We make vegetable pilaf on the stove and in the multivark

Vegetable pilaf is very popular among those who adhere to vegetarian food, and also fasts during religious holidays.

It should be noted that there is nothing difficult to prepare such a dish. Moreover, having made it by all rules, you will not even notice that it completely lacks meat product. To make sure of this, we propose to prepare this dish yourself.

How to cook vegetable pilaf quickly and delicious?

Such a dinner is done several times faster than the one that is prepared with the use of meat ingredient. But, to get a really delicious vegetable pilaf, you will have to try. First you need to prepare the following components:

• Onion bitter large - 2 heads;
• Croup of long grain rice - 2.5 cups;
• Carrot juicy and large - 2 pcs .;
• Oil any refined - about ½ cup;
• Salt fine, pepper fragrant black and other fragrant spices intended for the preparation of pilaf - apply at discretion;
• Tomato paste - about 2 large spoons;
• Green fresh - a few twigs;
• Garlic large - 1 head.

Preparing Components

Vegetable pilaf, the calorie content of which is much less than meat, you should start to prepare with processing of rice. Long grain grains need to be sorted, and then rinsed well in a sieve until the water is clear. After this, it is necessary to start preparing the vegetables. They should be peeled and grinded. Bitter bulb bulbs should preferably be chopped in half rings, and carrots should be cut into strips. As for the head of garlic, it only needs to be washed well, but not cleared from the husk.

Roasting ingredients

To the taste of vegetable pilaf is no different from meat, to it it is necessary to add aromatic roasting. For its preparation, it is required to heat the refined oil very strongly in a frying pan, and then pour into the dishes carrots and half-rings of onions. Having spiced the ingredients with spices and salt, they must be roasted until they become golden in color. At the same time, vegetables can remain a bit harsh. In the future we will still cook them together with rice.

Heat treatment on the kitchen stove

After the roasting is cooked, you should start cooking the whole vegetable dish. To do this, the pasty products must be put in a deep thick-walled pan with the oil, and then pour into them previously washed rice croup. Add to the ingredients tomato paste, greens, garlic in the shell, as well as salt and flavored spices. Now all should be carefully mixed. Then the homogeneous mass must be leveled with a large spoon and pour boiling drinking water to them. This liquid should cover the dish by 1.6-2 centimeters. In such a composition, vegetable pilaf should be brought to a boil, and then cook under a tightly fitting lid for 25 minutes. During this time, rice croup will become soft and absorb all the aromas of spices and roasting.

How should I serve the dinner table?

After the pilaf is ready, it must be mixed until the friable condition, and then again close and stand, wrapped in a blanket, about ¼ hour. At the end of this time, the dish should be placed on plates and served for dinner with a salad of raw vegetables and greens.

Another way of cooking

Vegetable pilaf in a multivariate turns out to be as satisfying and tasty as the dish that was cooked with a cooker.

If you want to make this dinner not only with the use of cereals and vegetables, but also with the use of a protein product in the form of chickpeas, then you should prepare a vegetarian pilaf differently. For him we will need:

• Bulbs large - 2 heads;
• Croup of long grain rice - 2.5 cups;
• Carrot juicy and large - 2 pcs .;
• Oil any refined - about ½ cup;
• Salt fine, black pepper, zira and basil, apply at discretion;
• Chickpea - ½ cup;
• Large ripe tomato - 1 pc .;
• Green fresh - a few twigs;
• Garlic large - 1 head.

Processing of ingredients

Before making vegetable pilaf in a multivark, you should carefully process all the main products. To begin with it is required to wash out long-grain cereals and chickpeas. To make the second component much less time consuming, it is recommended to soak it in ordinary water and hold it for 24 hours.

Also for pilaf you should separately clean and chop the carrots with onions. As for the tomato, it must be peeled, and then chopped into a blender.

Heat treatment

To make a delicious pilaf, you need to pour refined oil into the bowl of the multivark, and then lightly fry the carrots and bulbs in it. It is desirable to perform this procedure in the baking mode. After the vegetables are browned, they need to add chickpeas, rice croutons, as well as tomato gruel, salt, pinch of zira, pepper and basil.

After mixing the ingredients, they should be smoothed with a spoon, and then deepen the uncooked head of garlic into the thickness of the dish and sprinkle all the foods with greens. Further ingredients are required to fill with hot water (2 centimeters above the components), close tightly and cook in a quenching mode for about 45 minutes. This time should be enough to become soft and chickpeas, and rice cereals.

Some nuances

Very few people know, but the presented dish can be harvested even for future use. Vegetable pilaf for the winter is a great help when you do not have time to cook a hot dinner for a long time, and the guests are already on the threshold. By the way, such a canned product is often sold in stores.