Meat

Pilaf with vegetables and seafood


Ingredients for cooking pilaf with vegetables and seafood.

  1. Rice "Basmati" 200 grams
  2. A mixture of seafood (mussels, shrimp, squid rings) frozen 300 grams
  3. 1 medium onion
  4. 1 medium carrot
  5. Fresh green peas 100 grams
  6. Medium size garlic 1 head
  7. Celery Root 50 grams
  8. Parsley root 50 grams
  9. Olive oil 50 milliliters
  10. Salt to taste
  11. Ground black pepper to taste
  12. Nutmeg 1 pinch
  • Main Ingredients: Shrimp, Squid, Mussels and Scallops, Peas, Onions, Carrots, Celery, Rice
  • Serving 4 servings

Inventory:

Deep pan with a thick bottom, Lid from a pan, Wooden spatula, Kitchen stove, Middle pan with a lid, Cutting board, Knife, Plate - 5 pieces, Saucer, Sieve, Serving dish

Cooking pilaf with vegetables and seafood:

Step 1: prepare the celery root.


Using a knife, peel the celery root and then rinse slightly under running water. Spread the component on a cutting board and cut into small cubes. Shredded celery is transferred to a free plate.

Step 2: prepare the parsley root.


Using a knife, peel the parsley root and rinse under running water. Then put it on a cutting board and grind it in small cubes. Pour finely chopped component into a plate with celery root.

Step 3: prepare the carrots.


Using a knife, peel the carrots from the peel and then rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into small cubes. Pour the crushed component into a clean plate.

Step 4: prepare the onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a clean plate.

Step 5: prepare the garlic.


We put the head of garlic on a cutting board and carefully divide it with a knife into cloves. After the components are transferred to a clean saucer.

Step 6: prepare the green peas.


Pour the peas into a sieve and rinse under running water. Then we transfer the component to a clean plate.

Step 7: prepare the rice.


Pour rice into a sieve and rinse several times under running water. Attention: it is not necessary to keep the cereal for a long time under the stream of water, since Basmati itself is quite crumbly and clean rice.

Pour ordinary cold water into a saucepan and put on medium heat. Important: liquid should be twice as much as rice. That is, if cereals are one glass, then there should be water 1.5 - 2 cups. So, when the contents in the container boil, salt it, mix well with a tablespoon and pour the washed rice. Now we make a very small fire and cover the pan with a lid. Cook rice for 20 minutes until the water evaporates completely. Immediately after that, turn off the burner, and set the container aside with the lid closed.

Step 8: prepare pilaf with vegetables and seafood.


Pour olive oil into the pan and put on medium heat. We warm the container well until a white smoke appears on the surface of the oil. Immediately after that, add chopped carrots, onions, celery root and parsley. We make a big fire and fry until golden brown, stirring occasionally with a wooden spatula. Then add the cloves of garlic and continue to cook the vegetables until the onion is soft. Now add green peas, make the fire less than average and continue to simmer everything under the lid. Attention: the last component must necessarily become soft, like canned.

Then remove the lid, salt and pepper vegetables to taste, add a pinch of nutmeg, spread frozen seafood and mix well with a tablespoon. Cover the container again with the lid and continue to simmer for 10 to 12 minutes. Attention: we don’t add any liquid to the dish, since the vegetables themselves will release enough moisture.
At the end, pour boiled loose rice into the pan, mix everything well with a wooden spatula, cover again and simmer the pilaf for another 5 minutes. After the allotted time, turn off the burner and we can serve the dish to the dining table.

Step 9: serve pilaf with vegetables and seafood.


Such pilaf with vegetables and seafood can be served both hot and cold. Pour the dish on a special flat plate and serve it with the vegetables at the dinner table.
Good appetite!

Recipe Tips:

- for the preparation of pilaf, you can use a frozen mixture of seafood, as in the future it will still undergo heat treatment;

- in the dish you can add any vegetables and seafood to your taste;

- any white long-grain rice is suitable for cooking pilaf, the main thing is that it be crumbly.