Lean pilaf with vegetables and dried fruits
Lean pilaf with vegetables and dried fruits. Perhaps such an intricate combination will seem too original to someone, but we confidently declare that it works great. Therefore, if for some fundamental reasons or just out of gastronomic curiosity you decide to cook pilaf without meat, this recipe is definitely worth keeping in mind. If possible, do not neglect quince: it gives the taste of the dish completely unique notes and raises it to a whole new level. Lean pilaf with vegetables and dried fruits can be served for dinner: unlike the classic version, our version is low-fat, so it is eaten quickly and digested easily.
Ingredients
Servings 6- medium-sized onions - 3 pcs.
- garlic - 1 head
- large carrots - 2 pcs.
- large quince - 1 pc.
- to the basket - 100 g
- raisins - 50 g
- vegetable oil - 100 ml
- a mixture of spices for pilaf (zira, barberry, hot pepper) - 2 tbsp. l.
- drinking water - 700 ml
- long grain rice - 450 g
- salt - to taste
Cooking
Step 1
Prepare the ingredients for lean pilaf with vegetables and dried fruits. Peel the onion and cut into half rings. Peel the garlic from the top husk, leaving only the thinnest flakes.
Step 2
Wash and peel carrots for pilaf. Cut it into thin strips. Wash the quince, cut into 8 parts and remove the core with seeds. Cut the pulp into small pieces.
Step 3
Put dried fruits for pilaf in a colander and rinse thoroughly with warm running water. Pat dry on a paper towel. Cut dried apricots into thin strips.
Step 4
Heat vegetable oil in a cauldron or large heavy-bottomed saucepan. Add the onion and stir-fry for 3 minutes. Add prepared carrots and quince. Roast for 5 minutes.
Step 5
Add the whole head of garlic, dried apricots, raisins and a mixture of spices to the fried vegetables and quince. Salt heavily. Pour in 700 ml of water, stir and cook over medium heat for 10 minutes.
Step 6
At the same time cook the rice for pilaf in the tilt way. To do this, pour the cereal into a saucepan and salt. Pour in plenty of boiling water, stir and place over medium heat. Bring to a boil, stir again and cook the rice for 15 minutes. Throw on a sieve.
Step 7
Transfer the cooked rice to a bowl and spread evenly. Close the container tightly with a lid so that steam does not escape (it is better to wrap the junction with foil). Cook over low heat for 20-30 minutes.
Step 8
Remove the cauldron with lean pilaf from the fire, wrap it in a thick blanket and leave it in a warm place for 30 minutes. Then stir, put on a large plate, decorate as desired and serve.