Pilaf with chicken and red rice "Ruby" is a healthy and low-calorie dish. Find out how to cook it in this step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ruby red rice is an exclusive variety that adorns the gourmet table. The product is also of interest to health food advocates. Because it is very beneficial for our health. It differs from the usual white rice in that it is not subjected to intensive processing and does not contain a lot of starch. Nutritionists and nutritionists are advised to eat unpolished wild rice. They contain more vitamins, amino acids and trace elements. The secret of the benefits of this product is in the preserved bran casing, which contains a large amount of fiber. In addition to its benefits, gourmets appreciate Rubin for its pleasant nutty aroma, excellent aesthetic appearance and unique taste. But with this product you should stock up on free time, tk. red rice takes much longer to cook than plain white rice.
Today I propose to cook pilaf with chicken and red rice "Ruby". This is a delicious and healthy dish. Moreover, despite the fact that the rice is not polished, its taste was softer and sweeter than the brown variety. If desired, the chicken can be replaced with other meats. For example, beef or pork.
- Caloric content per 100 g - 133 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Red rice "Ruby" - 200 g
- Chicken meat (legs, thighs, wings) - 400 g
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step-by-step cooking pilaf with chicken and red rice "Ruby", recipe with photo:
1. Wash the chicken or chicken parts and pat dry with a paper towel. If you want to get a more dietary dish, then remove the peel from each piece of poultry, because it contains a large amount of fat and cholesterol. But if you are not afraid of extra calories, then you can leave the skin.
2. In a frying pan in vegetable oil, fry the chicken until golden brown on all sides. Season it with salt and ground pepper to taste.
3. Wash the red rice under running water several times and place in the pan with the chicken. Spread it evenly over the entire surface and do not interfere.
4. Salt the rice and fill it with drinking water so that it completely covers it above the level by 1, 5 fingers. During heat treatment, it will increase in volume 2-2.5 times.
5. Boil and cover the pan. Simmer and cook pilaf for 1 hour. Red rice is cooked much longer than white rice, and when cooked, the grains open like popcorn. When the rice is soft and crumbly, stir the pilaf and serve hot with any fresh vegetable salads.
See also a video recipe on how to make red rice pilaf.
