5. Rinse the raisins.
6. Chop the greens.
7. Place fried vegetables, rice, raisins and herbs in a cauldron.
8. Salt the pilaf and season with barberry.
9. Pour in 2 tbsp. water and cook the pilaf under the lid until the rice is ready.

Recipe for original vegetable pilaf with prunes

This option is definitely for gourmets. It combines the summer notes of peppers and tomatoes with the southern sweetness of dried fruits.

Number of servings:

8

Cooking time:

1 hour

Energy value

• calorie content – ​​368.1 kcal;
• proteins – 8.3 g;
• fats – 1 g;
• carbohydrates – 82.2 g.

Ingredients

• rice – 600 g;
• sweet pepper – 100 g;
• carrots – 400 g;
• onion – 400 g;
• tomatoes – 150 g;
• pitted prunes – 150 g;
• garlic cloves – 2 pcs.;
• sunflower oil – 100 ml;
• Spices: curry, cumin, ground black pepper - to taste.

Step-by-step preparation

1. First of all, soak the prunes in boiling water until they become quite soft.
2. Now rinse the rice thoroughly so that the liquid draining from it is no longer cloudy.
3. Peel the vegetables. Chop into cubes. Grate the carrots using a grater with large holes.
4. If you wish, you can remove the skin of the tomatoes, after scalding them with boiling water to make the task easier.
5. Heat oil in a cauldron, fry onions, carrots and peppers. At the end, add the ripe tomato cubes.
6. After 10 minutes, add prunes and rice to the bowl.
7. Place sliced ​​garlic on top and sprinkle with spices.
8. Pour in hot water so that it covers the pilaf by at least 150 mm.
9. Bring to readiness under the lid.
10. Wrap the cauldron with the dish in the warmest blanket you can find and leave to steep for 2 hours.

Video recipe “Pulao - vegetarian pilaf”

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Pilaf, according to translation from Sanskrit, is boiled rice.

Even ancient cookbooks repeatedly testify to the variety of additions to boiled rice, including the written testimonies of Avicenna that have survived to this day, who considered pilaf to be the healthiest dish and wrote down its recipe for the edification of descendants.

That is, from what has been said, it follows that “guvech” with rice, popular in the cuisine of the peoples inhabiting the Balkans, is “a close relative of pilaf”, because it is prepared in the same way as pilaf in Central Asian cuisine, with the only difference that in its the composition includes a larger number of vegetables: favorite eggplants, tomatoes, and peppers in those places are always added to meat and rice along with onions and carrots.

Similar technologies for preparing rice with vegetables are found in Central and South America, South and East Asia. This is understandable: over several millennia of its cultivation as an agricultural crop, rice has become a frequent and even, in some cases, the main ingredient in world culinary recipes.

In general, vegetable pilaf is a very common dish, found in every national cuisine on all continents of the planet.

Each national cuisine carefully preserves its culinary traditions as an integral part of its national culture and its historical development.

Vegetable pilaf in a slow cooker: recipe step by step

How to cook vegetable pilaf in a slow cooker?

Before preparing pilaf with, chop the onion very finely.
What mode (program, function) and how long to cook vegetable pilaf in a multicooker?
Heat the sunflower oil on the “frying” or “baking” mode and sauté the chopped onion.

Place frozen vegetables for pilaf in the slow cooker. Stir carefully. It’s good if it consists of green beans, carrots, cauliflower and Brussels sprouts and green peas.

After 5-7 minutes, add the thoroughly washed one and pour in the amount of water. Sprinkle with spices and salt. Close the lid. Turn off “Frying” or “Baking” and set to the “Pilaf” program. There is no need to set the time for this mode, it is automatic.

Vegetable pilaf is prepared in a multicooker until the signal.

After the signal, stir, you can add fresh herbs to your taste. Serve delicious vegetable pilaf from the multicooker to the table. Bon appetit!

Vegetable pilaf in a slow cooker recipe video

There are a huge number of recipes for preparing pilaf, this delicious, hearty dish with meat. But pilafs are made not only with meat, but also with lean ones. Today I’m making just such a lean pilaf with vegetables in a slow cooker. In the summer, at a time of abundance, I often prepare this dish with fresh vegetables, and in the winter I use ready-made frozen vegetable mixtures. You can take whatever vegetables you like, and every time you get a new interesting dish. Rice with vegetables is a great combination. This dish will especially appeal to vegetarians and those who fast. And meat-eaters can prepare meat or cutlets for this delicious side dish.

Pilaf with vegetables - basic technological principles

Actually, every pilaf recipe, with the exception of fruit versions of the dish, contains vegetables, because onions and carrots are also vegetables. But if we talk about including other vegetables in pilaf, then you need to remember: pilaf is not porridge, and the cereal part in it must be crumbly. Rice or other types of cereals, sometimes used to prepare pilaf, form the basis of the dish. The second part varies depending on the recipe.

Vegetable pilaf can be meat or vegetarian, consist of several types of cereals, and may contain fruits, dried fruits, nuts, candied fruits or vegetables. If legumes and vegetables that have a dense and dry consistency are added to the pilaf, the pilaf will remain crumbly. You can add all other types of vegetables to the pilaf, but you must take into account the content of vegetable juice, the excess of which can give the dish a completely new quality and even a new name. Actually, even very juicy tomatoes can be added to pilaf, but for this it is important to balance the ratio of tomatoes and rice, drier and wetter ingredients.

There are two main ways to prepare vegetable pilaf. One of them is to place all the ingredients one by one and then heat them in one common container for cooking. Pilaf is most often prepared in this way in Central Asian cuisine: the most striking and memorable examples are Fergana, Tashkent, Bukhara, and Samarkand pilaf. The minimum of vegetable ingredients in Uzbek pilaf is compensated by the enhanced accompaniment of snack dishes made from fresh vegetables and fruits.

But in an older and, as it turned out, more widespread version of cooking, which came from the ancient masters of Oriental and Arab cuisine, the technology of separate preparation of the constituent parts of pilaf, cereals and meat and vegetable or fish and vegetable parts is very often found, with their subsequent combination directly in the serving bowl. dish, and sometimes these components of the dish are even served in separate dishes.

If this is so, then vegetable pilaf is a popular and beloved dish all over the world, because it can even include pilaf where rice is, in fact, a side dish or a vegetable stew with rice in modern culinary concepts. Be that as it may, boiled rice is delicious, which means that all that remains is to add new and tasty recipes to your culinary notebook.