Meat dishes with rice is not only a popular pilaf.
Varieties of such foods are more than enough.
The remarkable compatibility of rice with vegetable side dishes and gravy allows you to cook completely different dishes, just replacing a set of vegetables, or a kind of meat.
Rice with meat in a slow cooker - general principles of cooking
• The choice of rice depends on the particular dish and is always indicated in the recipe. Rice groats are carefully sorted and washed. Then it is dried on a sieve and followed according to the described recipe.
• With rice, you can cook any kind of meat: beef, pork, lamb or poultry. Often mixed minced meat is used in cooking.
• Almost no dish made from rice with meat can do without vegetables. Often added - onions and carrots, in some dishes you need to put bell pepper and tomatoes. Vegetables are pre-passaged in a small amount of vegetable oil or fat along with pieces of meat and only then mixed with rice. Often stewed cabbage with rice and meat in a slow cooker. It can be both fresh and pickled.
Rice with meat in a slow cooker - crumbly "Uzbek pilaf"
Ingredients:
• one kilogram of polished rice (long-grain);
• lamb with bone - 1 kg;
• 150 ml of refined oil;
• 2 onions;
• a couple of heads of garlic;
• a pound of carrots;
• a tablespoon of seeds of zira;
• a small pod of hot pepper.
Cooking method:
1. Sort rice cereal and rinse thoroughly on a sieve under running water. After this, pour the groats into a bowl, pour a little warm water and leave for half an hour. Then carefully drain all the liquid and dry the rice on a sieve.
2. Peel the carrots peeled, cut into very small strips, transfer to a bowl and sprinkle with sugar slightly (not more than a pinch), mix. Chop the onion into thin half rings.
3. Rinse the pepper. Pay particular attention to its integrity. If there is damage - replace, otherwise the pilaf will turn out to be too sharp.
4. Without slicing, use your hands to remove the easily detached husk from the garlic (1 head), cut off the rhizomes and rinse with water and dry. Clean the other head completely.
5. Rinse a piece of lamb with cold water and remove all fat with a knife. Cut the flesh from the seeds so that a small amount remains on them. Cut the pulp and fat into centimeter cubes.
6. Put the slices of fat in the cooking bowl and add the oil. If there is a lot of fat, oil can be excluded. Program the "Frying" mode and fry the slices to a delicious yellowish color. Carefully put the "cracklings" out of the bowl with a slotted spoon, and lower the seeds into the melted fat. Add a small pinch of salt, pour zira. Fry the bones, stirring occasionally, until a light brownish tint is obtained. Do not fry too much.
7. Add the onion and bring it with constant stirring to a light yellow color.
8. Then lay the pulp, mix and warm until the pieces are grayish. It is not necessary to brown.
9. Pour the carrots, mix and cook the zirvak for another five minutes.
10. Pour approximately one liter of water into the bowl. She must cover the zirvak by at least one centimeter.
11. When the water boils, lower the peeled cloves of garlic and hot pepper. Change the option "Frying" to "Cooking" and set the timer for half an hour.
12. After the program ends, put the cloves of garlic and pepper from a bowl on a separate plate and put dried rice in their place. Smooth its surface with a spoon, in the center “melt” the remaining head of garlic, close the lid and transfer the slow cooker to “Pilaf”.
13. When it boils, open the lid and make sure that there is enough water in the dish. On the surface of the rice should be visible its bubbles. Stir, but do not mix zirvak with cereal. Close the lid again and continue cooking until the end of the program. During this time, stir the rice twice more, each time adding grated zira.
14. After this, spread the previously removed pepper and garlic on the pilaf surface, again cover the lid and turn on the previous mode for another ten minutes.
15. Then install the “Preheating” program and keep the pilaf on it for another 20 minutes.
16. After that, first put rice on a large dish. Then, in a separate plate of bones (for lovers). A zirvak with pieces of pulp lay out on pilaf.
