Pilaf without meat

The Redmond multicooker is an excellent technique for making delicious pilaf. In addition, pilaf with pork in a slow cooker turns out to be less fatty, it can be safely offered to children and pregnant women.

Pilaf made from rice with pumpkin pieces is a very tasty and original dish. An amazing combination of flavors and aromatic spices gives an incredible result! This is very appetizing and satisfying, this dish will definitely appeal to households and guests!

Azerbaijani-style pilaf with pumpkin is an amazingly tasty and mouth-watering delicacy that can be served on a family table or at a dinner party. This is a very hearty and aromatic dish, be sure to pamper yourself and your guests with such an amazing delicacy!

Pilaf in a pumpkin is a very original, unusual and tasty dish that will decorate the festive table! Fragrant and crumbly rice, soft, juicy pumpkin will not leave anyone indifferent! Very tasty!

Sweet pilaf is a very tasty and unusual dish that your household will definitely like. Cooked with apples and raisins, it turns out not only amazingly tasty, but also healthy! Just lick your fingers!

Sweet pilaf with pumpkin and raisins is a very tasty, appetizing and satisfying dish. Such pilaf will diversify the home menu and will pleasantly surprise the household.Fragrant and nutritious, it can be served both for lunch and dinner!

Pilaf in Azerbaijani can be cooked without meat, this option turns out to be very tasty and satisfying. Spicy spices will add a special flavor to the dish and make it even more appetizing! Simply delicious!

Sweet pilaf is not among the traditional dishes and rather belongs to the category of culinary experiments, but for a lean table and dietary food it will be an excellent dish. Cooking pilaf with dried apricots and raisins, in broth and in a cauldron.

Sweet pilaf with dried fruits in a slow cooker will be a healthy and tasty dish for you both for a vegetarian table and for a dietary one, and children will like it. Rice crumbles well in it, and dried fruits retain their aroma and juiciness. This pilaf is flavored with any spices.

Everyone knows that pilaf is a delicious rice dish with nice pieces of meat, onions, carrots and spices, but there is an option for sweet pilaf with dried fruits. In this recipe, you are invited to cook such a pilaf in Azerbaijani style - with rice, dried apricots, dogwood, raisins, nuts, baked in crispy pita bread, which retains the shape and crumbness of sweet pilaf. Some housewives prepare the flatbread (kazmag) themselves. Pilaf is cooked without meat and will be a wonderful dish for you both for a children's party and for a lean table.

Sweet pilaf with dried fruits will be a healthy and tasty dish for your loved ones. You can take any dried fruits and even add fresh ones. It is better to take rice with a low starch content so that the pilaf is crumbly. Cooking sweet pilaf in a cauldron, covering it with pita bread, which will be baked with a crispy crust.

We offer a pilaf recipe for lovers of light dishes. This is such a delicious version of pilaf, which tastes rich and nutritious, but does not overload the stomach. What is not an alternative to boring cereals for breakfast or dinner? Children will appreciate this dish. As for rice, it is, of course, best to use the long-grain type, as it will provide crumbling and will not stick together in the finished pilaf. However, if such rice is not available, it doesn’t matter: thoroughly rinse the cereals from starch and, during preliminary cooking, simply increase the amount of water so that the grains “float” freely in the pan.

For those who love meat-free pilaf, there are a huge variety of appropriate recipes. For example, this one. We will cook crumbly and at the same time juicy pilaf with carrots, onions, raisins and walnuts. Yes, the dish turns out to be sweet, but not dessert. This pilaf can be served during the fasting period, used in the menu for vegetarians, and cooked for dinner.

This variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy. Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

There are many types of Azerbaijani pilaf. They are always united by one thing - loose, fluffy, crumbly rice. At the bottom of the cauldron, in which the rice is cooked, we put the kazmak - a flat cake. Let's prepare it from rice, eggs and kefir. By the end of cooking, it forms a crispy brown crust, which can be cut and served with crumbly pilaf. Separately, let the soaked dried fruits in a pan with butter - this will be a juicy addition to the pilaf.

