Many people are used to the fact that pilaf needs to be cooked using meat or, in extreme cases, with vegetables as a vegetarian version of this dish. However, in fact, when you add various unusual ingredients to pilaf, its taste only benefits, because rice has a unique ability to absorb various taste nuances of a product. It is this ability of rice that allows you to create a dish with a completely new taste each time you cook.
Very unusual pilaf is obtained if you cook it with the addition of black beans, which has a pleasant sweetish flavor and a soft, but dense structure. Of course, for the preparation of such a dish will have to try, having spent a few hours on it, but the result will surely please you. So, let's finally see what should be done to make pilaf with black beans tasty and aromatic.
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 touch
Preparation:
For the preparation of pilaf, the first thing to do is to properly weld 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 the beans were soaked, and throw 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 varieties 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 brewing beans, 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 rice / liquid ratio described above makes 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.
For the preparation of dressing, the seafood should be washed, cleaned and placed in a small pot with approximately 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 will turn into puree, and some remain in their entirety.
At the last stage of the preparation of the refueling, you need to put a small pan with a thick bottom (preferably cast-iron pan) on the fire, give it a flame for several minutes, add 4-5 tablespoons. 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, add rice and beans to it, and add the rice and beans to it, and pepper and any other spices to taste, then again stir the frying pan, cover tightly cover, reduce the heat to a minimum and put it on 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 with the family, it is best to immediately lay out pilaf on serving plates, and in the framework of a festive meal it is better to lay the whole 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 marigolds are perfectly combined with any salads dressed with lemon soaked with 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 dish is just such a plov, 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 taste 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 unsurpassed taste of black beans, its caloric content 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.