17. Top out the heads of garlic and pepper.
Rice with meat in a slow cooker - "Risotto"
Ingredients:
• chilled chicken fillet - 300 gr.;
• 250 gr. round grain rice;
• onion head;
• 100 ml of 22% cream;
• dry wine - 150 ml (white);
• a spoonful of dried parsley and basil;
• a quarter of a spoon of crushed black pepper;
• 2-3 tablespoons of oil;
• 50 gr. Parmesan
Cooking method:
1. Cut the onion as small as possible.
2. Wash the chicken, dry well and cut into centimeter cubes or a thin straw.
3. Pour the vegetable oil into the bowl and calcinate it in the "Frying" mode. Then pour onions, fry, constantly stirring. Slices should not be fried, ideally, if they become transparent and acquire a light golden hue. It usually takes no more than seven minutes to fry the onion.
4. Pour washed, dried rice into the bowl to the onion, pour in the wine and cook until evaporated.
5. Switch the multicooker to “Stew” and continue cooking, constantly adding hot water or broth. It will take about half a liter of fluid. Do not pour all at once, add as needed, after the previous portion is well absorbed.
6. When the rice is only slightly swollen, add chicken, ground pepper, basil, parsley and mix well.
7. Take the sample, add salt if necessary, and bring the Risotto to full readiness.
8. Grate the cheese in the cream on a fine grater and, stirring well, add to the risotto for five minutes until completely cooked.
Rice with meat in a slow cooker - "Paella" with chicken and prawns
Ingredients:
• three glasses of Basmati rice;
• a small onion;
• yellow bell pepper - 2 pcs.;
• 300 gr. chicken (drumstick);
• three ripe tomatoes;
• four small cloves of garlic;
• 250 gr. frozen shrimp;
• high quality olive oil;
• two tablespoons of ground paprika;
• 0.5 tablespoons of saffron.
Cooking method:
1. Take a small saucepan, fill it with warm drinking water, add a little salt and put on a small fire. Immerse frozen shrimp in boiling water without previously thawing and boil them, at the very minimum boil, for no more than a minute. Then drain the liquid, and put the shrimp on a plate to cool.
2. Rinse the sorted rice well and dry by laying the cereal on a sieve.
3. Peppers remove the stalk, select all the seeds, trying to grab the septum, peel the garlic. Cut the tomatoes, onions and bell pepper into slices, grate the garlic cloves on a fine grater. You can peel the tomatoes in advance. To do this, cut each knife with the knife on the side of the stalk and dip in boiling water for one and a half minutes. Then cool under a stream of cold water and, prying a knife with a knife on the side of the incision, carefully remove it.
4. Start the slow cooker in the "Frying" or "Baking" program. Pour a couple of tablespoons of olive oil into the bowl and wait until it warms up.
5. Dip the onion into the hot oil. When it is well fried, it will turn an amber color, add chopped garlic there. After a minute, lay the tomatoes, and after another three minutes, pieces of bell pepper. Salt a little, pepper to your taste and simmer all together for another minute. Put the vegetables in a separate bowl.
6. Rinse the chicken drumsticks, carefully peel and chop each leg into two equal parts. Lightly fry the meat in olive oil and lay it out of the slow cooker.
7. Pour a spoonful of olive oil into the bowl and pour the dried rice. In the previous mode, fry the cereal, constantly stirring for five minutes.
8. Then pour rice with warm water or broth, add saffron with paprika and mix well.
9. Then transfer the fried vegetables and chicken pieces to the bowl of rice, stir and lower the lid.
10. On the panel, select the option "Pilaf" or "Buckwheat" and turn on the device. After the program ends automatically, put the previously boiled shrimps on the paella and bring to readiness under the lid, in the “Keep warm” mode.
11. The dish laid out on portioned plates can be decorated with finely chopped greens and thin lemon rings.
Rice with meat in a slow cooker with cabbage
Ingredients:
• one glass of polished rice;
• medium-sized carrot - 1 pc.;
• small forks of white cabbage;
• two medium tomatoes;
• 450 gr. pork (pulp);
• large onion;
• non-aromatic vegetable oil - 100 ml.
