Pilaf with vegetables

Lecho is a popular preparation among many housewives. and this is not surprising: everyone wants to please the family with a bright, tasty and aromatic snack in the cold season. Lecho from zucchini for the winter without sterilization will save you time and effort, because it is very easy and simple to cook it.

When preparing seaming for the winter, many housewives neglect the preparation of salads. But this is a real storehouse of many vitamins. An incredibly tasty and appetizing salad of zucchini and peppers with onions and carrots turns out. It will be a great addition to a variety of dishes!

Many housewives choose simpler recipes for seaming for the winter, and very much in vain. Vegetable and rice salad has a wonderful, rich taste. It is very nutritious, satisfying and wholesome. And it won't take long to prepare it!

Homemade pilaf with chicken can be made from healthy and nutritious bulgur. The dish will be appreciated by those who take care of their diet and health. Take note of a hearty recipe that meets all the requirements of the right menu.

Delicious and crumbly pilaf can be cooked in a baking bag or sleeve, because not everyone has a slow cooker or cauldron. This option is very convenient, especially when you are limited in time. Pilaf is prepared without frying meat with vegetables and vegetable oil, and it can be safely prepared for dietary or PP food.The cooking time for pilaf in a bag depends on your oven, so the dish at the end of baking should be tasted for readiness. The ratio of rice to water for such pilaf is 1: 2.5. You can add seasonings to your liking.

Basmati rice is always crumbly. Aromatic and spicy pilaf with beef and basmati rice is the best dinner for the whole family, try it and see for yourself.

Pilaf is a dish native to Asia. It is cooked in a cauldron over an open fire. But at home, on the stove, you can cook pork pilaf, no less tasty and rich.

This dish combines the tastiest parts of a chicken carcass with delicate crumbly rice. The dish looks beautiful and can even be served on a festive table.

Mushrooms are a special ingredient that can transform the taste of your dish. Plov with mushrooms and chicken is quick and easy to prepare. Even in an ordinary frying pan, pilaf turns out to be fragrant and tasty.

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 pumpkin is a real culinary masterpiece. Cooking it is not as difficult as it seems. The main thing is to carefully process the pumpkin and not damage its bottom, then the rice will turn out to be crumbly and appetizing. There is a place for such a dish even on the royal table!

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 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!

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.

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.

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.

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.

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.

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.

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.

We offer to cook delicious pilaf with shrimps and squid. For a complete "company" of seafood, you can also add mussels. Such a dish can be prepared both at home on the stove and on the grill in the fresh air - and this is a great alternative to kebabs, by the way. Serve hot flavored pilaf - it is juicy and full-bodied. Additionally, we serve vegetables and herbs.

This pilaf will be especially appreciated by those who are fasting and avoid animal products. It is quite satisfying and allows you to forget about the feeling of hunger for a long time. To balance the composition and add nutritional value to the dish, we also use champignons with vegetables. This will not replace meat, but it will provide the protein component.

For vegetable pilaf in a slow cooker, you will need rice, onions, carrots, bell peppers, tomatoes, garlic, herbs and oil. We add salt and spices based on our own taste preferences. The pilaf will turn out to be rich, juicy and at the same time quite light, so there is no meat or animal fat in it.

We offer a recipe for an unusual pilaf. We cook it from basmati rice, without adding meat. To ensure the richness of the dish, as usual, pre-fry the vegetables: carrots and two types of bell peppers. And then we add nuts - this is for satiety and an additional flavoring nuance. Toward the end of cooking pilaf, we also add pineapple pieces and grapes - this stage is optional, but lovers of flavor contrasts will definitely like it. With the addition of sweet pieces, pilaf gets a special mood. This dish will perfectly complement a glass of white wine.

In an ordinary frying pan with high edges, you can quickly and easily cook pilaf, which will not differ in taste from that cooked in a cauldron. We cook pilaf with duck (properly processed in advance), take high-quality rice, seasonings, add some vegetables and in an hour and a half you get a fragrant and crumbly dish for a family dinner.

Traditionally, pilaf is prepared with lamb and pork, but replacing this meat with duck aromatic with fat, your dish will change its taste for another, no less appetizing. Duck fatty meat will make pilaf very juicy and crumbly. Cooking pilaf in a multicooker, which will speed up and simplify your work.

Pilaf is a very "convenient" dish for a lean menu. Many plant foods go well with rice. And if you add mushrooms, you get a very successful combination, which few people will refuse. For the scent, of course, let's not forget about spices and herbs. Saffron is especially good for color. If not, you can take turmeric as well.

If you want to cook meatless pilaf, chickpeas are a great option. In terms of nutritional value, it is almost similar to meat, rich in protein and dietary fiber. The cooking process is not much different from the traditional pilaf: first we make a zirvak from vegetables and spices, then we put the previously soaked and boiled chickpeas, rice and pour in water. Simmer until rice is cooked.