Today my imagination took a trip into my daughter's childhood, which had a lot of teddy bears as toys. All the teddy bears had names, but Martinel was special. And so I came up with an idea to make a pilaf in the shape of. ..Martinel.Sure you will like it and you will do it to your children. INTERESTING DESIGN!
- 150 g round grain rice
- 2 small onions
- a red pepper
- a green pepper
- 2 tomatoes
Preparation time: less than 60 minutes
RECIPE PREPARATION Pilaf - MARTINEL:
For the beginning, wash the rice and leave it in a bowl with warm water. Cut onions, peppers and tomatoes and fry in a little oil. When they have acquired the golden color, add the rice, salt, delicacy, pepper, a basil leaf, 2 mint leaves. Pour the water or chicken juice until it covers the rice. Put it in the oven for about 15 minutes. Leave it to cool and then it is modeled after the imagination and the adjacent photo.
I decorated Martinel with: grape eyes and a slice of olive, mouth, ears and shoes - red pepper, pepper coat baked with parsley leaves.
rice is the food that protects our heart, brain and skin health!
Rice pilaf with chicken - traditional recipe 2021
Chicken pilaf was my favorite dish as a child, but I only loved my mother's recipe because her pilaf always had whole grains of rice and somehow maintained their integrity and easily detached from each other. When I got to my house and started taking cooking seriously, I couldn't help but ask her what was her secret to the amazing pilaf she was used to.
So I decided to share this recipe myself, in the hope that maybe other people will enjoy my mother's meatball as much as I enjoy it! The recipe is a simple one and you will have to arm yourself with just a little patience, otherwise I can say that the pilaf is almost cooked by itself.
So if you are looking for another way to prepare the banal pilaf recipe, watch this article in which I will explain step by step the recipe of the pilaf mother with chicken! Let's begin!
Prepare the ingredients.
The chicken breast is seasoned with your favorite spices.
Heat a frying pan and brown the chicken pieces on both sides. They are set aside.
Peel the vegetables, wash and cut into cubes.
In the same pan in which the chicken breast was fried, fry the vegetables, in this order: onion, celery and carrots, parsnips, garlic, bell peppers and green beans.
Wash the rice and put it in the Crock Pot.
Put the hardened vegetables on top, mix lightly and place the chicken pieces on top.
Lightly pour water or soup, in which salt and pepper have been added, to taste.
Set the device to HIGH. for 2 and a half hours.
When the time expires, the slow cooker automatically switches to the keep warm function.
Let it rest for 10 minutes and serve.
The ratio for pilaf is 1: 2, to a cup of rice add two of water or soup.
Round grain rice is stickier, while long grain or basmati rice is drier and can be prepared grain by grain.
- 300 grams of nettles
- 500 grams of mushrooms
- 1-2 carrots
- 3 cups rice
- 1 dried onion
- 2 bunches of green onions
- 1 bunch of green garlic (or maybe one of leurd)
- dill and parsley
Here's how to make this pilaf with nettles and mushrooms. First wash the nettles well, then soak them for 2-3 minutes in salted water and drain. Don't forget to keep 6 cups of the water in which they boiled. Until the nettles cool, wash and cut the rest of the ingredients and put them to harden in oil: first the dried onion and the carrot, then the mushrooms. When all the juice left by them has dropped, add the green onions, garlic and nettles.
Stir a few times, to get a little frying, pour the rice, another 2-3 minutes of mixing and finally quench with the juice in which you scalded the nettles. Salt, pepper and put the lid on. After about 5 minutes, add the chopped greens, cover again and, after another 5 minutes, turn off the heat, so that the rice swells quietly in its steam and does not porridge, according to costachel.ro. It's hard to stop eating once you get to taste this pilaf with nettles and mushrooms. A glass of red or white wine goes well with this recipe, to everyone's taste. Good appetite!
Pilaf with nettles and mushrooms: Nettles get rid of asthenia
Nettles are rich in iron and vitamin C, which helps increase immunity and detoxify the body. So this spring does not exclude them from the menu. You can find them in the markets, in the supermarket and even on the street corner. In addition to this pilaf with nettles and mushrooms, you can also prepare nettle soup, nettle and garlic food, nettle puree, nettle meatballs, raw nettle salad, nettle ciulama and much more. There is no family that, in the spring, does not eat nettles, cooked in various forms.
a cup of rice (with round grain), a red pepper, 1-2 carrots, an onion, a chicken breast, salt and pepper, dill / parsley, garlic, a tablespoon of oil
We start the recipe for Serbian pilaf (rice) by heating a large pan or a pot that prevents sticking. It is known that rice is an ingredient that can give a lot of trouble in the absence of quality cooking tools, so we chose to use a deep non-stick pan. Finely chop the onion and sauté it in a tablespoon of oil, then add the chicken breast cut into pieces of the desired size.
When the meat has started to take on some color, add the finely chopped pepper and the carrot, chopped or grated. Let the vegetables soften a little, then pour the rice, two cups of water and let it boil.
About halfway through the cooking time, we strain some garlic heads, washed well before, to give an extra flavor to the Serbian pilaf (rice).
When the food is almost ready, add salt, pepper and greens, to taste (dill, parsley or even both). You can put meat or you can just make Serbian rice with vegetables without chicken.
Pilaf with lamb ribs
Grease the ribs with mustard and soft butter. The meat is grown from place to place and stuffed with 4 cloves of garlic. Sprinkle with salt, pepper and rosemary. Place the ribs in a heat-resistant tray.
