Pilaf with vegetables in a multicooker
4 servings
60 minutes
Vegetable pilaf in a multicooker is a light and aromatic dish inspired by Uzbek cuisine but adapted for the modern pace of life. Traditionally, pilaf is associated with a rich meaty flavor, but this version reveals the natural sweetness of vegetables, creating a delicate and harmonious combination. Bell peppers, carrots, and leeks add freshness and juiciness to the pilaf, while canned peas provide a gentle creamy touch. The dish is prepared in a multicooker, which helps preserve all the flavors of the ingredients and makes the cooking process as simple as possible. This pilaf is perfect for a light family dinner or vegetarian menu; it is nutritious, rich in spices, and has a subtle Eastern aroma that awakens the appetite.
1
Rinse the rice until the water is clear.
- Rice: 260 g
2
Remove the core and seeds from the pepper.
- Bell pepper: 100 g
3
Cut the pepper and carrot into 1 cm cubes.
- Bell pepper: 100 g
- Carrot: 70 g
4
Slice the leek into rings 0.3 cm thick.
- Leek: 70 g
5
Drain the liquid from the peas.
- Canned green peas: 100 g
6
Place all the vegetables in the multicooker bowl, add vegetable oil, salt, spices, and mix.
- Bell pepper: 100 g
- Carrot: 70 g
- Leek: 70 g
- Canned green peas: 100 g
- Vegetable oil: 70 ml
- Salt: 1 g
- Spices: 1 g
7
Spread the rice over the vegetables and smooth it out.
- Rice: 260 g
8
Pour with water.
- Water: 330 ml
9
Close the lid.
10
Set the steam valve to position 'II'.
11
Install the program 'PLAV', cooking time is 40 minutes.
12
Press the 'Start' button.
13
Cook until the program ends.
14
Stir the cooked pilaf.
