Pilaf rice . Also known as pilaw rice, it is a typically Hindu traditional way of cooking rice , with lamb or beef meat, usually accompanied by tea and some spicy seasoning. However the invention of such a preparation is attributed to the Turks or the Persians. In any case, pilaf variants are frequent throughout the Middle East , Near East , Caucasus region and the Balkan Peninsula .
Thus in various countries various names are given to it: in Azerbaijani , Uzbek , Kyrgyz and Russian it is called plov (плов); in Persian polo or polow; in Bosniak pilav; in Serbian Pilav or Pilaff; in Armenian pulav; in Romanian : pilaf; in Greek : Πιλάφι; in Turkish Pilav The Pilaw or Pilaf rice recipe, also called Turkish, may be the most traditional and classic rice garnish you can find. the rice Pilaf is a garnish that goes with all kinds of meats, whether white or red, it is very tasty, also, due to its pasty consistency, it is easily molded into rings, which generates a more pleasant sight for diners.
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- 1 Feature
- 2 Ingredients
- 3 Preparation
- 4 Nutritional contributions
- 5 Source
With this mode of preparation, the aim is that the rice maintains the greatest amount of its nutrients and at the same time is a pleasant meal. The rice for the pilaf must then be as integral (with the husk) as possible, for this the rice should be softened with a previous soaking; however if you use rice without the husk you need to cook quickly
|Carolina double rice||Grs.||120|
|Garlic / bay leaf||OR.||one|
|Butter in cubes||Grs.||twenty|
- Cut the garlic and onion very finelyand sauté in a little oil . When ready, add the rice and fry it a little.
- Add the white wineand let the alcohol evaporate.
- Then, we will add the hot vegetable bottom, salt and pepper and cook covered over low heat until the rice isready.
- Turn off the heat and let it rest for a few minutes.
- To finish, out of the fire we will add the cold cubed butter, let it rest for another minute and reel with a fork.
Most consumed cereal in the world
Half a cup of rice adds up to just 100 or 110 calories and is cholesterol , fat, and sodium free. It also does not usually cause allergies and is very easy to digest. It is a good source of energy due to its high starch content and is rich in vitamins of group B, if consumed whole. Instead, it is poor in minerals, especially iron , calcium and zinc .