How to cook vegetable pilaf?
I like very vegetable pilaf and I cook it quite often, it turns out very tasty and crumbly. I cook vegetable pilaf as follows: first I cut carrots with a knife, you can do it in straws, and you can round and fry it in vegetable oil with onions, onions need more .
At the end of the frying I add one bell pepper and then chopped a tomato and stew everything. I have a frying pan with high sides and a lid. Then I put there washed rice, salt and mix everything well, topped up water with two fingers above the rice, and a little vegetable oil and put stew until done. At the end add garlic.
Yes. Fry the eggplants cut into circles on both sides, put them on a plate, in the same oil, fry the tomatoes cut into circles. Return the eggplants to the skillet, sprinkle with herbs and cover with beaten eggs. We also serve kyukyu with pilaf. Chop a wide variety of greens - cilantro. mint, green onions, dill, parsley, basil, spinach. Then break the eggs directly into the greens and beat with a fork together with the herbs, salt and pepper. Pour oil into a frying pan, put the mass there and fry under the lid, if you want to fry on both sides, then divide into segments and turn each one individually. Some add finely chopped walnuts there.
I also do something like a kuku, but with dry beans. Boil the brown beans until tender, scroll through a meat grinder, add chopped coriander, fried onions, a little garlic and eggs to bind this mass, salt and pepper. Put the greased in the form, put the pieces of oil on top and sprinkle with vegetable oil and in the oven until the eggs harden. You can also make with raw eggplants, scrolling through a meat grinder and squeezing. But with eggplants, I fry like pancakes in a skillet.
You can cook mushroom sauce. Fry the mushrooms, add the tomatoes, a little garlic and parsley. It all goes great with rice.