Vegetable pilaf recipe baked with spices and garlic. Recipe with photo! How to cook vegetable or vegetarian pilaf and other vegetarian recipes

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Vegetable pilaf (summer version), recipe

Ingredients:

• 2 cups of rice (250 ml each);
• 4 cups of hot water;
• 1 hard tomato;
• 1-2 sweet peppers;
• 2 small eggplants;
• 1 large carrot;
• 2 teaspoons of salt without a slide;
• spices to taste (I have a bay leaf, a couple of stars of star anise, 0.5 teaspoon of turmeric, ½ teaspoon of asafoetida, 1 teaspoon of ground coriander);
• vegetable oil for frying.

How to cook:

1. First, prepare the ingredients: rinse the rice under running water and dry it in a sieve. Randomly chop the vegetables (preferably not large), grate the carrots.

2. Heat vegetable oil in a large saucepan or cauldron and fry the spices for 30-40 seconds. Add eggplant to this (they take longer to cook than other vegetables) and sauté until browned, about 7 minutes.

3. Now add the rest of the vegetables, stir and continue to fry for another 7-10 minutes.

4. Pour rice, mix and pour in hot water, previously mixed with salt. Cover the pot with a lid and simmer until all the water has been absorbed, 17 to 20 minutes. It is advisable not to touch the pilaf during this time, not to interfere.

5. When the pilaf is ready, mix it gently or loosen it with a fork (during the stew, many vegetables may be on the surface).

That's all! Our summer vegetable pilaf is ready. Bon appetit!

Vegetable pilaf (winter version), recipe:

Ingredients:

• 2 cups of rice;
• 4 cups of hot water;
• ¾ cup frozen (fresh if available) green peas
• 1 cup chopped green beans (frozen or fresh)
• ¾ cup cauliflower florets (preferably fresh here, but frozen can also be used)
• ½ cup diced carrots;
• 2 small firm tomatoes;
• 2 tablespoons butter or vegetable oil;
• 2.5 teaspoons of salt;
• spices: ½ teaspoon turmeric, ½ teaspoon ground ginger, 2-3 bay leaves, ¼ teaspoon asafoetida, 1 teaspoon cumin seeds, ½ teaspoon ground cinnamon (or your favorite spices).

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Cooking process:

1. Rinse and cut vegetables. Divide the cauliflower into florets.

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2. In a deep saucepan or cauldron, heat the oil and fry the spices (except bay leaf) for 30-40 seconds. Put vegetables there (except tomatoes). Fry for 5-7 minutes.

3. Then add the tomatoes, add pre-washed rice, fry for another 4-5 minutes.

4. Now pour in hot (this is important!), pre-salted water and put a bay leaf.

5. Cover with a lid and simmer everything together until cooked until the rice absorbs all the water. This will take about 20 minutes.

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6. That's it! Our vegetable pilaf (rice with vegetables) is ready. Bon appetit!

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Step 1: prepare the bow.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and finely chop into squares. Pour the chopped onion into a clean plate.

Step 2: prepare the carrots.

Peel the carrots with a knife and then rinse thoroughly under running water. Using a coarse grater, chop the vegetable directly on the cutting board and then pour the carrot chips into a free plate.

Step 3: prepare the bell pepper.

Rinse the bell peppers under running water and place on a cutting board. Using a knife, remove the stem and seeds. Now chop the vegetable into thin strips. To do this, cut it lengthwise into two parts, and then each in half again. Transfer finely chopped peppers to a clean plate and set aside for a while. Attention: By color, you can take the vegetable the way you like it. The taste of this pilaf will definitely not change.

Step 4: Prepare the garlic.

We spread the garlic on a cutting board and lightly press down with the handle or the tip of a knife. Then, with clean hands, remove the top husk. Important: do not clean the cloves completely, as they will go into the dish as a whole. We shift the component to a free saucer.

Step 5: prepare the mushrooms.

Rinse mushrooms thoroughly under running water and place on a cutting board. Using a knife, we remove the damaged places on the hats and legs. Now finely chop the mushrooms into pieces and transfer to a clean plate.

Step 6: Prepare Rice.

Pour the rice into a sieve and rinse thoroughly under running water. Do this until the liquid becomes clear. Immediately after this, set the sieve aside so that excess water from the glass groats and it dries slightly.

Step 7: Prepare the tomatoes.

We prepare the tomatoes at the very end so that they do not drain much. So, to begin with, we wash the vegetables under running water and put them on a cutting board. We cut them in half with a knife and remove the place to which the tail was attached from each part.
Now grind the component into pieces and carefully transfer to a free plate.

