How to cook pilaf with frozen or fresh vegetables

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Prepared by: Kurzyupa

10/01/2013 Cooking time: 1 hour 0 min

There is nothing easier than cooking pilaf with vegetables! I’m sure even meat fans will appreciate this tasty and healthy vegetarian dish. A simple recipe for pilaf with vegetables - with step-by-step photos to help!

Homemade pilaf with vegetables

The hostess will like pilaf for its ease of preparation. This dish is bright and tasty.

Ingredients for homemade pilaf:

• Rice – 500 gr.
• Onions with medium heads – 200 gr.
• Carrots - 300 gr.
• Frozen corn (canned) – 400 gr.
• Frozen green peas (canned) – 400 gr.
• Sweet pepper – 1 piece (200 g).
• Garlic – 1 head (70 g).
• Vegetable oil – 0.5 cups (70 g).
• Salt and spices to taste.

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Stage 1

What to prepare:

1. Rinse the cereal and leave in plenty of water.
2. Cut the vegetables into cubes; do not use a grater.
3. The corn and peas are defrosting. Can be defrosted in the microwave.
4. Sweet pepper is chopped into strips 3-5 mm wide.
5. The garlic is peeled, but not divided into cloves. Save the head.

Dishes:

Oil is poured into a cauldron or wok pan and the container is heated. The oil spreads easily along the walls.

The first (preparatory) stage lasts 20-25 minutes. Most of the time is spent cutting vegetables.

Stage 2

Pilaf is being prepared:

1. Add onion and sauté.
2. Add root vegetable. Simmer with the lid closed.
3. Add spices (to taste) and garlic. Pour 0.5 liters of hot water. Stew. Do not close the lid.
4. Before adding vegetables, remove the garlic. Add peas and corn. Darken.
5. Place rice on vegetables. To fill with water. Cook until done.
6. Mix. Remove from heat. Close the lid and let the pilaf sit to balance the flavors. The rested pilaf can be served.

Cooking time for pilaf is 1 hour.

Product yield: 7 servings, each 300 grams.

Vegetable pilaf made from pearl barley

An unconventional but tasty solution for menu design during Lent and beyond would be vegetable pilaf with eggplant and pearl barley. The taste qualities of such a dish will pleasantly surprise you with its rich palette, piquantness, and nutritional properties with an impressive list of vitamins and important elements contained.

Ingredients:

• pearl barley – 200 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• eggplant – 2 pcs.;
• sweet pepper – 1-2 pcs.;
• tomatoes – 2 pcs.;
• vegetable oil – 100 ml;
• chili – ¼ piece;
• salt, pepper, spices.

Preparation

1. The pearl barley is soaked overnight or for at least 12 hours, and boiled until tender.
2. Fry onions and carrots in oil for 7 minutes.
3. Add chopped eggplants, sweet and hot peppers, and grated tomatoes.
4. Season the vegetable mixture to taste and simmer until the eggplants are ready.
5. Mix the vegetables with pearl barley, heat for a minute, let it brew.

Vegetable pilaf with cauliflower and green peas

This lean pilaf with vegetables is especially tasty in summer and autumn. Straight from the garden they are processed and give the dish a special taste and healthiness. It is also better to use fresh greens.

What you need:

• Long grain rice – 500 gr.
• Cauliflower - 500 gr.
• Green peas – 200 gr.
• Carrots – 300 gr.
• Turnip onion – 200g.
• Garlic – 4 cloves.
• Refined sunflower oil – 70 gr. (1/2 cup).
• Greens (dill, parsley, cilantro) - to taste.
• Turmeric – 1/3 teaspoon.
• Salt and pepper - to taste.

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Preparing products and cauldron:

1. Rinse the cereal several times. Leave in clear water for 1 hour. You can wash and soak it in advance.
2. Cut the cauliflower into small florets and bring to a boil, but no more than 5 minutes. Drain in a colander. Remove the cover.
3. Cut the carrots into small cubes.
4. Finely chop the onions and garlic cloves.
5. Chop the greens.
6. Pour oil into a saucepan and set to heat.

Preparation time: 20-25 minutes.

