home / Jam and jam/ Ruby rice pilaf with chicken. Pilaf with red rice and mushrooms in a slow cooker

Ruby rice pilaf with chicken. Pilaf with red rice and mushrooms in a slow cooker

Calories: Not specified
Time for preparing: Not specified

Many people are not even aware of the existence of such rice as red. Meanwhile, it is he who is considered one of the most useful varieties rice. The red color of the grains of this rice is achieved due to natural plant pigments, which in turn are also powerful antioxidants. Since red rice is unpolished, all useful material. It is rich in complex carbohydrates, dietary fiber, iron, calcium and, of course, B vitamins and vitamin E. This wonderful rice is simply indispensable in diet food and will be a great find for people leading a healthy lifestyle.
Try to diversify your daily menu and cook very delicious pilaf from red rice, tender pork fillet and mushrooms. Pilaf turns out crumbly and has a pleasant delicate aroma.

Required products:

- unpolished red Cambodian rice - 300 g;
- pork fillet - 500 g;
- large carrots - 1 pc.;
- fresh champignons - 300 g;
- vegetable oil - 3 tbsp. l.;
- salt;
- ground black pepper - 1/4 tsp;
- ground paprika - 1/2 tsp;
- dried barberry berries - 2 tsp;
- laurel leaf - 1 pc.

Pilaf is cooked in the Mirta MPC95 multicooker.

Recipe with photo step by step:

Rinse the pork fillet thoroughly from bone fragments with cold running water and, using a paper towel, dry it.
Cut the pork into 2x2 cm cubes.

In a small frying pan, heat 2 tablespoons of vegetable oil well and fry the fillet until a light “blush”. Make sure that the meat is not overcooked and in no case burnt.

By the way, it turns out very tasty with white rice.

It is advisable to fry the meat before laying it in a slow cooker for two reasons: there will be no foam during cooking and the taste of the finished dish will significantly improve.
Pour the rice into a colander and rinse well with cold water.

Rinse the peeled carrots and grate on a coarse grater.

Rinse mushrooms thoroughly from any kind of contamination, dry.
Cut into slices 4-5 mm thick.

Rinse the barberry and pour hot boiled water for about 10 minutes.
Lubricate the multi-pan (bottom and sides) with the remaining vegetable oil.
Pour prepared meat, red rice, carrots and champignons into it. Add ground paprika, bay leaf, ground black pepper and barberry. Salt. To mix everything.

Add 4 multi-cups of hot boiled water and mix well again.

Close the multicooker lid and, accordingly, close the steam release valve.
Pilaf with red rice and mushrooms in a slow cooker, cook in the "Rice" mode. Cooking time 16 minutes.
After releasing steam, open the lid of the multicooker.
Remove the bay leaf, and mix the pilaf thoroughly.

Now you can start serving.
Place a serving ring in the middle of a small dish or flat plate (do not oil).
With a teaspoon, tightly lay pilaf in a ring, level it on top.

Remove the ring carefully.
Decorate pilaf with red rice and mushrooms in a slow cooker with parsley leaves.
If you do not have a serving ring, pilaf can be poured into a bowl and also garnished with fresh parsley.
You can serve pilaf cuttings from fresh vegetables, ketchup or tomato sauce.
Cooking tips.
1. Instead of red rice, you can take white brown rice.
2. Instead fresh champignons you can take oyster mushrooms or any other fresh mushrooms. But in this case, it is necessary to take into account the peculiarities of the preparation of certain mushrooms.

We also invite you to try

If you decide to cook a delicious and hearty dinner, but do not plan to stand at the stove for a long time, then your ideal choice is red rice pilaf. preparatory work will take no more than 20 minutes, and then the pilaf will languish under the lid, filling the kitchen seductive and appetizing aroma.

Red rice does not turn into a soft " porridge-slurry", even in the finished dish, the grains retain their density. In addition, he has unusual, very pleasant nutty flavor. The delicious pork pilaf has every chance of becoming your favorite dish.

Products

red rice - 400 g,
pork - 500 g,
carrots - 1 pc. ,
red onion - 3 pcs. ,
hot pepper - 1 pc. ,
sunflower oil - 60 ml,
salt - 1 dessert spoon.

Cooking

one . The amazing taste of red rice does not need to be "killed" by a complex set of spices. The only liberty is hot red pepper, it will add spice to the dish. They take such a layer of meat so that there is also a fatty layer in it. Vegetables can be medium in size.

2. Red rice is washed, soaked in cold water for 10-15 minutes.

3 . Pork is washed , cut off the bone , cut into small cubes . They take half of the sunflower oil, fry the pork on it until a golden crisp appears. Usually the meat reaches the desired condition in 10 minutes, while the pan is kept on medium heat. Then the contents of the pan are poured into a heavy-bottomed saucepan.

four . The onion is cut into thin rings, and the carrot - into small cubes. The second portion of oil is poured into the frying pan, onions and carrots are fried together. Then trained vegetables are sprinkled on pieces of pork.