Step 8: prepare clean water.

To cook pilaf, we must have hot water on hand. To do this, pour the clean liquid into a small saucepan and put on a large fire. We cover the container with a lid, and in the meantime, we will begin to prepare the dish. Attention: when the water boils, turn off the burner and wait for the liquid to be poured into the cauldron with pilaf.

Step 9: Prepare the vegetable pilaf.

Pour a small amount of vegetable oil into a cauldron with a thick bottom. We put the container on medium heat and wait for the contents to warm up well. Immediately after this, pour the chopped onion here. From time to time, stirring with a wooden spatula, fry the component until a pale golden color.

Then add carrot shavings to the cauldron. Again, mix everything thoroughly with improvised equipment and continue to fry the vegetables.
Through 5–7 minutes put chopped tomatoes and bell pepper in a container. Cook the vegetable mixture over medium heat for another 5 minutes.
After the allotted time, add the pieces of champignons, as well as salt to taste. Mix everything thoroughly with a spatula, reduce the heat and continue to simmer everything until the mushroom liquid has partially evaporated. This will take you approximately 10–12 minutes.

Now pour curry, thyme and Khmeli-suneli spice into the cauldron. Mix everything with a spatula and then add the washed rice here. Important: cereals should immediately absorb the remnants of vegetable juice. Mix all the ingredients as thoroughly as possible and pour the mixture with hot clean water.
Reduce the fire to the maximum, cover the container with a lid and simmer more pilaf 10–15 minutes until the liquid has completely evaporated. A few minutes before the end of cooking, put the garlic cloves in the cauldron. That's all! Turn off the burner, and let the rice with vegetables brew for about 10 minutes.

Step 10: serve vegetable pilaf.

Pilaf turns out very tasty and beautiful! We pour it with a tablespoon on a special dish and serve it to the dining table as the main meal. Already as a side dish, household members can be offered cold cuts and fresh vegetables.
Enjoy your meal!

In order for the pilaf to turn out crumbly, you can use rice such as Basmati. It can even not be washed under running water, but poured dry into a mixture of vegetables;

In addition to the components indicated in the recipe, zucchini, zucchini and even a mixture of seafood can be added to the dish;

Barberry (for sourness) and cumin (for flavor) can also be used as spices for pilaf.

This method will remind you of the well-known risotto. However, unlike the Italian dish, the consistency of which should be creamy, this pilaf remains crumbly.

Servings: 5

Cooking time: 50 minutes

Energy value

• calorie content - 457.4 kcal;
• proteins - 11.2 g;
• fats - 1.9 g;
• carbohydrates - 98.8 g.

Ingredients

• steamed rice - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• canned corn - 100 g;
• sunflower oil - for sauteing;
• turmeric - ½ tsp;
• black pepper, ground - to taste;
• suneli hops - ½ tsp;
• vegetable broth - 400 ml;
• salt.

Step by step cooking

1. Peel all vegetables and cut each into cubes.
2. In a frying pan with high walls, heat the oil and send each component in turn into it, following the sequence: onion - carrot - pepper.
3. Stir the vegetables and fry under the lid for no more than 10 minutes.
4. After the specified time, add rice to the mass, which must first be prepared by washing well in water, and pour in a little vegetable broth. If you didn’t manage to stock up on it, replace it with purified water, observing the proportions. Do not pour out the entire amount at once, but add it as it is absorbed. It is not recommended to interfere, which corresponds to the technological map for the preparation of any kind of pilaf.
5. When you have poured out the rest of the broth or water, cover the contents of the saucepan with a lid and let it simmer over low heat for about ½ hour.
6. Add canned corn and spices to the finished mass, mix. Let the pilaf brew under the lid and absorb all the flavors. When serving, you can decorate it with finely chopped herbs.

Advice: if after trying pilaf with vegetables once, you realize that you want to eat it even in winter, then you can stock up on preparations for future use. To do this, you can freeze a pre-prepared mixture of fresh vegetables, packing it in bags, taking into account the serving size of the finished dish.

The recipe for the original vegetable pilaf with prunes

This option is definitely for gourmets. It combines summer notes of pepper with tomatoes and southern sweetness of dried fruits.

Servings: 8

Cooking time: 1 hour

Energy value

• caloric content - 368.1 kcal;
• proteins - 8.3 g;
• fats - 1 g;
• carbohydrates - 82.2 g.

