Lean pilaf with seitan instead of meat - tasty, nutritious, cheap! скачать в хорошем качестве

Lean pilaf with seitan instead of meat - tasty, nutritious, cheap!

Pilaf without meat? What's so surprising? Who said that pilaf should be with meat? The very name of this dish came to us from Sanskrit through Hindi and Turkish and means "cooked rice"! And there was nothing about meat =)) There are dozens of types of pilaf, but there are not so many ways to prepare it, and we will try to put on a culinary experiment - pilaf with seitan! (What is seitan and how to make it - see here:    • Сейтан - "мясо" за полчаса: как приго...  ) Ingredients: boiled seitan - 200-300 g, onion 1 large onion, carrots 1 piece of medium size, rice 1 glass, in our case - basmati, spices: paprika, turmeric, cumin (cumin), barberry - 1 teaspoon each, salt 1-1.5 teaspoons, sunflower oil 100 ml, whole hot peppers (not to cut, its task is only to give flavor), raisins a quarter of a glass and / or dried apricots in the same amount, water 2 glasses. Before you start cooking, prepare the rice. Rinse it thoroughly until the water flowing from the rice is no longer cloudy, and soak the rice in room temperature water for 20-40 minutes. We heat the sunflower oil in a saucepan / pot, send the chopped carrots into it, after 1-2 minutes, medium chopped onions there. After another 2-3 minutes, send the seitan to the pan to fry a little, for a maximum of 5 minutes, so that it absorbs the oil and aromas of carrots and onions. Pour one glass of water into a saucepan. We mix all the spices (paprika, turmeric, cumin (cumin), barberry) and send half to the pan. Add half of the salt. Now we drain the water from the rice. Spread the raisins evenly over the seitan and then put the rice in a saucepan in an even layer. Pour the second half of the spices on top, add salt and carefully, in order to destroy the rice layer, pour the second glass of water. Put a whole hot pepper on top, close the pan, reduce the heat and leave for 25-30 minutes without opening the lid. As soon as the gurgling in the pan has subsided, open the lid, pierce the rice layer with a spoon handle or a stick in several places (so that the steam escapes from the bottom) and leave it under the lid for another 5 minutes over low heat. Ready! We spread the pilaf on a dish. You can immediately turn the pan onto a dish, or you can gently stir and lay out with a spoon, as you like =) Bon Appetit! --- Host / Producer: Vladimir Nesmashny Camera / Montage: @ m3ntor.r