A fairly light but nutritious option for meat-free pilaf. The whole mood of the dish is set by dried fruits: sweet raisins, sour dried apricots and smoked prunes. Fruity notes go well with spices, rice and vegetable frying. Hot, the dish is very aromatic, juicy and completely self-sufficient. To make pilaf crumbly, "fluffy", we recommend taking long-grain rice. Steamed, brown, wild is also great. As for the last two, it is better to soak them overnight in order to speed up the subsequent preparation of pilaf.

Cooking a sweet version of pilaf with dried apricots and raisins. Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will be a sumptuous fasting treat, and will undoubtedly be enjoyed by vegetarians.

Delicious and unusual pilaf can be cooked with pumpkin ... or in pumpkin. Its shape and versatile pulp taste are just perfect for experimenting with additives and fillings. We suggest using basmati rice with raisins and saffron - the pilaf is aromatic, crumbly, fluffy and sweet. We will bring the pilaf to readiness using the oven. The pumpkin will also bake, and its fleshy flesh will be perfect with cooked rice.

Why not experiment and cook pilaf with dried fruits? Such a dish turns out to be sweet, very interesting in taste, quite satisfying and attractive. Loose rice with bright fruit pieces will especially appeal to children. When serving, pilaf can be poured with honey and sprinkled with nuts - this will add benefits and additional shades of taste. So that the cereals do not stick together and give a crumbly texture, we take long-grain rice: white, steamed, brown - choose to taste. For cooking, we recommend using a multicooker - it will greatly simplify the process. However, if it is not there, it will turn out no worse on the stove.

In order for the pilaf to turn out to be crumbly, it is important to understand and observe a few points. First, you need to choose the right rice. Secondly, it is worthwhile to take a responsible approach to the preparation of cereals before putting it into pilaf. Thirdly, it is important to observe the proportions of rice and water in order not to get a watery dish or, conversely, dryish tough grains. We will analyze these points in more detail below.

It should be noted right away that it is impossible to cook good pilaf in a saucepan, since the thin bottom and walls of these dishes do not allow using high temperature for quickly heating the dish - the rice will simply burn. However, everything changes if the pan is heavy, thick-walled and with a dense bottom - in such a dish, pilaf can be cooked, as in a cauldron, without fear of burning.

Housewives often cook pilaf in a frying pan. It is convenient to pre-fry meat, vegetables in it, mix them with spices and subsequently add rice and water. It is important that the pan has a thick bottom and non-thin walls to ensure that the rice cooks evenly and reduces the risk of rice burning.

Kazan is an ideal dish for cooking pilaf. Its shape allows the liquid to circulate well along the pilaf from the bottom up, steaming the cereals evenly. Another important detail is the thick walls, which heat up well, slowly release the temperature and practically eliminate the risk of rice burning.

Pilaf in a slow cooker is prepared quite simply, and the taste is not inferior to the traditional version in a cauldron. Almost every multicooker has a Pilaf program, the temperature regime of which, as a rule, changes specifically for high-quality rice preparation: first, strong heating, then the average cooking temperature and final simmering. The result is a fluffy, rich and soft pilaf. At the same time, it is very important to observe the proportions of cereals and liquid, so as not to get porridge, namely the necessary friability.

This dish will be appreciated by lovers of seafood and rice. Cooking pilaf from a seafood cocktail with vegetables and dry wine. Pilaf is baked in the oven in portioned pots or ceramic dishes. Shrimps are served with pilaf in the form of kebabs. Ingredients are listed for 2 servings and 2 pots.

Many experienced housewives like to cook various dishes in pots in the oven, because the food in them is obtained with a special taste and aroma, and it looks beautiful and appetizing. Pilaf with mushrooms is no exception. The calculation of the ingredients in the recipe is for 1 pot and 1 serving.

