Every hostess has such moments that there is not a piece of meat in the refrigerator, and guests are planned in the evening. What to cook, quickly, tasty and preferably unusual? And how about serving pilaf without meat to guests? Surprised? In fact, this dish has hundreds of options, each of which can be both an amazing side dish and an independent dish. It will help out in a situation where finances do not allow you to buy meat. And if you are fasting or decide to follow a diet, then the recipes we have given will help make it easy and tasty.
Classic recipe
Before talking about pilaf without meat, let's turn to history. Where did this dish come from? The first information can be found in the epic of the peoples of the East. Even doctors used to consider this dish healing and prescribed it for various ailments and recovery after a serious illness. In ancient Persia, it was prepared on the basis of seven ingredients. These are onions, carrots and meat, fat, salt, water and rice.
But a lot of time has passed since then. The recipe was adopted by resourceful Italians. They called it risotto and came up with dozens different options: with shrimps and mushrooms, with vegetables and tomato sauce and also with cheese. The matter did not stop there. Pilaf without meat is reflected in almost every culture. This is not surprising, because the dish is inexpensive and very tasty.
Basic Recipe
It can act as a wonderful side dish, which, in fact, it is. But add cheese to the basic recipe - and you get a great pilaf without meat. But let's talk about everything in order. For cooking, you need to take 200 g of rice and 400 ml of water. In addition, you will need thick-walled dishes, a cauldron or ducklings. It is recommended to put an inverted flat metal plate on the bottom. Sprinkle rice on top and fill with water. This ensures that the cereal is steamed. After about 15 minutes, you will need to add butter, about 20 g, as well as half a teaspoon of salt. Another 15 minutes on low heat - and crumbly rice he'll be ready.
Rice with beans
If you decide to give up meat, then you definitely need to find another source of protein. Beans are ideal. It is an amazing source of plant-based protein. Legumes are available and cheap, and they are quick and easy to prepare. Cooking pilaf without meat will surprise you with its simplicity. We'll start with the most popular option. This is pilaf with beans. The recipe will require 500 grams of long-grain rice and 300 grams of beans. In addition, you need 1 onion, 2 carrots, 1 head of garlic, 100 g of raisins, 50 g of vegetable oil.
The cooking process begins with soaking the beans. This is a must, especially if you are prone to flatulence. Soaking minimizes this effect. Then you can improvise as you wish:
- Fry the carrots and onions in vegetable oil, put the beans on top and cover with rice. It remains only to salt, close the lid and cook for 40 minutes over low heat.
- Put vegetables on the bottom, add beans and rice on top, pour boiling water and cook for 40 minutes.
The second option is dietary, although the first is recognized as more delicious.
Beans and more...
Recently, the selection in our stores has been limited. Of all the legumes, one could buy peas or beans. Today the situation has changed. Be sure to try making pilaf with chickpeas. The taste is amazing, and the preparation is not difficult at all. The chickpeas must first be soaked and boiled for 40 minutes. After that, fry the vegetables, add rice and chickpeas. Then cover with a lid and cook for 30 minutes. Connoisseurs say that the dish turns out amazingly tasty. Another trick is to place an unpeeled head of garlic in the center of the pot. After cooking is finished, it can be thrown away.
Pilaf with mushrooms
And we continue to talk about how to cook pilaf without meat. What other protein sources are you familiar with? Surely now everyone will remember about mushrooms. In terms of their nutritional properties, they are in no way inferior to meat, and the taste and aroma of the finished dish will be remembered for a long time. You will need two cups of rice. You can choose any variety, but long grain is best.
Now the most important thing - you need to cook the frying. To do this, cut two large eggplants into cubes and pour them into a cauldron. Once they are fried, add 4 chopped tomatoes and continue cooking. Next, two peppers, cut into strips, one large carrot and a couple of onions, cut into rings, are laid out. Five minutes later, it's the turn of the mushrooms. Fry about 20 pieces of mushrooms, white or chanterelles separately in oil and add to the vegetable mixture.
Rice queue. Rinse it in several waters and pour on top. Add water to cover slightly, and cover with a lid for 30 minutes. You can mix before serving. Guests will appreciate this wonderful pilaf without meat. The recipe is simple and each housewife will be able to modify it according to her own preferences.
Vegetarian recipe with tomatoes
If you think that rice goes best with tomato sourness, then try this recipe. It will definitely be appreciated by vegans who do not eat meat and fish for their own reasons. Rice is recommended to soak in water in the evening. Our recipe will require 400 g, but you can adapt it to your liking.