5 . Put a layer of rice on top and level it.

6. Water is poured with such consideration so that it is 2 centimeters higher than the rice layer. Since pork is quite fatty, the usual pilaf is used. pre-filtered water. If the meat is "lean", you can take any broth instead of water.

7. Salt and a small dried red pepper pod are thrown into the pan. The saucepan is covered with a lid, put on medium heat. When the broth boils, reduce the fire.

eight . Red rice pilaf is cooked for 40-60 minutes at a moderate boil. Water is added twice in 100-150 milliliters. Topped up in a special way: with a spoon handle, “drill” 3-4 recesses in the swollen rice mass, and water is poured into these holes. If you just add water from above, then the lower part of the pilaf will burn.

9 . When the rice becomes soft , the fire is turned off . By this point, all the liquid should have evaporated. Pilaf is infused under the lid for 15 minutes, after which it can be served.

ten . The pepper pod is taken out of the pot and thrown away, but ready meal can be served with pickled peppers or any pickled vegetables.

Pilaf with chicken and red rice "Ruby" - healthy and low calorie meal. Find out how to cook it in this step by step recipe with photo. Video recipe.
Recipe content:

Red rice "Ruby" - an exclusive variety that adorns the table of gourmets. The product is also of interest to supporters healthy eating. Because it is very beneficial for our health. It differs from the usual white rice in that it does not undergo enhanced processing and does not contain a lot of starch. Nutritionists and advocates of proper nutrition advise eating unpolished wild rice varieties. They contain more vitamins, amino acids and trace elements. The secret of benefit this product in the preserved bran shell, which contains a large number of fiber. In addition to the benefits, gourmets appreciate "Ruby" for a pleasant nutty aroma, excellent aesthetic appearance and unique taste. But with this product, you should stock up on free time, because. red rice takes much longer to cook than plain white rice.

Today I propose to cook pilaf with chicken and red rice "Ruby". It's delicious and healthy dish. Moreover, despite the fact that the rice is not polished, its taste turned out to be softer and sweeter than the brown variety. Chicken can be substituted with other types of meat if desired. For example, beef or pork.

Calorie content per 100 g - 133 kcal.
Servings - 3
Cooking time - 1 hour 45 minutes

Ingredients:

Red rice "Ruby" - 200 g
Chicken meat (legs, thighs, wings) - 400 g
Salt - 1 tsp or to taste
Black ground pepper - a pinch
Vegetable oil - for frying

Step-by-step preparation of pilaf with chicken and red rice "Ruby", recipe with photo:

1. Wash the chicken or chicken parts and pat dry with paper towels. If you want to get more diet dish, then remove the peel from each piece of bird, because. it contains a large amount of fat and cholesterol. But if you are not afraid of extra calories, then you can leave the skin.

2. In a frying pan vegetable oil fry the chicken until golden brown on all sides. Season it with salt and ground pepper taste.

3. Wash the red rice under running water several times and put it in the pan with the chicken. Spread it evenly over the entire surface and do not interfere.

4. Salt the rice and pour over drinking water so that it completely covers it above the level by 1.5 fingers. During heat treatment, it will increase in volume by 2-2.5 times.

5. Boil and cover the pan with a lid. Make a slow fire and cook pilaf for 1 hour. Red rice takes much longer to cook than white rice. ready-made The grains pop open like popcorn. When the rice is soft and crumbly, stir the pilaf and serve hot with any fresh vegetable salads.

Red rice "Ruby" is very good for health. Unlike childhood white rice, red rice does not undergo such enhanced processing and does not contain as much starch. Proponents of proper nutrition recommend eating unpolished wild rice varieties that contain more vitamins, amino acids and trace elements. The secret of the benefits of this unique product is in the preserved bran shell, which contains a large amount of fiber. In addition to its benefits, gourmets appreciate red rice for its pleasant nutty aroma, unique taste and beautiful aesthetic appearance. That's just with this product you need to have to work, because in case of improper preparation it will be impossible to chew. You will also have to stock up on free time, as red rice takes much longer to cook than plain white.

Ingredients for Red Rice Pilaf:

Chicken meat - 500 grams;
Rice red "Ruby" - 200 grams (1 cup);
Onion - 1 pc;
Carrots - 1 pc;
Garlic - 2 cloves;
Bulgarian pepper - 1 pc;
Water - 2.5 cups;
Salt to taste;
Olive oil for frying (can be vegetable) - 70 ml.

Red rice pilaf in a slow cooker - recipe with photo

This pilaf can be cooked both in a slow cooker and in a regular cauldron. I, for not having the latter, will do this in a slow cooker.

