Pilaf itself is very hearty and tasty, even if you do not add meat to it.
Therefore, the dish is great for fasting and will not let starve.
And to make it completely boring, you can learn different recipes and cook pilaf in a new way every day.
Lean pilaf - general principles of cooking
Rice for pilaf we choose high-quality, which does not boil, does not stick together. For a lean dish, the devzira is ideal - Uzbek long rice. But you can also use brown rice, basmati instead. Sometimes in the recipe the desired type or variety of cereal is indicated.
What else is added to lean pilafs:
• various vegetables;
• mushrooms;
• dried fruits;
• various cereals;
• Soy meat.
And, of course, an abundance of spices. But then he and pilaf, not rice porridge. Spices can be used those indicated in recipes. Or add your own any.
Recipe 1: Lean Pilaf with Mushrooms
For an unusual lean pilaf, you can use absolutely any mushrooms, but it is better not to be frozen. Otherwise, a lot of liquid will be released, the product will be difficult to fry. And this will affect the taste of the dish. Fresh champignons will be used here.
Ingredients
• 0.5 kg of champignons;
• 1.5 cups of rice;
• salt;
• seasoning for pilaf (or any other);
• 4 tablespoons rast. oils;
• 3 cloves of garlic;
• 2 carrots;
• 1 onion head.
Cooking
1. We put a cauldron with oil on a stove, we heat it.
2. Rinse the mushrooms and cut in any way, but not finely. Throw it into the cauldron and start frying. First, a lot of liquid will be released. Our task is to evaporate it. Therefore, we make a big fire.
3. As soon as the mushrooms begin to brown, that is, all the moisture will go away, add the chopped onion head to them.
4. After two minutes, put the carrots cut into strips. We fry together.
5. Rinse the rice several times with cold water. It is believed that for a delicious pilaf this must be done at least seven times.
6. Add rice to the cauldron, followed by spices and salt. We take spices to your taste, you can simply use the already prepared mix of seasonings for pilaf or collect it yourself.
7. Add the cloves of garlic.
8. Pour boiling water so that it covers an even layer of rice with 2 fingers.
9. Cover the cauldron and simmer for 20 minutes over low heat. Then turn off the stove and let stand for another half hour. Do not open the cover.
Recipe 2: Lenten Pilaf with Vegetables
The taste of this lean pilaf is given not so much by vegetables as by spices. To make the dish tasty and rich, we do not regret different seasonings. You can use not only those specified in the recipe, but also others to your taste.
Ingredients
• 2 glasses of rice;
• 1 bunch of parsley;
• 1 onion;
• 1 bell pepper;
• 2 cloves of garlic;
• 2 carrots;
• 3 tablespoons tomato. pastes;
• 1 tsp hops-suneli;
• 0.5 tsp seasonings for pilaf;
• salt;
• black pepper;
• 50 ml of olive oil.
Cooking
1. We wash the rice, the water needs to be drained. Let the cereal stand for 10 minutes, then fry it in a frying pan with a drop of oil until it is rosy, Cereal will give a pleasant aroma and pilaf will be tastier.
2. Pour the remaining oil into the cauldron, add the onion shredded with straws and begin to fry.
3. Next, throw the carrots, grated or cut into strips. We fry a couple of minutes.
4. Last add bell pepper, after a couple of minutes, tomato paste. Fry for another two minutes.
5. Add rice and spices, throw garlic cloves.
6. Pour pilaf with boiling water, which should cover it for a centimeter.
7. Let’s boil. As soon as the food begins to boil violently, reduce the heat to a minimum, cover the cauldron and cook for 20-25 minutes.
8. Turn off and after half an hour you can open the lid.
9. Serve the lean pilaf, chopped with chopped parsley.
Recipe 3: Lean pilaf with prunes and raisins
A wonderful version of lean pilaf, a special taste of which is given by dried fruits. This dish turns out to be very tasty in the spicy version with the addition of red pepper. But you can cook a regular dish with a moderate addition of spices.
Ingredients
• 0.5 kg of rice;
• 0.3 kg of carrots;
• 0.2 kg of onions;
• 0.1 kg of raisins;
• 0.12 kg of prunes;
• black and red pepper;
• 120 ml of oil;
• salt;
• 3 cloves of garlic.
Cooking
1. Cut peeled onion heads into large half rings. We launch into a cauldron with hot oil and quickly fry, about a minute.
2. Add the carrots cut into strips. It is better not to use a grater. Fry for another 2 minutes.
3. Wash raisins, send to vegetables and also lightly fry.
4. Add spices, stir.
5. We put rice washed and freed from excess liquid. Level with a spatula so that the layer is even.
6. We stick the cloves of garlic and in a circle at the walls of the cauldron we lay out the washed prunes. If you want, then they can be cut in half. But you shouldn’t grind it.