Cooking pilaf:

1. When the oil starts to heat up, add turmeric to it so that it disperses and begins to release its aromas.
2. Fry the onion. In turmeric oil it will turn a bright yellow color.
3. Add carrots and fry until the released liquid has completely evaporated. If there is not enough oil, add.
4. Add garlic and peas to the frying. Darken.
5. Spoon the cereal onto the vegetables using a tablespoon. Carefully fill it with water, which should completely cover the rice. Do not cook the cereal until fully cooked.
6. Add salt.
7. Lay out the cabbage. Close the lid.
8. Add the greens when the cabbage is not yet boiled, mix everything, turn off the stove.
9. Leave the pilaf to stand with the lid closed. At this time, the flavors are redistributed throughout the dish.

Cooking time for pilaf is 1 hour.

The yield is calculated for 6 servings of 300 grams each.

Everyone at the table will like it when it's rested.

Sweet pilaf in pumpkin

An interesting vitamin recipe (relevant for spring vitamin deficiency). Children will also appreciate this pilaf - it is a bright, tasty and appetizing dish. You can add a juicy apple to the dried fruits and the taste of the pilaf will only benefit from this.

Ingredients:

• Pumpkin (small) - 1 pc.
• Rice - 1/4 cup
• Honey - 2 tbsp. l.
• Water - 1/2 cup
• Vegetable (butter) oil - 50 g
• Dried fruits (dried apricots, raisins, prunes) - 150-200 g

How to cook lean pilaf with dried fruits in pumpkin

1. Cut off the top of the pumpkin and remove the seeds.
2. Rinse the rice in cold water.
3. Wash dried fruits, cut large ones.
4. Mix rice, dried fruits and honey.
5. Place the resulting mixture into the pumpkin and add water. And cover with the cut top.
6. Place the pumpkin in a deep dish and add a little water. Next, bake it in an oven preheated to 180 degrees C for 1-1.5 hours, depending on the size of the pumpkin. Bon appetit!

Tip You can check the readiness of the dish this way. Pierce the pumpkin with a thin wooden stick; it should fit into the pumpkin freely.

Pilaf with pumpkin (Bukhara)

True connoisseurs allow themselves to experiment. One such experiment is replacing meat with pumpkin. It turns out to be a delicious lean pilaf with vegetables.

Necessary:

• Rice – 1 kg.
• Onions – 500 gr.
• Carrots – 800 gr.
• Pumpkin – 700 gr.
• Zira, turmeric, marigolds, saffron - a pinch each.
• Raisins – 100 gr.
• Vegetable oil (any) – 300 gr.

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Processing products before preparing pilaf:

1. Rinse the cereal.
2. Cut the onions in half and then chop them.
3. Cut the root vegetable into long strips 3 mm*4 mm thick.
4. Make a mixture of spices and raisins.
5. Cut the pumpkin into cubes, but not too small - otherwise it will boil over.
6. Heat a cauldron with oil.

How much time does it take to prepare? No more than 30 minutes.

Cooking pilaf:

1. Add onion rings to the heated cauldron. Let's fry. The color should turn golden. Add salt.
2. Place carrots and add 1 glass of water. Close the lid. Let it soften.
3. Spread the seasoning mixture on the vegetables. Let it fade.
4. Place the pumpkin on the seasoned vegetables.
5. Place the cereal on the pumpkin and level it out. Salt. Fill with water so that the water covers all the ingredients.
6. When everything has boiled away, close the lid and turn off the stove. We leave the pilaf to arrive. Then you can mix.

Time to prepare lean pilaf: 1 hour – 1 hour 15 minutes.

Yield: 9 servings.

If you want meat, fry it separately and place it in a dish nearby.

Pilaf without meat in a cauldron

Delicious vegetable pilaf without meat can be easily cooked in a cauldron outdoors, providing a delicious dish for a picnic. The composition can be adjusted at your discretion or according to the availability of components, adding early vegetable ingredients or, if desired, dried fruits, nuts or non-traditional, but most preferred spices.

Ingredients:

• rice – 1 kg;
• carrots – 4-5 pcs.;
• onions – 4 pcs.;
• dried fruits – 200-300 g;
• garlic – 2 heads;
• vegetable oil – 200 ml;
• salt, pepper, spices for pilaf.

Preparation:

1. Oil is poured into a cauldron and heated.
2. Add the onion, and after 5 minutes the carrots.
3. Dried fruits and seasonings are added to the fried vegetables.
4. Pour in well-washed rice and pour in 2 liters of boiling water.
5. Insert the heads of garlic into the rice and cook the dish at medium boiling intensity for 15 minutes.
6. Cover the container with a lid, reduce the heat to a minimum, and heat the contents until the cereal is soft.