All around, place the washed and cut tomatoes in half. Sprinkle the remaining crushed garlic, pine nuts and finely chopped hot pepper over the tomatoes.
Sprinkle everything with olive oil and wine.
Leave the tray in the oven for 1 hour and a half. From time to time the meat is sprinkled with the sauce from the tray. If the sauce drops too much, gradually add lukewarm water.
Once the ribs have penetrated, gather the rest of the sauce from the pan and place it separately in a saucepan.
Heat the butter in a saucepan. When it has melted, add the olive oil. When hot, put the rice.
After becoming translucent, quench with wine and soup, stirring gradually. Bring to the boil for 30 minutes until reduced, stirring constantly. Season with salt and pepper to taste.
Peel an onion, finely chop and sauté in oil for a few minutes.
Wash the rice and leave it in cold water.
When the onion has hardened, add 4 glasses of water, salt, pepper and bring to a boil.
Add the rice to boiling water and cook for 10 minutes, stirring constantly so that it does not stick.
Add the cleaned and chopped peppers, chopped tomatoes and broth and simmer for another 10 minutes.
Add water and put in the hot oven for 30 minutes, stirring occasionally.
When the water has dropped and the rice is done, add the finely chopped dill, season with salt and pepper and leave in the oven for a few more minutes until browned.
It can be eaten as such, with pickles or you can use a steak garnish, if desired.
Ingredients for the bulgur pilaf recipe
- 1 cup bulgur (cup = 250ml)
- 2 water dogs
- 1 suitable onion
- 1 red pepper
- 1 green pepper
- 2 suitable tomatoes
- 1 clove of garlic
- 100ml mashed tomatoes or broth
- olive oil
Bulgarian pilaf, or Serbian pilaf is a old recipe, de rice with vegetables of all kinds, with or without meat. The name comes from the famous Bulgarian or Serbian gardeners (samsari), who roamed the slums and sold, in the early hours of the morning, fresh vegetables of all kinds. It is a vintage recipe, over 100 years old, I found it in an almanac from 1942.
You can put more vegetables (onions, bell peppers and hot peppers, zucchini, carrots, peas, eggplant, celery, green beans), you can make with or without tomatoes. It can be made with fasting or with lard (it's wonderful with poultry lard) or with organs, poultry, beef, lamb & hellip
What ingredients do we use in the Bulgarian Pilaf recipe:
- -2 cups of long grain rice (normal cup, milk)
- -1 onion
- -1 carrot
- -1 piece of celery root
- -1 red bell pepper
- -100 g peas
- -100 g green beans
- -50 ml bird oil or lard, butter
- -1 teaspoon of salt
- -freshly ground pepper
- -a few slices of hot pepper (optional)
- -dill and green parsley
- -water 6 dogs
How to make Bulgarian Pilaf recipe:
The rice is washed in several waters, until the water remains clear. Long grain rice is used, such as Arborio.
Cut the vegetables into cubes and put them in a pan or tray, which can be put in the oven. Add the oil or lard / butter (I used 1 tablespoon of butter and 2 tablespoons of olive oil), the washed and drained rice, press, salt and pepper. Do not fry the vegetables in fat, because the pilaf will no longer be white, but will take on a much darker color. However, you can heat the rice until it becomes translucent, then add the vegetables and water. I avoid frying as much as possible.
Leave the pan on the fire until it boils, mix and taste, now adjust the taste of salt and pepper.
Put the pan with Bulgarian Pilaf in the oven or leave it on the fire, but cover it with a lid and let it simmer. It will also be in the oven with a lid. It should not brown, but swell, boil the rice.
See here & ndash How to make rice (perfect pilaf), some very helpful tips. & # 128578
Don't mix in the pilaf now!
I now add some stronger cherry tomatoes. The fact that it no longer mixes in the pilaf, will make the rice keep its shape, to be grain by grain, and the whole tomatoes give it "that extra something". This is a modern trick, the housewives of 100 years ago used small tomatoes, they chose especially from the baskets of vegetable samsars (sellers) the smallest and strongest.
Check the pan with Bulgarian Pilaf every 10 minutes and when the juice has dropped and the rice has swelled, remove the pan and let it cook on the stove.
Place a cube of butter (or 1-2 tablespoons of lard, oil) on top. This will not allow the formation of that hard crust on top, the rice will swell slowly and will be creamy and fine.
Don't forget the main ingredient:
Sprinkle abundantly with love and a touch of kindness. & # 128578
Sprinkle over finely chopped dill and parsley. We also like to sprinkle a little freshly ground pepper, it gives a special aroma. & # 128578 Look how beautiful my rice looks:
Thank you for visiting and please give your opinion in a comment below & # 128578
I leave you a portion to taste, this is very tasty Bulgarian pilaf 🙂
1. Cut the meat into cubes and fry it for a few minutes together with the cumin over high heat in a pan or pan with a generous surface. Add finely chopped onion and mix well, leave for another 4-5 minutes and add the pepper paste. Mix and fill with water until the meat is completely covered. Let it simmer with a lid. The cooking time differs depending on how nice the old woman is to read.
When the meat is cooked, add salt, pepper and rice. The proportion is 2.5 cups of water to a cup of rice but first add half a cup of water and let it cook over low heat with a lid. Then add a little more water. I write this for those who are new to the kitchen because I can approximate how much liquid is in the pan and how much water to add.
So sit next to the pan, stirring from time to time and when it's ready, more suitable for salt and pepper. Let it cover for about 10 minutes with the fire off and then serve.
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