The poor man's pilaf with chickpeas
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Vegetarian pilaf this pilaf was called a poor man who could not afford to buy meat. But in our days this risotto has not lost relevance, for satiety and nutrition, he will not yield pilaf with meat. Great variety of days of fasting, decorate a small family celebration. By submitting a pilaf with aromatic spices, soft tortillas and salad you can create a pleasant atmosphere of the East.
Ingredients for The poor man's pilaf with chickpeas
- Figure - 300 g
- Chickpeas - 1 Cup.
- Meat soy - 100 g
- Carrots - 200 g
- Onion - 150 g
- Garlic - 3...4 tooth.
- Water - 600 ml
- Vegetable oil - 100 ml
- Dried apricots - 50 g
- Salt - to taste
- Spices - to taste
Step by step instruction of cooking The poor man's pilaf with chickpeas
Soy meat needs to be soaked in water for swelling for 10-20 minutes, it is good at this time in the water, add some favorite spices, such as coriander, pepper, dried garlic, etc. Rice white long-grain Indica rinse, drain in a sieve or a towel to remove excess moisture. If the recipe you want to use unpolished brown, red rice it is better to soak.
While soy meat swells, and the rice dries up, cut the carrots and dried apricots cubes, a quarter of onion rings.
The risotto I will cook in multivarka-pressure cooker, but it can also be cooked on the stove in a pot or other suitable deep thick-walled bowl.
For speed, I will stir fry the vegetables on the stove in a pan and then shift them in a bowl multivarki. Pour oil, heat it thoroughly and lay first the onion. When the onions become transparent and start a little gold, add carrots.
When carrots are soft, add the apricots. Heat another minute and send in a bowl multivarki.
Soy meat squeezed from moisture and also lightly stir fry for 1-2 minutes.
For the lucky owners multivarok it only remains to close the Shaitan-machine and set the cooking time, perfect program "Rice" or "Pilaf". For multivarki-pressure cookers is 15 minutes, for multivarok long cooking 30 minutes. On the stove, in a cauldron, after boiling, for 20 minutes. After cooking, the risotto should still give time to rest for about 15-20 minutes.
After you stir the pilaf and serve. Bon appetit.