Pilaf with dried apricots and raisins in a slow cooker
0
1146
Kitchen
Eastern
Calorie content
146.6 kcal
Portions
2 port.
Cooking time
30 minutes.
Proteins *
2.9 gr.
Fats *
2.2 gr.
Carbohydrates*
31.7 g
Such a 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.
Ingredients
Cooking process
Preparing dried apricots. Rinse it thoroughly in warm water. If the dried fruit is soft, then pre-soaking is not required. If dried apricots are tough, after washing, it is better to soak them in warm water for at least fifteen to twenty minutes. After that, we cut the prepared dried apricots into small pieces - approximately the same size as the raisins.
Let's turn to rice. Place it in a bowl and rinse it several times. At the end of rinsing, the water should remain completely transparent, and the grains should acquire a slightly "glassy" appearance - this will indicate that the excess starch is washed off, and the pilaf will turn out to be crumbly.
After the time of the set mode has expired, turn off the multicooker, let the pilaf stand under the lid for another five minutes. Then open the lid, stir the pilaf with a spatula and put it on portioned plates. Serve hot. Additionally, you can pour the dish with honey or jam, put a piece of butter on top, sprinkle with chopped nuts, cinnamon, sesame seeds.
Bon Appetit!