Pilaf is traditionally considered quite heavy and hearty dish. After all, the classic eastern pilaf cooked meat and rice with lots of fat. But that can cook of vegetarian pilaf, known not for everyone. Nevertheless, there is a recipe for pilaf without meat. Remarkably, vegetarian pilaf recipe exists in almost every national cuisine traditionally prepare this dish of rice and meat. So we do not break with tradition, with vegetarian pilaf in Bukhara or, for example, adopt a recipe Italian risotto pilaf.
Back to contents
Simple pilaf without meat
The recipe for a very simple vegetarian pilaf. The ingredients in it a bit, but the spices give it afloat delicious flavor and golden color. So this recipe is worth a look!
Ingredients:
700g round rice;
5 large carrots;
5 tablespoons melted butter;
2 teaspoon dried barberry;
2 teaspoons mustard seeds;
1 teaspoon of turmeric;
3 teaspoons of salt.
Preparation:
Carrots are clean, wash and cut into thin strips. Now tolstodonnoy roasting pan to dissolve the butter and fry the mustard seeds and barberry. As soon as the mustard seeds begin to crackle, put in a roasting pan and fry chopped carrots it ten or fifteen minutes.
Then add the carrots to rice and turmeric, all stir and pour in hot water (700 grams of rice should be 1, 2 liters of boiling water). When the water boils again in the roasting pan with the rice, we do medium heat, cover bowl with a lid and leave languish rice for about twenty minutes. Before submitting pilaf to the table, gently mix it and spread on a dish. You can decorate it with fresh herbs.
Back to contents
Pilaf with chickpeas
This recipe for vegetarian pilaf with chickpeas (chickpeas) and soy meat. So we can assume this dish is almost full pilaf.
Ingredients:
Basmati rice - 2 cups;
Chickpeas - half cup;
Carrots - 3 pieces;
Onions - 2 heads;
Garlic - 1 clove;
Refined vegetable oil - 1 cup;
Soy meat - 1 cup;
Dried Barberry - 1 tablespoon;
Cumin - 1 teaspoon;
Red ground pepper - 1 tsp;
Salt - 2, 5 teaspoons.
Preparation:
Chickpea pilaf should be soaked in advance - for the day, or even for two. Only water during that time it is necessary to be changed every 4-5 hours, or peas zakisnet. By the way, two days soaked chickpeas begins to grow and becomes a much sweeter taste.
Figure washed and soaked immediately before cooking pilaf. While the rice swells, clean and wash the vegetables. Carrots cut into long thin strips, onion half rings. The oil is very hot in the hearth, and then drop into a carrot and fry over high heat it up to a light brown color. By the way, during this time the oil should buy a bright orange hue. Then add the carrots to the onion and continue frying until its golden brown.
Now add to the frying spices and soy meat. All good mix, and fall asleep a layer of rice. In the center of the rice layer sticks, sinking to the crown, a head of garlic. We release it only on the outer hull, but not completely clean and do not divide in the teeth. Sprinkle everything with salt and pour boiling water so that the water rose above the rice a centimeter and a half.
Cover the roasting pan lid, exhibiting very small fire and cook pilaf for forty to fifty minutes. Stir risotto just before serving!
Back to contents
Bukhara pilaf
Here is the promised national recipe vegetarian pilaf.
Ingredients:
Figure - 2 cups;
Vegetable oil - half cup;
Onions - 2 onions;
Carrot - 3 pieces;
Raisins - 150 g;
Parsley - 2 beam;
Sol.
Preparation:
Figure washed and soaked in cold water for about four hours before cooking pilaf. After that, clean, wash and cut vegetables: carrot sticks, onion half rings. Now tolstodonnoy Dutch oven or in a cauldron warm up the oil and fry the carrots on it first, and then the onion. Vegetables should be light brown.
Next, lay out in the frying washed raisins, chopped parsley and salt. All good mix, and fall asleep a layer of rice. Top pilaf fill with hot water, which should cover the layer of rice to a height of about one centimeter. Once the water begins to boil, diminish to a minimum fire power, cover roasting pan with a lid and leave languish pilaf for about forty minutes. Before serving, stir our vegetarian pilaf and lay it on the dish.
Back to contents
Pilaf with potatoes
Another interesting recipe pilaf without meat. At this time it should please vegetarians possibility of replacing at least a hearty meat potatoes.
Ingredients:
Steamed rice - 1 cup;
Water - a half liter;
Onions - 3 heads;
Carrot - 3 pieces;
Fresh tomatoes - 3 pieces;
Potatoes - 5 pieces;
Vegetable oil - 2 tablespoons;
Sour cream - 1 cup;
Chopped basil and cilantro - 1 cup;
Red ground pepper - half a teaspoon;
bay leaf - 3 things;
Salt - to your liking.
Preparation:
Clean, wash and chop the vegetables: onion half-rings, and carrot sticks. With tomato peel, remove seeds and cut them into thin slices. Now we lay out the vegetables in a roasting pan with hot vegetable oil and fry.
