Pilaf with turkey

Aromatic rice and turkey pilaf can be cooked in a roaster. Homemade dish will delight you with its nutritional value and light spicy taste. Serve a vibrant dinner treat!

Turkey fillet belongs to low-fat meats, therefore pilaf from it is prepared for dietary, baby food and for adhering to the principles of PP. Fillet meat is cooked quickly, and so that it does not become dry in pilaf, in this recipe it is pre-boiled a little. Any rice is suitable for such pilaf and only peppercorns or bay leaves are added from the spices.

Turkey meat is the second most popular after chicken, and it comes from turkey thighs especially tender and juicy in all dishes. Pilaf from the thigh of this bird is no exception, moreover, it will also be dietary, since the turkey contains almost no fat. You can cook pilaf in a cauldron or a saucepan with a thick bottom, because a large number of portions simply do not fit in a multicooker.

If you do not have special utensils for cooking pilaf (multicooker or cauldron), then you can cook crumbly pilaf in a saucepan. Take a saucepan with thick walls or a thick bottom, otherwise the pilaf may burn. Considering the unevenness of the frying of ingredients in a saucepan, unlike a cauldron, meat, vegetables and rice separately need to be fried in a pan, and then mix everything and already simmer pilaf in a saucepan. Such pilaf must be infused after cooking.

Turkey pilaf, as a dietary and easily digestible meat for the body, especially cooked in the oven and with a low oil content, is ideal for children and a healthy diet. Pilaf is prepared from turkey fillet and "Jasmine" rice to make the dish crumbly. Garlic and seasonings, if the dish is for children, do not put, but add a little zucchini.

Multicooker "Redmond" helps each owner of this kitchen gadget to easily and quickly cook pilaf. This model has a program "Pilaf", which maintains the proper temperature balance, and there is an automatic shutdown time, which prevents the pilaf from burning, even if the hostess forgets about cooking. This model gives full guarantee that the pilaf will be crumbly, juicy and tasty. For pilaf, take the flesh of the turkey thigh as the juicier and fattier part of the carcass.

Turkey pilaf can safely include in the menu everyone who adheres to a proper and healthy diet, because the meat of this bird does not contain carbohydrates at all and it is low in calories. Turkey is in harmony with rice and the addition of vegetables only reveals its taste. In the recipe, you are invited to add a little raisins to the pilaf. Choose the meat according to your preferences, given that the breast is low in calories and drier, and the thigh pulp is softer, but more fatty. You can cook pilaf in any dish.

In many families, pilaf is a frequent dish on the dinner table, because it is easy to prepare, requires few ingredients and almost always turns out to be successful. So that pilaf does not get bored, which is unlikely, you can cook it with different meats. In this recipe, you are offered a dietary and healthy version of pilaf - with turkey meat. We cook pilaf in an ordinary cauldron, but better in a cauldron-wok as a universal kitchen assistant for the hostess.

Bulgur pilaf with turkey can be called an elegant "ladies'" dish, since cereals and meat contain few calories and fat. Bulgur is a specially processed wheat grains, and they are never boiled into porridge, therefore, friable bulgur pilaf is always obtained by all housewives. The main taste of such pilaf is determined by spices, so their quantity can be changed at your discretion. The ratio of cereals and water should be 1: 2 on average.

Previously, pilaf was cooked only from lamb or beef, but now many housewives prefer poultry meat, including turkey, as it belongs to dietary ones due to its low fat content, while maintaining saturation. Turkey pilaf is prepared for a children's or dietary table.If you do not have a cauldron, you can cook crumbly pilaf in a deep frying pan and it will turn out no worse than in traditional dishes. With this method of cooking (in a frying pan), rice and zirvak are cooked separately, and then stewed in a frying pan for a short time.

Nowadays, turkey meat is increasingly being chosen for the preparation of various dishes. It is less fatty and contains little cholesterol, and besides, it has a special taste. One of these dishes is turkey pilaf in a slow cooker. It is prepared according to the general rules of "correct" pilaf with lamb: first prepare zirvak (meat and vegetable base of pilaf), then add rice and spices. The multicooker helps the hostess to cook it easier and easier.