Many people love delicious pilaf, since the combination of rice and meat is harmonious; together they can create a tasty and satisfying dish, and when supplemented with spices and vegetables, they turn into a flavorful dish that can win the heart of any gourmet. However, most modern housewives do not have the opportunity to delight loved ones with such a dish often, since its preparation takes a lot of time and effort. An alternative is rice with stew cooked in a slow cooker. This dish takes relatively little time to prepare, and the smart unit takes on most of the hassle. The housewife can simply load the ingredients into the multicooker bowl and do other things, just relax after work, chat with loved ones. However, to prepare this simple dish you need to know and take into account several points, only then its taste and appearance will meet the chef’s expectations.
Rice with stew in a slow cooker: step by step recipe
Ingredients for rice with stew in a slow cooker:
- 1.5 measuring cups of rice;
- 3 measuring cups of water;
- 1 can of stew (beef or pork);
- 1 onion;
- 1 carrot;
- 1-2 bay leaves;
- spices as desired;
- 2 tbsp. sunflower oil;
- salt and pepper to taste.
How to cook rice with stew in a slow cooker?
You can take long or round, whichever you like. Round rice in a slow cooker with stew will acquire a more viscous consistency, and long rice will acquire a more crumbly consistency. Before cooking, any rice must be sorted and any foreign matter removed. Next, rinse it very well until you get clean water.
Peel and wash the onions and carrots. Finely chop the onion with a knife, and chop the carrots randomly or grate them.
Which mode to choose, which program to cook rice with stew in a multicooker and how much.
To cook rice, turn on the multicooker and set the program for frying food to “Baking” or “Frying”. Pour in two tablespoons of sunflower oil.
Press the start button and fry the carrots and onions in hot oil. Switch off the baking program. Add the stew to the onion and stir. Add the bay leaf, spices and rice to the stew in the slow cooker. Pour three measuring cups of water and add salt. Close the lid. Put on the “Pilaf” program.
There is no need to set the time, since this mode works automatically. Press the start button. Rice and stew in a multicooker will be ready when the signal sounds. You can serve it with herbs and fresh vegetables. Bon appetit!
Rice with stew in a slow cooker video
Today I will tell you how to cook rice with stew in a slow cooker. The cooking process does not take much time, and the dish is perfect for a family lunch or dinner. This recipe uses beef stew; you can use chicken or pork stew.
Rice grains are most often found on the table, as they make tasty and nutritious dishes that are quickly prepared. It is advisable to take steamed rice with long grains, then it will turn out crumbly.
Rice with stew can be served at the table as a second dish or as a separate dish if it was prepared for dinner. Canned meat contains a sufficient amount of fat, so the rice turns out very filling. Therefore, to make the meal easier, I advise you to make a salad from fresh vegetables, for example, Chinese cabbage, onions and cucumber, and you can dress it with low-fat sour cream or yogurt.
Cooking features
Cooking food in a slow cooker is always an easier task than cooking it on the stove. But this process also requires adherence to technology and knowledge of some subtleties. If you want to cook delicious rice with stewed meat in a slow cooker, you need to know a few nuances in advance.
- The quality of the stew will directly determine how tasty the finished dish will be. Often, in a jar of stewed meat, the buyer finds veins, cartilage, skin, hardened jelly and very little meat itself. When purchasing stewed meat at a price significantly lower than the cost of fresh pork or beef, you need to be prepared for the fact that the canned food will not be of very high quality. Before purchasing, you should study the composition of canned meat. If they are made only from meat with the addition of salt and spices, they can be taken. But if the composition includes vegetable protein and other similar components, it is advisable to refuse the purchase. You should also pay attention to the shelf life of the product and the reputation of the manufacturer.
- The result depends less on the type of rice, but you still need to choose it correctly. If you want a sticky rice porridge with stew, short grain rice is ideal for you. If you want the rice to remain fluffy, it is better to choose long grain rice. If you first fry the rice grains and only then add water and cook, they will remain more crumbly.
