Fruit pilaf recipe. Fruit pilaf: baby food

Fruit pilaf in a slow cooker with apples, prunes and dried apricots is tasty and healthy. Your children will be delighted with this pilaf. In addition, if you use vegetable oil instead of butter in the recipe, the dish turns out to be lean.

Recipe ingredients: Fruit pilaf in a slow cooker:

Raisins 100 gr

Dried apricots, prunes 50-70 gr each

Apples 2 pcs

Carrot 1 (small) pc

Butter or vegetable oil (in fasting) 70 gr

Turmeric, cinnamon, nutmeg - to taste

Salt to taste

Step-by-step recipe with a photo: Fruit pilaf in a slow cooker

1.Prepare rice. To do this, put the rice in a deep container, put a tablespoon of salt, pour water, let it stand, and then rinse it in several waters.

2. Pour boiling water over the raisins and rinse well. I usually wash all dried fruits with salt. That is, like rice, I fill them with salt, then pour boiling water over them and rinse with cold water.
3. In the same way, I wash prunes and dried apricots, and then, after drying, cut the dried fruit into strips.
4. Wash carrots, peel and finely chop or three on a grater.
5. Peel the apples and cut them into small cubes.
6. Grease the bowl of the multicooker with butter and spread the carrots.
7. Pour the raisins in the next layer.
8. Next, lay out the prunes with dried apricots.
9. Put the apples and add the spices. I used turmeric, cinnamon and nutmeg.
10. Add butter.
11. On top, spread the rice in an even layer, salt and fill with hot boiled water. Water should be twice as much in volume in relation to rice.
12. Close the multicooker and install the Plov program.
Gently mix the finished fruit pilaf in a multicooker bowl so that the dried fruits are evenly distributed, put in portioned plates and serve. Bon Appetit!

Fruit pilaf in a brazier, skillet, or thick-walled saucepan.

How to cook fruit pilaf without using a slow cooker. You can also cook in a deep skillet, roasting pan, or in a heavy-bottomed saucepan. The recipe sequence itself is similar to the previous one. In fact, we are repeating all the same steps as when cooking in a multicooker. We prepare all the ingredients. Pour oil into the selected deep container, heat it. We spread the carrots, the carrots can be lightly fried. Then we spread everything in the same order: raisins, dried fruits, rice, salt and fill everything with hot water. But in this case, we close the lid of the container only when water leaves the surface of the rice and at the same time we reduce the heat to a minimum, simmer until cooked with the lid closed.

Delicious lean fruit pilaf in the oven

If you decide to cook fruit pilaf in the oven, it is best to use a roasting pan. For cooking, all the ingredients are placed in the same order in the roasting pan and the container is placed in the oven. Pilaf is cooked in the oven for 1 hour at a temperature of 180-200 degrees.

I told you how to cook delicious fruit pilaf in a slow cooker or other container: a brazier, a frying pan or a saucepan with a thick bottom. As for the ingredients, figs can be added to fruit pilaf; instead of apples, use pumpkin, pears or cherry plum. You can combine fruits according to your taste preferences and add your favorite spices and honey. Enjoy making this delicious lean meal!

In my opinion, fruit pilaf is the most delicious! Groats combined with juicy fruits, spicy cinnamon and honey create an amazing combination. I would recommend serving such porridge for breakfast - it is nutritious and healthy, and, by the way, very satisfying - the charge of energy will last for a long time.

Fruit pilaf with rice involves the use of a wide variety of fruits, dried fruits and other sweets. I chose the invincible trinity of banana, apple and pear. We can see these friends on store shelves for a whole year. Of course, experiments and new ingredients are encouraged in the recipe. You can replace these fruits with your favorite ones to your liking. Just do not overdo it, after all, this is pilaf, not fruit salad. I also use raisins, cinnamon and honey - indispensable components of fruit pilaf. And butter - without it, porridge is not porridge at all. All ingredients are ready, let's get started!

We wash the rice thoroughly, transfer it to a saucepan with water. We sort out the raisins, rinse them, preferably steam them with boiling water for a couple of minutes and also put them in a saucepan.

Cook the cereals until tender (check for a tooth) and absorb the liquid (about 10 minutes). If the rice is ready, and the water has not yet been absorbed, discard the porridge in a colander so that the excess liquid glass, and return to the pan.

Peel the banana and cut into small pieces.

We cut the pear in the same way, I do not remove the peel.