7. Pour the pledged products with boiling water two fingers above their level. You can throw a bay leaf on top, but do not deepen it, otherwise the aroma will be too intrusive.
8. Let’s boil over maximum heat, then set it to minimum and cook under pilaf lid for half an hour. Let it brew and stir.
Recipe 4: Lean pilaf with chickpeas
This is an unusually tasty and unusual dish. For him, the so-called lamb peas - chickpeas are used. It must be soaked in water, it is better to withstand 1.5 days. After this time, a sprout will begin to form in the peas, which will make the product softer and tastier.
Ingredients
• 2 glasses of rice;
• 2-3 juicy carrots;
• 1 glass of oil;
• 1 head of garlic;
• 100 grams of chickpea;
• 2 large onions;
• 2 tsp salt.
You will also need the following spices: barberry, cumin, red and black pepper, ground paprika.
Cooking
1. Shred the onions in half rings, cut the carrots into strips. We start everything in a cauldron with hot oil and fry for three minutes.
2. Add the swollen chickpeas and fry for a few more minutes.
3. We lay different spices and warm to reveal their aroma.
4. Rinse the rice until clear water. Well drain the liquid and add to the cauldron. Also, lightly fry with vegetables, two minutes is enough.
5. Pour the products with boiling water. Salt and add garlic. Water should be above the level of foods on the finger.
6. Cover and simmer over low heat for thirty minutes. Turn off, stir well before serving, season with herbs.
Recipe 5: Lean pilaf with rice and buckwheat
A variant of mixed lean pilaf, for which two cereals are used. The dish is unusual, but very fragrant, crumbly and tasty.
Ingredients
• 0.15 kg of rice;
• 0.15 kg of buckwheat;
• 2 carrots;
• 2 cloves of garlic;
• 50 ml of oil;
• 1 piece of onion;
• spices.
Cooking
1. As usual, fry onion with carrots in oil. Vegetables are not small and cut large enough.
2. We wash the cereals. Rice until water is clear, buckwheat is enough to rinse a couple of times. We lay in the cauldron.
3. Add spices to your taste, put the garlic, salt and mix well. Level with a spatula.
4. Pour boiling water so that the water covers the food on two fingers.
5. After boiling, cover the pilaf and simmer until cooked for about 25 minutes.
Recipe 6: Lean Pilaf with Soy Meat
Soy meat is a wonderful product that will help diversify the diet in fasting. If you prepare the lean pilaf correctly, it will turn out very tasty and nutritious. We use soybean texturate.
Ingredients
• 0.4 kg of rice;
• 2 onion heads;
• 2 carrots;
• 0.5 cups of oil;
• 1 bag of seasoning for pilaf (10 g);
• 80 grams of soy meat;
• salt.
Cooking
1. Fry carrots and onions in oil. Cut into large pieces.
2. Rice should not only be washed well, but also let it stand for five minutes in water. Then we drain the liquid, add the cereal to the cauldron.
3. Put salt and spices, fill with water so that it covers the product with 3 fingers.
4. Cover and cook exactly 10 minutes.
5. Add soy meat, stir, cover again and simmer over low heat for another 10 minutes. Turn off, let it brew. On a warm stove.
Recipe 7: Sweet Lenten Pilaf
To prepare a sweet lean pilaf, you need very few products. And the result is sure to please. The dish can be served at any meal, regardless of the time of day.
Ingredients
• 0.3 kg of rice;
• 0.1 kg of raisins;
• 1 carrot;
• 0.1 kg of dried apricots;
• 0.1 kg of prunes;
• 60 g plums. oils;
• salt;
• 3 tablespoons of sugar.
Cooking
1. In salted water, boil rice until almost ready. We make sure that the grains do not fall apart and keep their shape.
2. Put oil in a frying pan, allow to melt.
3. Add the grated carrots and fry.
4. Put the dried fruits in the pan. We just wash the raisins. And cut prunes and dried apricots into cubes or straws. Warm up a minute.
5. Add cooked rice and granulated sugar, mix.
6. Cover the pan with a lid and simmer the dish for about five minutes.
7. Serves such pilaf hot or cold. It goes well with fruit sauces, cinnamon, nuts.
Lean pilaf - useful tips and tricks
• Pilaf after cooking is always left in a cauldron so that it reaches the desired state. But what if there is no cauldron? If the dish was prepared in a saucepan, saucepan or in a pan, then the dish should be wrapped in a warm blanket or old coat and let it brew.
• Garlic before laying in pilaf is not necessary to peel. Cloves can be put together with husk. And in a real Uzbek pilaf, they put the whole head of garlic only by removing the top husk (which is thin and dry).
• Soy meat - a product that can be added to any recipe for pilaf. But before that, you need to read the instructions on the package. Some types of product require preliminary preparation, for example, soaking in water or boiling.
• Red and brown rice differ from the usual cereal for us not only in appearance. They have a different taste and are considered more useful and safer for the figure.
