Vegetable pilaf with vegetables

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make lean vegetable pilaf with vegetables without meat? Prepare all the necessary products. In addition to the proposed vegetables, you can also add others, for example, zucchini, eggplant, green peas, and corn.

2. STEP 2

   

   Sort the rice and rinse very well with cold water, changing it several times. The water should become absolutely clean. Then pour clean cold water over the rice and leave for 10 minutes. Read more about the intricacies of choosing pasta in a separate article, link at the end of the recipe.

3. STEP 3

   

   Meanwhile, peel the onion and cut it into half rings.

4. STEP 4

   

   Peel the carrots and either grate them or cut them into thin long sticks.

5. STEP 5

   

   Wash the pepper, remove its stem and seeds, and cut the pulp into approximately the same pieces as carrots.

6. STEP 6

   

   Wash the tomatoes and cut into small cubes.

7. STEP 7

   

   Heat the cauldron well over high heat. Pour oil into it and heat it for a few minutes. Read about how to choose the right vegetable oil in a separate article, link at the end of the recipe. Place the onion in the cauldron. It should start to fry immediately, which is why it is so important to reheat everything well. Fry the onion for several minutes, stirring it constantly.

8. STEP 8

   

   Place the carrots after the onions. Don't turn down the fire. Vegetables fried over high heat are especially aromatic. Fry the carrots for about two minutes. Don't forget to stir it.

9. STEP 9

   

   Add pepper. Fry everything together for about another minute.

10. STEP 10

    

    Drain the rice. Distribute it evenly over the vegetables. Cover the cauldron with a lid and leave for a couple of minutes. During this time, the rice will absorb the oil from the vegetables, which will help it become crumbly and golden in the future.

11. STEP 11

    

    Pour cold water over the rice until it covers it by an inch. Wait for it to boil, reduce heat to medium, cover the cauldron with a lid and leave for 5 minutes.

12. STEP 12

    

    After 5 minutes, add the tomatoes; they should be evenly distributed over the surface of the rice. Also add bay leaf, salt and pepper.

13. STEP 13

    

    Reduce the heat to low, cover the cauldron with a lid and leave the pilaf to cook for another 5 minutes. During this time the water will be completely absorbed.

14. STEP 14

    

    Stir the finished pilaf and leave it to brew a little under the lid, then arrange it on plates and serve. Bon appetit!

Comments on the recipe

Sarka @

10.12.2023

4.9

I liked the recipe, thank you. I recommend the version of lean pilaf without meat with prunes.

Olga

10.12.2023

5

Usually I cook pilaf only with carrots and call it “pilaf without meat,” but this recipe contains peppers, tomatoes, and carrots, really “vegetable pilaf.” I added a beef bouillon cube of my own. The vegetable pilaf turned out much brighter than usual, with a rich vegetable taste and a pleasant bay leaf scent.