Pearl barley, unfortunately, is not the most beloved at the present time, but it is more dear to us than rice, and besides, it saturates the body well and contains few calories. Barley pilaf with mushrooms, which we hold in high esteem, will be an amazingly tasty dish for a lean table.

As an option for a dish for a lean table, you can cook pilaf with mushrooms and vegetables using this recipe. The recipe is simple, and the dish will turn out to be fragrant and satisfying, because mushrooms in combination with rice and vegetables give pilaf a special original taste. We cook lean mushroom pilaf with onions, carrots and bell peppers, but the composition of vegetables can be changed to your liking.

According to this recipe, you can cook exactly lean pilaf with mushrooms and carrots, and not rice porridge with mushrooms and vegetables. First, a zirvak is prepared for pilaf, that is, carrots and mushrooms with spices are fried.Then rice is added, which, in combination with the aroma of zirvak, makes pilaf almost real, because mushrooms that have absorbed the taste of spices are a good substitute for meat. We cook Zirvak without onions, only from carrots and champignons. You will have a new version of lean pilaf.

Dried mushrooms, especially boletus mushrooms, give the pilaf an original taste. It is important not to add a lot of seasonings (only half of what is put in regular meat pilaf), so that they do not drown out the taste of the mushrooms. You can cook pilaf in a cauldron or cast-iron skillet. Any rice is suitable for pilaf. It is washed well so that the pilaf is crumbly. For non-fasting days, pilaf with dried mushrooms is cooked in butter or ghee.

Lean pilaf with mushrooms, cooked using a multicooker, always pleases with its taste, juiciness and crispness. Its preparation is simple and does not take much time. Any mushrooms are suitable for such pilaf, preferably long-grain rice, and spices can be added to your liking.

Oven pilaf with mushrooms has a special aroma and taste. You can cook it in any heat-resistant container. The cooking process is almost the same as cooking pilaf on the stove. First, mushrooms with carrots and onions are fried in a frying pan or immediately in a cauldron. Then pre-soaked rice is added, poured with water with turmeric and the dish is baked in the oven.

Vegetable pilaf with mushrooms has a special taste, besides, the dish is low-calorie and healthy not only for fasting days, but also for a healthy diet. The spices give the pilaf a wonderful aroma and the turmeric a golden hue. You can choose vegetables for pilaf according to your taste preferences, any mushrooms are suitable. The secret to the deliciousness of the dish lies in frying all the vegetables before laying the rice.

Pilaf with mushrooms in a cauldron is cooked not only on fast days. With this tasty and satisfying dish, you can diversify the daily menu and to taste it will suit adherents of proper or dietary nutrition. Any mushrooms are suitable for pilaf, but, undoubtedly, it will be tastier with forest ones. The variety of rice for pilaf does not really matter, we choose it according to our preferences. We fry vegetables and cook pilaf immediately in a cauldron.

Pilaf with mushrooms can also be cooked in a skillet. Although this dish will not be a real pilaf, with the right ratio of rice and water, it will turn out to be crumbly, fragrant and satisfying. The advantages of this method are that pilaf is prepared simply, quickly and in small quantities, only for a family dinner or lunch. Pilaf with fresh or frozen forest mushrooms is especially tasty.

Pilaf with mushrooms and without meat is a tasty and nutritious dish for both fasting and PP. Products for him are always at home, and mushrooms can be bought throughout the year. They cook pilaf with mushrooms in a frying pan, in a cauldron, and in a slow cooker. To make the cooked pilaf crumbly, the rice is washed well and taken in a 1: 2 ratio with water.

If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.

We offer to cook delicious hearty Uzbek pilaf with chickpeas. For its preparation, brown rice was used - as a result, the dish turned out to be even more crumbly and friable than with white rice. And to shorten the cooking time of rice, it should be soaked in water for several hours before cooking. The same applies to chickpeas - chickpeas are very dense and boil slowly. Therefore, we soak it too, ideally overnight.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using not white rice, but red - pilaf will become even more unusual. If you prefer the usual white rice, of course, use it.

