Brown rice has long been known for its beneficial properties to all adherents of a healthy diet. To make a dish not only healthy, but also tasty, it should be varied with other ingredients, for example, meat and vegetables. Following this statement, we decided to prepare brown rice pilaf according to two recipes: lean and with meat. Of course, these recipes have little in common with classic pilaf, but as a modern variation of an authentic dish they cope with their role “excellently”.
Brown rice pilaf with meat
Ingredients:
- - 1 kg;
- champignons - 250 g;
- chicken broth - 1 1/2 tbsp.;
- brown rice - 1 tbsp.;
- hops-suneli - 1 teaspoon;
- dried cilantro - 1 teaspoon;
- mix of frozen vegetables - 1 1/2 tbsp.;
- salt, pepper - to taste;
- garlic - 2 cloves;
- onions - 1 pc.
Preparation
Heat a small amount of vegetable oil in a frying pan and fry finely chopped onions in it until transparent. Add garlic passed through a press and diced pork to the onion. We wait until the meat sets, and then add mushrooms and vegetables to it. As soon as the excess moisture from the pan has evaporated, transfer its contents to a cauldron or roasting pan, add rice, dried herbs, salt and pepper and fill everything with broth. Cover the container with the future pilaf and leave to simmer over low heat until the rice is completely cooked.
Brown rice pilaf can be made in a slow cooker. First, fry the onions with vegetables, mushrooms and garlic in the “Baking” mode, and then add all the other ingredients, switch to the “Pilaf” mode and continue cooking until the beep.
Brown rice pilaf - recipe
Ingredients:
- - 2 tbsp.;
- olive oil -1 tbsp. spoon;
- onions - 1 pc.;
- salt, pepper - to taste;
- sweet pepper - 2 pcs.;
- garlic - 2 cloves;
- tomatoes in their own juice - 500 g;
- hot pepper - to taste;
- paprika - 1 teaspoon;
- cashew nuts - 1/2 cup;
- fresh basil - 4 tbsp. spoons;
- lemon zest - 1/2 teaspoon.
Preparation
Boil the rice according to the instructions on the package, not forgetting to season it with salt. Heat olive oil in a frying pan and fry finely chopped onions with garlic passed through a press for 3 minutes. Next, add cubes of sweet pepper and tomatoes in their own juice to fry. After 9 minutes, add paprika, hot pepper, lemon zest and salt and pepper. When the peppers become soft, the vegetable part of the pilaf is ready and it’s time to mix it with boiled rice.
Sprinkle the finished dish with finely chopped basil and cashews. Lenten brown rice pilaf is served immediately after cooking.
I suggest you prepare delicious Uzbek pilaf with chickpeas. This time I am preparing brown rice pilaf and I advise you to try it. I enjoyed experimenting with brown rice. It turned out that it is great for pilaf! Pilaf turns out more crumbly than white rice.
To prepare pilaf you will need a cauldron or other thick-walled utensils.
Ingredients for Uzbek pilaf
- Brown rice - 1 cup. If you don't have brown rice, you can use white rice - then the pilaf will cook faster. If you use white rice, use the non-overcooked variety. Rice must be of high quality, with whole, unbroken grains.
- Chickpeas - 0.5 cups. It needs to be soaked overnight in water at room temperature. Then drain the water and rinse the chickpeas.
- Garlic - 3 heads. Not the clove, but the head!
- Large carrots - 1 piece. Or a few small carrots.
- Large onion - 1 piece.
- Hot red pepper - 1 pod.
- Coriander beans - a teaspoon.
- Zira - 1 teaspoon. You can use cumin instead of cumin. Yes, these are different spices!
- Dried barberry - 1 tablespoon.
- Vegetable oil - 50 ml.
- Salt - 1 teaspoon.
How to make brown rice chickpea pilaf
Watch the detailed video recipe:
First we prepare zirvak - the basis for pilaf. Cut the peeled onion into half rings or quarter rings. 
Cut the carrots into strips. It doesn't have to be very thin! 
Heat the cauldron thoroughly over the fire. Pour oil into a cauldron and heat it.
Place onion in oil. Fry over high heat for 1 minute. 
Add carrots, stir and fry for 5 minutes. 
Add coriander, cumin and barberry. Pour 2 cups of hot water and add salt.
Pour in the swollen chickpeas. Mix the zirvak.
Add hot red pepper to the zirvak. Entirely. Under no circumstances should you cut it! Otherwise, the pilaf will turn out too spicy. 
Let the zirvak boil. Lay out the thoroughly washed rice and level and smooth it with a slotted spoon. Do not mix rice with zirvak! 
