Pilaf without meat. Vegetarian Pilaf Recipe

It is known that pilaf is an Uzbek dish. He is very loved not only in this country, but also far beyond its borders. Each Russian mistress has her own recipe for pilaf. Different products can be used, but rice is always the main ingredient. Today we will tell you how to cook pilaf without meat. Take a notebook and write down original recipes.

Choose rice for pilaf

Go to the store. On the shelves presented rice of different varieties. The shape and length of the grains does not matter much. The main thing is that rice is good. But how to determine its quality? Now we will talk about it.

You have chosen high-quality rice, if it:

• keeps its shape, does not stick and does not stick together;
• during the preparation of pilaf increases several times;
• has an oblong appearance (this is typical for medium and long grain varieties);
• well absorbs fat, spices and water;
• has not a smooth, but a ribbed surface.

What to cook pilaf

With the most important ingredient (rice) we figured out. But the choice of dishes for cooking pilaf is not less important.

The ideal option is a cast-iron cauldron. Prefer to cook pilaf at home? Then use a boiler with a flat bottom and a capacity of 3 to 8 liters. Fans of cooking pilaf in the fresh air (in the country, in nature), we recommend purchasing a large cauldron.

An ordinary frying pan is also suitable. But it is desirable that it be made of cast iron and have a thick bottom.

Cooking Chicken Pilaf

Ingredients

• a glass of rice of any kind;
• 1 tsp seasonings for pilaf;
• 200 g of chicken;
• butter (1/2 cup melted);
• 2 glasses of water;
• some salt.

Chicken pilaf is prepared as follows:

1. Pour rice into a deep bowl. Rinse and soak in water for 40 minutes. Then drain the liquid. We shift the rice into the pan. Fill with water. Salt and add spices.
2. When the water in the pan evaporates, pour in the above amount of oil. Cover with a lid. Stop the low fire. Cook until the beans are fully cooked.
3. We wash the chicken meat with tap water. Cut into medium pieces. Spread in a pan and fry using vegetable oil.
4. Put the cooked rice on a plate in a slide. It is served hot. Top with fried pieces of meat. Chicken pilaf ready for serving and further use. We wish you all bon appetit!

Pilaf recipe with dried apricots

Product List :

• two medium onions;
• 4-5 Art. l vegetable oil;
• a pinch of ground turmeric;
• 2 cups round rice;
• 200 g dried apricots;
• carrot - 2 pieces;
• 4-5 glasses of water;
• 1 tsp. coriander, red and black pepper;
• 2 handfuls of raisins;
• ½ tsp zirs.

How to cook pilaf with dried apricots:

1. We wash the rice in cold water. Repeat the procedure several times. Once the water in the bowl of rice becomes clear, you can drain the liquid. We get a deep cup. We shift the rice into it, fill it with water and leave it for 20-25 minutes. During this time, the grains should swell.
2. We proceed to the processing of vegetables and dried fruits. Remove the husk from the bulbs. Cut the flesh into half rings. Peel and grind the carrots. Thin and not so long strips should turn out. This can be achieved using a special nozzle for Korean carrots.
3. We spread raisins on a plate. We rinse with warm water, and then pour boiling water. We do the same with dried apricots.
4. Add a little oil to the stewpan with high walls. We spread the zira, ground coriander and two types of pepper. Warm up the spices well. You do not need to fry them. As soon as the aroma of spices intensifies, reduce the heat and add chopped vegetables. First come the half rings of onions. Fry them for 1-2 minutes. Then put the carrots. Fry it with onions until soft.
5. Drain the liquid from the rice. We spread the groats in a saucepan for vegetables and spices. Mix thoroughly. Warm up the dish for 5-10 minutes. During this time, the water should evaporate, and the rice should be slightly fried.
6. While the cereal reaches the desired condition, we drain the water from the plates, in which there is dried apricots and raisins. We need to grind them. Cut dried apricots into medium slices. Raisins can be used whole. But if you want, then cut it into two parts.
7. We add raisins and dried apricots in a stewpan to vegetables and rice. Sprinkle with turmeric. She will give the dish a pleasant yellowish color. Mix the ingredients.
8. Pour in boiling water. Salt immediately. You can add a little sugar. It does not spoil the taste of pilaf. Set the fire to the maximum value. Do not be afraid that the grains will burn. When the rice completely absorbs water, bring the fire to a minimum. Cover the stewpan with a lid. Leave the dish for another half an hour.
9. We got a hearty and fragrant pilaf without meat. Before serving, you need to let it brew. We arrange the dish on plates. Garnish with chopped herbs and fresh vegetables.

Pilaf without meat: recipe with seafood

Ingredients

• one onion;
• 100 g of green beans;
• tomato - 1 piece;
• glasses of round rice;
• 200 g of seafood (squid, shrimp, octopus);
• Bulgarian red pepper - 1 piece;
• 1 tsp turmeric
• 200 ml of chicken stock;
• 2 tbsp. l olive oil;
• spice.

