Composition / ingredients
Cooking method
1. Soak the chickpeas overnight (at least for 6-8 hours).
2. Boil the chickpeas and rice until almost ready.
2. Peel the onion, cut it into cubes or half rings.
3. If you took whole squid carcasses, they need to be washed, cleaned, lightly beaten off and cut into pieces. I prefer to take rings for such pilaf.
4. Heat the vegetable oil in a frying pan, put the onion and squid in it, fry everything together for 5-7 minutes.
5. Put the onion and squid in a cauldron, put the chickpeas on top, then rice.
6. Add salt, add spices to your taste.
7. Fill everything with water - so that it covers the rice. You don't need a lot of water, you don't need to mix it either.
8. Close the cauldron lid, simmer all together until the rice is ready. On average, it takes 10-15 minutes.
9. Mix the pilaf, sprinkle with bacon slices and fresh herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Fried squid - 175 kcal/100g
- Boiled squid - 110 kcal/100g
- Squid fresh - 74 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Spices dry - 240 kcal/100g