- To obtain the expected result, it is advisable to observe the correct cooking time for rice in a multicooker. It depends on the type of product and the power of the multicooker. Typically, white rice is cooked for a total of 20-30 minutes, steamed rice - 30-40 minutes, brown rice - from 40 to 50 minutes. Some devices have functions that allow you to automatically determine the time required to prepare certain foods. Then it is enough to activate the desired program (usually it is called “Pilaf”), there is no need to set a timer.
- Often rice and stew are prepared with the addition of vegetables. The dish will be tastier if they are pre-fried. To fry foods in a multicooker, use the “Frying” program, and if it is not available, use the “Baking” (or “Pie”) program. The main program for preparing a dish is the one designed for preparing cereal dishes. It is called differently in different models of multicookers. The most common names are “Rice”, “Pilaf”, “Grains”, “Porridge”, “Buckwheat”.
- After the main program has completed, it is recommended to leave the rice in the multicooker in the heating mode for about another 15 minutes. During this time, it will have time to become better saturated with the aromas of meat, vegetables, and spices.
There are several options for preparing rice with stew using a multicooker. The choice of recipe depends on the gastronomic preferences of the cook and the availability of certain products in the house.
Ingredients for cooking rice with stew
- Stew (beef) – 1 ban.
- Carrots – 1 pc.
- Long grain rice – 1 cup.
- Water – 2.5 cups.
- Onions – 1 pc.
- Ground nutmeg – 0.5 tsp.
- Garlic – 1 tooth.
- Parsley – 2nd branch.
- Salt - to taste.
Peel the onions, carrots and garlic cloves. Chop the onion into small cubes and cut into half rings if desired.
Chop the carrots into large or small strips, cut the garlic into small pieces.
The bottom of the multicooker does not need to be lubricated with anything, since the stew itself is fatty. Place the vegetables, open the stew and break into pieces, add to the vegetables, do not stir.
Rinse the rice thoroughly under a gentle stream of water; the liquid should not be cloudy.
Scatter rice grains on top, do not stir.
Carefully pour water over the ingredients, add ground nutmeg and salt to taste, and close the multicooker.
Turn on the “Rice” or “Pilaf” mode for 25 minutes, after the rice is ready, you can stir the mass until smooth.
When hot or warm, place the rice and stew on plates and serve. Rinse fresh parsley with water, chop finely and sprinkle each serving; you can use other herbs if desired. This dish goes well with bran bread; it is light and airy, unlike a white loaf. Bon appetit!
Some cooks recommend not melting the fat along with the stew, but first putting it in a multi-cooker bowl and frying the onions and carrots on it. This does not affect the taste of the dish at all, but it is generally accepted that if ready-made meat is added to already fried onions and carrots, the pilaf will be more tender.
If the stew is not very fatty, you can add a little vegetable oil when frying vegetables so that they do not burn and remain juicy.
It is recommended to use stewed meat for pilaf, which contains virtually no various additives. Beef stew is preferable to pork stew because it contains almost no lard or veins, and it is usually much less fatty. Pilaf with homemade stew turns out very tasty, which is cooked in a slow cooker much faster and easier than in a regular saucepan. It is also impossible not to take into account the fact that homemade stew contains much more meat than store-bought canned meat.
My family and I try to buy stewed meat from GLAVPRODUKT. My husband, having tried many types, believes that this is the most authentic and delicious. If you like other manufacturers, write in the comments. After all, it is now so difficult to find good stew at the best price.
It is recommended to simmer the meat with the lid closed, and fry carrots and onions with the lid open.
You can add a few chopped tomatoes, bell peppers or other ingredients to the vegetables: the pilaf will only turn out tastier.
You can use a set of spices for pilaf, sold ready-made in stores.
. If you wish, you can prepare your own mixture for pilaf: it usually includes cumin, barberry and turmeric. Many people like to add saffron and suneli hops to pilaf. Pilaf turns out to be very tasty if you add bay leaf to all the traditional seasonings (it is placed in the multicooker bowl at the same time as the rice).