Now heat the oil in a cauldron and fry 1 onion, 3 carrots, 2 tablespoons of cumin and 1 tablespoon of coriander in it. Then add water and simmer for 10 minutes. Pour rice on top and add water so that it completely covers it. Now you need to prepare the tomatoes. Cut off the top cap and remove the seeds. When the water has evaporated, make holes in the rice and place the tomatoes in them, and pour one egg into each. Now you can close the lid and wait 20 minutes. The result is a stunning pilaf without meat. The cooking recipe is universal, you can add lime instead of a tomato, or any other vegetables to taste.
Pilaf with tuna and greens
if you love unusual combinations, then the following recipe is especially for you. The dish prepared according to it has a fresh taste and low calorie content. You can replace tuna with shrimp - it will turn out even more delicious pilaf without meat. But let's get on with the recipe. You will need a glass of rice and 30 g butter, green onions and one and a half glasses of chicken broth, 500 g canned tuna in oil or own juice, a glass of ice cream peas, herbs and juice of one lemon.
Classic cooking method. Onions are fried in a cauldron, add rice to it, pour out the broth and simmer for 15 minutes. Now it's the turn of tuna and peas. They cook quickly, literally 3-5 minutes. Lemon juice and herbs can be served separately.
Pilaf with seafood
Since we have touched on the possibility of cooking oriental dish without meat and fat, then the next I would like to offer to cook pilaf with seafood. This Lenten dish, which combines two advantages. Vegetables and seafood are the perfect combination you can imagine. You will need 200 g of any rice and 300 g of seafood mix.
Heat up in a cauldron olive oil and add onions and garlic, as well as carrots, cut into strips. As soon as the vegetables become soft, you need to add 100 g of green peas. After 10 minutes, seafood is laid and aged for another 10-12 minutes. At the same time, folding rice is cooked and poured on top. No liquid needs to be added, the vegetables will give it enough. After 10 minutes, you can open the lid and try pilaf without meat. Photos of the finished dish will not convey that amazing aroma that will soar in your kitchen. After that, the usual pilaf, with beef or lamb, will seem boring.
sweet recipe
Do you love kutya? This is a traditional funeral dish that involves a combination of rice and raisins. And at the same time, it is a very tasty, healthy and even gourmet dessert. By analogy with it, preparing and sweet pilaf. Moreover, only raisins and butter can be used as a filler. And if you want - add dried apricots and prunes, almonds and honey. Taste will only benefit from this.
For a glass of rice, you will need three tablespoons of dried apricots, raisins and prunes. In addition, take four tablespoons of melted butter, and a handful of almonds. Add honey to taste. Next is a matter of technology. Cooking a regular, folding pilaf. Now the final touch. Fry nuts and dried fruits in butter, add honey, diluted with water 1:1, and let it boil. Pour this mixture over the rice and stir.
Pilaf with fruits
Rice is a unique cereal that goes well with meat and fish, vegetables and seafood. Let's show a little imagination, and now we have an exquisite dish that combines sweet and salty notes. Today we can consider another recipe for pilaf without meat. From the photo below "looks" at us so appetizing dish that you want to immediately start culinary research. So, for cooking, you need 1.5 cups of rice. It must be washed and soaked for 20 minutes. While preparing the rest of the ingredients.
Melt a couple of tablespoons of butter in a saucepan and put 500 g of pumpkin, cut into thin slices. Pour a third of the rice on top, part of the fruit mixture. Next you have rice, fruit and more rice. Melt two tablespoons of butter and pour over the top. Now fill with salted water and cook under the lid for an hour.
Instead of a conclusion
Pilaf recipes can be considered indefinitely. Change the composition, add different spices, cheese, cream, vegetables, and each time you get a new dish at the exit. If there is no time at all, you can fry vegetables, add ham, pour rice and cook until tender. And generously grate any cheese on top. Get luxurious and fresh dish. And do not limit yourself to classic onions and carrots. You can add any vegetables that you like, sprinkle with herbs, pour over tomato or lime juice. Each time, there will be an amazing dish that will be appreciated by all your family members. Even by changing the bouquet of spices, you will get a completely new shade of taste.
Greetings, our dear readers. Many people say that real pilaf is obtained only if it is prepared by people from the east, especially Uzbeks. On the one hand, correct. It's theirs traditional dishes and the secrets of cooking are often kept for centuries, passing it on by inheritance.
