Brown rice has long been known for its useful properties to all adherents of a healthy diet. To the dish was not only useful, but also tasty, it should be varied with other ingredients, for example, meat and vegetables. Following this statement, we decided to make pilaw from brown rice according to two recipes: lean and with meat. Of course, with the classical pilaf, these recipes have little to do, but as a modern variation of the authentic dish, they cope with their role "perfectly."
Pilaf from brown rice with meat
Ingredients:
- pork tenderloin - 1 kg;
- champignons - 250 g;
- chicken soup - 1 1/2 items;
- brown rice - 1 item;
- hops-suneli - 1 teaspoon;
- dried cilantro - 1 teaspoon;
- mix of frozen vegetables - 1 1/2 items;
- salt, pepper - to taste;
- garlic - 2 cloves;
- onions - 1 pc.
Preparation
In a frying pan, warm up a small amount of vegetable oil and fry on it finely chopped onions until transparent. Add the garlic and the diced pork to the onions. We wait until the meat grabs, and then we add mushrooms and vegetables to it. As soon as excess moisture from the frying pan evaporates, we shift its contents into a cauldron or brazier, add rice, dried herbs, salt with pepper and pour everything with broth. We cover the container with the future flat lid and leave it to languish on low heat until the rice is ready.
Pilaf from brown rice can be made in a multivariate. First fry the onions with vegetables, mushrooms and garlic in the "Baking" mode, and then add all the other ingredients, switch to the "Pilaf" mode and continue cooking until the beep.
Pilaf with brown rice - recipe
Ingredients:
- brown rice - 2 items;
- olive oil -1 tbsp. a spoon;
- onions - 1 pc .;
- salt, pepper - to taste;
- sweet pepper - 2 pcs .;
- garlic - 2 cloves;
- tomatoes in own juice - 500 g;
- hot pepper - to taste;
- paprika - 1 teaspoon;
- cashew nuts - 1/2 st .;
- fresh basil - 4 tbsp. spoons;
- lemon peel - 1/2 tsp.
Preparation
Rice boil according to the instructions on the package, do not forget to season it with salt. In a frying pan, warm up the olive oil and fry on it finely chopped onions with garlic pasted through the press for 3 minutes. Further we put to zazharke cubes of sweet pepper and tomatoes in own juice. After 9 minutes, add the paprika, hot pepper, lemon zest and salt with pepper. When the peppers become soft - the vegetable part of the pilaf is ready and it's time to mix it with the boiled rice.
Finished dish sprinkled with finely chopped basil and cashew. Plain pilaf from brown rice is served immediately after cooking.