How is pilaf made without meat (recipe with seafood):

1. Shrimp, octopus and squid must first be thawed, washed and dried.
2. Pour rice into a bowl. Rinse and fill with warm water. Leave for exactly one hour.
3. Getting to the processing of vegetables. Remove the husk from the onion, cut the flesh into half rings. Gently peel the tomato. We wash the pepper with tap water. Cut the tail and extract the seeds. Grind all vegetables (preferably cubes). We remove the tips from the beans, and cut what is left into pieces.
4. Pour a little oil (olive) into a pan with thick walls. We spread the half rings of the onion. Fry them until soft and transparent. Add the remaining vegetables. Cook for 5 minutes, setting the fire to medium. Now send the seafood to the pan. Mix the ingredients well. Stew from under the lid until cooked. This process will take no more than 5-7 minutes.
5. At the end of cooking, add spices, salt and add chicken stock. Mix the ingredient again. We wait for the moment of boiling and immediately turn off the fire. Now you can shift the pilaf without meat into the pan. But before that, the water from the rice must be drained. We cover the dish with a lid and cook it for half an hour. Next, turn off the fire and remove the pan from the stove. Wrap it with a blanket and pinpoint 10 minutes. After that, you can serve pilaf to the table. In Spain, this dish is called paella.

Chinese shrimp pilaf

Grocery set :

• some soy sauce;
• one onion;
• 150 g of unpeeled shrimp;
• several branches of dill;
• 2 tbsp. l sunflower oil;
• Bulgarian red pepper - 1 piece;
• glasses of boiled rice (round).

Chinese pilaf (step by step recipe):

1. Remove the husk from the onion. We wash the pepper and get rid of the seeds. We wash vegetables along with dill sprigs with tap water. Before starting to cook, they must be dried.
2. Defrost shrimp. We spread it in a cup and slightly boil it in boiling water. When the carcasses emerge, you can begin to clean them from shells.
3. We send onions and shrimp to the preheated pan. Fry using oil.
4. In a small saucepan, boil the rice, previously washed and soaked. This process will take 35-40 minutes.
5. We spread onions, boiled rice and seafood in different plates.
6. Grind the pepper and fry it in a pan with oil. Once the pieces are softened, add seafood, onion and rice again. Pour the dish with soy sauce. Solim. Mix the ingredients. Stew for 3 minutes. Now you can lay out Chinese pilaf without meat on plates and treat them to households. Do not doubt: your efforts will be appreciated.

Japanese pilaf

Required Products :

• one carrot;
• ½ part of the bulb;
• sesame oil;
• 500 g of rice for sushi;
• Bulgarian red pepper - 1 piece;
• 500 g of seafood;
• a few feathers of green onions;
• spice.

How to cook Japanese pilaf (step by step recipe):

1. Defrost seafood, put them in a pan and boil.
2. Peel the carrots and onions, rinse and cut into small cubes.
3. We remove pepper from seeds. We rinse with tap water and cut into cubes.
4. Fry carrots and onions in a pan, adding sesame oil. A few minutes later we send to them cubes of bell pepper. We transfer boiled seafood there. Stew for 5 minutes. Then pour the beaten egg.
5. It remains to salt, season and combine it with rice. Cook another 5 minutes. Before serving, pilaf in Japanese should be sprinkled with chopped herbs and pour soy sauce. It turns out very tasty and unusual.

Cooking pilaf with beans

Product List :

• 1 tbsp. l tomato paste;
• one onion;
• laurel - a few leaves;
• 1.5 cups of rice;
• a pinch of cumin, coriander and barberry;
• 350 g pumpkin;
• 7 tbsp. l vegetable oil;
• a glass of beans;
• some salt.

The practical part :

1. We wash the beans in running water. Repeat the procedure 2-3 times. We transfer the beans into a bowl and pour cold water. Leave for 3-4 hours. Then we remove the liquid, and the beans are sent to the pan. We put on the stove. Set the fire to the minimum value and cook until the beans soften. Next, we recline them in a colander to liquid glass.
2. We wash the rice under the tap several times. Fill a deep pan with water to half the volume. Turn on the fire. We are waiting for the moment of boiling. Now pour the rice and cook until half ready, setting the fire to medium. Then we throw it in a colander.
3. Boiled beans are placed in a pan. There we add rice and 3 tbsp. l oils. Solim. Pour in your favorite spices. Mix the ingredients.
4. We begin to clean and chop the pumpkin (with cubes or cubes). Remove the husk from the onion. Finely chop the pulp.
5. Pour 3 tbsp into the pan. l oils. Spread chopped onion. Fry until it softens. Add some tomato paste. Fry for a few more minutes.
6. In a stewpan, heat 1 tbsp. l oils. Fry pumpkin slices in it. Stir. After a couple of minutes, add the onion fried with tomato paste. Pour vegetables with water (half a glass). We spread the mixture of beans and rice. Cover the stewpan with a lid. We minimize fire. Stew the dish for 10-15 minutes. Before serving, pilaf with beans should be mixed with a spatula and distributed on plates. Bon appetit to all!

Fruit pilaf in a slow cooker

Ingredients

• ½ part of a large carrot;
• 4 multi-glasses of water;
• 70 g of prunes, dried apricots and figs;
• 2 tbsp. l vegetable oil;
• ½ tsp turmeric
• 100 g of raisins;
• 2 multi-glasses of rice.

How to make fruit pilaf in a slow cooker :

1. We spread all the necessary products on the table. Turn on the slow cooker. Lubricate the bottom of the bowl with oil.
2. Peel the carrots and grind. We send to the slow cooker. We put raisins there.
3. Prune and dried apricots cut in half. Spread in the bowl. Add slices of figs and sprinkle with turmeric.
4. We wash the rice 5-7 times. We drain the liquid and pour it into the slow cooker to the rest of the ingredients. Fill with water. Solim.
5. We start the "Pilaf" mode. While the dish is preparing, you can go about your business. After the beep sounds, turn off the multicooker. We distribute bright pilaf with fruits on plates. Enjoy its sweet taste and unrivaled aroma.

Finally

By choosing any of the recipes proposed in the article, you can cook an unusually tasty pilaf without meat. The cost of products and time is minimal.