• 1 cup long grain rice, pre-soaked in water for at least 30 minutes;
• 2/3 cup chickpeas, pre-soaked in water for at least 1 hour;
• 1 medium carrot, peeled and diced;
• 10 pieces. asparagus green beans, sliced;
• 1 medium onion, finely chopped;
• 4-5 cardamom pods;
• 4 things. carnations;
• 4 cloves of garlic;
• 1 cinnamon stick;
• Bay leaf;
• any vegetable oil;
• salt - to taste.

Cooking process:

Cook pre-soaked chickpeas in a small saucepan over medium heat for 20 minutes. Drain the water and set aside for now.

Meanwhile, prepare all the vegetables: peel and chop the onions and carrots, crush the peeled garlic in a press, cut the green beans into short pieces.

Turn your multicooker to Saute mode and pour oil into the pan. When the bowl is hot enough, add the cardamom pods, cloves, cinnamon stick and bay leaf. Let cook for 1-2 minutes until they begin to release aroma.

Add the onion and sauté until it becomes soft and translucent. Add garlic and cook 1 minute more.

Add the carrots and green beans to the bowl and cook for another 3-4 minutes.

Pour the boiled chickpeas and salt to taste into a multi-pan, stir and cook for 1-2 minutes.

Drain the pre-soaked rice and add it to the pan and stir.

Using the back of a spatula, level the ingredients in the pan and add boiling water - pour a thin stream onto the side of the pan until the water reaches the level of the rice (maybe half a centimeter above).

Close the multicooker lid and switch the unit to the “Rice” mode. If you have this mode with a time function, set the timer for 30 minutes.
Serve vegetarian pilaf with vegetables and chickpeas, topped with spicy Indian curry.
Bon appetit!

Notes

• The recipe contains quite a lot of spices. If you don't have any of the ingredients or, for example, you don't like cloves, I think you can omit something. However, the original recipe contains a lot of spices, and the finished pilaf is also sprinkled with a curry mixture. Oriental cuisine is different in that way, but the aroma of this pilaf will win your heart.
• If you want to have a very low-calorie dish, add 1-2 tablespoons of oil, but it will be tastier if you add 5-6 tablespoons. Rice and peas absorb fat very strongly, so pilaf will be tastier if you don’t skimp on oil.
• Very often pilaf fails because it ends up being either too dry or too runny, like a messy porridge. The trick is to pre-soak the rice and add the right amount of water. It still depends on the type of rice, but when cooking long grain varieties, there should be enough water so that it only reaches the same level as the rice.
• When cooking pre-soaked rice, use boiling water! This helps the rice to swell well.

Friends, today’s recipe is for those who don’t like to watch the dish at the stove, but use a multicooker in their household. We will prepare a vegetarian dish, this one with vegetables - a recipe in a slow cooker.

Indeed, friends, preparing dishes in a slow cooker is easy and simple. They turn out tasty and very healthy, because food is prepared mainly in stewing or steaming mode. Here is today’s recipe for a tasty and aromatic vegetable dish we will prepare in the “Pilaf” mode.

Ingredients

• Long grain rice - 1 cup
• Drinking water - 2 glasses
• Carrots - 1 large piece.
• Onion - 1 pc.
• Frozen green peas - 2/3 cup
• Vegetable oil - 4 tbsp. l.
• Spices to taste: turmeric, cumin, coriander
• Salt - to taste

Instead of frozen green peas, you can use canned ones, but you will need to put them in the finished dish.

Cooking rice pilaf in a slow cooker

1. Wash the vegetables: carrots and onions. Peel them and chop them: cut the onion into small cubes, and grate the carrots on a coarse or medium grater.
2. Turn on the “Frying” mode on the multicooker, once the appliance has warmed up, pour in some vegetable oil and fry the carrots and onions until golden – no more than 5 minutes.
3. At this time, rinse the rice in several waters, place it in a bowl with the onions and carrots, add green frozen peas (you can optionally add other frozen vegetables, for example, green beans), add water, salt and add your favorite spices to taste.
4. Let’s set the device to “Pilaf” mode and the time to an hour.
   

   Note: if your device does not have such a mode, then use “Quenching” and set the time to the same

The rice pilaf with vegetables is ready, it is very aromatic and tasty, and the rice turned out crumbly. Serve it hot, as an independent dish or as a side dish for meat and fish.

Bon appetit!

Video recipe for vegetarian pilaf in the VITEK multicooker

Pilaf is an incredibly tasty dish, the varieties of which simply cannot be counted. The highlight of this dish is the specially prepared zirvak (meat part). Our pilaf is vegetarian, and there will be no meat in it, but all the rules for preparing the dish will remain the same.

This is why we will be able to achieve “that same” aroma and taste. Another important feature. We use a slow cooker for cooking.

Ingredients

• rice (long grain is best) – 600 g;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• tomato paste - 1 table. false;
• salt – 1 teaspoon. lie with a slide;
• vegetable oil – 50 g;
• whole cloves – 2 pcs.;
• black pepper – 1/4 teaspoon lie

Recipe

Rinse the rice thoroughly. The most convenient way to do this is under running water, pouring the required amount of cereal into a large sieve.

Peel the carrots and grate finely using a grater.

Cut the onions into smaller pieces.

Place the onions and carrots in the multicooker bowl, pour in the oil and stir.

Place the bowl in the multicooker, set the “warm” mode and cook on it for 25 minutes.

At 15-17 minutes, add tomato paste to the fryer, stir, close the lid and leave until the end of cooking.

After the allotted time has passed, place the washed rice on top of the frying pan, pour in water so that the rice is 2 cm under it.

Add salt, clove buds, pepper and cook in automatic “porridge” mode.