Such pilaf can be cooked both in a slow cooker and in a pan on the stove.We propose to cook it in a multicooker for reasons of saving time and effort. Pilaf looks spectacular due to colored dried fruits. They give not only an attractive color, but a rich sweetish taste. Additionally, sweeten the pilaf with honey. This dish turns out to be quite light, as it does not contain meat products. The recipe will appeal to those who love "dessert" directions in cooking.

The preparation of this pilaf is somewhat different from the traditional one, as it excludes the preparation of zirvak - spicy vegetable frying. We immediately put all the ingredients in the multicooker bowl: pieces of vegetables, mushrooms, rice, spices, salt and water. We close the lid of the device, select the program and go to rest. The miracle pilaf will be ready in an hour - the aroma of the finished dish cannot be confused with anything.

You can feed a hungry man to his fill with such pilaf, despite the fact that the dish is lean and there is no meat in it! The whole secret is in chickpeas. These valuable chickpeas are packed with plant-based protein and fiber, which, along with vegetables and rice, provide such a satiety meal. To facilitate digestion and shorten the cooking time of chickpeas, be sure to soak them in water overnight. The peas will swell, soften and no longer give heaviness in the stomach.

There are many pilaf recipes - every nation, and even every housewife has his own. We offer a version with dried fruits without meat, just for the post. The preparation is based on the preparation of a fragrant juicy zirvak. Next is the addition of rice, water and salt. Everything. To cook the rice well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled pan with high sides. There will be no risk of burning, and the heat transfer is uniform.

Those who are fasting should like this pilaf. We will cook it without animal products. The composition includes rice, onions, carrots, garlic, mushrooms, vegetable oil and spices. Despite the simple composition, the dish turns out to be very tasty and satisfying. The aroma of garlic and spices make the pilaf very appetizing.

Quite a quick version of a quick pilaf. All you need is to lightly fry the vegetables in a slow cooker, add ready-made meat in the form of stew and add well-washed rice. Season with spices, pour in water and close the lid of the devices. Forty minutes later, a hearty aromatic dish can be served for lunch.A little advice: it is advisable to use fresh tomatoes and not replace them with tomato paste - the taste will still be different.

Pilaf with seafood, like any other pilaf, is very convenient to cook in a slow cooker. In a tall bowl, the ingredients are easy to fry and mix - nothing will fall out and oil splashes won't get anywhere. And the temperature regime of the multicooker itself is designed for cooking rice as well as possible. Before placing seafood in the bowl, be sure to defrost it. In this recipe, we use mussels, but it can be just a mixture of different seafood, which are usually sold in the freezer departments.

This pilaf has direct Mediterranean roots and immediately conjures up thoughts of paella. However, there are more vegetables in the composition, and the cooking technology is still slightly different. Ideally, of course, you need to use fresh seafood, but in our conditions this is problematic. Therefore, we take frozen ones - it comes out a little less aromatic, but everything is also delicious! Rice should be crumbly, so we pay attention to the long-grain variety or parboiled rice.

To prepare a fragrant Crimean pilaf, it is not necessary to use the freshest seafood from the Black Sea coast. We take frozen mussels and rapanas, which can be found in any supermarket in the freezer section. Rice, of course, we take long-grain: ordinary white or unpolished. We recommend preparing the dish in a thick-walled frying pan or cauldron - heating in such a dish is uniform and of high quality, practically excluding burning.

You can pamper yourself and your family with pilaf with shrimps even when there is no time for "feats" in the kitchen. After all, special efforts and a lot of time are not required for cooking. Fast, simple, tasty - this is just about such a pilaf. If there is a package of peeled frozen shrimps in the freezer, this is a direct way for such seafood to delicious pilaf.

One of the options for pilaf with squid, where we first prepare a “base” of rice and vegetables, and only then add the squid. Delicate seafood will stay soft as the cooking time is reduced to a minimum. Rice is best used long and parboiled is also good. The grains will not stick together during cooking and the pilaf will be crumbly.