Pour olive oil into the multicooker bowl. It is better not to feel sorry for him, because in the process of cooking pilaf, it will rise from the bottom and soak the rice. We turn on the multicooker to warm up in the “Baking” mode.

We thoroughly wash the meat, cut it into medium-sized cubes and send it to the preheated multicooker bowl under the lid for 7-10 minutes.

In a separate frying pan olive oil lightly fry the onions, carrots, cut into strips and bell pepper. If you are switching to proper nutrition, in this case, vegetables can not be fried, or lightly fried in a grill pan without oil. Unfortunately, the pilaf itself without oil will turn out to be dry, and its use cannot be completely abandoned.

After the meat is half ready, we throw our frying to it. We mix everything well.

Ruby red rice should be thoroughly washed in a bowl, draining the water several times. Do this until the water becomes clear.

Put a glass of red rice on top of the meat and vegetables.

Pour two and a half glasses of water, salt, pepper. You can also add any spices of your choice. On top of all this beauty, lay out the garlic cloves, close the lid and set to the “normal cooking” mode for 1 hour and 20 minutes.

After some time, we get an incredibly tasty, fragrant and satisfying pilaf with Rubin red rice. The pilaf turned out very juicy, but at the same time tender.

In this case, pork is used, but such a dish can be prepared from any meat. Pork is not cooked in Uzbekistan (I mean the Uzbeks themselves). For Uzbek pilaf, mainly lamb is used, and only in some cases - beef. Recipe Uzbek pilaf with red rice is not much different from this one. Is that the absence of a tomato (tomatoes or pasta) and a variety of meat. That, perhaps, is all. Now back to our recipe.

Rice groats "Ruby" or other - 1 cup. (Mistral is also good).
Pork fillet - 300 gr.
Bulbs - 2 pcs.
Carrot - 1 pc.
Refined oil - half a glass.
Tomato - 1 pc.
Garlic - 2 cloves.
Bay leaf - 1 pc.
Salt - to taste.
Spices - half tea. l.

How to cook:

Wash the cereal well and pour hot salty water for half an hour. This is necessary so that during cooking the grains do not boil and do not stick together.

While the cereal is soaking, it is necessary to chop the carrots and onions into cubes.

Meat cut into pieces. Heat the oil in a cauldron (any other suitable dish) and fry the meat first for 10 minutes, stirring occasionally, over high heat.

Then throw vegetables and a tomato, also cut into cubes, to the meat. Those who wish can remove the peel. Sprinkle immediately with salt and seasonings. Fry for 10 more minutes. Do not extinguish the flame. Stir occasionally to avoid burning.

Reduce heat to medium, simmer covered for 5 minutes. After that, pour boiling water, throw bay leaves into the dishes and continue stewing for 5 minutes. Anyone who does not like the smell of this spice can do without laurel.

After the specified time, remove the laurel, pour rice groats, after decanting the water and rinsing the rice. If necessary, pour a little more boiling water, hiding the grits under water by 1 cm. Throw chopped garlic. Bring to a boil over high heat and immediately reduce the flame. Cover with a lid and simmer for 40 minutes. Taste the grains from the top layer for readiness. raw dish simmer for another 10 minutes. After turning off the stove, do not open the cauldron. Let it come to the stove for 15-20 minutes. This time is enough to figure out a light salad.

Then mix all the ingredients and put in bowls. Decorate the dish as you wish.
The calorie content is 141 kcal per 100 grams.
Enjoy your meal!

Pilaf with red rice and beans

There is no meat in this dish, but this fact does not detract from it. palatability. Try it and see for yourself.
Compound:

Rice groats (red) - 1 stack.
Bulb - 1 pc.
Bulgarian pepper - 1 pc.
Garlic - 3 cloves.
Refined oil - a little for frying.
Salt and seasonings - to taste.
Canned beans - 1 can.

Chop the onion into cubes, and the garlic cloves even finer. Fry in a frying pan in hot oil for 5 minutes. This amount of food will fit in a frying pan. Then lay cut into short strips bell pepper and fry together for another 5 minutes. Don't forget to stir occasionally.

Then fall asleep well-washed rice and after a couple of minutes pour boiling water. Salt, season with spices, boil and immediately reduce the flame to low.

Simmer covered for 45-50 minutes. Readiness to check the breakdown of the grains from above. If hard, then extend the quenching for another 10 minutes. Put the beans into the finished dish, mix and leave under the lid for 5 minutes. Only then turn off the stove. Red rice pilaf is ready to eat.

After 5 minutes after turning off, mix again and arrange in plates.
Due to the lack of meat, such a dish is suitable for eating in fasting and for people who do not eat meat in principle. Hearty, fragrant food will appeal to you and your loved ones.

Calorie per 100 grams is 86 kcal.