Speaking of pilaf, most of us are a calorie dish, the main ingredients in which meat and rice are. Traditional pilaf is really prepared from such components, but there are other recipes, sometimes having very little in common with the classic version of the dish. In this article, we will tell you how to prepare a lean pilaf in a slow cooker, sharing with you the simplest and most simple, as well as rather original recipes.

Thai lean pilaf in a slow cooker

A distinctive feature of any pilaf is a set of spices that is part of it. Thai pilaf is given by such spices as ginger, turmeric, kumin, cardamom, cinnamon, cloves and bay leaf. This saturated dish is perfectly complete without meat, instead of it, useful vegetables are used here. We suggest you familiarize yourself with the list of ingredients for the preparation of this lean pilaf in a slow cooker:

• asparagus beans - 100 g;
• cauliflower - 100 g;
• sweet pepper - 1 steering wheel;
• carrots - 1 pc.;
• onions - 1 pc.;
• rice - 2 cups;
• vegetable oil - 4 tbsp.;
• sharp pepper - 1 pod;
• grated ginger - 1 tsp;
• bay leaf - 1 pc.;
• cloves - 3 buds;
• cinnamon - 1 wand;
• kumin seeds - 1 tsp;
• cardamon - 3 pods
• turmeric - 0.5 tsp;
• coconut milk - 500 ml;
• water - 500 ml;
• salt is to taste.

We will deal with the preparation of a lean Thai pilaf in a slow cooker in detail:

1. Pour rice into a bowl and wash it with cold water 5-6 times. We cut the patch beans into slices, we disassemble the colored cabbage into small inflorescences. We clean and chop sweet and sharp peppers, onions and carrots.
2. Pour vegetable oil into the multicooker bowl, turn on the “Frying” option and pour the chopped sharp pepper there. Add a grated ginger root and turmeric to it. We pass the ingredients for no longer than 1 minute, then lay out onions and carrots to them and continue to cook vegetables for 3 minutes.
3. Pour the patch beans and cauliflower into the bowl, fry for about 5 minutes, then put the rice in the dish and pour everything with hot boiled water and coconut milk. We also add bay leaf and salt.
4. In a small segment of gauze, we wrap the cinnamon stick, cloves, Kumin seeds and cardamom. When the water boils in the bowl, we lower the bag with spices into it, close the lid and in the “extinguishing” mode we prepare lean pilaf in the slow cooker for 30-40 minutes, until the rice absorbs the entire liquid.
5. From the finished pilaf we remove the gauze bag, mix the dish itself and serve to the table.

Lenten pilaf with beans in a slow cooker

Legumes are added to the pilaf quite often, such an ingredient will be especially relevant in a dish where there is no meat. Beans are a rich source of nutrients, in addition, it perfectly saturates the body and relieves hunger for a long time. Pilaf with beans refers to Indian dishes, but in our recipe, quite familiar and simple ingredients will be used. List of products for making such lean pilaf in a slow cooker you will see below:

• basmati rice - 250 g;
• red beans - 200 g;
• carrots - 150 g;
• onions - 1 pc.;
• garlic-5-6 teeth;
• raisins - 50 g;
• vegetable oil - 30 g;
• salt.

The phased process of making lean pilaf with beans in a slow cooker looks like this:

1. Beans are the ingredient that needs prolonged preliminary preparation. This means that at night before cooking pilaf, it is necessary to soak in cold water. In the morning, the water can be drained and proceeded to cooking.
2. Before starting cooking, pour the rice into a deep bowl and rinse with water at least 5 times. We soak it for half an hour, and at this time we will engage in the preparation of vegetables.
3. We clean the onion and chop into thin half rings, and rub the carrots on a fine grater so that it gives the dish all its color.
4. Pour vegetable oil into the slow cooker. We select the “Extinguishing” mode among the programs. Pour the beans to the bottom, level it, cover with a layer of carrots, lay out the onion and pre -washed raisins. Sprinkle this with enough salt.
5. Then we pour the unnovated rice on top. We clean the garlic, but do not cut it. We lay solid slices on top of the rice and drain them slightly. Sit the dish again.
6. In the kettle, boil water and pour the rice with boiling water so that it is covered with a liquid of 3 cm.
7. In the “Extinguishing” program, we prepare lean pilaf with beans in a slow cooker for 40 minutes. During cooking, the rice must absorb all the water and achieve a state of full readiness.

The finished dish is carefully mixed in the form of a wooden or plastic spatula, after which you can treat the pilaf to the household.

Lenten pilaf with green peas in a slow cooker

Lenten pilaf with green peas is a dish of Indian cuisine, and its correct name sounds like “Matar Pulao”. The cooks of India, when creating their culinary works, use many fragrant fragrant spices, which is a distinctive feature of the kitchen of this country. We suggest you cook unusual lean pilaf in a slow cooker yourself, a list of products used in the dish is below:

• rice - 2 cups;
• vegetable oil - 3 tbsp.;
• cardamon - 6 pits;
• cloves - 6 buds;
• frozen green peas - 150 g;
• turmeric - 1 tsp;
• water - 1 l;
• salt-1-1.5 tsp.

