Ingredients for cooking pilaf with vegetables
- Round grain rice 200 grams
- 3 tbsp sunflower oil
- Bulgarian red pepper 1 piece (small)
- Carrots 2 pieces (small)
- Parsnip root 1 piece
- Onion 1 piece
- Celery stalks 2 pieces (small)
- Broth (chicken or vegetable) 600-650 milliliters
- Parsley for decoration
- Salt to taste
- Pepper to taste
- Butter 1-2 cubes
- Main ingredients
Frying pan, spatula, kitchen knife, cutting board, grater.
Cooking pilaf with vegetables:
Step 1: prepare the vegetables.Vegetables and greens need to be washed and peeled. Onions from the husks, carrots and parsnips from the peel, and peppers from seeds and tails.
Then the vegetables need to be chopped. Cut the pepper and onion into small cubes, grate the parsnip and carrots, and simply chop the celery stalk finely.
Step 2: stew the vegetables.
Heat the sunflower oil, and then carefully, so as not to burn yourself, add the butter and wait until it melts. Mix both types of oil.
Now, in turn, add vegetables to the oil. In fact, order is not so important here. But let the vegetables fry a little before adding the following.
Mix pepper first.
Pepper gave a flavor and became softer, add carrots.
Parsnip now. Stir again and simmer a little.
Add the onion cubes.
Mix everything very well. Vegetables should have begun to smell appetizing and tasty for a long time.
Add celery now.
And again, mix everything very well.
All together (since you put the first vegetables in the pan) should be cooked around 10 minutes.
Step 3: add the pic.
Add now round grain rice. No need to pre-soak or rinse it, sprinkle dry cereal with vegetables.
Mix everything well so that the rice also warms up in a pan.
Step 4: pour the broth.
Add the broth in stages, in small portions, if you pour it all at once, you will get porridge, not pilaf. The liquid must be hot.
Pour in a serving, mix gently (preferably with a fork) and wait for the rice to take in moisture.
Continue pouring the broth until you have used up the quantity indicated in the list of ingredients and the rice is cooked.
When the pilaf is ready, turn off the heat.
Salt and pepper your pilaf with vegetables, add fresh parsley leaves, cover everything with a lid and leave on 10-15 minutesand then serve the finished side dish to the table.
Step 5: serve pilaf with vegetables.
Pilaf with vegetables is suitable as a side dish for dishes of meat, poultry and fish. You can add tomato sauce or sour cream here, but even without it, your lunch with pilaf cooked according to this recipe will be delicious.
Enjoy your meal!
- You can take any vegetables for cooking pilaf, of your choice, so that it is tasty to you first of all.
- Instead of the broth, you can use ordinary boiled water, but the taste of pilaf in this case will not be so rich and saturated.
- Cook everything over medium heat.