However, a very tasty pilaf can be prepared by ordinary housewives. You just need to follow a few cooking rules and know little secrets.
But this was not enough, and therefore we are specially writing an article about the secrets of making delicious pilaf.
How to prepare the ingredients.
Rice.
This is the main stumbling block of all cooks who have ever cooked pilaf. Nevertheless, almost all of them agree that devzira rice is the best, as well as other Uzbek and Tajik varieties.
You can try to cook pilaf with other types of rice, but preferably not too starchy. And in any case, the rice should be washed well before laying (until the water is clear). This will wash away the starch dust and prevent the pilaf from sticking together. Cooks also advise soaking it in cold water for an hour or more.
Meat.
Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim cooks are unlikely to forgive you for this. A chicken option is also possible, but it already has little in common with the classic Uzbek pilaf.
It is better to choose the meat of adult animals: it gives the necessary rich taste.
The meat must be cut into fairly large pieces, about 5 × 5 cm or a little more. You can fry meat and large, not portioned pieces and grind it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.
Vegetables.
There are two main vegetables in pilaf: onions and carrots. Onions can be used. It is more difficult with carrots: in Central Asia, pilaf is often cooked with yellow carrots, but in its absence, the usual orange one is also suitable.
The main rule is not to grind. Onions are cut into rings or half rings, carrots are cut into large sticks about 5 mm thick. If you finely chop vegetables and meat, you will get not pilaf, but rice porrige.
Butter.
For the preparation of pilaf, either vegetable oil odorless, or animal fat (tail fat), or both types together. At home, the easiest way to use refined sunflower oil.
No need to skimp: pilaf fatty dish. On average, 1 kg of rice takes about 200–250 ml of oil.
Spices.
There is a lot of room for experimentation here. And yet, more or less traditional seasonings can be distinguished:
- garlic (slightly peeled and laid with whole heads);
- hot red pepper (laid with a whole pod);
- zira;
- barberry;
- ground black or red pepper.
You can also add thyme, coriander, suneli hops, saffron or other spices to your taste in pilaf. The easiest way is to use a ready-made seasoning mix.
other ingredients.
In addition to the components listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.
What dishes to choose.
A cauldron, a cauldron and another cauldron. With thick walls. In it, the meat does not stick, and the rice cooks evenly and remains crumbly. Best to use cast iron cauldron(especially if you cook pilaf on a fire), but aluminum is also suitable.
A duck can be a good substitute for a cauldron. But a saucepan, a deep frying pan, a wok and other kitchen utensils will not give the desired effect, no matter how much you want it.
Cooking rules.
Recipe for a delicious pilaf.
And now that we know some of the subtleties of cooking pilaf, let's try to cook it. Important to know: the ratio of meat, rice, onions, carrots should be one to one. If the meat is lean, then it is better to add a little more oil.
Ingredients:
- Meat - 1 kg
- Rice - 1 kg
- Onion - 1 kg
- Carrots - 1 kg
- Vegetable oil (fat) - 100 g
- Garlic - 1-2 heads
- Spices and spices to taste.
Preparing and cooking pilaf is a special ritual for many people. The main thing is a positive attitude.
Step 1.
Cut the meat into medium pieces and add to a well-heated cauldron with oil. Fry until golden brown. Then add the onion, cut into half rings, and fry until browned.
Step 2
Next turn of carrots. Choose it in yellow. If the carrot is red, then it is better that it is not sweet. It should be cut into strips, the longer the better. But you do not need to grate the carrots (this affects the taste of the dish). All this should also be fried until half cooked.
Step 3
After that, add boiled water so that it covers the meat by 1-2 cm. Lay pepper, spice salt. Barberry, zira, coriander are best rubbed with your hands.
You can also add special peas (optional). This whole mixture is called zirvak. Reduce the heat and simmer for 40 minutes to 1.5 hours (depending on the type of meat).
Step 4
Rice must first be washed, about 5-7 times. Then you should put it in a colander and let the water drain.
Step 5
When the zirvak is almost ready, increase the fire on the stove, lay the unpeeled head of garlic (the top part of the husk can be removed). Then enter the rice and smooth out in an even layer. Pour boiling water in a thin stream so that it covers the cereal by 2-3 cm.
Step 6
Without a lid, bring everything to a uniform boil, add more spices and spices, you can cumin. Reduce the heat to a minimum, close the cauldron tightly with a lid. Let everything languish for 35-40 minutes. The main thing is not to mix the future pilaf. Subbotin Pavel
Properly cooked pilaf without meat, according to palatability not inferior to the traditional Uzbek pilaf.
