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Side dishes and vegetables, vegetarian dishes and bakes 65
Vegetable pilaf [Index: ]
MCRC00901989_BO_Gemuesepilaw-010_F39MCRC00915518_SE_Gemuesepilaw-012MCRC00897323_NF_Gemuesepilaw-007_RZ0Vegetarian recipesVegetablesCarrotsCourgettesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Universal pan
RICE MIXTURE:
50 g chickpeas
1 onion
2 garlic cloves
350 g brown long grain rice
1 tbsp cooking oil
1 l vegetable stock
VEGETABLES:
1 aubergine
1 courgette
1 large carrot
4 tbsp cooking oil
Herb-flavoured salt
Black pepper, freshly ground
IN ADDITION:
2 tbsp parsley, chopped
Per serving
544 kcal, 75 g carbs, 22 g fat, 11 g protein,
6,2 BU
PREPARATION
1. Soften the chickpeas in cold water overnight. Then strain and leave to dry well.
2. Peel and finely chop the onion and garlic.
3. Wash the rice under running cold water, leave to dry and fry until translucent in 1 tbsp cooking oil.
Mix together the chickpeas and the diced onion and garlic and fry briefly, stirring continuously.
4. Distribute the mixture in the universal pan, pour over the vegetable stock and cook as indicated.
Universal pan, level 3SteamingfalseTemperature100 °C100Duration45-50 minutes45
5. Meanwhile, wash the aubergine and courgette, remove the stalks and dice. Trim the carrot and
cut into large cubes. Heat the cooking oil. On a high heat, first brown the diced aubergine and then
the courgettes and carrots.
6. Season the diced vegetables with herb-flavoured salt and pepper and carefully mix into the rice.
Cook as indicated.
Universal pan, level 3SteamingfalseTemperature100 °C100DurationApprox. 5 minutes5
7. Serve the vegetable pilaf sprinkled with parsley.
Setting procedure:
Steaming
100 °C
Rice mixture:
Cooking time: 45-50 minutes
Rice mixture with vegetables:
Cooking time: approx. 5 minutes
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