When the dish is ready, stir thoroughly.

Despite the fact that there is no meat in its composition, vegetarian pilaf in a slow cooker always turns out very tasty and, thanks to the combination of flavors of fried onions and sweet carrots, is very reminiscent of classic Uzbek pilaf. There are many options for preparing such pilaf and the ingredients in them are very different, but the basis always remains carrots, fried onions and rice. Basmati rice is best suited for vegetarian pilaf, which means “fragrant” in Indian.

Classic vegetarian pilaf in a slow cooker

Ingredients:

• carrots - 200 gr;
• rice - 2 cups;
• onion - 1 pc.;
• salt - half a tablespoon.

How to cook:

1 Start the “Frying” mode (“Baking” or “Multi-cook”) on the multicooker remote control and leave it to warm up.

2 Peel the onions and carrots, cut the carrots into thin cubes, and the onion into half rings.

3 Pour a little bit of any oil into the multicooker, place the carrots and onions in a bowl and fry them for 20 minutes. It is better to fry vegetables with the lid closed, but sometimes you will have to open it to stir them and prevent them from burning.

4 Turn off the selected mode. Add washed rice to the vegetables, stir, add water (twice the volume of rice) and add salt. You can add half a chicken stock cube to the water for flavor.

5 Close the multicooker and turn on the “Pilaf” program (or “Cooking” for half an hour). Wait for the sound signal.

This vegetarian pilaf can be used as a separate dish, or you can serve it as a side dish.

Nuts in vegetarian cuisine are used as a source of proteins necessary for the body. If you add nuts to vegetarian pilaf, it will turn out much more satisfying.

Vegetarian pilaf with raisins and nuts in a slow cooker

Ingredients:

• raisins - 0.5 cups;
• chopped walnuts (pine nuts) - 0.5 cups;
• rice - 1 glass;
• onion - 1 pc.;
• curry - 1 teaspoon;
• olive oil - 2 tbsp. spoons.

How to cook:

1 Peel the onion and chop it into very small pieces.

2 Turn on the multicooker to the “Baking” program, pour olive oil into the bowl, heat it a little, and then simmer the onion in it for about 10 minutes.

3 Place nuts, raisins, curry powder and salt in a bowl. Keep everything together in the same mode for the same amount of time.

4 Disable the “Baking” mode. Place rice in the bowl, add water and turn on the “Pilaf” mode (if you need to specify the time, you can set the program for half an hour).

5 After the signal that it is ready, mix the pilaf well and serve it.

Vegetarian pilaf with pumpkin and chickpeas in a slow cooker

Ingredients:

• water - 300 g;
• pumpkin - 100 gr;
• raisins (preferably light) - 20 g;
• cumin powder - 1 teaspoon;
• olive oil - 3 tbsp. spoons;
• chickpeas - 100 gr;
• zira - 1 teaspoon;
• garlic - 1 head;
• onion - 1 pc.;
• curry - 1 teaspoon;
• pistachios - 20 gr;
• carrots - 1 pc.;
• Basmati rice - 120 gr.

How to cook:

1 Wash the chickpeas, fill them with water in a saucepan and leave them in it overnight, and in the morning put them in the same saucepan on the stove and cook for 50 minutes.

2 Rinse the basmati many times and add water.

3 Peel and rinse carrots, pumpkin and onions. Cut the carrots into strips, the pumpkin into small pieces, and the onion into slices.

4 Pour oil into the multicooker bowl, place the onions and carrots there. Preheat for 20 minutes on the “Baking” program. Add curry and cumin.

5 Add chickpeas to the vegetables, stir and leave in the same mode for the same time.

6 Add raisins and pumpkin, lay out rice, level and pour water (preferably boiled) all together. Add salt, stick an unpeeled head of garlic into the rice, close the multicooker and activate the “Pilaf” program.

7 Approximately 5 minutes before the pilaf is ready, add pistachios to the bowl and mix well.

Fruit unsweetened vegetarian pilaf in a slow cooker

Ingredients:

• long grain rice - 2 cups;
• dried barberry - 1-2 tsp;
• turmeric - 1 pinch;
• ground chili pepper - 1 pinch;
• cumin (or, as in classic pilaf, cumin) - half a teaspoon;
• apricots - 6-7 pcs.;
• apple - 1 pc.;
• coriander (whole grains) - half a teaspoon.

How to cook:

1 Peel the carrots and cut into strips. Remove seeds from apples and cut into pieces. Remove pits from apricots.

2 Pour any vegetable oil into the multicooker, and then place the prepared fruits. Fry in the “Baking” or “Frying” mode for 10 minutes (it is better not to close the lid). To prevent the fruit from burning, they need to be stirred from time to time.

3 Add spices, barberries and salt to the fruit.

4 Place the washed rice in the bowl, smooth the surface with a spatula, but do not mix the rice with the fruit.

51 Add hot water so that it covers the rice by a few millimeters.

6 Turn on the “Pilaf” program, close the lid and wait for the sound signal.

If you pour hot water over the rice, the taste of the pilaf will not be affected, but it will cook much faster.

Immediately after cooking pilaf in a slow cooker, it must be stirred, even if you plan to serve it after some time. If the rice will stand for a long time in the “Warming” mode, then you need to add a little less water.

A ready-made seasoning called “Pulao Masala” is great for vegetarian pilaf. This seasoning contains black pepper, black and green cardamom, coriander, cloves, cassia, cumin, nutmeg and star anise. This mixture gives the pilaf a bright and rich taste, especially if it is preheated. If this seasoning is not available in stores, you can use these spices separately.

Instead of regular table salt, many vegetarian cooks add sea salt to pilaf, claiming that the taste of such pilaf is brighter.