Meat can be replaced with mushrooms, or soy product which can be purchased at any store.
Pilaf without meat - the basic principles of cooking
Vegetarians, as well as those who fast, can cook pilaf without meat. At the same time, the taste of the dish will not suffer at all, but will only benefit.
To cook delicious pilaf without meat, you need to choose the right rice cereal. Long-grain rice is best for this. It is washed in several waters, after which it is soaked for some time in cold water so that it turns out crumbly during the cooking process.
To make pilaf, and not porridge with spices and additives, cook it only in a cauldron or other cast-iron utensils. A lot of vegetable oil is poured into the cauldron and it is well heated until light smoke appears.
Vegetables are cleaned and chopped. Carrots are chopped into small bars. Onions are cut into cubes or half rings. All this is laid out in hot oil and fried until golden brown. Season the roast with spices. Spread in a cauldron, pre-soaked rice and pour it with boiled water or broth. A whole head of garlic is placed in the center without peeling it. The cauldron is tightly covered with a lid and brought to a boil, then the fire is turned down to a minimum and simmered for forty minutes.
The finished pilaf without meat is carefully mixed with a wide spatula and spread on a wide dish in a slide.
Recipe 1. Pilaf without meat
Ingredients
a glass of rice cereal;
large onion;
8 g of spices for pilaf;
large carrot;
50 g butter;
a head of garlic;
80 ml sunflower oil.
Cooking method
1. We wash the rice several times in cold water. We clean and wash vegetables. Chop carrots and onions into small pieces.
2. We put the cauldron on the fire, pour sunflower oil into it and heat it well. Put chopped vegetables in a cauldron and fry until soft. Add butter.
3. As soon as the butter is melted, mix everything, and put the rice on the vegetable fry. Smooth the surface with a wooden spatula, salt and season with spices.
4. Pour the contents of the cauldron with water so that its level is one and a half centimeters higher than the rice.
5. Remove the top, dirty husk from the head of garlic, wash it and immerse it in the center of the pilaf. We cover the cauldron with a lid and bring the contents to a boil, then reduce the heat and simmer the pilaf for another 25 minutes. We mix the finished pilaf. We take out the head of garlic and clean it. We lay out the teeth on plates with pilaf.
Recipe 2. Spicy pilaf without meat
Ingredients
200 g long grain rice;
1.5 liters of boiled water;
1 carrot;
80 ml of sunflower oil;
2 onions;
3 heads of garlic;
10 g dried paprika;
20 g dried barberry;
Cooking method
1. Peel and wash carrots and onions. Chop the onion small cubes. Cut carrots into thin sticks.
2. Heat sunflower oil in a cauldron, put chopped onions and carrots into it. Fry, stirring constantly, for seven minutes.
3. Add zira, paprika and barberry to the cauldron. Salt the contents and simmer everything together for a couple more minutes.
4. Sort the rice and rinse it under running cold water. Send the rice to the cauldron with the vegetables and mix well. Extinguish for three minutes. Pour everything with boiling water so that the water completely covers the rice.
5. Remove the top husks from the heads of garlic, wash them and drown them in rice. As soon as the water begins to boil, twist the fire, cover the cauldron with a lid and cook pilaf over low heat for half an hour. Ready meal mix gently and serve as a side dish with meat or fish dishes.
Recipe 3. Pilaf without meat with dried fruits
Ingredients
two glasses of rice;
drinking water;
medium carrots - 4 pcs.;
iodized salt;
bulb;
dried barberry - 20 g;
vegetable oil - 70 g;
dogwood - 80 g;
zira - 5 g;
prunes - 10 pcs.;
raisins - 80 g.
Cooking method
1. Peel the vegetables and rinse them well. Chop the carrot into oblong strips. Finely chop the onion.
2. Rinse dried fruits well and scald them with boiling water.
3. Pour oil into the cauldron and heat well. Put the chopped onion in a cauldron and fry it until golden brown. Then add carrots and continue frying until it becomes soft.
4. Now add zira and dried fruits to vegetables. Stir and cook over low heat for another three minutes.
5. Sort the rice and rinse well under running water. Pour it into a cauldron and pour boiling water so that the liquid level is one and a half centimeters higher than the rice. Cook over high heat until half of the liquid has evaporated.
