Pilaf with pork and chickpeas in a slow cooker. Pilaf with chickpeas in a slow cooker

29.06.2020

Vegetarian pilaf, used to be called the pilaf of the poor, who could not afford to buy meat. But even today such pilaf has not lost its relevance; in terms of satiety and nutritional value, it will not yield to pilaf with meat. Perfectly diversifies the days of fasting, decorates a small family celebration. Serving this with fragrant spices, soft cakes and salad, you can create a pleasant atmosphere of the East.

Would need:

Rice (white, polished, long grain) - 300 g

Chickpeas (boiled) - 1 stack.

Soy meat - 100 g

Carrots - 200 g

Onion - 150 g

Garlic - 3 ... 4 teeth.

Water - 600 ml

Vegetable oil - 100 ml

Dried apricots - 50 g

Spices (for pilaf)

How to cook Poor Man's Pilaf with Chickpeas:

The set of products is extremely simple, these are onions, carrots, pre-boiled chickpeas, rice, seasoning for pilaf, vegetable oil. Of the "exotic" additives, soy meat (soy goulash), a fairly common product, can often be found in departments healthy eating in stores, and dried apricots. The addition of dried apricots gives a very pleasant sourness to pilaf, not as sharp as that of barberry, so I advise you to try pilaf with dried apricots.

Soy meat should be soaked in water to swell for 10-20 minutes, it’s good to add some favorite spices to the water at this time, for example, coriander, ground pepper, dried garlic, etc. Rinse white long-grain Indica rice, put it on a sieve or towel to remove excess moisture. If you want to use unpolished brown, red rice for the recipe, then it is better to soak it.

While the soy meat swells and the rice dries up, cut the carrots and dried apricots into cubes, onion quarter rings.

I will cook pilaf in a pressure cooker, but it can also be cooked on the stove in a cauldron or other suitable deep thick-walled dishes.

For speed, I fry the vegetables on the stove in a pan and then transfer them to the multicooker bowl. Pour in the oil, heat it well and first lay the onion. When the onion becomes transparent and begins to turn a little golden, add the carrots.

I squeeze the soy meat from moisture and also lightly fry for 1-2 minutes.

I send soy meat with chickpeas to vegetables. Sprinkle rice on top, spices for pilaf, salt to taste. We add water. For rice, Mistral indicates the proportion, so you can safely follow it. If you like dry pilaf, then water can be added at the rate of 3 parts of water to 2 parts of rice. That is, according to the recipe, 300 grams of rice, which means you need to take 450 ml of water.

There are those who like to add garlic heads to pilaf, because for them then it is an exquisite delicacy ... I am not so gourmet, and often I had to throw away the heads, but I feel sorry for the product, so I cut the garlic in small pieces, so it will give the pilaf its taste and aroma, and its particles will steam out and be lost in the total mass.

For the happy owners of multicookers, all that remains is to close the shaitan machine and set the cooking time, the Rice or Pilaf programs are perfect. For a multi-cooker-pressure cooker, this is 15 minutes, for multi-cookers for long cooking, 30 minutes. On the stove in a cauldron, after boiling, 20 minutes. After cooking, pilaf must still be given time to rest for 15-20 minutes.

After we mix the pilaf and serve it to the table. Bon appetit.

If someone doubts the ingredient "Soya Meat", then I will give such material for reference.

"Soya meat contains 50 - 70% of high-quality protein, which is not inferior to animal protein in its properties. In the human body, protein becomes a source of amino acids, without which growth, restoration of damaged tissues, the formation of enzymes, etc. is impossible.

The benefits of soy meat are evidenced by its rich mineral composition - it contains a sufficient amount of calcium, magnesium, sodium, phosphorus, and iron. Thus, the content of iron in soy is 7 times higher than the amount of this trace element in bread.

The composition of this meat includes a number of B vitamins, as well as fat-soluble vitamins E, D. Another argument in favor of soy meat is its artificially reduced fat content and cholesterol content.

When eating soy meat instead of the usual, the risk of developing osteoporosis, cardiovascular diseases, and allergies is reduced. The calorie content of soy meat is about 102 kcal per 100 g of product. Due to such a low calorie content, soy meat can rightfully be considered dietary and recommended for consumption by obese people.

The raffinose sugar in soy meat is a nutrient source for bifidobacteria in the gut. Due to this, if the balance of microflora is disturbed, the use of soy meat will positively affect the microbial composition of the intestine.

Lecithin and choline contained in soy normalize activity nervous system, they are part of the membranes of the nerve trunks and the substance of the brain. Eating enough lecithin and choline improves thought processes, memory, and reaction speed.

Soy meat contains phytic acids that can slow down the reproduction of tumor cells.

If doubts still remain, you can not add it, chickpeas are present in pilaf, which is also a source of protein. The choice is yours!

