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Sergey sent an interesting recipe and step-by-step photos of cooking delicious chicken pilaf, in which he uses golden and wild rice (also called brown or black), and also barberry. It is now fashionable to talk about the benefits and properties of wild or black rice, but I think it is not only because of this that you need to include dishes from them in your diet 😉 Pilaf is being prepared in a slow cooker, so questions about how to cook or cook this unusual black and golden rice should not arise. Time, as always, is automatically set by the smart pot.

Chicken pilaf with a mixture of golden and wild rice in a slow cooker

I usually use this rice for one holiday salad, but I decided to try making pilaf.

for the chicken pilaf recipe with wild and golden rice you will need:

• Chicken thighs (without backbone) - 1.2 kg.
• Rice (golden with wild) - 1 cup (a glass of water - 290 grams.)
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 6-7 cloves,
• Barberry - 1 sachet (5 gr.),
• Seasonings and spices - I have seasoning for pilaf,
• Allspice black pepper - 6-7 peas,
• Vegetable oil - 40-50 gr.
• Salt and ground black pepper - to taste,
• Water - 2 glasses.

How to cook pilaf with wild and golden rice

Products for pilaf are collected, you can start.

Cut the meat into pieces, in this case, each chicken thigh, in half. Salt, sprinkle with seasoning and set aside.
Finely chop the onion, chop the carrots or three on a coarse grater.
We put barberry and allspice in the washed rice (so as not to forget about them).

So, everything is prepared for cooking pilaf with chicken and wild rice, I will cook it in the Redmond multicooker (Redmond RMC-4503), I choose the "Frying" mode (Panasonic multicooker - "Baking" for 20 minutes).

Pour the oil, put the onions and carrots in a bowl and stir occasionally while frying in a slow cooker, the lid is open.

At the end of the regime, put the chicken, rice with barberry, garlic and water into the bowl. Add salt, taking into account that we salted the bird. Turn on the "Pilaf" mode.
At the end of the mode, mix delicious fragrant pilaf according to this simple recipe in a multicooker bowl

and arrange on plates.

• Pork - 600-700 g.
• Onion - 1-2 pcs.
• Canned pineapples - 1 can.
• Long grain rice - 2 cups
• Salt and pepper - to taste.
• Raisins - to taste.
• Spices - to taste.

Cooking method:

And so, first of all, thoroughly rinse and dry the pork. Then cut it into thin slices. Salt and pepper to taste, sprinkle with your favorite seasonings for pilaf, if desired (in this case, paprika). After that, leave the meat alone for 15-20 minutes.

In the meantime, peel and cut the onion into half rings. Heat a little vegetable oil in a frying pan and fry our onion in it until transparent and soft.

While the onion is being prepared, open a jar of pineapples, drain the juice and cut the fruits themselves into small cubes. As soon as the onion reaches the condition we need, add pineapples to it and stir, cook over medium heat for several minutes.

When the pineapples are warm enough and the kitchen is filled with a pleasant fruity aroma, you can add previously prepared meat to the pan. Continue to cook while stirring until the meat is white.

At the same time, cook rice, boil it in lightly salted water, not cooking it a little (as the Italians say “aldente”, though this expression refers to pasta or pasta, but I think it can also be applied here). To do this, choose rice only long-grain varieties and for pilaf. Transfer the finished pilaf to a baking pot, put the contents of the pan on top along with fat and juice.

We cover with a lid and send it to the oven preheated to 150 degrees for one and a half to two hours. I wish you bon appetit!