6. Using a spatula, form a slide out of rice, cover it with a deep plate and close the cauldron tightly with a lid. Turn the fire down to a minimum, and continue cooking for another half hour. Turn off the fire. Carefully remove the plate and mix the pilaf. Close the lid again and cover with a towel. Leave to infuse for half an hour. Put the finished pilaf in a slide on a wide dish and serve with fish or meat.
Recipe 4. Pilaf without meat with chickpeas
Ingredients
half a kilogram of long-grain rice;
salt - 15 g;
chickpeas - half a glass;
barberry - 20 g;
medium carrot - 3 pcs.;
zira - 10 g;
two large onions;
Red ground pepper- 5 g;
garlic - head;
soy meat - a glass;
vegetable oil - 250 ml.
Cooking method
1. Wash chickpeas well and soak for a day. We change the water every six hours so that it does not turn sour.
2. Wash the rice under the tap until the water runs clear. Fill with clean water and leave to swell.
3. We clean the vegetables and wash them. Cut the carrot lengthwise. We cut each half lengthwise into plates and chop obliquely into thin strips. Onion cut into half rings. 4. Pour a glass of sunflower oil into the cauldron and heat it over intense heat until light smoke appears.
5. Put the carrots in the oil and fry until the oil turns orange and the carrots are covered golden brown. Add the onion to the carrots and continue to fry over high heat until it is browned.
6. Add zira, ground red pepper and barberry to the vegetables. Spread dry soy meat and chickpeas. Mix and add rice. We distribute it over the vegetable fry and level the surface with a spatula. We stick the head of garlic peeled from the top husk, salt and carefully pour boiling water over everything, the water level should be a finger above the rice. Cover with a lid and turn the heat down to the lowest. Tomim pilaf for forty minutes.
7. Remove the cauldron from the fire and mix the contents. The head of garlic is removed and discarded.
Recipe 5. Pilaf without meat with mushrooms
Ingredients
a head of garlic;
champignons - 400 g;
two glasses of rice;
spices for pilaf;
two carrots;
two bulbs;
ground black pepper;
vegetable oil - 80 ml;
two st. spoons of chopped dill;
three glasses of mushroom broth;
bell pepper - one pc.
Cooking method
1. Thoroughly clean the mushrooms, wash, pour water and put to boil for a quarter of an hour. Remove the finished mushrooms from the water with a slotted spoon and cool. Cut them into small pieces. Leave the broth, we will need it a little later.
2. Wash the peeled vegetables and chop them into small pieces. Cut the core out of the pepper and clean out the seeds. Cut it in half and chop. Pour oil into a pan and heat until light smoke appears. Add all the vegetables to the oil and fry, stirring constantly, until soft. Then add mushrooms and continue to cook until golden brown.
3. Sort and wash the rice. Put it on top of vegetables with mushrooms and smooth. Pour everything with mushroom broth, salt, season with spices for pilaf and pepper.
4. Cook everything on low heat for a quarter of an hour, then put a pre-peeled head of garlic, sprinkle with cumin and dill. Close the lid tightly and simmer for the same amount of time. All liquid should be absorbed into the cereal. Turn off the flame and mix everything gently.
Recipe 6. Pilaf without meat "Ararat"
Ingredients
iodized salt;
700 g fresh apples;
half a glass of almonds;
700 g fresh quince;
300 g butter;
half a cup of dried apricots.
Cooking method
1. Carefully sort out the rice and wash it under running cold water. Pour lightly salted water and leave to swell for forty minutes. Then recline in a colander and leave to glass all the liquid.
2. Boil water in a saucepan and pour rice into it. Reduce the heat and cook the cereal for a quarter of an hour. Put the rice in the form of two slides on a wide dish, while one should be slightly lower.
3. Wash quince and apples well and peel them. Cut in half and remove the core. Cut fruit into slices. Put them on a baking sheet and send for 20 minutes in the oven, preheated to 160 C.
4. Sort and rinse dried fruits. Heat a frying pan over medium heat, put the butter in it and melt it. Fry dried fruits and almonds in it, stirring constantly, for five minutes.
5. Put baked fruits on the sides of the hills of rice. Put fried dried fruits with almonds on top. This mixture should almost completely cover the slides, except for the top. Serve hot with light fruity wine.
For pilaf, long, steamed rice is best. If you use a regular round, rinse it in at least seven waters.
In pilaf, in addition to onions and carrots, you can add asparagus beans or bell pepper.