Pilaf with dried mushrooms

Why not conduct an experiment and replace meat with mushrooms? You will get wonderful lean pilaf.

Products for pilaf with dried mushrooms:

• Rice 500 gr.
• Onions 300 gr.
• Carrots 200 gr.
• Dried mushrooms 60 gr.
• Zira, a pinch of saffron.
• Coriander 50 gr.
• Ground black pepper or hot pepper to taste.
• Salt to taste.
• Vegetable oil (any) 70 gr.

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Preparing products for storage:

1. Wash and soak mushrooms. You can prepare the mushrooms in advance by soaking them overnight.
2. Rinse the cereal and add water.
3. Chop the onion heads into cubes.
4. Chop the vegetables into cubes.
5. Cut the soaked mushrooms into strips. Save the resulting mushroom broth.
6. Chop the greens.
7. Add oil to the pan and heat.

Preparation time: 15-20 minutes.

Preparing pilaf:

1. In a frying pan, fry the onion until golden. After frying, add salt.
2. Add carrots. Close the lid. Let's stew.
3. Pour broth with mushrooms over the stewed vegetables. We wait for the mixture to boil.
4. Add pepper.
5. Spread the cereal in the top layer and add salt. The rice should be completely covered with liquid.
6. When it has boiled, sprinkle with cilantro and cover the pan with a lid. Turn off the stove. Leave it for a while so that the heat goes away.

Cooking pilaf will take 40-45 minutes.

Makes 4 servings.

Pilaf with potatoes (Azerbaijani)

Another cooking technology. Additionally, they make a gasmag - they line the bottom of the pan with it. It is prepared mainly from dough, sometimes from potatoes. The proposed version uses potatoes. It will fry and brown and become crispy.

Products:

• Rice 500 gr.
• Fresh potatoes 500 gr.
• A pinch of turmeric.
• Pepper to taste.
• Salt to taste.
• Butter 200 gr.

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What to do with products to add to vegetable pilaf:

1. Rinse the cereal and boil it in water in advance, but slightly undercook it. Add salt during cooking.
2. Peel the potatoes and cut them lengthwise into 0.7 cm - 1 cm pieces.
3. Melt the butter in advance, add turmeric.
4. Add part of the melted butter (1/3) to the saucepan.

Time spent - 20-25 minutes.

Next we prepare pilaf:

1. Place some of the chopped potatoes tightly on the bottom of the saucepan. Salt.
2. Layer layers of undercooked rice (without water) and remaining potatoes. Salt the potatoes.
3. Pour in the remaining oil (2/3) in a spiral.
4. Close the lid. We leave it to languish.
5. Turn it off and leave to rest for a while.

The pilaf takes about an hour to prepare.

Makes 4 servings.

Be sure to serve the portion with gasmag.

Pilaf with fruits

Surprisingly, there are options that are not quite familiar to us. Fruit pilaf is one of these.

What you need:

• Rice 500 gr.
• Figs, dried apricots, prunes, 30 g each.
• Raisins 100 gr.
• Carrots 150 gr.
• Salt to taste.
• Vegetable oil 20 gr.
• Turmeric ⅓ teaspoon.

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Product preparation:

1. Cut dried fruits (except raisins) into large pieces. You can just cut it in half.
2. Rinse the cereal well 5 times.
3. Grate the root vegetable.
4. Heat oil in a frying pan.

Preparation time 15-20 minutes.

Preparing pilaf:

1. Place raisins and carrots in a heated frying pan. Close the lid. Put it out.
2. Add dried fruits, sprinkle with turmeric. Darken a little.
3. Spread the cereal over the warmed fruit. Fill with water, covering all products completely.
4. Cook. Let the liquid evaporate.
5. Turn off and leave with the lid closed.

This pilaf cooks quite quickly - 35-40 minutes.

Yield: 4 servings, 200 g each.

Children love this, so the portions can be reduced.

Pilaf with sweet pepper

The aroma and pleasant taste of pepper will decorate the table for dinner.

List of ingredients:

• Rice 300 gr.
• Sweet bell pepper 400 g (2 large fruits).
• Carrots 150 gr (1 piece).
• Onion 150 g (1 piece).
• Garlic 20 g (4 cloves).
• Salt, spices to taste.
• Vegetable oil 100 gr.