There are some dishes that I cook only in a slow cooker. One of these dishes is plov. I understand that perhaps I do not adhere to the peculiarities of preparing this oriental dish, yes, sometimes pilaf in a slow cooker is not as crumbly as the original one, but on the other hand, it is not as fat as the Uzbeks do. But on the other hand, my 5-year-old son eats my pilaf with pleasure, so I try to add spices to it to a minimum.

Earlier I already wrote how to cook delicious pilaf in a slow cooker, today I will present you another recipe with chickpeas. I cooked it for the first time on the advice of an employee - as a result, my husband appreciated my efforts, and since then I have been making pilaf in a slow cooker exclusively with chickpeas.

Most often I cook pilaf from pork, this time I took a piece of lean meat. Cut it into small cubes.

We prepare vegetables for the future pilaf - we clean the carrots and cut them into strips of medium thickness.

We also clean the onion and cut into small cubes.

Pour refined sunflower oil into the bottom of the multicooker bowl, select the "Roasting" mode and fry the meat first, and then the onions and carrots.

Chickpeas for pilaf must be prepared in advance. This product definitely requires pre-soaking, it is best to soak it overnight. If I cook pilaf after dinner, then I soak the chickpeas from the very morning - by lunchtime it is quite soft. After soaking, chickpeas increase in size several times.

Quite soft and washed, I send it to the bowl with meat and vegetables.

Then rice is sent to the multicooker bowl. Behind him Bay leaf, black peppercorns (or allspice), at the very end I add a pinch of black ground pepper.

Then I fill all this with water (the amount of water should be 1.5 times more than rice), select the "Pilaf" mode, close the lid of the multicooker and wait for a signal that the dish is ready.

Pilaf with chickpeas in a slow cooker turns out to be very tasty, fragrant and moderately crumbly. My husband and I really like this option, my son prefers it classic recipe, so chickpeas for him have to choose.

This dish is more satisfying than the classic version, and as for me, it is tastier!

Time for preparing: PT01H20M 1 h 20 min

Hello! Today I will talk about how to cook pilaf with chickpeas in a slow cooker. This version of the dish is suitable for lean and vegetarian food. Chickpeas or as it is also called Turkish peas must be prepared. Like all legumes, this product must be soaked in clean water for a few hours. And in order not to wait for time, you can leave chickpeas in water overnight. Be sure to put in the refrigerator so that the product does not deteriorate under the influence of heat.

For the preparation of friable pilaf with chickpeas, you need to use long-grain steamed rice. Groats should be thoroughly washed with running water to wash off starch deposits and dust. Rice is added along with chickpeas to vegetable frying. Such a dish is prepared in the appropriate program. There is a lot of vegetable protein in peas, so even lean pilaf it turns out very satisfying and nutritious. Rice with chickpeas can be served with radishes, tomatoes, sweet peppers and others. fresh vegetables. It is best to eat seasonal foods.

Ingredients for cooking pilaf with chickpeas

Chickpeas - 3 tablespoons
Steamed rice - 1 tbsp.
Clean water - 2 tbsp.
Onion - 1 pc.
Carrot - 1 pc.
Sunflower oil - 1.5 tbsp.
Ground black pepper - to taste.
Salt - to taste.

How to cook delicious pilaf with chickpeas in a slow cooker

It is best to soak the chickpeas in cool filtered water overnight to increase the grain size.

Then you need to change the liquid, and move the contents from the plate to the pan. Chickpeas are cooked over low heat after boiling for approximately 30 minutes.

Free the onion from the skin, cut into small cubes.

To grind, take a large grater, rub the peeled root crop on it.

Pour carrots and onions into heated sunflower oil. In the "Frying" mode, vegetables are cooked for 5-7 minutes.

Rinse rice with water, add to vegetables. Drain water from chickpeas, add peas and add ground black pepper.

pour warm water and sprinkle with salt to taste. Close the lid.

Set the "Pilaf" option for 30 minutes. If desired, this vegetarian pilaf can also be left heated for a quarter of an hour.

Gently stir the pilaf with chickpeas with a spatula. Serve with fresh herbs and to taste with vegetables. Bon appetit!

Delicious and appetizing pilaf with chickpeas in a slow cooker is suitable for both meat-eaters and vegetarians: there are a lot of recipes for its preparation. Turkish peas (chickpeas) have recently enjoyed increasing popularity due to their rich composition of useful elements. To make it cook faster, it is recommended to pre-soak it (preferably in the evening) overnight in cold water, while its volume should double. The swollen chickpeas are washed with cold water and thrown into a colander to drain excess water.