Before pouring rice with water, fry it with vegetables for several minutes.
Mushrooms or soy meat can be a full-fledged substitute for meat.
Until boiling, cook the pilaf over intense heat, then twist it to a minimum and bring the rice to readiness.
It is known that pilaf is Uzbek dish. He is very much loved not only in this country, but also far beyond its borders. Every Russian housewife has her own recipe for pilaf. Products can be used differently, but the main ingredient is always rice. Today we will tell you how without meat. Take a notebook and write down original recipes.
Choosing rice for pilaf
We go to the store. Rice on the shelves different varieties. The shape and length of the grains does not really matter. The main thing is that the rice is good. But how to determine its quality? Now we will talk about it.
You have chosen quality rice if it:
- keeps its shape, does not stick and does not stick together;
- during cooking, pilaf increases several times;
- has an oblong appearance (this is typical for medium and long grain varieties);
- well absorbs fat, spices and water;
- It has not a smooth, but a ribbed surface.
How to cook pilaf
We figured out the most important ingredient (rice). But the choice of dishes for cooking pilaf is no less important.
An ideal option is a cast-iron cauldron. Prefer to cook pilaf at home? Then use a boiler with a flat bottom and a capacity of 3 to 8 liters. For those who like to cook pilaf in the fresh air (in the country, in nature), we recommend purchasing a large cauldron.
A regular frying pan will work too. But it is desirable that it be made of cast iron and have a thick bottom.
Cooking chicken pilaf
Ingredients:
- a glass of rice of any kind;
- 1 tsp seasonings for pilaf;
- 200 g of chicken;
- butter (1/2 cup, melted);
- 2 glasses of water;
- some salt.
Chicken pilaf is prepared like this:
- Pour the rice into a deep bowl. Rinse and soak in water for 40 minutes. Then drain the liquid. Transfer the rice to a bowl. Fill with water. Salt and add spices.
- When the water in the pan evaporates, pour in the above amount of oil. Cover with a lid on top. We stop a weak fire. Cook until the grains are fully cooked.
- We wash the chicken meat with tap water. Cut into medium pieces. Put in a frying pan and fry using vegetable oil.
- Put the boiled rice in a bowl on a plate. It is served hot. Put the fried pieces of meat on top. Chicken plov is ready for serving and its further use. We wish you all bon appetit!
Recipe for pilaf with dried apricots
Grocery list:
- two medium bulbs;
- 4-5 art. l. vegetable oils;
- a pinch of ground turmeric;
- 2 cups round rice;
- 200 g dried apricots;
- carrots - 2 pieces;
- 4-5 glasses of water;
- 1 tsp coriander, red and black pepper;
- 2 handfuls of raisins;
- ½ tsp zira.
How to prepare pilaf with dried apricots:
- Wash rice in cold water. We repeat the procedure several times. As soon as the water in the bowl of rice becomes clear, you can drain the liquid. Get a deep bowl. We shift rice into it, fill it with water and leave for 20-25 minutes. During this time, the grains should swell.
- Let's start processing vegetables and dried fruits. We remove the husk from the bulbs. Cut the pulp into half rings. Peel the carrots and grind on a grater. You should get thin and not very long strips. This can be achieved using a special nozzle for Korean carrots.
- Put the raisins on a plate. Rinse with warm water, and then pour boiling water. We do the same with dried apricots.
- Add a little oil to a high sided saucepan. We spread the cumin, ground coriander and two types of pepper. Warm up the spices well. You don't need to fry them. As soon as the aroma of spices intensifies, reduce the heat and add the chopped vegetables. First come the onion half rings. Fry them for 1-2 minutes. Then we add carrots. Saute it with the onion until softened.
- Drain liquid from rice. We spread the cereal in a saucepan with vegetables and spices. Mix thoroughly. Warm up the dish for 5-10 minutes. During this time, the water should evaporate, and the rice should be lightly fried.
- While the cereal reaches the desired condition, we drain the water from the plates, which contain dried apricots and raisins. We need to grind them down. Cut the dried apricots into medium pieces. Raisins can be used whole. But if you want, then cut it into two parts.
- Add raisins and dried apricots to a saucepan with vegetables and rice. Sprinkle with turmeric. It will give the dish a nice yellowish color. We mix the ingredients.
- Add boiling water. Salt immediately. You can add some sugar. It will not spoil the taste of pilaf at all. Set the fire to the maximum value. There is no need to be afraid that the grains will burn. When the rice has completely absorbed the water, you should bring the fire to a minimum. Cover the saucepan with a lid. We leave the dish to sweat for another half hour.
