Brown is called unpolished rice, subjected to minimal processing, it is usually long-grain varieties. This rice has a characteristic nutty flavor, it is much more useful than white in terms of nutrients, vitamins and trace elements. Brown rice is highly valued by nutritionists and advocates of healthy eating. Brown varieties of rice perfectly combined with vegetables, meat, mushrooms, fish and other products, they are well suited for the preparation of pilaf and shawls and various other dishes of this type, combining ingredients of different versions of origin. Correctly cooked brown rice turns crumbly.
General rules of preparation
Before cooking rice, it should be thoroughly rinsed with cold water. Then the water should be drained, you can then steam rice with boiling water for 5-20 minutes to remove excess starchy substances. After this preparation, the water should be drained and you can boil the rice either separately, fill it with clean cold water, or put it in a working container for cooking together with other products (pilaf, boar, soup, etc.). During cooking, do not stir the rice with a spoon, otherwise it will turn out stuck together. The time of brown rice preparation can vary widely, on average from 10 to 25 minutes (in plums or more) depending on the desired degree of digestion. If you cook rice separately, the desired condition, drain excess water (it is convenient to use a special sieve). You can separately weld brown rice in the multivark - it's very convenient (read the instructions to the device carefully). To rice, prepared in this way, it is good to serve meat sauce, stewed mushrooms or vegetables (eggplant, sweet pepper, young beans, zucchini, pumpkin, tomatoes, etc.).
Pilaf with brown rice and vegetables - simplified recipe
Ingredients:
- lamb (meat without pits) - about 600 g;
- pure sheep fat - about 50-100 g;
- onion - 1-2 pcs .;
- carrots - 1-2 pieces;
- sweet pepper - 1-2 pcs. (optional seasonal ingredient);
- seeds of zira;
- a mixture of dry spices for pilaf without chemical additives;
- tomato paste (optional, optional);
- garlic;
- fresh fresh herbs (parsley, coriander, basil, tarragon, etc.).
Preparation
We cut the mutton fat into small cracklings and heat it in a cauldron. Add the zir (1-3 tsp), stir and add the finely chopped onions and carrots with a knife. Reduce fire, lightly fry all together, stirring, and lay meat, cut into small pieces (brusochkami or cubes). Stir, cover and cover the meat for 30 minutes to 1.5 hours, depending on the age and sex of the animal. Periodically mix, if necessary, pour a little water into the cauldron.
Rinse carefully with cold water, and then soak boiling water, then drain the water.
When the meat is almost ready (taste), lay the washed rice and chopped sweet pepper. Add water so that the finger covers the rice. You can add 1-2 tbsp. tablespoons tomato. Mix the pilaf 1 time, no more, otherwise the rice will stick together.
Cook on low heat, covering the lid. When the liquid is almost evaporated, we make in the mass of the pilaf of the "mine" to the bottom with a wooden stick or a table knife. In the "mine" we place 1 clove of garlic, it can be untreated. When the pilaf is almost ready, you can put the uncooked cauldron in the heated oven for 15 minutes. This action tells the plov a special flavor and color (however, it is not necessary).
We serve pilaf, sprinkled with fresh finely chopped greens. Of course, it's good to serve fresh bread and fresh green tea to this dish.