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Before cooking pilaf you need:

1. Finely chop the onion and garlic.
2. Grate the root vegetable.
3. Cut the pepper into large cubes.
4. Clean the cereal from starch in 5 pours of water.
5. Heat the container. Pour oil.

Preparation time: 15-20 minutes.

Cooking process:

1. Place onion in a heated pan. Add salt and spices. Fry.
2. Add root vegetables and pepper. Pour in 0.5 cups of water. Darken.
3. Spread rice over vegetables. Evenly. Carefully cover the components of the pilaf with water. Then, if necessary, you can add more.
4. Cook and turn off the stove. Let it go.

Cooking time: 40-45 minutes.

Product yield: 3 servings of 300 g.

Classic recipe

Vegetable vegetarian pilaf (the classic version of the recipe has a unique aroma and taste due to the presence of a large number of spices) can be prepared from both fresh and frozen ingredients, while the taste of the dish does not change, provided that the components are properly prepared.

Composition of ingredients

To prepare vegetarian pilaf according to the classic recipe, you need to prepare:

Vegetable vegetarian pilaf.
Classic recipe When preparing pilaf in winter, fresh eggplant and bell peppers can be replaced with frozen ones: peas, beans and cauliflower. In this case, it is recommended to replace vegetable oil with butter or ghee. Before cooking, the ingredients must be thawed and cooked in the same way as fresh.

Step-by-step cooking process

The process of preparing vegetarian pilaf consists of the following steps:

1. Tomatoes need to be cut into medium sized cubes.
2. Cut the bell pepper into small strips.
3. The eggplant must be cut into circles. Place them in salted water for 1.5-2 hours to remove bitterness. After this, rinse and cut into small cubes.
4. Grate the carrots using a grater with large holes or cut into small cubes.
5. Dissolve salt in hot water in a jar or other container.
6. You need to pour oil into a container for preparing pilaf and fry all the spices in it. It will take no more than 40 seconds.
7. Then place the eggplant pieces. Fry it for about 7 minutes.
8. After this, you need to add tomatoes, peppers and carrots to the container and fry the ingredients for about 20 minutes.
9. Next, you need to add rice and salted water to the fry and place laurel leaves on top of the rice. Simmer over low heat for about 20 minutes (the water should be completely absorbed into the rice). There is no need to mix the ingredients.

Let the pilaf brew for about 15-20 minutes with the lid closed. Before serving, the rice should be slightly loosened.

What can I add?

When preparing pilaf, you can add a variety of spices according to your taste preferences (even hot pepper and honey), replace and add vegetables, and also use different types of oil. In this case, it is necessary to take into account the compatibility of components to taste.

How to serve a dish

Pilaf is served on the table in the container (in which it was prepared), and then laid out in portions. You can eat the dish with a fork or your hands. It can also be served on special bread flatbreads (used instead of plates), which must be eaten together with pilaf.

Pilaf with raisins

Only raisins and raisins are used. Tasty. If you really want meat, you can cook it separately as a whole piece in a pressure cooker. And serve 2 dishes together on the table.

Ingredients:

• Rice 1000 grams.
• Vegetable oil 150 grams (1 cup).
• Carrots 1000 grams.
• Onion 300 grams (2-3 pieces).
• Kishmish raisins 200 grams.
• Zira, turmeric, saffron to taste.
• Salt to taste.

KZHBU

Before cooking pilaf:

1. Peel the onion and cut into halves of rings.
2. Chop the carrots into strips.
3. Brew the cereal in advance, but not until cooked, add salt.
4. Brew all the spices in 1 cup of boiling water.
5. Heat a cauldron with oil.

Preparation time: 20-25 minutes.

Pilaf:

1. Place the onion in a heated vat and fry.
2. Place carrots and raisins on top in a container and simmer.
3. Spread rice over the entire vegetable bed.
4. Carefully pour in the broth with spices. Boil, then simmer.
5. Turn off the stove. After 15 minutes you can open it.

Cooking time 35-40 minutes.

Yield: 9 servings of 300 g.

First put the rice on the dish, then place the vegetables and raisins on it. Cut the meat and place on another dish.

Vegetarian pilaf from two varieties of rice with cranberries

Vegetable vegetarian pilaf (the recipe is distinguished by a special method of preparing rice for cooking) prepared by this method is more often used as a side dish for meat dishes.