- We got a hearty and fragrant pilaf without meat. Before serving, you need to let it brew. We lay out the dish on plates. Decorate with chopped herbs and fresh vegetables.
Pilaf without meat: a recipe with seafood
Ingredients:
- one bulb;
- 100 g of green beans;
- tomato - 1 piece;
- a glass of round rice;
- 200 g of seafood (squid, shrimp, octopus);
- 1 tsp turmeric;
- 200 ml chicken broth;
- 2 tbsp. l. olive oil;
- spices.
How to make pilaf without meat (recipe with seafood):
- Shrimp, octopus and squid must first be thawed, washed and dried.
- Pour the rice into a bowl. Rinse and fill with warm water. We leave exactly one hour.
- Let's start processing vegetables. Remove the husk from the onion, cut the flesh into half rings. Carefully remove the skin from the tomato. Rinse peppers with tap water. Cut off the stem and remove the seeds. Chop all the vegetables (preferably in cubes). We remove the tips from the beans, and cut what is left into pieces.
- Pour a little oil (olive) into a frying pan with thick walls. Lay out the onion half rings. Fry them until softened and translucent. Add the rest of the vegetables. Cook for 5 minutes, setting the fire to medium. Now we send seafood to the pan. Mix the ingredients well. Simmer under the lid until fully cooked. This process will take no more than 5-7 minutes.
- At the end of cooking, add spices, salt and add chicken bouillon. Mix the ingredient again. We wait for the moment of boiling and immediately turn off the fire. Now you can shift the pilaf without meat into the pan. But before that, the water from the rice must be drained. Cover the dish with a lid and cook it for half an hour. Next, turn off the heat and remove the pan from the stove. We wrap it with a blanket and spot it for 10 minutes. After that, you can serve pilaf to the table. In Spain this dish called paella.
Chinese pilaf with shrimps
grocery set:
- a little soy sauce;
- one bulb;
- 150 g unpeeled shrimp;
- several sprigs of dill;
- 2 tbsp. l. sunflower oil;
- red bell pepper - 1 piece;
- glass (round).
Chinese pilaf (step by step recipe):
- Remove the husk from the bulb. Wash the pepper and remove the seeds. We wash the vegetables together with dill sprigs with tap water. Dry them before you start cooking.
- Defrost shrimp. Pour into a bowl and simmer a little in boiling water. When the carcasses float, you can begin to clean them from the shells.
- Put the onion and shrimp into the hot skillet. Fry using oil.
- In a small saucepan, boil the rice, pre-washed and soaked. This process will take 35-40 minutes.
- We spread onion, boiled rice and seafood in different plates.
- Grind the pepper and fry it in a pan with butter. As soon as the pieces soften, add seafood, onions and rice again. Watering the dish soy sauce. Salt. We mix the ingredients. Simmer for 3 minutes. Now you can lay out Chinese pilaf without meat on plates and treat your household to it. Rest assured, your efforts will be appreciated.
Pilaf in Japanese
Required products:
- one carrot;
- ½ part of the onion;
- sesame oil;
- 500 g of rice for sushi;
- red bell pepper - 1 piece;
- 500 g of seafood;
- a few green onion feathers;
- spices.
How to cook Japanese pilaf (step by step recipe):
- Defrost seafood, put them in a saucepan and boil.
- Peel the carrots and onions, wash and cut into small cubes.
- Remove the seeds from the pepper. Rinse with tap water and cut into cubes.
- Fry carrots and onions in a pan, adding sesame oil. After a few minutes, we send cubes to them bell pepper. We also shift the boiled seafood there. Simmer for 5 minutes. Then pour in the beaten egg.
- It remains to salt, season and combine it with rice. Cooking for another 5 minutes. Before serving, Japanese-style pilaf should be sprinkled with chopped herbs and poured with soy sauce. It turns out very tasty and unusual.
Cooking pilaf with beans
Grocery list:
- 1 st. l. tomato paste;
- one bulb;
- laurel - a few leaves;
- 1.5 cups of rice;
- a pinch of cumin, coriander and barberry;
- 350 g pumpkin;
- 7 art. l. vegetable oils;
- a glass of beans;
- some salt.
