Pilaf with vegetables and raisins
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 248, total fat 5 G., saturated fats 2 G., proteins 7 G., carbohydrates 45 G., fiber 1.5 G., cholesterol 5 mg, sodium 524 mg, sugar 5 G.
Calories 248, total fat 5 G., saturated fats 2 G., proteins 7 G., carbohydrates 45 G., fiber 1.5 G., cholesterol 5 mg, sodium 524 mg, sugar 5 G.
This pilaf is prepared without meat, but is an ideal side dish for meat dishes. In addition to rice, it includes onions, bell peppers, green peas, raisins, crushed pistachios, and spices. Together, they create a luxurious bouquet of flavors and aromas. To ensure the pilaf is fluffy, the rice is first fried in oil, then the broth is poured over everything, the pot is tightly covered, and the pilaf is baked in the oven. Choose the right cookware and try Alton Brown's unusual method of cooking pilaf.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups long-grain white rice
- 1 tbsp unsalted butter
- Half a medium onion, finely chopped
- Half a medium red bell pepper, finely chopped
- 1.5 tsp coarse salt + 2 pinches
- 1 pinch saffron, soaked in 1/4 cup hot water (not boiling)
- 2.5 cups chicken broth
- 1 strip of orange zest measuring 2.5 x 5 cm.
- 2 bay leaves
- 0.5 cup green peas, fresh or frozen
- 1/4 cup golden raisins
- 1/4 cup chopped pistachios
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Recipes with similar ingredients: long-grain rice, sweet pepper, peas, pistachios, raisin, bay leaf, Orange zest, saffron
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a 3-quart saucepan, melt the butter over medium heat. Add the onion, bell pepper, and 2 pinches of salt.
Reduce heat to low and sauté until the onion is translucent and fragrant, but not browned, 3-4 minutes. Increase heat to medium and add the rice. Cook, stirring frequently, until the onion is fragrant, another 3-4 minutes. - Add the saffron and water to the pan, along with the broth, orange zest, bay leaf, and the remaining 1.5 teaspoons of salt. Increase the heat and bring to a boil.
- Okay, now comes the fun part: thoroughly wet a clean towel with water, turn off the heat, sprinkle the green peas on top of the rice, and then cover the pot with a damp towel. Put the lid on and fold the corners of the towel over the lid.
- Place the pan (with the lid and towel) in the oven and bake for 15 minutes. Then remove and let sit at room temperature for another 15 minutes, without opening the lid.
- Remove the orange zest and bay leaf from the pilaf. Transfer the pilaf to a serving platter, fluff it with a large fork, and sprinkle with raisins and pistachios. Serve family-style, right in the center of the table.
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