The following recipes of pilaf will become a godsend for those who keep fasting, since they do not contain meat. Despite this, the food turns out to be incredibly tasty, fragrant and full.
How to cook a pilaf with carrots and onion without meat - a recipe in a multivariate?
Ingredients:
- rice for pilaf - 180 g;
- purified water (boiling water) - 495 ml;
- carrots - 225 g;
- onion - 225 g;
- medium-sized garlic head - 1 piece;
- fruits of dried barberry - 2 tbsp. spoons;
- zira - 10 g;
- vegetable oil without aroma - 130 ml;
- pinch of salt - 5 g.
Preparation
Preparing to cook pilaf in a multivark, clean the bulbs and carrots and cut the vegetables into cubes and straws, respectively.
We adjust the device to the "Baking" mode, pour in the vegetable oil without a smell and lay the onion first, and after ten minutes add the carrot straw. In ten minutes we throw barberry and ziru. If desired, barberry can be replaced with washed raisins without pits. Rice croup is washed very carefully to the transparency of water and we put it into the multicast to the other components. We pour two cups of pre-boiled water, add salt to taste, translate the device to the function "Pilaf" or "Rice". Ten minutes after the start of the program, add the washed and cut across the head of garlic, without cleaning and prepare the dish until the end of the set mode.
How to cook a vegetable pilaf without meat with prunes?
Ingredients:
- rice for pilaf - 180 g;
- purified water (boiling water) - 420 ml;
- carrots - 225 g;
- onion - 225 g;
- Bulgarian pepper - 145 g;
- fresh tomatoes - 225 g;
- dried prune without pips - 115 g;
- medium-sized garlic head - 1 piece;
- a set of spices and spices for pilaf - to taste;
- freshly ground black pepper - to taste;
- vegetable oil without aroma - 130 ml;
- pinch of salt - 5 g.
Preparation
The first step is to prepare all the vegetables. We clean and grind cubes bulb and bulgarian pepper, and shred the carrots with small strips. Rinse thoroughly and cut the dried prune. Fresh tomatoes are mine, scalded with boiling water, making a cruciform cut from the top and removing the skin afterwards. We cut
Now in a frying pan, on vegetable oil fry until browned individually first onions, and then carrots and Bulgarian peppers and put the fried vegetables in a bowl. Rice cake thoroughly washed to the transparency of water, mixed in a thick-walled container with fried vegetables, prunes and tomatoes, pour boiling water, season with spices for pilaf and salt, add a washed and bisected onion bulb and let it boil over high heat. We cook with the lid open for ten minutes, and then reduce the intensity of heat, cover the dishes with the dish lid and pause until the softness of the rice, without stirring.