Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products for cooking pilaf.
Step 2:
Pick the rice and rinse it very well with cold water, changing it several times. The water should be absolutely clean. Then pour the rice with clean cold water and leave for 10 minutes.
Step 3:
Meanwhile, cut the onion into half rings.
Step 4:
Grate the carrots or cut them into thin long cubes.
Step 5:
Cut the pepper into approximately the same pieces as the carrot.
Step 6:
Cut tomatoes into small cubes.
Step 7:
Heat the cauldron well over high heat. Pour oil into it and heat it for a few minutes. Throw the bow. It should start frying right away, that's why it's so important to warm everything up well. Fry the onion for a few minutes, stirring it constantly.
Step 8:
After the onion, throw in the carrots. Do not reduce the fire. vegetables fried over high heat are especially fragrant. Fry the carrots for about two minutes. Don't forget to stir it.
Step 9:
Add pepper. Fry everything together for about another minute.
Step 10:
Drain the rice. Spread it evenly over the vegetables. Cover the cauldron with a lid and leave for a couple of minutes. During this time, rice will absorb oil from vegetables, which will help it to become crumbly and golden in the future.
Step 11:
Pour cold water over the rice so that it covers it by a centimeter. wait until boiling, reduce the heat to medium, cover the cauldron with a lid and leave for 5 minutes.
Step 12:
After 5 minutes, put the tomatoes, they should be evenly distributed over the surface of the rice. also put the bay leaf, salt and pepper.
Step 13:
Reduce the heat to a minimum, cover the cauldron and leave the pilaf to cook for another 5 minutes. The water will be completely absorbed during this time.
Step 14:
Mix the finished pilaf and leave it to brew a little under the lid.
The pilaf turned out crumbly, fragrant, very tasty! Almost the same as a real pilaf with meat.
The most delicious pilaf is obtained in a cauldron, even if it is not quite beautiful, but it is time-tested and calcined with fire.
You can also put other vegetables in vegetable pilaf - zucchini, eggplant, green peas, corn.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
