You will need
- 500 g rice;
- 300 g carrots;
- 1 onion;
- 1 bell pepper;
- 300 g of mushrooms;
- 100 g dried peas (optional);
- 100 g dried apricots or quince (optional);
- 2 tsp mixture of spices for pilaf;
- vegetable oil;
Prepare the vegetables. Carrots cut into strips, onion - half rings or cubes. Chop bell pepper, mushrooms chopped into small pieces.
In a pan or pot with a thick bottom pour vegetable oil not less than 1 cm Rascality it, not boiling. Add to pot the onion and cook for 2-3 minutes. Then add the mushrooms, then peppers and carrots. Add salt mixture, stir in spices and raisins. You could buy ready-made, for example, in the market, or make the mixture yourself of equal parts of barberry, red pepper and cumin. - Mix everything again. Cook about 10 minutes over medium heat.
Rinse rice in running water and place over the layer of vegetables. Then fill it with water so that it covers the contents of the boiler by about a centimeter. Rice with vegetables at this stage, mixing is not necessary. Add on top of turmeric to pilaf acquired a beautiful color, and salt. Cook the dish until then, until the water completely evaporates from the surface of the pilaf. It takes about 20 minutes. Cooked rice should be crumbly. After cooking, remove the pan from the heat, cover and let stand 10-15 minutes. Then toss the vegetables on the bottom with the rice and serve.
Change the recipe and preparing the dinner tontarna. To do this, the rice is first saute in hot vegetable oil until Golden brown, and then add in the fried vegetables, cover with water and simmer.
Add the pilaf, quince or dried apricots. They should be put at the end of cooking the vegetable mass and to put out no more than 2-3 minutes, and then lay on them a layer of rice. Quince first remove the stone and cut the fruits in small cubes.
An interesting addition to the vegetarian pilaf is peas. It should be soaked in water and then add after roasting vegetables. Ready mix pour one or two cups of water and simmer for 15-20 minutes. Then flatten and place on top of rice.