I peel the apple only from the core and cut it like the rest of the fruit.

I add some salt to the finished cereal with raisins, make a small well in the center of the pilaf and put butter and honey there.

I put pieces of fruit on top, add cinnamon. I smooth the fruit layer over the rice.

We close the pan with a lid and put it in a warm place - for example, in a slightly preheated oven, so that the pilaf reaches readiness for 45 minutes. You can also wrap the pot in a warm blanket or towel and place it over the radiator.

Fruit pilaf is ready! Serve to the table for breakfast and help ourselves. Bon Appetit!

Probably everyone knows that the recipe for pilaf has been known since ancient times. It was served on big holidays among many nations, it was often considered a remedy for depletion of the body. And in the East, from where he came to Russia, he was prepared, as a rule, by men. This article does not talk about traditional pilaf, but about dessert, which is prepared with fruits. So let's see how to cook

Fruity with dried fruits and spices

We will cook this pilaf in the oven, so we take a baking dish and put 200 g of basmati rice in it, fill it with water (1 to 2) and put a pinch of saffron. 100 g of prunes, the same amount of dried apricots and ½ stack. chop light raisins and put on rice. Sprinkle with 10 peeled pistachios, put butter cut into small pieces (50 g is enough), be sure to cover with a lid and bake for 30 minutes. Then pour in 100 g of cream mixed with vanilla, and another 5 minutes. languish in the oven.

The set of dried fruits and spices in this recipe can be changed according to your taste and the availability of products. You can add cinnamon, apricots, figs, or use sesame or almonds instead of pistachios. In a word, there is room for imagination.

Fruit pilaf: recipe with syrup

Boil one and a half cups of rice in lightly salted water until half cooked. Be sure to rinse it with cold water to get it crumbly. Put a thin layer of ordinary dough on the bottom of the enamel pan, on top - half a glass of rice mixed with 50 g of melted butter, level the layer. Then put the remaining rice, put another 50 g of butter on top, be sure to cover and simmer over very low heat for about 30 minutes. (the rice should be completely cooked).

In a deep frying pan in butter, fry 200 g of raisins and dried apricots, 3 peaches, 100 g of almonds, a glass of cherry plum. Boil the syrup in a saucepan. It consists of 2 spoons of honey, ½ stack. grape or pomegranate juice, 2 tablespoons of sugar, a small spoonful of cinnamon and 2 cloves. Put the fruit in the syrup and boil for 5 minutes, then pour the rice with the resulting syrup and stir.

Fruit pilaf: recipe with dried fruits and spices in corn oil

For this dish you will need 2 stacks. long grain rice (preferably pink). It must be washed, be sure to dry and put in a pan with Fry with constant stirring until golden brown. Then add to the rice 70 g of chopped dried apricots, the same amount of white raisins, 50 g of chopped figs and 100 g of dried and chopped dates. Put 2 tablespoons of dried barberry and 50 g of almonds there. It can be slightly salted. Then pour boiling water over the rice (so that the water is 3-4 cm higher than the rice). Close the pan tightly and simmer over low heat until the rice is cooked.

Pilaf with vegetables and fruits

When it is quite possible to combine fruits with vegetables. Boil 120 ml of water, add 50 g of rice and 20 g of butter to it. Cook for 15 minutes, and then put on a steam bath, where we simmer until tender. Boil 20 g of carrots, 10 g of green peas and 30 g of cauliflower separately, cut everything into small pieces. Put 20 g of prunes and 5 g of raisins in a saucepan, add rice and vegetables there and put them in a water bath for half an hour.

Fruit pilaf: recipe with Azerbaijani-style rice

2 stacks rice is thoroughly washed and 15 min. soaked in warm water. Next, mix 1.5 stacks. water with 2.5 stack. fat milk and cook rice in them. When it is almost ready, wash it with boiling water, dry it, put it on a cloth, and put it in a deep saucepan, the bottom of which is lined with kazmag. Put a piece of butter on top and simmer for 5 minutes so that the butter is absorbed.

Kazmag for sweet pilaf is prepared in this way: 1.5 stack. Mix flour with 1 egg, 25 g butter, 1 spoonful of sugar, the same amount of ground cinnamon and dilute with a spoonful of water. We knead the dough, roll out a thin layer, which we put on the bottom of the dish. Then we grease with oil and spread the rice. Kazmag protects rice from burning, and fries itself perfectly. It is served with pilaf along with butter and cinnamon.