Cooking method:
1. Cut the washed and slightly dried meat into cubes and fry in vegetable oil in the “Baking” mode for about half an hour.
2. Add coarsely grated carrots, medium-sized tomato cubes and onion chopped into small slices. Stir and continue to fry all together for another seven minutes.
3. Pour the cabbage chopped with a thin straw into the bowl. For strips to be the same size, use a special peeler or shredder. Salt a little, you can slightly pepper. Stir and cook another quarter hour.
4. Add washed rice to the cabbage with meat. Pour one and a half glasses of clean drinking water, mix gently and cook by lowering the lid and turning on the "Rice" mode.
Rice with meat in a slow cooker with sauerkraut - "Solyanka"
Ingredients:
• sauerkraut cabbage - 300 gr.;
• a pound of young lean beef;
• one large carrot;
• two glasses of round-grain rice;
• vegetable oil;
• a small leaf of lavrushka;
• medium onion.
Cooking method:
1. Rinse the rice until clean water and drain excess liquid from it.
2. Cut the beef washed with water into small pieces.
3. Chop the onion as small as possible, and rub the carrots on a medium grater.
4. For one hour, start the slow cooker in the "Baking" mode. Put the pieces of pulp in the bowl, pour in the vegetable oil and fry the beef for about half an hour. Do not forget to mix periodically.
5. Add onions with carrots to the meat and continue cooking.
6. After a quarter of an hour put sauerkraut in a bowl, mix and wait until the program ends.
7. Add washed rice, pour in five glasses of cold water, lay a lavrushka and turn on the appliance again, but on the Plov program and bring the dish to readiness.
Rice casserole with meat in a slow cooker
Ingredients:
• four eggs;
• a pound of mixed low-fat minced meat;
• two glasses of round-grain rice;
• 20% sour cream - 300 gr.;
• one large tomato;
• a large spoonful of good butter;
• head of white onion;
• a spoon of ground paprika.
Cooking method:
1. Boil thoroughly washed rice until cooked in the "Grain" or "Rice" mode. You can do this in a saucepan, over an open fire. Put the boiled rice in a colander and let it cool well.
2. In a frying pan or in a clean bowl of the multicooker on the program "Frying" or "Baking", brown the onion chopped in medium-sized pieces well.
3. Add the minced meat thoroughly mashed with a fork, put spices to your taste, slightly salt and continue to fry until all the moisture has evaporated. Stir the minced meat, kneading it with a fork as often as possible.
4. Dip the finely chopped tomatoes into the minced meat and, stirring well, continue cooking until the juice evaporates. Transfer the contents of the bowl to a separate bowl, and rinse the bowl well and wipe dry with a towel.
5. Break the eggs into sour cream, add a little salt, paprika. Beat everything well and combine the mixture with chilled boiled rice.
6. Spread the cooking pot with soft butter and put half of the rice mixed with sour cream in it. Even out.
7. On the rice, lay the roasted minced meat evenly and cover it with the remaining rice. Smooth the surface and grease it with sour cream, sprinkle with greens if desired.
8. Close the multicooker cover and program “Baking” for an hour.
9. Leave the finished casserole in the bowl with the lid open for a quarter of an hour and only then remove it.
Rice with meat in a slow cooker - cooking tricks and useful tips
• When choosing rice, do not ignore the recipe for choosing it. Improperly selected cereals can change not only the consistency of the finished dish, but also its taste.
• Always sort rice cereals so that rubbish (small stones and husks) that accidentally fall into it does not get into the finished dish. After that, rinse the rice thoroughly under the tap until clean water, if you want a crisp dish.
• To brown the onions and carrots well, fry the vegetables with the lid closed.
• For frying vegetables, pre-boiling rice and frying meat, you can use the stove. This will save time.