Ingredients

• rice - 600 g;
• sweet pepper - 100 g;
• carrots - 400 g;
• onion - 400 g;
• tomatoes - 150 g;
• pitted prunes - 150 g;
• garlic cloves - 2 pcs.;
• sunflower oil - 100 ml;
• Spices: curry, zira, ground black pepper - to taste.

Step by step cooking

1. First of all, soak the prunes in boiling water to become quite soft.
2. Now rinse the rice well - so that the liquid flowing from it is no longer cloudy.
3. Clean vegetables. Chop into cubes. Grate the carrots on a grater with large holes.
4. If you wish, you can remove the skin from the tomatoes, after scalding them with boiling water to make your task easier.
5. In a cauldron, heat the oil, fry the onion, carrot and pepper in it. At the end put the cubes of ripe tomatoes.
6. After 10 minutes, add prunes and rice to the bowl.
7. Spread sliced ​​garlic on top and sprinkle with spices.
8. Pour in hot water so that it covers the pilaf by at least 150 mm.
9. Bring to readiness under the lid.
10. Wrap the cauldron with the dish in the warmest blanket you can find and leave to infuse for 2 hours.

Recipe for vegetable pilaf with mushrooms

This is a delicious and satisfying dish that will also be remembered for its serving. After all, pilaf is prepared not in a cauldron, but in pots.

Servings: 4

Cooking time: 45 minutes

Energy value

• caloric content - 410.2 kcal;
• proteins - 12.5 g;
• fats - 2 g;
• carbohydrates - 85.6 g.

Ingredients

• carrots - 80 g;
• onion - 80 g;
• rice - 250 g;
• fresh champignons - 150 g;
• salt - to taste;
• ground pepper - to taste;
• sunflower oil - 3 tbsp. l.

Step by step cooking

1. Pour ½ cup of rice into each pot. Pour in one and a half glasses of water. Set aside.
2. In a frying pan heated with vegetable oil, sauté the diced onion.
3. After a couple of minutes, send the chopped carrots to fry, followed by slices of champignons.
4. Salt and pepper the dressing. Optionally, you can add zira to the composition.
5. Transfer the frying to pots, trying not to deprive anyone, and add water to the top. Salt some more.
6. Put ceramic dishes on a baking sheet and send to the oven. It is very important that the oven is cold, otherwise the pottery may crack under the influence of sudden temperature changes.
7. Cook pilaf with mushrooms at 200 degrees until the liquid is completely absorbed into the cereal. Serve in portions sprinkled with finely chopped cilantro.

Vegetable pilaf with meatballs

And here it is - a recipe for an incredibly tasty pilaf with vegetables and meat, decorated in an interesting way in the form of meatballs.

Servings: 14

Cooking time: 2 hours

Energy value

• caloric content - 631.8 kcal;
• proteins - 17.4 g;
• fats - 36.6 g;
• carbohydrates - 58.3 g.

Ingredients

• steamed rice - 1 kg;
• pork, pulp - 500 g;
• beef - 500 g;
• carrots - 600 g;
• onion - 500 g;
• chicken egg - 2 pcs.;
• canned peas - 220 g;
• sunflower oil - for frying;
• zira - 4 tsp;
• ground paprika - 2 tsp;
• black pepper (ground) - to taste;
• salt.

Step by step cooking

1. This recipe involves the use of minced meat. You can buy it at the store (preference in this case should be given to a product combined from several types of meat), but you will get a really tasty dish if you cook it with your own minced meat. Therefore, grind the pork in a meat grinder, mix well. Beat in the eggs.
2. Peel the onion, divide the entire weight into two parts. Cut one into half rings and set aside to wait for your turn, and chop the second into small cubes and send to a bowl with minced meat.
3. Add 1 teaspoon of zira and the same amount of black pepper. Salt to taste. Stir. Beat the minced meat by lifting it up and sharply lowering it into the cup. This will allow all the components to unite as much as possible.
4. Form neat meatballs of equal diameter.
5. Peel the carrots, cut lengthwise into thin long strips. You can use a special grater for Korean dishes.
6. Pour vegetable oil into the cauldron, which should be quite a lot. If desired, you can reduce its amount by adding cream.
7. Fry the remaining onion first, and then the carrots. Add spices to them.
8. Pour in 1800 ml of liquid. Salt.
9. Add meatballs. Bring the contents of the cauldron to a boil over high heat, then adjust the burner to a minimum. It is very important to correctly make the basis for pilaf. It should be rich and decently salty.
10. While zirvak is preparing, take care of rice. Rinse it very thoroughly in water more than once.
11. Put the grits on the meat balls and increase the heat again. The liquid should be pretty much reduced.
12. Now add peas. It can be used both canned and boiled to the state of al dente, that is, on the tooth.
13. Lower the heat for the last time, cover the pot with a kitchen towel and a lid. Simmer pilaf for about 25 minutes until fully cooked.