Then add salt, stir frying and lay on top of a layer of washed rice. Fill with boiling water and leave languish on low heat in a roasting pan covered with a lid for about twenty minutes. When the rice comes to half, put the top layer is peeled and diced potatoes. Add Lavrushka, red pepper and continue to simmer until cooked pilaf potatoes.
When the risotto is ready, add it to the cream and chopped herbs, stir, cover roasting pan with a lid and give the brew afloat for about five minutes. Then you can remove the sample!
Back to contents
Honey pilaf
This recipe will surprise many. However, sweet pilaf - is also a vegetarian dish. In addition, this recipe will appeal to those who appreciate not only the original dishes and unusual desserts.
Ingredients:
Rice - 1 cup;
Dried apricots - 3 tablespoons;
Raisins - 3 tablespoons;
Prunes - 3 tablespoons;
Melted butter - 4 tablespoons;
Honey - 3 tablespoons;
Almonds - 2 tablespoons;
Salt - 2 pinches.
Preparation:
This recipe is the so-called flip-pilaf. Therefore, it is necessary for the rice to cook separately, boil it until cooked in salted water. Now, fueling do for our sweet vegetarian pilaf. Dried fruits, if necessary soaked and then washed. The oil is heated in a roasting pan and spread it dried fruits and almonds, which fry over medium heat.
After that honey breed three tablespoons of hot water and pour this syrup fried dried fruits. When Siropchik in a roasting pan boils, turn off the fire. Serve pilaf, slide out onto a plate rice on top of that put dried fruit with almonds. Above all pour honey syrup.
Back to contents
Pilaf with onions and lentils
This is also a national pilaf recipe, popular among the peoples of North Africa and the Middle East. Is the name of this dish Madzhadara and following the recipe of its preparation.
Ingredients:
Rice - 1 cup;
Brown lentils - half cup;
Curry - 1 teaspoon;
Turmeric - 1 teaspoon;
Cumin - 1 teaspoon;
Black pepper - 1 tsp;
Onions - 3 pieces;
Vegetable oil - half cup;
Sugar and salt - to your liking.
Preparation:
The washed rice soaked hour. During this time, you need to rinse the lentils and cook to move it to the incomplete readiness. This grain lentils should remain intact. The cooked lentils leans sieve and pour cold water.
Now, in a roasting pan is heated vegetable oil, put it in rice and, stirring constantly warm up it on high heat for about three minutes. After that, we add the lentils, stir, put all the spices, stir and pour boiling water so that water covered the rice to a height of about a centimeter. First, cook rice with lentils over high heat, and ten minutes later the fire to diminish the smallest, if necessary, add water, cover with a roasting pan with a lid and tormented until cooked pilaf rice.
Meanwhile, clean the onions, cut into half rings and spread them in a pan with hot oil. Sprinkle the onion half a teaspoon of sugar and fry it until dark golden brown. Serve the pilaf, put it on a plate and season with fried onions.
Back to contents
Risotto with cheese and mushrooms
This is a recipe of traditional Italian dishes, which can also be attributed to the national mean pilaf.
Ingredients:
Figure - 2 cups;
Fresh mushrooms - 0, 5 kg;
Onions - 1 head;
Butter -2 tablespoons;
Cheese - 50 g;
Salt;
Black pepper;
Cumin.
Preparation:
Prokalyaem deep roasting pan and cook it in butter. Then fry the finely chopped onion and then add to it chopped mushrooms plates. Fry all together for about three minutes. Then add the spices, salt, water and continue to simmer the onion and mushrooms for another twenty minutes.
After that, put in a roasting pan layer of washed rice, fill it with boiling water (to a height of one and a half centimeters) and leave to languish in a roasting pan covered with a lid until cooked rice. Serve the risotto with mushrooms, sprinkled with cheese shavings.
Back to contents
Cold pilaf in Corinth
Here's another recipe pilaf with national color.
Ingredients:
Figure - 2 cups;
Fresh mushrooms - 100 g;
Vegetable oil - half cup;
Onions - 1 head;
Raisins - 2 cups;
Mushroom soup - 2 cups.
Preparation:
Pour vegetable oil in a roasting pan, warm up, and then spread it Fig. Fry rump simmered for about three or four minutes. Then add the rice to the finely chopped onion, salt and continue to fry until the onions are golden color gain.
Next, lay out in a roasting pan raisins and sliced mushrooms. Fill all the hot mushroom broth and give it to boil. Then cover with a roasting pan with a lid and tormented pilaf on low heat for about twenty minutes. Serve cold.
As you can see, possible to prepare pilaf without meat very much. And this is not all the recipes are all there. But as they say, it is impossible to grasp the immensity. Therefore, try to at least try one of the recipes in the kitchen. The main thing - cook with pleasure. Enjoy your appetite and success in the culinary field!