To further save the time required to prepare pilaf, it is recommended to boil water in advance and pour boiling water over the rice
. Before cooking, it is recommended to sort the rice so that there are no inclusions in it. It is very important to rinse the rice several times so that clean water drains from it: only from rice washed in this way does pilaf turn out crumbly.
Some chefs, when preparing pilaf in a slow cooker, lay out the ingredients in several layers: for example, first put half the vegetables, then half the rice and half the stew, and then repeat the procedure in the same order. If you take into account that pilaf cannot be stirred during cooking, the resulting dish gets a richer taste. You can stir the dish only when it is laid out on plates. If you suddenly run out of rice, you can cook pilaf with pearl barley stew
, which cooks better in a slow cooker and turns out much tastier than in a saucepan. Before cooking, pearl barley is soaked for several hours.
The pilaf will turn out even tastier if five minutes before it is ready, add a few finely chopped cloves of garlic into the slow cooker. Traditionally, a whole head of unpeeled garlic is inserted into pilaf, and stewed pilaf is no exception to this rule, so those who like the taste of such pilaf and who like to eat stewed garlic afterwards can do just that.
Stewed rice cooked in multicookers is always quick and easy. A delicious main dish for lunch or dinner.
Ingredients for rice with stew:
- 2 measuring cups of rice;
- 1 can of stew (beef or pork);
- 5 measuring cups of water;
- 1 medium carrot;
- 1 medium onion;
- 2 tablespoons of vegetable oil;
- salt, spices, pepper to your taste.
Step-by-step preparation
Step 1:
We prepare everything necessary. So we will need rice, stew (beef, pork, to your taste), I have chicken (homemade), onions, carrots, salt and pepper.
Step 2:
Three carrots on a coarse grater. Cut the onion into cubes. Wash the rice if necessary. I use golden rice. It is long grain and when cooked it turns out crumbly.
Step 3:
Add sunflower oil to the multicooker and turn on the frying mode. Fry vegetables for min 5.
Step 4:
Open the stew and add to the fried vegetables. Stir until the fat melts.
Step 5:
Next add rice. You can stir or leave it like that.
Step 6:
Add hot water. Take 2 cups of water for 1 cup of rice. Salt and pepper to taste (you can add bay leaf). We set the pilaf mode. Taking into account my slow cooker, the cooking time took only 30 minutes. The dish is ready. Place on plates and decorate with herbs. Bon appetit everyone, friends.
Rice itself is very tasty and nutritious. Rice can be served as a side dish with fish and meat. But today we will look at a recipe for rice with stew. Nowadays there are a lot of varieties of stew, so you need to be careful when choosing it. I want to share with you what I look for first when choosing stew. The name should only be “beef stew” or “pork stew”. Make sure that it is manufactured in accordance with GOST. The composition should not contain anything extra except meat, salt and spices. The larger the meat processing plant that produces stewed meat, the less profitable it is for it to sacrifice its reputation. It is better to give preference to products in a tin can. Many people shake the jar when choosing stew. And if it gurgles there, they put it back on the shelf. There is no need to do this! After all, this is the very natural stew that should contain the broth. On the contrary, the absence of gurgling indicates that there is a mass in the jar welded together with thickeners.
Rice with stew in a slow cooker: a simple and tasty recipe step by step
How to deliciously cook rice with stew in a slow cooker?
Turn on your multicooker to the Frying, Baking or Pie mode (who has which program). Fry onions and carrots in vegetable oil for 7-10 minutes. Switch off the roasting program. Place well-washed rice in the slow cooker.
In what mode (program) and how long to cook rice in a slow cooker with stew
Pour water, it is better to pour hot. Add the stew, spices you like, salt (do not overdo it with salt - the stew already contains salt). Close the lid and cook the rice and stew in the multicooker using the Pilaf, Groats or Porridge program in 25 minutes
.
The stew can be added to the rice at the end of cooking. After the signal that the rice is ready, open the lid and add the stew. Stir and leave the rice and stew in the multicooker in the Warm mode for 10-15 minutes. Bon appetit!
Today’s recipe is from the category of men’s, country-camping or those that are whipped up. Pilaf with stew is a simple, but at the same time delicious dish, loved by many adults and children; I would say it’s a lifesaver. If you always have a jar of stew in the refrigerator for emergencies, then your family will never be left without lunch or dinner.
