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Pilaf "Large"

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Pilaf "Large"

So this dish was named by my guests, a long time ago. The principle of preparation like pilaf, but rice instead of barley. Today, I present it for Your judgment. Help yourself.


Cooking time 60 minutes Number of servings6

Ingredients for Pilaf "Large"




Step-by-step instruction of cooking Pilaf "Large"


Step 1

Eggplant wash, cut into cubes. A little salt and leave to stand for 10 to 15 minutes.


Step 2

Rinse the pearl barley and pour 3 cups of boiling water.
I use the BARLEY from TM Mistral, the quality at the highest level.
Bring to boil, add sugar ( for the best cooking of grits) cook 40 minutes on low heat.


Step 3

Watch out not to boil away and does not burn. Periodically stir.
At the end of cooking salt.


Step 4

At this time, the onions and carrots to peel and slice. Onion cubes, carrots - straws.


Step 5

1 tbsp vegetable oil to fry onions until transparent.
Then add to the onions carrots and fry until soft, stirring continuously.
It will take 10 minutes.


Step 6

Coriander, cumin and caraway seeds crushed in a mortar.


Step 7

Wash the eggplant under running water, drain off the liquid.
Put in sauce pan to the vegetables, pour in the remaining oil.
Fry on high heat 5 minutes, stirring. This will prevent the eggplant absorb much oil, leaving the slices intact.
The fire abated.


Step 8

Add spices, black pepper, turmeric.


Step 9

Add the chopped garlic.


Step 10

Grits cook.
Put it to the vegetables, mix well.
Fry a couple of minutes to combine flavors.


Step 11

Serve hot.