Lenten pilaf with green peas in a multicooker according to the Indian recipe is simply prepared, the process consists of the following actions:

1. Pour vegetable oil into the slow cooker, heat it in the “Frying” program and pour it into the cardamon and carnation bowl. We pass spices for about 1 minute.
2. Now we pour rice and green peas into the form. It is advisable to defrost the peas before cooking, filling it with cold water. Mix the products with a plastic spatula.
3. Boil in a kettle of 1 liter of water. Mix it with salt and turmeric and the resulting liquid fill the lean pilaf in a slow cooker.
4. When the water boils in the bowl, we convert the slow cooker into the “Extinguishing” mode.
5. We cook lean pilaf with peas in a multicooker for 20-30 minutes, until the cereal absorbs the liquid.

Tomato lean pilaf in a slow cooker

Here is another interesting recipe for a lean dish - pilaf with tomatoes, sweet pepper and cashew nuts. There is one subtlety in its preparation and it consists in the preparation of sambar-masals-special seasonings from many fragrant spices. This seasoning is prepared separately, and you can make it with a margin and store it for some time. As a rule, Sambar-Masala is saved no longer than 3 months, after which it begins to lose its aroma. Consider a detailed list of what we need to prepare a lean tomato pilaf in a slow cooker:

• rice - 2 cups;
• large tomatoes - 5 pcs.;
• onions - 1 large head;
• sweet pepper - 1 pc.;
• cashew nuts - ½ cup;
• cins - 1 bundle;
• sunflower oil - 6 tbsp.;
• salt;
• mustard seeds - 1 tsp;
• garlic - 1 head.

Sambar-masala seasoning is prepared from these components:

• brown rice - 1 tsp;
• peas - 1 tsp;
• coriandra seeds - 2 tsp;
• zira seeds - 1 tsp;
• fenger seeds - 1 tsp;
• black pepper with peas - ½ tsp;
• ground red pepper - ½ tsp;
• the ground turmeric - 4 tsp.

The preparation of lean pilaf in a slow cooker according to this recipe is as follows:

1. To begin with, we will pay attention to Sambar-Masala. Note that during heating, the aroma of spices becomes brighter and more strong, which is why the components for the preparation of sambar masals will need to be pre-frying in a dry pan for 1-2 minutes. Only those spices that were not grinded are subject to frying. All ingredients for seasonings are fried separately from each other and folded into a common bowl. The same actions must be done with dry peas and rice. Grind the components prepared in this way to a powder state with a coffee grinder or manually with a pestle with a pestle in a mortar. Then we connect the fried ingredients with turmeric, mix and place in a glass jar, which is tightly closed with a lid. For pilaf, we will take a certain amount of sambar-masala, and keep the rest in reserve.
2. Now you can do directly tomato pilaf. We wash the rice in several waters and solve the liquid through a colander.
3. Cut the tomatoes with cubes, crumbling the peeled onion with thin half rings. Cut the pepper into strips and chop the greens of the cilantro. By the way, whoever loves more, can take a pod of chili instead of sweet pepper. We clean the garlic from the husk.
4. Pour oil into the slow cooker and heat it in the "Frying" mode. We put the mustard seeds there and pass them for half a minute.
5. Now add cashew nuts to the mustard and fry them slightly until golden. Immediately after that, pour the onion and fry it to yellowness.
6. We measure half the chopped tomatoes and transfer it to the slow cooker. Pour chopped pepper and cilantro, as well as 5 tsp. Sambar-Masala. Salt the dish and mix.
7. As soon as the juice begins to stand out from tomatoes, we transfer rice into the form and mix it with vegetables and spices.
8. Pour hot boiled water into the bowl until it covers the cereal for 3 cm. We put whole cloves of garlic in the dish, put the “stew” mode and prepare the lean tomato pilaf in the slow cooker for 40 minutes, periodically checking the amount of liquid. As soon as the water is completely absorbed into rice, add the rest of the tomatoes to the dish, mix and turn off the device.
9. We insist pilaf for 10-20 minutes, and then we treat our relatives.

Lenten pilaf with mushrooms in a slow cooker

To make lean mushroom pilaf in a slow cooker, you can use champignons, but white mushrooms for such a dish are just perfect. Unlike champignons, they have a more pronounced aroma, which convey this wonderful delicious pilaf. The recipe for the preparation of lean mushroom pilaf in the slow cooker uses the following ingredients:

• white mushrooms - 300 g;
• rice - 150 g;
• onions - 3 pcs.;
• carrots - 100 g;
• parsley root - 50 g;
• sunflower oil - 100 g;
• salt and black pepper.

Let's try to cook lean mushroom pilaf in a slow cooker, performing the following steps:

1. We wash the mushrooms well under the tap, soak in cold water for a while, then wash again and put in a pan. Pour water, salt and put on the stove. When the water boils, add parsley root, peeled onion and carrots to it.
2. When the mushrooms reach readiness, we catch them from the broth with a slotted spoon, cool and cut them into pieces.
3. We clean the remaining bulbs and finely crumble. In the slow cooker, heat the vegetable oil in the "Frying" mode and pour on the onion into it. We pass it for 10 minutes, and in the meantime we carefully rinse the rice in several waters.
4. Pour the rice into the slow cooker, add black pepper and fry all together for 2-3 minutes.
5. Add mushrooms to the bowl and pour the pilaf with mushroom broth at the rate of 3 parts of water per 1 part of the cereal.
6. We turn on the “Extinguishing” option and prepare the mushroom lean pilaf in the slow cooker until the water is completely absorbed into Fig.

Lenten pilaf in a slow cooker. Video