Fast pilaf with celery and cauliflower

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients, a cutting board and a large frying pan with a lid. Peel the vegetables. Divide the cabbage into small inflorescences.

2. Step 2:

   

   Cut the celery (root) into cubes, carrots into strips, and onions into quarters of rings.

3. Step 3:

   

   Heat the oil in a frying pan.

4. Step 4:

   

   Add spices to the oil.

5. Step 5:

   

   Stir-fry them until a bright aroma appears.

6. Step 6:

   

   Add celery, onion and carrot. Cook, stirring.

7. Step 7:

   

   Fry until the vegetables are soft.

8. Step 8:

   

   Add cabbage.

9. Step 9:

   

   And fig.

11. Step 10:

    

    Stir and let the rice soak in oil and vegetable juices.

12. Step 11:

    

    Add water. Add salt. Mix it up.

13. Step 12:

    

    Cook under the lid on low heat.

14. Step 13:

    

    There is no need to mix during the process.

15. Step 14:

    

    If dry, add a little more water and mix.

16. Step 15:

    

    5 minutes before the rice is ready, add tomatoes canned in their own juice, cut into cubes. It is better if they are skinless.

17. Step 16:

    

    Mix. Wait another 5 minutes.

18. Step 17:

    

    Let the pilaf brew, and let the appetite work up (to make it tastier).

19. Step 18:

    

    Can be served. Stuffed mushrooms, baked eggplants, vegan meat made from wheat flour called seitan (very tasty, by the way), or not at all lean, but delicious, fried fish or baked chicken leg are paired with such homemade lean pilaf.