Composition / ingredients
Step-by-step cooking
Step 1:
How to make pilaf without meat with vegetables in a frying pan? Prepare the products. Rice is suitable for any — round, long, brown, red. That's just steamed, I would not advise to take it — it does not absorb fat and the pilaf will not turn out so delicious. Take a lot of onions and carrots, they will give juiciness. But take garlic to taste. You can even add three heads. I chose one. I advise you to take a special set of spices, it includes cumin and barberry.
Step 2:
Prepare the vegetables first. Peel the onion and cut into quarters of rings.
Step 3:
Cut the peeled carrots into strips. Do not rub it on a grater, it will turn into porridge, and in a real pilaf, the taste of the product is important.
Step 4:
Peel the garlic head from the top layer of the husk, but no more — it is needed in its whole form.
Step 5:
Take a frying pan with a thick bottom or a cauldron. Heat it over high heat, pour in vegetable oil. Put the chopped onion, fry it, stirring, for a couple of minutes. Then put the carrots. Fry the vegetables over high heat, stirring, for about 5 minutes. They should be fried, not stewed. At the end, add salt and spices, mix.
Step 6:
While the vegetables are frying, rinse the rice. Wash it for a long time, until completely clear water. This will wash the starch out of the rice and the pilaf will turn out crumbly. Put the washed rice in an even layer on the vegetables. Stick the garlic heads into it.
Step 7:
Pour hot water over the rice, this will shorten the cooking time of the pilaf. Pour the water carefully along the wall so that the rice remains on top. In any case, do not mix the pilaf, it is prepared like this.
Step 8:
Reduce the heat to minimum, cover the pan with a lid and leave the pilaf to cook until the liquid completely evaporates. It will take 10-15 minutes, depending on the amount of rice.
Step 9:
When there is no water left at all, turn off the heat and leave the pilaf to stand under the lid for 15 minutes. The rice will finally come to readiness.
Step 10:
And only after that remove the garlic and mix the rice with the vegetables. Pilaf without meat is ready. You can serve it to the table.
Step 11:
Serve garlic with pilaf, it turns out steamed and very fragrant. Enjoy your meal!
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
The calorie content of the products possible in 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
- White fortified boiled 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