Add more hot water to the cauldron - enough so that the water covers the top of the rice by about 1 cm.
Partially peel the garlic to remove only the top layer. The garlic cloves should remain in their skins.
Dip the heads of garlic into the rice and press. 
Cook the pilaf without a lid for 10 minutes over high heat. Then close the cauldron with a lid, reduce the heat to low and cook until the rice is ready. Brown rice will need half an hour. If you use white rice, it will cook faster - in about 15 minutes. 
Mix the finished pilaf and serve with fresh herbs. 
A difficult recipe for pilaf with brown rice step by step with photos.A simple homemade recipe for pilaf with brown rice with photos and step-by-step description of preparation. Easy to prepare at home in up to 1.5 hours. Contains only 221 kilocalories.
- National cuisine: home kitchen
- Type of dish: Second courses
- Recipe difficulty: Not an easy recipe
- Preparation time: 9 minutes
- Cooking time: up to 1.5 hours
- Number of servings: 12 servings
- Calorie Amount: 221 kilocalories
Ingredients for 12 servings
- Meat 600 g.
- Brown rice 400 g.
- Carrots 4 pcs.
- Onion 1 pc.
- Garlic 1 pc.
- Table salt 20 g.
- Ground black pepper 2 g.
- Dried paprika 2 g.
- Dried barberry 2 g.
- Zira 2 g.
- Turmeric 1 g.
- Vegetable oil 30 ml.
Step by step
- Hello. Today I want to share a recipe for regular pilaf with unusual rice. We will prepare pilaf with brown rice; this is a more dietary option for preparing regular pilaf. Of course, the taste of the pilaf will be a little unusual, since such rice does not look like rice to everyone, it seems to me more like pearl barley. However, brown rice is much healthier than white rice, since it is not polished. To prepare our pilaf we will need beef meat, onions, carrots, brown rice, garlic and spices. So let's start by peeling a few carrots, about 400 grams, and coarsely cutting them into strips; there's no need to chop them too much.
- Next, take one small onion, peel it and cut it into small cubes.
- Thaw the meat (if you have it frozen, of course), rinse thoroughly and cut into large cubes. In principle, you can take any meat, but I took beef.
- Pour a small amount of vegetable oil into the cauldron and first fry the onions and carrots, then add the meat to them, simmer for about 30 minutes. Add seasonings to the meat and vegetables. I took cumin, turmeric (for color), paprika, ground black pepper and a few pieces of barberry, if you don’t like barberry, of course, don’t add it. Mix everything well and add salt to taste.
- Then take out the brown rice. It needs to be sorted out, since it is not polished and may contain a large number of unrefined grains. After sorting it out, rinse it thoroughly under running water.
- Pour the rice on top of the meat with onions and carrots, fill everything with water so that there is about 3 centimeters above the rice (brown rice requires more water than regular rice). Next, we drill the bottom of a whole head of garlic, peel it from the top husk, wash it and insert it into the center of the pilaf, pushing it to the bottom. The place from which the arrows come out is down. so that all the flavor comes out of the garlic.
- When the water has boiled away a little, close the lid and set to cook for 30 minutes; after 30 minutes, do not open the lid, but leave for another 40 minutes to allow the pilaf to cook. Well, everything is ready, mix it and serve. You can get garlic, but it won't be needed. Enjoy your meal!
Brown rice pilaf is a good option for those who definitely want to get a dish with a crumbly consistency, in which the rice will not be soft, and each grain of rice will retain its elasticity. Don't be afraid, it won't be tough either. Cooking in a cauldron ensures optimal taste and appearance of the dish. Well, I think most of those reading these lines themselves know about the advantages of brown rice in comparison with white rice: it contains significantly more ballast substances and essential amino acids. In general, brown rice pilaf with chicken in a cauldron is not only a beautiful and tasty dish, but also healthy.
We cut the chicken into portions. Rub the chicken pieces with one tablespoon of pilaf seasoning.
Heat the oil in a cauldron.
Fry the chicken pieces.
While the chicken is frying, peel and cut the onions and carrots into cubes. Peel the garlic from the white outer husk.
Cut the sweet bell pepper into small cubes.
Add vegetables to the chicken and fry until the onion is translucent or golden.
Add a head of garlic, pour in water and let it boil.
Pour in the rice, add a second spoon of pilaf seasoning and cook for 10 minutes under a tightly closed lid over high heat.
Add salt, stir and cook over low or medium heat under the lid until the liquid is completely absorbed, stirring from time to time. Brown rice has a hard consistency, and it is impossible to make it soft and sticky, no matter how much you cook it. I like to bring it to the stage when individual grains of rice are already cracking.
