Pilaf is a deliciously delicious second dish that is usually cooked with meat. But no less tasty is the lean sweet pilaf, which is perfect for fasting people and vegetarians.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Light and satisfying sweet lean pilaf with dried fruits will be appreciated not only by adherents of a vegetarian and healthy diet. Thanks to its excellent taste, absolutely everyone will like the dish, and especially such a sweet dish will be eaten with pleasure by children. It should also be noted that sweet pilaf can be cooked not only lean, you can put any types of meat here: pork, beef, chicken or lamb, as the classic suggests.
Sweet pilaf is prepared identically to the traditional recipe. Any housewife and even an inexperienced cook can handle it. In addition, it can be done in a multicooker or oven. And if you still do not know that raisins, dried apricots, prunes and other dried fruits and dried berries are great for preparing hearty second courses, then I definitely recommend paying attention to this dish. Sweet foods are quite appropriate and favorably set off the taste of cereals, meat and other products.
In this recipe I use raisins and prunes, but you can expand this range of products to your liking. Any nuts will also be appropriate here, but walnuts are especially advantageous.
- Caloric content per 100 g - 190 kcal.
- Servings - 3
- Cooking time - 30 minutes
Ingredients:
- Rice - 200 g
- Carrots - 1 pc.
- Garlic - 1 head
- Raisins - 100 g
- Prunes - 100 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Seasoning for pilaf - 1 tsp
How to make sweet lean pilaf
1. Peel the carrots and rinse under running water, then cut into strips. I note that the larger the carrots are cut, the tastier the pilaf will be. Therefore, never finely chop carrots into this dish, and even more so, do not grate them.
2. Peel the garlic and also cut into strips.
3. Wash the raisins under running water and steam with boiling water. Cover with a lid and leave to infuse for 10 minutes. Then rinse and dry with a paper towel. Wash the prunes, dry with a towel and cut into 2-4 pieces, depending on the original size.
4. Place the rice in a sieve and rinse under running water. Rinse it at least 7 times, since the water must be clear, then the pilaf will turn out to be crumbly and the rice will not stick together.
5. In a cast-iron bowl or any other saucepan with thick walls and bottom, pour vegetable oil or fat and fat and heat. Put the carrots and garlic in it.
6. Fry vegetables over medium heat until golden brown and place the prunes in a saucepan.
7. Next, immediately place the rice.
8. And pour in the raisins. Season food with salt, pepper and pilaf seasoning.
9. Fill everything with drinking water so that it covers the ingredients 1 cm higher.
10. Put rice on the stove, boil, cover, reduce heat and simmer for 15 minutes. During this time, the rice will completely absorb the water. Then remove the pan from the heat and wrap it up with a warm towel, leave it to rest for 15 minutes. Then gently stir the food so as not to damage the rice and serve the food to the table.
See also a video recipe on how to cook lean pilaf with raisins.
