Pilaf with black beans, peas and carrots
Ingredients (for 4 servings):
- 300 gr. Round rice
- 300 gr. Large black beans
- A little fresh or frozen pot (about 100 gr.)
- 1 medium-sized carrot (approx. 150 gr.)
- 4-5 tbsp. L. Olive oil (corn oil)
- Salt, pepper and other spices - a bitter
For the preparation of pilaf, first of all, you needCorrectly cook the beans. To do this, it is best to soak her nanoch (or at least 5-6 hours) in 2 liters of purified warm water so that she can absorb enough liquid and swell.
Next, you need to drain the water in which it was soakedKidney beans, and toss the beans into a colander to make it a little glass, then add to a large saucepan with 3-3.5 liters. Water, put on a big fire, allow to boil and, without reducing the fire, cook for at least one hour. As a rule, after an hour the beans are already ready, but some sorts of black beans require a slightly longer period of cooking, so you should definitely try the beans and, if it has not yet become soft, then cook for another 30-40 minutes. You can also cook beans without pre-soaking, but in this case, the cooking time will increase to 4-5 hours.
While the beans are being cooked, you need to cook rice. To do this, rinse it under running water, place in a pan with water in a ratio of 1: 2, put on a sufficiently large fire, allow to boil, rearrange to a small dissector and cook for a very small fire for 40-45 minutes. The above rice / liquid ratios make it possible to be ideal for flat rice consistency - very soft, but dense outside, which allows each rice to separate from each other.
For the time that rice is cooked and ifasol, it is necessary to prepare a dressing for pilaf based on carrots and peas.
To make a dressing, you need to wash the seafood,Clean and completely put in a small pot with about 1 liter of water. There you should add fresh peas, and then put the pan on a large fire, after boiling, leave it on the stove for another 5-7 minutes, and then remove from heat, drain the water and allow the carrots to peel slightly.
Slightly boiled carrots will be chopped, and the peas are mashed slightly with a fork, so that some peas turn into puree, and some remain in their entirety.
At the last stage of the preparation,Put on fire a small pan with a thick bottom (preferably cast iron), give it a hot flame within a few minutes, add 4-5 tbsp. L. Olive oil, chopped carrots and slightly depressed peas, cover loosely with a lid and leave for a few minutes. By this point, the beans and rice should be ready, so after 5-7 minutes, mix the carrots and peas, mix rice and beans, and pepper and any other spices to taste, then mix the contents of the frying pan again, cover tightly Cover, reduce the fire to a minimum and leave it to languish for 10 minutes.
During this time, pilaf, as a rule, already reaches the required degree of readiness, so it remains only to lay out the dish and serve it to the table.
For lunch or dinner in the family circle the bestimmediately lay out pilaf on serving plates, and in the framework of a festive meal it is better to lay all the pilaf on one large dish and cover with a special lid, preventing its cooling. In this case, guests will have the opportunity to pour themselves a hot aromatic pilaf, and having tried its surprising taste, take more supplements.
Pilaf with black beans, peas and irisesis perfectly combined with any salads, dressed with lemon soaked balsamic vinegar and dishes from vegetables. But the meat is still not served to such a better quality, because the bean itself contains a lot of protein and is a fairly hard-to-digestible product, so that the meat will make the meal too much cumbersome for the digestive system. In extreme cases, it is possible to supplement a pilaf with a low-fat fish baked in the oven, but it is better to limit oneself to vegetables and various greens.
Add a festive dinner, where the main dishis such a pilaf, you can both white and red wine, but it must necessarily be dry or semi-dry, since a semi-sweet or dessert wine will not allow you to fully experience the pleasant sweetish flavor of pilaf. The combination of pilaf with black beans with such a festive drink as champagne is also acceptable, but champagne, again, should be dry or semi-dry.
Despite the unrivaled taste of the black and whitebeans, its caloric value per serving is high enough - from 550 to 600 kilocalories, depending on the type of rice and ifasoli, which does not allow using this dish as part of a diet that involves weight loss. However, those people who do not sit on a diet, you can sometimes indulge yourself with such a delicious plov, because all ingredients included in its composition, contain a large number of the most diverse nutrients and have a high satiating ability.