Cooking a dietary variant of pilaf

For those who are used to counting calories, it is very important to eat tasty food without sacrificing desires. As you already understood, pilaf can also be included in your diet so as not to be afraid for the figure. But there are still a number of nuances that should be observed. If you decide to cook vegetable pilaf with meatballs, then give preference to minced chicken from lean fillets.

Replace sunflower oil with cold-pressed olive oil, it makes fried vegetables tastier. Use unpolished rice. In Chinese or Japanese cuisine, preference is given to him. You can also replace the cauldron with a double boiler or a Redmond multicooker or any other. This will not only make a light dish, but also save most of the vitamins.

Do not be afraid to experiment and cook pilaf the way your heart desires, even with pearl barley, complemented by a salad of fresh vegetables. And if there are incomprehensible moments, the video can always clarify them. Bon appetit!

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Pilaf is a well-known and beloved by many housewives dish of oriental cuisine. There are a huge number of pilaf recipes. In addition to the classic pilaf with lamb, which is cooked in a cauldron, there are also simplified options, dishes for vegetarians, fasting people, and children.

Pilaf with vegetables is one of the simplest and low-calorie options for preparing this dish. You can add anything to rice - your favorite vegetables or what is lying around in the refrigerator - delicious pilaf is provided to you in any case. In addition, this is a great opportunity to feed children healthy vegetables that they usually do not like so much.

Today I bring to your attention a recipe for a classic pilaf with vegetables.

Headings:
Preparation time: 5 minutes
Cooking time: 55 minutes
Total time: 1 hour
Exit: 4 servings

Ingredients for vegetable pilaf with chicken

• Chicken - 0.5 kg
• Rice - 200 gr
• Frozen vegetables - 100 gr
• Carrot - 1 piece
• Onion - 1 pc.
• Seasoning for pilaf 20 gr
• Water 250 ml

Step-by-step recipe for pilaf with vegetables and chicken

Wash and dry vegetables and chicken with paper towels. You can use any part of the carcass - breast, drumsticks, thighs. The choice depends on your imagination, what is available or the need to follow a diet (with breast, the dish will turn out to be more dietary, with other, more fatty, parts - satisfying and high-calorie). Any vegetables can also be used. In this case, in our vegetable pilaf recipe, we have frozen zucchini (zucchini), several cauliflower inflorescences and corn.

Three carrots on a coarse grater, onions - cut into medium cubes. Fry the vegetables in a frying pan with a little vegetable oil.

As soon as the onion becomes golden and the carrots soften, add the chicken cut into small portions. Fry the chicken with vegetables until the meat turns white, and when pressed, clear juices stand out.

Add frozen vegetables and mix well.

1. Rice groats - 2 cups.
2. Onion - 1 pc.
3. Carrot - 1 pc.
4. Vegetable oil - a quarter cup.
5. Bulgarian pepper - 1 pc.
6. String beans - 100 gr.
7. Tomato - 1 pc.
8. Tomato paste - 1 table. l.
9. Garlic - 3-4 cloves.
10. Salt - to taste.
11. Spices - 1 tsp.

How to cook pilaf with vegetables:

Cut all vegetables except carrots into cubes. Chop the carrot into strips. If possible, use a shredder. No grater! Remove the dry skin from the garlic and wash the cloves.

Sort and wash the grits, changing the water several times, until the liquid is absolutely clean.
In a cauldron (frying pan, saucepan), heat the oil and load the chopped vegetables, tomato paste, salt and spices. Fry, stirring occasionally until tender, 10-15 minutes. Set the flame to moderate so that nothing burns.

Then lay the rice evenly, stick in the garlic and pour boiling water, 1 cm higher than the surface of the cereal. Turn up the heat and let the water evaporate. As soon as the cereal appears from under the water, reduce the fire. Cover and simmer for 20 minutes.

During this time, prepare the salad. After turning off, you need to let the food brew for 5-10 minutes. Then open the lid, mix the contents of the dishes and arrange in plates. Your pilaf with vegetables is ready. Start eating.

Calorie content is 85-90 Kcal per 100 grams of the finished product.

Bon appetit!