Of course, not a holiday option, but tasty, satisfying, and most importantly, fast. I took steamed rice, any kind will do, I had pork stew. This recipe used a Philips HD 3039 multicooker, device power 960 W, bowl volume 4 liters.
To prepare, we will need rice, stew, carrots, onions, salt, pilaf seasoning and bay leaf.
Take the stew out of the jar and set aside the fat.
Fry grated carrots and chopped onions in this fat in a multicooker bowl, select the “Frying” mode for 5 minutes. Stir occasionally.
Then add the stew.
Pour in water, add rice, washed several times, bay leaf, spices and salt to taste. Close the lid, select the “Rice/Buckwheat” mode, press start. Do not open the multicooker until the beep sounds.
Our pilaf with stew is ready. Bon appetit!
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Cooking
Before cooking rice with stew in a slow cooker, you need to decide on the type of cereal. To obtain a crumbly consistency of the dish, it is necessary to give preference to the long-grain variety of rice; to obtain a more uniform, viscous consistency, choose short-grain rice.
Before starting cooking, the cereal must be thoroughly washed. Fine dirt and dust can be removed much easier if you pre-soak the cereal in warm water for 10 minutes.
While the cereal is soaking, they begin to prepare other ingredients. The onion is peeled and finely chopped.
The same thing needs to be done with garlic. To make the husk easier to clean, place the cloves on a cutting board and lightly press on each of them with the wide side of a knife blade.
Carrots are washed, peeled and cut in any convenient way: half rings, strips or cubes.
The dirty water is then drained from the rice, replacing it with clean water. Rinse the cereal until the water remains clear. After this, the grains are thrown into a colander and the water is allowed to drain. You can also boil the water at this stage.
On the multicooker, set the “Frying” or “Baking” mode. Pour oil into the heated bowl of the device and add onion and ground pepper. A good taste can be given to a dish using a ready-made set of spices “For pilaf”.
After a couple of minutes of frying the onions, add chopped garlic to the multicooker bowl and continue sautéing for another 1 minute. Then add carrots to the onions and garlic and fry the vegetables for another 2-3 minutes. If the vegetables start to burn during the frying process, you can add a little water to them.
While the frying is being done, open the canned meat and place it in a bowl. For adherents of proper nutrition, it is better to first remove frozen pieces of fat from the stew, which will significantly reduce the percentage of cholesterol in the finished dish.
The remaining stew is broken into small pieces and sent to the slow cooker.
After 3-5 minutes, when the meat broth has melted, pour the washed cereal into the bowl of the device, pour in the prepared boiling water and mix all the ingredients of the dish until smooth. Also at this stage, place a bay leaf in the bowl of the device and salt the water to taste.
Amazing recipe for rice with stew in a slow cooker
Nowadays, rice dishes are very common among housewives. And this is not surprising, because this cereal can be prepared with anything: rice porridge, pilaf, risotto, rice with vegetables, and so on.
Rice with stew in a slow cooker is one of the most delicious and healthy dishes, which is one of the first places today.
Pilaf with stewed meat is very easy to prepare in a slow cooker. In addition, you do not need any specific skills to prepare the dish, because this dish is prepared in the same way as ordinary traditional pilaf.
Only in this case there is no need to separate the meat from the bone, cut it and fry it. This recipe for preparing a dish is simple and easy - you just need to add the stew to the rice and cook the dish.
This recipe is a great saver for busy housewives who are not used to being at the stove for a long time. By the way, porridge in a slow cooker turns out thick, not overcooked, crumbly and surprisingly tasty. The juice and fat from the stew gives the rice a special taste and aroma, which cannot be said about meat or poultry.
As a result, the dish will be satisfying, nutritious and appetizing.
You can serve rice with stew in a slow cooker not only for dinner, but also as lunch - in any case, it will fit perfectly into the diet. By the way, you can easily decorate a formal table with such a dish, which as a result will turn out to be warmer and more homely.