Fruit is added to: raisins, peaches, cherry plums, dried apricots and any others at their discretion. Finely chopped walnuts and cinnamon are a great addition.

See the recipe for the dish with a photo below.

Hello everyone! If you would like to try something unusual, then sweet pilaf s - that's it! I knew the recipe for this fruit pilaf for a long time. I remember that even in kindergarten we were fed with some kind of this gorgeous dish. True, then this dish seemed to me just rice porridge with the addition of raisins and carrots. Nevertheless, it was well prepared. I have modernized this recipe to my liking. So, we meet fruity sweet pilaf!

Recipe for sweet pilaf with dried fruits

By the way, some culinary experts claim that this sweet and dried fruit came to us from India. I don't know how true this is, but I like this version) And in Thai cuisine there is also a sweet dish with rice - yummy!

To prepare sweet pilaf with dried fruits, take:

• a couple of glasses of rice;
• vegetable oil;
• one;
• a handful of raisins, prunes and dried apricots;
• 2 tablespoons of sugar;
• if you want, then salt to taste (I did not salt).

First, rinse the rice thoroughly with running water. We drain the water and dry it. We also wash dried fruits well, if they are very dry, then fill them with warm water for thirty minutes. We drain the water, discard the fruit in a colander.

As usual, by tradition, a cast-iron cauldron or a frying pan with a thick bottom and walls is taken for cooking pilaf. I am using a duck. We generously pour the oil into the dishes where the pilaf will be cooked. We set the fire to medium. Lightly fry carrots and dried fruits in oil until golden brown.

Pour rice and pour boiling water over everything. In no case do we mix pilaf during cooking. Simmer the rice over medium heat until water is absorbed.

When the rice is ready (determined by the taste test method), turn off the heat, move the cauldron to the cold pot. Add sugar and only now stir the pilaf.

Lovers of traditional cuisine are likely to taste more than sweet pilaf. Still, I highly recommend cooking it! Surely even children will appreciate such a culinary experiment!

Everyone is interested in your opinion!

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Pilaf is a special dish, with its own traditions and even the culture of cooking, serving and eating. By the way, almost all peoples have analogs of this dish, whose menu includes rice. And besides, pilaf has become so democratic over time that it is cooked on weekdays and holidays, for adults and children. For example, fruit pilaf is perfect for a children's menu. And adults will not refuse to enjoy such an unusual dish. And if you want to learn how to cook sweet fruit pilaf, then choose the recipe. By the way, this dish will appeal not only to rice lovers, but also to those who follow the figure or adhere to the principles of vegetarian nutrition.

Sweet pilaf with carrots
Let the children consider this dish just sweet porridge. But in reality, we will spend time preparing a delicious and aromatic fruit dish.
Ingredients:
.2 cups of rice;
.1 carrot;
.A handful of raisins;
.A handful of dried apricots;
.A handful of prunes;
.2 tablespoons of granulated sugar;
.A pinch of salt;
.Vegetable oil.
Preparation:
We wash the rice thoroughly in running water, and then let it dry. If necessary, soak prunes, raisins and dried apricots in warm water and leave for about half an hour, and then rinse thoroughly. If the dried fruits are soft enough, then it is enough to simply rinse them and dry them too.
Now we clean and wash the carrots, cut them into thin strips and fry them in vegetable oil in a cast-iron or thick-bottomed frying pan. It will be ideal to use a cauldron for cooking pilaf, but you can take, for example, a rooster (goose) So, as soon as the carrots begin to fry, add dried fruits to it and continue to fry until the carrots turn golden. To prevent sweet dried fruits and carrots from burning, they need to be fried over moderate heat.
Now on top of the carrot-fruit fry, pour the rice in an even layer and fill everything with boiling water so that the water rises above the rice by a centimeter and a half. Do not mix anything! We just cover the dishes with a lid, reduce the heat to minimum and leave the pilaf to simmer until the rice is ready. After removing the sample and realizing that the rice is already ready, remove the pilaf from the heat, add sugar and salt and mix. Let it stand for another ten minutes - and you can start your meal. By the way, this pilaf is also good when cold.


