Preparation: Step 1
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Video reception of lean pilaf with vegetables in a pan
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Recipe for lean pilaf with vegetables in a pan with step -by -step photos
Prepare the necessary ingredients for a recipe for lean pilaf with vegetables in a pan.
Recommendations for the choice of ingredients:
For pilaf, rice with large grains is traditionally used, which absorbs water and spices well, remaining crumbly after cooking. Most often, such rice varieties are used for classic pilaf: jasmine, basmati, Tajik, Arborio. I prefer to use steamed rice. It underwent steam processing and when cooking always remains crumbly and intact.
Vegetable pilaf can be cooked with different vegetables. I choose the most affordable: onions, carrots, bell pepper, garlic. Onions, carrots and garlic are mandatory components in the pilaf recipe. In addition from vegetables, you can use tomatoes, patch beans, zucchini, pumpkin.
Spices to choose to your liking. I added a little turmeric for color, and paprika will make the pilaf more fragrant and saturated to taste.
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Step 2
Choose a large deep pan for the preparation of pilaf.
Peel and rinse well. After that, I recommend well dry with a paper towel from excess moisture. Cut into cubes. In principle, onions can be cut into half rings, it all depends on your taste. Heat the oil in a pan. I use refined sunflower. You can take olive or other. Add onions. Fry over low heat for 2-3 minutes so that the onion becomes slightly soft.
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Step 3
Run the purified carrots. Cut with thin cubes or, as an option, you can grate on a coarse grater. Add to onions. Continue to fry over moderate heat for another 3-4 minutes.
I recommend stirring in the process of frying so that the vegetables are fried evenly.
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Step 4
Add green peas. Fry over medium heat for a couple of minutes.
I use fresh frozen peas. I took out in advance from the freezer and defrost. You can take canned, but add it at the very end.
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Step 5
Rinse and dry the bell pepper. Cut in half and remove the seeds. Cut the cubes. Add to vegetables. Fry 1-2 minutes on moderate heat, stirring.
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Step 6
Add bay leaf, salt, ground black pepper, ground paprika, turmeric, dried green onions to fried vegetables. Fry 1-2 minutes over low heat, stirring so that all vegetables are soaked in spices.
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Step 7
Rinse rice with running water. Pour into the pan. Close with a spoon with a thin layer without mixing.
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Step 8
Distribute the cleansed garlic teeth on the surface of the rice, slightly pressing them into the cereal.
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Step 9
Gently pour hot water. A layer of water over rice should be approximately 1.5-2 cm. Set on fire. Bring to a boil. Cover with a lid. Stew lean pilaf with vegetables at the lowest heat for 15-25 minutes, almost until cooked. The cooking time depends on the rice variety. During this time, all the liquid should be absorbed.
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Step 10
When all the liquid is absorbed, turn off the fire. Leave the lean pilaf under the lid for another 15 minutes. During this time, rice will reach readiness.
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Step 11
Remove the lid. Mix the rice well with vegetables. If necessary, pre -combine and serve.
After complete cooling, vegetable pilaf can be stored in a refrigerator in a container with a lid up to 3 days. To freeze the pilaf, you can divide into portions and packaged in plastic bags or containers. When defrosting, it is better to use the microwave or heat in a pan with the addition of a small amount of water.
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Step 12
Lenten pilaf with vegetables in a pan is ready. It can be served with salad, greens, tomato juice.
Bon appetit!
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