What is the dish usually served with?
Pilaf with stew in a slow cooker is a delicious dish that does not require any additions. However, if you decide to serve it with additives, sauces and dressings, the food goes well with:
- Sour cream and soy sauce
- Mayonnaise
- Stewed vegetables
- Marinated mushrooms and vegetables
- Homemade winter salads
- Lecho, ketchup and adjika
If you wish, you can prepare any dressing: for example, cheese, mushroom, vegetable, and so on. Light salads dressed with oil or lemon juice are also considered an excellent option.
Cooking method
To prepare nutritious and tasty homemade pilaf, you need to prepare the ingredients in advance.
It is important that the rice is long-grain, the stew is made from natural meat, and the tomatoes are fresh, as tomato paste will give the finished dish a slightly different taste. After preparing the products, you can safely begin the cooking process.
Ingredients:
If desired, the finished dish can be sprinkled with finely chopped herbs and garnished with olives.
Step 1
The first step is to prepare the ingredients included in the recipe: transfer the rice to a sieve and rinse under running water. Then let the water drain.
Step 2
Wash the tomatoes and cut them into small cubes. We do not pour out the juice from the tomatoes formed during the cutting process, as it is useful for adding juiciness to the dish.
Step 3
Transfer the rice into the multi-bowl, then add the pre-chopped stew and vegetables. Important: onions and tomatoes do not require frying, as they will turn out tasty after cooking. Salt and pepper the ingredients.
Step 4
We set the kitchen appliance on the “Grains” or “Pilaf” program for 15 minutes. During this time, excess moisture and excessive juice will evaporate.
Then add 3 glasses of water and set the time to 40 minutes, after which you will get aromatic and tasty pilaf.
The finished dish can be lightly poured with oil and sprinkled with herbs. It is advisable to serve rice porridge with the addition of stew hot while it retains its juiciness and incredible taste.
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Cooking rice with stew in a slow cooker
Recipes for multicookers » Second course
Are you thinking about preparing lunch, but want it to be quick and tasty? Try cooking rice with stew in a slow cooker, and this dish will forever remain in your recipe book. Here are some options for you.
Recipe for pilaf with stew in a slow cooker No. 1
Required Products:
- 1 tbsp. long grain rice;
- 1 can of stew;
- 2 tomatoes;
- 1 onion;
- 2 tbsp. water;
- green onions, dill, parsley;
- salt pepper.
Preparation:
- Cut the tomatoes into cubes, chop the onion and herbs.
- Place fat from a can of stewed meat at the bottom of the multicooker bowl and lay all the ingredients in layers until the ingredients run out, in the following order: stewed meat, tomatoes, onions, herbs, rice.
- Fill with water, add salt and pepper.
- Turn on the multicooker to the “buckwheat” mode and cook until the end of the mode.
- Place the pilaf on a dish without disturbing the integrity of the layers.
Recipe No. 2
Required Products:
- 2 tbsp. round rice;
- 4 tbsp. water;
- 1 can of stew;
- 2 tomatoes;
- 1 onion;
- salt pepper.
Preparing pilaf with stewed meat:
- Cut the tomatoes into cubes, chop the onion into half rings.
- Turn on the “baking” mode and fry the onions and tomatoes with stew for 15 minutes.
- Add rice, water, salt and pepper.
- Turn on the “pilaf” mode and simmer for 1.5 hours.
Recipe No. 3
Required Products:
- 1 can of stew;
- 300 gr. rice;
- 3 carrots;
- 3 onions;
- 600 ml water;
- salt pepper;
- spices to taste.
Preparation:
- Turn on the “Baking” mode on the multicooker for 40 minutes.
- After 3 minutes, place the stew into the multicooker bowl and wait until it starts to fry.
- Add chopped onion and fry for 5 minutes.
- Add the carrots cut into strips and fry for another 5 minutes.
- Add the rice, let it soak well in the juice and turn off the “baking” mode.
- Add water, salt, pepper and spices, turn on the “pilaf” mode and cook until the end of the mode.
The finished dish can be sprinkled with chopped herbs. Bon appetit!
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