Brown rice pilaf with chicken is ready to serve.
In my opinion, it is difficult to optically distinguish pilaf made from brown rice from pilaf made from white rice at first glance.
Well, as for the “bite” - judge for yourself! Bon appetit!
Pilaf- a compound dish prepared mainly from rice. Since this dish is very ancient, its true origin cannot even be established. Many nations “appropriate” it for themselves and consider pilaf to be their national signature dish. But there are such nuances that each nationality still prepares pilaf in a special way. As a rule, there are two points in preparing pilaf. It combines the so-called “zirvak” (fried vegetables with meat) and the cereal part. Agree, even we, Russian people, prepare the same pilaf, as they say, in our own way.
Surely every good housewife has her own invariable recipe, when the pilaf turns out just to lick your fingers... Today my pilaf recipe will not be entirely from standard cereals. I will use mixed rice - brown and wild. A mixture of brown and wild rice is liked by everyone who leads a healthy lifestyle and strives to maintain youth and slimness. It has a balanced protein composition, which is especially important in vegetarian cuisine and sports nutrition. The mixture can be used in the preparation of side dishes, soups, and various salads.
Required:
- Chicken - any parts (I have 2 legs and 2 wings)
- Rice (any kind) - today I use mixed rice: brown and wild - 500 gr.
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Bay leaf - 1-2 pcs.
- Garlic - to taste
- Vegetable oil
- Water (for 1 part rice - 2 parts water)
How to cook delicious chicken pilaf in a slow cooker:
To prepare pilaf, you can use absolutely any rice to your taste. Some people make pilaf from round rice (Krasnodar), from regular long-grain rice, or using steamed rice. All options are good.
For example, my grandmother makes regular round pilaf with rice and the result is always just excellent. The rice grains turn out crumbly. But this is already her secret, because many people make only porridge from such round rice. I also like to use exclusively long steamed rice to prepare pilaf. Pilaf from it will always be simply excellent, tasty and crumbly.
But on store shelves you can find so many types of rice that it’s dizzying. Today I came across a mixture of rice: brown and wild. And I decided to try to cook pilaf with it. I love trying something unusual, new. I’ll say right away that those who don’t like experiments probably won’t like the taste of this rice. It remains a little undercooked, slightly tough. But it is very, very useful for our body and I think that one day the taste of this rice is worth trying. Surely there will be some benefit... But in general, it turned out to be a very good pilaf, and with the most tender chicken to boot.
Today I will cook in my new multicooker - REDMOND-22 with a 5-liter bowl. Multicooker power 860 W. Pour some vegetable oil into the multicooker bowl. Turn on the FRYING mode for 20 minutes (for the Panasonic-18 multicooker with a power of 670 W, the time can be increased to 30-35 minutes and select the BAKING program). Place the chopped onions and carrots in a bowl and lightly fry until golden. Salt to taste. Then, moving the vegetables a little, place the chicken on the bottom of the bowl: drumstick, thigh and wings.
Cover the meat with fried vegetables on top.
Sprinkle the brown and wild rice mixture over the vegetables.
Stick garlic cloves into it and add bay leaf.
Then add water, you can pour boiling water over the rice.
For the REDMOND-22 multicooker mode, select PLOV or cook in the MULTICOOK mode (selecting and setting the cooking temperature manually, this is very convenient). I installed the PLOV program - it is automatic for 1 hour at a temperature of 100 degrees. For a Panasonic multicooker with a power of 670 W, you also need to install the automatic PLOV program and cook until the characteristic sound of the end of the program. In the REDMOND-22 multicooker with a power of 860 W, you can also cook using the Masterchef program (multi-cook). Using this program, you can increase or decrease the cooking temperature in the multicooker at your discretion. For example, our pilaf can be safely cooked at 95 degrees for 50-60 minutes by entering these data manually.
Let's say it seems to you that the pilaf is boiling strongly, you simply press the button with the thermometer (multi-cook), set the temperature higher or, in our case, lower, also adding or slightly reducing the cooking time (removing or adding 5 minutes each) of the set time. It is very comfortable. The booklet included with the multicooker indicates the approximate time and temperature for cooking a particular dish. When in doubt, you can refer to these notes. After our multicooker notifies us that the pilaf is ready, open the multicooker lid and stir the pilaf.
And put it on plates. The result was a tasty, healthy pilaf made from rice that is not quite ordinary and familiar to us. Try it, dear friends, help yourself - maybe someone will also want to cook this healthy pilaf with chicken, thereby slightly diversifying their daily menu.
Svetlana and my family wish you bon appetit website!
— You will find it in the recipe with step-by-step photos 