Practical part:
- Wash the beans in running water. We repeat the procedure 2-3 times. Transfer the beans to a bowl and pour over cold water. We leave for 3-4 hours. Then we remove the liquid, and send the beans to the pan. We put it on the stove. Set the fire to the minimum value and cook until the beans soften. Next, we recline them in a colander so that the liquid is glass.
- We wash the rice under the tap several times. Fill a deep saucepan with water up to half the volume. We turn on the fire. We are waiting for the moment of boiling. Now pour in the rice and cook until half cooked, setting the fire to medium. Then we throw it in a colander.
- Place the boiled beans in a bowl. There we add rice and 3 tbsp. l. oils. Salt. Add your favorite spices. We mix the ingredients.
- We proceed to cleaning and chopping the pumpkin (in cubes or cubes). Remove the husk from the bulb. Finely chop the pulp.
- Pour 3 tbsp into the pan. l. oils. Throw in the chopped onion. Fry until it softens. Add some tomato paste. Fry for a few more minutes.
- In a saucepan, heat up 1 tbsp. l. oils. Fry the pumpkin pieces in it. We stir. After a couple of minutes, add the onion, fried with tomato paste. Pour vegetables with water (half a glass). Spread the mixture of beans and rice. Cover the saucepan with a lid. Fire is kept to a minimum. Simmer the dish for 10-15 minutes. Before serving, pilaf with beans should be mixed with a spatula and distributed among plates. Bon appetit everyone!
Fruit pilaf in a slow cooker
Ingredients:
- ½ part of a large carrot;
- 4 multi-glasses of water;
- 70 g of prunes, dried apricots and figs;
- 2 tbsp. l. vegetable oils;
- ½ tsp turmeric;
- 100 g raisins;
- 2 multi-cups of rice.
- Putting everything on the table necessary products. We turn on the multicooker. Grease the bottom of the bowl with oil.
- We clean the carrots and chop on a grater. We send it to the multicooker. We put raisins in there.
- Cut prunes and dried apricots in half. Put into a bowl. Add fig pieces and sprinkle with turmeric.
- We wash the rice 5-7 times. Drain the liquid and pour it into the slow cooker to the rest of the ingredients. Fill with water. Salt.
- We start the "Pilaf" mode. While the dish is being prepared, you can go about your business. After the beep sounds, turn off the multicooker. Bright pilaf Divide with fruits on plates. We enjoy its sweet taste and unsurpassed aroma.
Finally
By choosing any of the recipes proposed in the article, you can cook an unusually delicious pilaf without meat. The cost of products and time is minimal.
Many people think that pilaf cannot be eaten without meat, since without it it is just rice porridge, but this is far from the case, because thanks to the many recipe options, you can make a fragrant and quite satisfying lenten dish. The easiest will be cooking pilaf with onions and carrots, it will not take you much time, and only the simplest ingredients will be needed. It is worth noting that this recipe will save energy, and if you urgently need to cook something seriously, then this is the one. In addition, such pilaf will replenish the diet of vegetarians and those who wish to lighten their diet a little.
Take three to prepare. onions, the same number of carrots, two glasses of rice, and 200 milliliters of sunflower oil, salt and spices are added at will and taste. Worth starting with right choice rice, which, when cooked, should crumble and not stick together. Moreover, since this main ingredient, the purchase must be taken seriously. Professional chefs it is not advised to take steamed rice, as heat treatment does not affect it in the best way. The best choice it will become a white round grain, although if you like the elongated one better, it will also work, but it will not crumble well.
Rice must be rinsed until the water becomes completely clear, after which it must be soaked in water for an hour. During this time, peel the vegetables, cut the onion into half rings, but not very thin. As for carrots, the straws should be the thickness of a match. Utensils are also of great importance for cooking pilaf, which means that you will have to stock up on a cauldron or a pan with a thick bottom and walls. Pour the previously prepared vegetable oil into the bowl, and after it has warmed up enough, pour the onion so that it is fried. Make sure that it does not burn, but remains golden.
Next, carrots are sent to the onion and cooked until it becomes soft. Strain the rice, pour three cups of boiling water into a container, add salt and your favorite spices. After that, rice is placed in a cauldron or pan and covered with a lid. Pilaf without meat will be very tasty, fragrant and satisfying, despite the fact that it is vegetable.
During cooking, it is important to observe the time limits, rice is cooked over high heat for three minutes, after which it must be twisted a little for seven minutes, and the last two minutes the pilaf is cooked over low heat. After that, it is necessary to leave the rice so that it brews, and after twenty minutes it is already served on the table. Bon Appetit!
