Pilaf is cooked with meat, a bird or fish, vary additives and spices. There are also unusual options – for example, vegetarian and sweet pilaf. The last has nothing in common with banal rice porridge - it is very tasty, nourishing and unusual dessert which can quite be also a main course of a meal. Make pilaf with dried fruits and honey - sweet and slightly spicy, it surely will be pleasant to your family.
It is required to you
- Pilaf with dried fruits and nuts:
- 2 glasses of basmati rice;
- 50 g of light raisin;
- 50 g of dark raisin without stones;
- 2 pieces of dried figs;
- 50 g of dried pitted cherries;
- 50 g of dried apricots;
- 20 g of almonds;
- 20 g of walnuts;
- 20 g of pine nuts;
- 5 tablespoons of liquid honey;
- 30 g of a desi.
- Sweet pilaf in pumpkin:
- 1 pumpkin of the average size;
- 1 glass of rice;
- 30 g of prunes;
- 30 g of dried apricots;
- 30 g of light raisin;
- 2 apples of sour grades;
- 3 tablespoons of liquid honey;
- 1 tablespoon of a refiner syrup.
Instruction
1. Make friable pilaf, having added a set of dried fruits with nut mix. Carefully wash out rice and fill in it with the double volume of water. You cook until ready. Cast away the cooked rice on a colander and wash with cold water.
2. Small cut a fig, dried apricots and cherries. Mix them with raisin and lay out in a bowl. Pound almonds and walnuts in a mortar in a large crumb. Pour out nuts to dried fruits, add pine nuts, mix mix and fill in with three spoons of water.
3. In a deep frying pan warm up a desi and two tablespoons of honey. Mix mix and pour out fruit and nuts in a frying pan. Fry nut and fruit weight about 5 minutes. Lay out rice in a frying pan, mix and prepare 10 more minutes. Remove a frying pan from fire, close it a cover and let's pilaf infuse 7-10 minutes. Uncover, water rice with two tablespoons of honey and spread out pilaf on portion plates.
4. Very beautiful and original dessert – the sweet pilaf baked in pumpkin. Wash up strong pumpkin of the average size. Choose a fruit with walls of average thickness – thick-walled pumpkin is concerned too long, and thin-walled won't be juicy. Decrown and remove an internal part with seeds. Put pumpkin together with decrowned on a baking tray and bake in an oven to softness.
5. Touch and wash out rice, fill in it with two glasses of water and you cook until ready. Cast away rice on a colander and wash with flowing water. Wash up dried fruits, cut dried apricots and prunes large pieces. Fill in fruit with a small amount of boiled water.
6. Peel apples also seeds and slice. In a frying pan warm oil, add sugar and a little water. Lay out apples and fry them to softness and transparency. Place apple segments in pumpkin. Put dried fruits in the syrup which remained in a frying pan and cook them 7-10 minutes. Pour out rice in a frying pan and mix. Warm up mix of 5 more minutes. Lay out rice with fruit in pumpkin and water with honey.
7. On a baking tray establish the pumpkin stuffed with pilaf, pour a little water. Place a baking tray in the oven warmed up to 180 wasps. Bake pumpkin about half an hour. Before giving cover pilaf of pumpkin.