Pilaf with chickpeas on beef meat in a slow cooker

Ingredients:

chickpeas - 0.5 stack;
beef - 400-500 gr;
spices for pilaf - 1 teaspoon;
garlic - 1 head;
onion - 1 pc.;
vegetable oil - 3 tbsp. spoons;
salt - 1 tbsp. the spoon;
water - 2 stacks;
basmati rice - 1 cup
carrot - 1 pc.;

How to cook:

Pour oil into the multicooker bowl and activate the "Frying" program. While the oil is hot, peel and cut the onion into half rings and put it in the multicooker bowl.
Rinse beef and cut into small pieces. When the onion becomes transparent, put the meat in a bowl, mix and continue to fry. In order not to form a large number of juice, do not close the lid. Periodically, the meat with onions must be mixed so that it is evenly fried on all sides.
Peel the carrots and cut them into strips, and then pour over the meat with onions and mix well. Add spices and salt. Close the lid and fry everything together for 7-10 minutes.
When the carrots are sufficiently cooked, open the lid and mix the contents of the bowl again. Put chickpeas and rice in a slow cooker, mix again and level the surface. Pour over the dish hot water pouring it through a slotted spoon. The water should cover the ingredients in a finger-thick layer.
Insert an unpeeled whole head of garlic into the middle of the rice. Then close the lid, activate the “Pilaf” program for 40 minutes (if the multicooker provides for manual time settings). When the program finishes its work and the multicooker beeps, open the lid and pull out the garlic. Stir the finished dish again and serve pilaf on the table.

Pilaf with chickpeas and bulgur in a slow cooker

Ingredients:

bulgur - 1.5 cups;
onion - 1 pc.;
chickpeas - 1 stack;
zucchini - 1 pc.;
carrots - 1 pc.;
garlic - 1 head.

How to cook:

Rinse the chickpeas and soak them for at least four hours, or even better, overnight. When the chickpeas swell, drain them in a colander.
Peel and chop all vegetables except garlic.
Pour the oil into the bowl and put the chopped vegetables into it. Activate the "Baking" program and fry the contents of the bowl for 40 minutes. When about half the time has passed, add spices, put chickpeas, pour in water and continue cooking.
When the beep sounds, put the bulgur into the bowl and smooth the surface. Add boiling water so that the water rises 3-5 mm above the ingredients. Insert garlic into the center of the dish and activate the Pilaf program.
Pull out the garlic and leave the pilaf in the “Heating” mode for at least ten minutes.

Lean pilaf with chickpeas in a slow cooker

Ingredients:

chickpeas - half a glass;
spices for pilaf, sunflower oil;
carrots - 3 pcs.;
onions - 2 pcs.;
rice - 2 stack.

How to cook:

Soak chickpeas in water for at least 8 hours.
Peel and chop the vegetables, then fry them on sunflower oil on the "Baking" program for 10 minutes.
Rinse rice and place in a slow cooker. Put chickpeas there. Pour seasonings and salt, pour in water so that it covers the cereal by 1 cm.
Activate the "Pilaf" program and wait for the dish to be ready.

Pilaf with chickpeas on lamb fat in a slow cooker

Ingredients:

carrots - 2 pcs.;
hot pepper - 2 pcs.;
chickpeas - 1 stack;
saffron - 1 tbsp. the spoon;
garlic - 1 head;
rice - 2 stacks;
mutton fat tail fat - 50 gr;
onions - 2 pcs.;
spices for pilaf (or a mixture of turmeric, barberry, paprika and cumin).

Pilaf is always tasty and satisfying! Most delicious pilaf- cooked on an open fire, in a large cauldron. However, on an ordinary stove you can cook at least tasty dish. Pilaf with pork and chickpeas turns out to be very fragrant, as pilaf should be, tasty and nutritious. Great dish for family dinners during the cold season.

Let's prepare the necessary products for cooking pilaf with pork and chickpeas.

Pour rice with cold water and leave for 30 minutes.

Pork pulp (I have a neck) cut into small pieces, fry on vegetable oil until golden.

Chop the onion, add to the meat, fry for 3-4 minutes over medium heat.

Cut the carrots into strips, add to the cauldron. Fry with meat for another 5 minutes.

Add pre-boiled or canned chickpeas to meat and vegetables. Stir, cook 5 minutes.

I cook chickpeas as follows: pour chickpeas lightly warm water in a ratio of 1:3, add 1 tsp. soda, leave for at least 3 hours. Then I thoroughly wash the chickpeas, pour clean water, cook until tender about 1 hour. The baking soda softens the chickpeas, making them cook faster. Without adding soda, it is better to leave the soaked chickpeas overnight.

Then add well-washed rice, spices, salt and pepper to the cauldron. You can either mix all the ingredients or put them in a cauldron in layers, then add all the spices along with the carrots.

Pour hot water over the pilaf so that it is about 2 cm above the level of the ingredients. Place the head of garlic, peeled from the husk, in the center. Stew pilaf until cooked, until the water is completely absorbed.

Delicious and fragrant pilaf is ready!

Bon appetit!