Make vegetable pilaf on the stove and in the slow cooker

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable pilaf is especially popular among those who adhere to a vegetarian diet, and also fast during religious holidays.

It should be noted that there is nothing complicated in preparing such a dish. Moreover, having made it according to all the rules, you will not even notice that there is no meat product in it at all. To make sure of this, we suggest cooking this dish yourself.

How to cook vegetable pilaf quickly and tasty?

Such a dinner is made several times faster than the one that is prepared using a meat ingredient. But to get a really tasty vegetable pilaf, you have to try. First you need to prepare the following components:

• big onion - 2 heads;
• long-grain rice groats - 2.5 cups;
• carrot juicy and large - 2 pcs.;
• any refined oil - about ½ cup;
• fine s alt, black pepper and other aromatic spices intended for cookingpilaf - use at discretion;
• tomato paste - about 2 large spoons;
• fresh greens - a few branches;
• large garlic - 1 head.

Preparation of ingredients

Vegetable pilaf, the calorie content of which is much less than meat pilaf, should be started with rice processing. Long-grain cereals need to be sorted out, and then washed well in a sieve until the water is clear. After that, you need to start preparing vegetables. They should be peeled and chopped. It is advisable to chop bitter onions into half rings, and cut carrots into strips. As for the head of garlic, it only needs to be washed well, but not peeled.

Roasting ingredients

In order for the taste of vegetable pilaf to be no different from meat pilaf, fragrant roasting should be added to it. To prepare it, you need to heat refined oil very strongly in a pan, and then pour carrots and onion half rings into the dishes. Having flavored the ingredients with seasonings and s alt, they must be fried until they become golden in color. In this case, the vegetables may remain a little harsh. In the future, we will still cook them with rice.

Heat treatment on a stovetop

After the roast is cooked, you should start cooking the entire vegetable dish. To do this, browned products must be put in a deep thick-walled pan along with oil, and then pour the previously washed rice groats to them. Add tomato paste, herbs, a head of garlic in the husk, as well as s alt and aromatic spices to the ingredients. Now everything should be thoroughly mixed. Next, a homogeneous mass must be leveled with a large spoon and pour boiled drinking water into them. This liquid should cover the dish by 1.6-2 centimeters. In this composition, vegetable pilaf should be brought to a boil, and then boiled under a tight-fitting lid for 25 minutes. During this time, rice groats will become soft and absorb all the aromas of spices and roasting.

How should it be served at the dinner table?

After the pilaf is ready, it must be mixed to a crumbly state, and then closed again and kept, wrapped in a blanket, for about ¼ hour. After this time, the dish must be laid out on plates and served for dinner along with a salad of raw vegetables and herbs.

Another cooking method

Vegetable pilaf in a slow cooker turns out to be just as satisfying and tasty as the dish that was cooked using a stove.

If you want to make this dinner not only using cereals and vegetables, but also using a protein product in the form of chickpeas, then you should cook vegetarian pilaf a little differently. For him we need:

• large bitter bulbs - 2 heads;
• long-grain rice groats - 2.5 cups;
• carrot juicy and large - 2 pcs.;
• any refined oil - about ½ cup;
• fine s alt, black allspice, cumin and basil–use at will;
• chickpeas - ½ cup;
• large ripe tomato - 1 pc.;
• fresh greens - a few branches;
• large garlic - 1 head.

Processing ingredients

Before you make vegetable pilaf in a slow cooker, you should thoroughly process all the main products. First you need to rinse long-grain cereals and chickpeas. So that you need much less time to cook the second component, it is recommended to soak it in plain water and keep it in it for a day.

Also for pilaf, peel and chop carrots and onions separately. As for the tomato, it must be peeled and then chopped in a blender.

Heat treatment

To make a delicious pilaf, pour refined oil into the multicooker bowl, and then lightly fry carrots and onions in it. It is desirable to carry out this procedure in the baking mode. After the vegetables are browned, you need to add chickpeas, rice grits, as well as tomato gruel, s alt, a pinch of cumin, pepper and basil.

After mixing the components, they should be leveled with a spoon, and then deepen the unpeeled head of garlic into the thickness of the dish and sprinkle all the products with herbs. Next, you need to pour the ingredients with hot water (2 centimeters above the components), close tightly and cook in the stewing mode for about 45 minutes. This should be enough time for both chickpeas and rice cereal to become soft.

Some nuances

Few people know, but the presented dish can be prepared even for future use. Vegetable pilaf for the winter saves well when you don’t have time to cook a hot dinner for a long time, and the guests are already on the doorstep. By the way, such a canned product is often sold in stores.