Hearty Vegetable Pilaf

Crumbly, aromatic, very tasty — a super option! Vegetable pilaf with vegetables is a hearty and appetizing meat-free dish that can be eaten on fasting days. And in normal times, this pilaf is perfect as a side dish for any meat dish.
cook time: 30 min
Ruby Colston
Hearty Vegetable Pilaf

Nutrition Facts (per serving)

250
Calories
15g
Fat
27g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Tomatoes (I have 8 cherry tomatoes) 2 pc
Salt to taste
Ground black pepper to taste
Rice 1 cup
Bay leaf 2 pc
Carrot 1 pc
Vegetable oil 6 tbsp
bell pepper 0.5 pc

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Meanwhile, peel the onion and cut it into half rings.

Step 4

Step 4
Peel the carrots and either grate them or cut them into thin long sticks.

Step 5

Step 5
Wash the pepper, remove its stem and seeds, and cut the pulp into approximately the same pieces as carrots.

Step 6

Step 6
Wash the tomatoes and cut into small cubes.

Step 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 begin to fry immediately, which is why it is so important to reheat everything well. Fry the onion for several minutes, stirring it constantly.

Step 8

Step 8
Place the carrots after the onions. Donʼt turn down the fire. Vegetables fried over high heat are especially aromatic. Fry the carrots for about two minutes. Donʼt forget to stir it.

Step 9

Step 9
Add pepper. Fry everything together for about another minute.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!

Additional rubrics

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