Fruit pilaf with pumpkin
Recipe from the vegetarian category. We suggest you cook fruit pilaf with pumpkin.
Ingredients:
... One and a half glasses of rice;
... A pound of pumpkin;
... 2-3 fresh apples;

... Half a teaspoon of salt.
Preparation (option 1):
Rinse the rice thoroughly in running water and let it dry. Peel the pumpkin and cut the flesh into small pieces. We also peel the apples and cut them into small slices. Now in a frying pan with a thick bottom (or in a special bowl for pilaf), dissolve the butter and pour half a glass of rice in an even layer. Next, lay out a layer of apples with pumpkin, and pour another half a glass of rice on top. Thus, we spread all the fruits and rice (rice - the last layer). Fill with water with salt dissolved in it so that the water covers the rice by about a centimeter. Cover the dishes with a lid and simmer pilaf over low heat until rice is cooked.
Preparation (option 2):
The same pilaf with pumpkin apples can be cooked in the oven. To do this, we also wash the rice, and then cook it until half cooked and rinse again. Peel the pumpkin and apples and cut them into small pieces. Now mix the pumpkin with rice and apples, add one or two teaspoons of honey and put the mixture in a heat-resistant dish. On top of the rice mixture, lay out pieces of butter and put in a preheated oven. Such pilaf in pots is especially tasty.


Fruit pilaf with apples
Another version of apple pilaf, which can be supplemented with any seasonal fruits - apricots, quince, plums.
Ingredients:
... One and a half glasses of rice;
... 5-6 fresh apples;
... 2 tablespoons of butter;
... 1 tablespoon honey
... Salt at your discretion.
Preparation:
Soak the rice in advance for about half an hour, and then rinse it thoroughly. Wash fruits, free from seeds (seeds) and cut into small slices. Dissolve the butter in a thick-bottomed dish and spread half of the fruit. Put a layer of rice on top (also half) and again - fruits and rice. Fill with hot salted water (the water should completely cover the rice!), Add honey and a little more butter. We cover the dishes with a lid, put on low heat and simmer rice full until cooked.
Bukhara pilaf with raisins
It is not true that in Central Asia they love only fatty pilaf with meat. And an example of this is the classic recipe for Bukhara pilaf. And such a pilaf with raisins is being prepared!
Ingredients:
... 3 medium carrots;
... 2 heads of onions;
... About a kilogram of rice;
... 2 handfuls of raisins;
... Butter and salt.
Preparation:
Peel and wash carrots and onions. Cut the carrots into strips, and the onions into rings. Now dissolve the butter in a thick-bottomed pan and put the carrots and onions in it, and then simmer the vegetables over low heat for about ten minutes. After that, add the raisins (washed!), A glass of boiling water and cook the raisins with vegetables for another five minutes. Next, pour the washed rice in an even layer and fill it with salted boiling water so that the water rises about a centimeter above the rice. First, cook pilaf over medium heat with the lid open. When the water is completely absorbed, cover the dishes with a lid, reduce the heat to minimum and continue cooking for another twenty minutes.
Put the fragrant Bukhara pilaf on a dish with a slide and serve with vegetable salad and herbs. Pilaf can be sprinkled with pomegranate seeds on top.
Fruit pilaf with peaches
A wonderful pilaf recipe for a children's menu that combines fresh and dried fruits.
Ingredients:
... One and a half cups of rice:
... 150 grams of butter or vegetable oil;
... 1 tablespoon saffron infusion
... 200 grams of dried apricots;
... 200 grams of raisins;
... 3 fresh peaches;
... 1 glass of fresh cherry plum;
... 100 grams of peeled almonds;
... 2 tablespoons of honey;
... 2 tablespoons of sugar;
... Half a glass of pomegranate juice;
... 1 teaspoon ground cinnamon
... 2 pieces of cloves.
Preparation:
Rice is pre-washed and boiled in a large amount of salted water until it is not fully cooked. Then we put the rice in a colander and rinse with cold water. Now put half a glass of boiled rice in a thick-bottomed dish and mix with 100 grams of ghee. Align the layer, cover the dishes with a lid and simmer over low heat for about half an hour. During this time, the rice should be completely cooked.
Until the rice is fully cooked, fry the washed, dried and cut into pieces fruits and almonds in the remaining butter until golden brown. In a separate saucepan, cook the syrup from pomegranate juice, honey and sugar. At the end of the preparation of the syrup, add spices and fried fruits to it. We boil a little more. Serve rice garnished with fruit and syrup.
Here is such a different, but very tasty pilaf with fruits you can cook! Cook with pleasure and bon appetit!