Vegetable pilaf

Ingredients for cooking vegetable pilaf

  1. Long grain rice 200-250 grams
  2. Fresh champignons 200 grams
  3. Large onion 1 piece
  4. Small carrot 1 piece
  5. Large bell pepper 1 piece
  6. Tomato medium size 2 pieces
  7. Garlic medium sized 1-2 cloves
  8. Ground curry to taste
  9. Dried ground thyme to taste
  10. Sunflower hops seasoning to taste
  11. Salt to taste
  12. Pure cold cold water 1.5 cups
  13. Vegetable oil for frying
  • Main ingredients: Pepper, Tomato, Mushrooms, Rice
  • Serving 4 servings
  • World Cuisine


Cutting board, Knife, Medium cauldron with a thick bottom, Lid for a cauldron, Cooker, Wooden spatula, Tablespoon, Coarse grater, Plate - 5 pieces, Saucer, Sieve, Small saucepan with a lid, Measuring cup, Serving dish

Cooking vegetable pilaf:

Step 1: prepare the onion.

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

Step 2: prepare the carrots.

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

Step 3: prepare bell peppers.

We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. Now grind the vegetable into thin strips. To do this, cut it lengthwise into two parts, and then each in half. Finely chopped peppers are transferred to a clean plate and temporarily set aside. Attention: by color, you can take a vegetable as you like best. The taste of this with pilaf just does not change.

Step 4: prepare the garlic.

We spread the garlic on a cutting board and gently press down with the handle or the edge of a knife. Then with clean hands we remove the upper husk. Important: we don’t clean the teeth completely, as they will go to the whole dish. We shift the component into a free saucer.

Step 5: prepare the champignons.

Thoroughly rinse the mushrooms under running water and put 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 the pic.

Pour rice into a sieve and rinse thoroughly under running water. We do this until the liquid becomes clear. Immediately after that we set the sieve aside so that excess water is left from the glass groats and it is slightly dried up.

Step 7: prepare the tomatoes.

We prepare tomatoes at the very end so that they do not drain too much. So, for starters, we wash the vegetables under running water and put it on a cutting board. With a knife we ​​cut them in half and from each part we remove the place to which the tail was attached.
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 at hand. To do this, pour pure liquid into a small saucepan and put on a large fire. We cover the container with a lid, and in the meantime, we begin to cook 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 soft golden color.

Then add carrot chips to the cauldron. Again, mix everything thoroughly with improvised equipment and continue to fry the vegetables.
Across 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 slices of champignons, as well as salt to taste. Thoroughly mix everything with a spatula, reduce the heat and continue to simmer everything until the mushroom liquid partially evaporates. It will take you approximately 10-12 minutes.

Now pour curry, thyme and spice "Sunli hops" into the cauldron. Mix everything with a spatula and then add washed rice here. Important: cereals should instantly absorb the remains of vegetable juice. Mix all the components as thoroughly as possible and fill the mixture with hot, clean water.
Reduce the fire to the maximum, cover the container with a lid and simmer the pilaf 10-15 minutes until complete evaporation of the liquid. A few minutes before cooking, put the garlic cloves in a cauldron. That's all! We turn off the burner, and let the rice with vegetables stand for about 10 minutes.

Step 10: serve the vegetable pilaf.

Pilaf turns out very tasty and beautiful! Pour it with a tablespoon into a special dish and serve it as a main meal at the dinner table. Already as a side dish you can offer household sausage and fresh vegetables.
Good appetite!

Recipe Tips:

- in order to make pilaf crumbly, you can use rice such as Basmati. You can not even wash it under running water, but pour it dry into a mixture of vegetables;

- in addition to the components indicated in the recipe, you can add zucchini, zucchini and even a mixture of seafood to the dish;

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