Composition of ingredients

To prepare combined pilaf you will need:

To prepare pilaf you will need to prepare 2 deep pots and a frying pan.

Step-by-step cooking process

The process of preparing pilaf consists of 3 stages:

1. Pour the broth into a saucepan , add thyme (5 g) and laurel leaves. Place on fire and bring to a boil. After this, you need to carefully pour the wild rice into the pan and cook for about 40 minutes until it becomes soft. Then the remaining broth needs to be drained from the pan, and the bay leaves and thyme must be removed. Cover the rice with a lid and set the pan aside for a while.
2. In the second pan you need to put butter , melt it and fry the chopped onions and carrots in it. Fry for about 5 minutes until the carrots soften. After this, you need to add long grain rice and continue frying until the edges of the rice grains become transparent. Next, you need to pour 450-500 ml of water into the pan, add cranberries and the rest of the thyme. After this, reduce the heat and cook for about 15-20 minutes until the rice is soft. The water should be completely absorbed. You need to remove the thyme from the finished rice and let it stand covered for about 10 minutes.
3. Toast pecans in a dry frying pan for about 5 minutes . After this, the nuts need to be finely chopped and combined with ground pepper. Place both types of rice in a deep container, add pecans with pepper and parsley. Add salt and mix.

In order for the rice to be saturated with the aroma and taste of pecans, the pilaf needs to be heated and placed under a blanket to cool for 15 minutes. After this, the dish can be served along with meat. Vegetable pilaf, as with meat, is recommended to be prepared in layers (that is, it is not advisable to mix the ingredients during the cooking process).

And in order for the rice (or other cereal) to turn out crumbly, the dish needs to be simmered over low heat, otherwise it will turn out to be porridge with vegetables. The main ingredients of vegetarian pilaf are carrots and garlic, which give the dish a special aroma and attractive appearance. Additionally, it should be taken into account that pilaf has no restrictions on ingredients, and you can change the recipe if desired.

Author: Kotlyachkova Svetlana

Lemon pilaf (Greek)

The taste is unusual. It is for the hot season. Light, filling, refreshing.

Product composition:

• Butter, preference butter, 90 gr.
• Onions 150 gr.
• Long grain rice 300 gr.
• Chicken broth 600 ml.
• Lemon juice 100 ml.
• Parsley 20 gr.
• Boiled chicken (as an additional dish) 1 pc.

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Processing products before cooking:

1. Cut the onion into fine cubes.
2. Rinse the cereal several times in water.
3. Heat chicken broth.
4. Squeeze lemon juice.
5. Finely chop the parsley.
6. Melt butter in a saucepan.

Preparation time: 15-20 minutes.

Pilaf:

1. Fry the cereals and onions together in oil.
2. Pour chicken broth and lemon juice into a saucepan with rice and onions and boil.
3. Cook until the cereal is ready.
4. Sprinkle with parsley. Give it a rest.

Time to prepare pilaf is 30 minutes.

Yield: 4 servings, 300 g each.

The chicken is cooked separately. Cut the chicken into pieces and serve as an additional dish.

Pilaf with eggplant

For vegans. Well balanced, rich, harmonious.

Product composition:

• Rice 300 gr.
• Eggplant 250 gr.
• Carrots 200 gr.
• Onion 200 gr.
• Tomato 400 gr.
• Walnuts 150 gr.
• Turmeric, curry to taste.
• Sunflower oil 50 gr.
• Greens 50 gr.

KZHBU

Products:

1. Cut the eggplants into cubes and add salt. Leave to stand.
2. Chop carrots, tomatoes and onions into cubes.
3. Finely chop a bunch of greens.
4. Rinse the cereal 5 times in water.
5. Chop the nuts.
6. Heat oil in a saucepan.

Time to prepare products is 15-20 minutes.

Pilaf:

1. Fry all the vegetables at the same time, except tomatoes.
2. Add tomatoes. The released liquid should almost all evaporate.
3. We put seasonings, nuts, and salt on the vegetables.
4. Place the cereal on top. Fill with water - just above the level of the rice.
5. We bring it to full readiness. Don't mix.
6. Turn it off. Let's rest.

How long will it take to prepare? 35 - 40 minutes.

Yield: 5 servings of 300 g.

Real jam.