How to cook vegetable pilaf

Pilaf – a dish of Oriental cuisine that is prepared from rice, meat and various spices. At the same time to treat them can and vegetarians and those who fast. For this you need to replace the meat with vegetables.

You will need

• • 2 cups of rice;
  • 5-6 pieces of carrots;
  • 3-4 onions;
  • 2 tomatoes;
  • 2 PCs. of bell peppers;
  • 2 cloves of garlic;
  • 1 tsp of cumin;
  • ½ Tsp ground turmeric;
  • 1 tsp coriander (ground or seeds);
  • salt;
  • ground black pepper;
  • greens;
  • vegetable oil.

Instruction

1. First prepare the rice: move it to clean away any remaining debris. Then rinse it in seven waters in the following way: pour the cereal in a large bowl, add cold water and mix with your hands, fold in a colander or sieve, drain the water and repeat this procedure a total of 7 times. After washing the rice, pour hot water and leave for a while to vymachivanija.
2. Vegetables wash and clean. Slice the onion into half rings, sweet pepper – diced carrots - shredded or circles or grate. Tomatoes lower for a few seconds in boiling water, then in cold, remove the skins, halve, remove seeds and pulp cut into small pieces.
3. Heat in a pot or pan with a thick vegetable oil, saute in it the chopped garlic until Golden brown, then remove it and throw it away. Stir in the butter spices: cumin, turmeric, coriander and fry a little.
4. Next, add the onion and sauté it until until it becomes transparent. Then pour the chopped carrot, pepper and tomatoes, stir and simmered a bit. Salt and pepper veggies to your liking. If you like spicy meals, in addition to black pepper, you can season the pilaf with red.
5. Drain rice in a colander and drain the water. Put it in a pan on top of vegetables, spread and pour hot water so that it covers the rump 2 fingers. Bring to a boil, then turn down the heat to low, cover the pan and simmer for 20-25 minutes.
6. After this time, add the pilaf garlic: remove the segments of the upper peel, peel to the end, cut in 2-3 places and plug in the pic in the center of the pan to enrich the risotto flavor. Then again cover the bowl with a lid and bring the dish until ready in 10-15 minutes.
7. Remove the pilaf from the heat, stir, taste, if necessary, sunflower and pepper. Add chopped greens (dill, parsley, Basil), leave for 10 minutes to stand up, and then serve.