Diet pilaf in a slow cooker. Spices for pilaf

14/08/2015 00:57

Proteins: , fats: , carbohydrates: per 100 gr.

  1. Meat - 0.5 kg.
  2. Onion - 2 pcs.
  3. Carrots - 2 pcs.
  4. Rice - 400 gr.
  5. Spices - to taste
  6. Garlic - 2 heads
  7. Vegetable oil - 4 tbsp. l.

Larisa Bregeda

Reading time: 6 minutes

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For the first time you started cooking pilaf with beef, and you are worried - will everything work out in a slow cooker? Everything will turn out! Moreover, you will really enjoy cooking this dish, whose venerable age is only pleasantly amazing. The recipe offered by us has all the ingredients that will not harm even those who are on the most strict diet..

What's wrong with rice? Who is contraindicated for carrots? Can't everyone eat onions? So this is a great rarity, and here you can always reduce the maximum dose, put it just like that - for taste . Well, beef is generally a dietary product, attributed, as they say, to anyone, and not just to those who make sure that everything in their diet is only healthy.

Well, if you consider that you are now on a food system, then pilaf with beef is a great option for dinner, a second course for lunch, and an equally great breakfast. Everything is well thought out and balanced. If your health allows you, then there will be no problems with spices either. Why shall we start?

Cooking method

Step 1

Well, there are so many pilaf recipes on the Internet that you can get lost. But upon closer inspection, what do we see? Yes, a lot of fat everywhere, including meat. But we will choose delicate meat for our dietary pilaf. It will be young.

First, it cooks faster. Secondly, it's very tasty. Thirdly, it is much healthier than other types of meat. So, we will choose a piece with the least number of veins, etc., if anything, we will cut out the excess. Let's break it down into small pieces. Why small? When you eat, you'll understand!

Step 2

Pilaf does not need to be cooked every day. It is enough to try at least once, and you will quickly realize that it would be nice to put it on the table at least once a week. It is unlikely that any of these dishes is prepared so easily. After all, the multicooker does everything by itself! Well, not everything, let's say, she won't cut. Well, then we'll continue cutting. Next up are carrots and onions.

Carrots are unlikely to harm anyone. Even in large numbers. After all, one of the main conditions of this table is to eat a little, but often. So, let's chop the onion finely, if you don't like it in a large form, and the carrot - in a format that is more to your liking. The ideal option is a straw.

Step 3

Have you noticed that nothing needs to be included? Yes, we are now preparing the products, so that later we can put the multicooker into the bowl one by one. Next up are the spices.

We will definitely not put salt in pilaf. This is a white poison, and one of the foods that nutritionists do not recommend eating. After all, it can be replaced with something. The same spices, for example. Garlic is one of the essential ingredients. Well, a special set for pilaf - where without it!

Step 4

That's all in terms of food preparation. Now comes the main process. We have two options. One is to fry the meat first, and then add vegetables, spices, and perform other manipulations. But after all, we all know that frying is an undesirable process as such.

First, it negatively affects the gastrointestinal tract. Secondly, we consume extra calories. Therefore, pour vegetable oil into the multicooker bowl and send pieces of meat there.

Step 5

No, we will not turn on the multicooker. Otherwise, the frying process will begin, and we are not interested in this! Let's start putting in the vegetables.

They say that real pilaf is when there are a lot of carrots. This is to taste. Especially if you are losing weight, foods such as carrots should not only be avoided, but at least limited, eating within reasonable limits. And not everyone likes the vegetable itself in large quantities. It is quite enough to put two small carrots in one layer on the meat, and then sprinkle everything with a chopped onion.

Step 6

There are many opinions about rice. Some say that it should be round, others - long. Some believe that rice needs to be washed, while others do not advise doing this before the bookmark itself (that is, they wash it before it and dry it thoroughly). But in any case, when it comes to pilaf, there are conditions.

So, rice is poured with hot water, then it is not stirred and cooked strictly under the lid. Pour the right amount of prepared rice.

Step 7

We still do not turn on the multicooker yet. After all, you still need to put spices, garlic in the bowl and then only pour water. About spices. They should be in pilaf, and each hostess has a different set.

If there are restrictions on the gastrointestinal tract, you can get by with just one bay leaf! Well, if everything is in order, then boldly lay the spices, put a few heads of garlic washed under the tap and fill it all with water.

Step 8

The multicooker is a smart mechanism. Order her the right mode, she can handle it, you don’t even need to look. But in the case of pilaf, everything is a little different. After all, there may be a different supply of electricity. And the rice will either turn out to be overdried, or overcooked. We need a golden mean.

Therefore, we will set the “pilaf” mode (as a rule, an hour of time is set). The meat will turn out simply incomparable, like the whole pilaf!

  • How much water to pour into the bowl? Some say - so that the water rises on the finger. But, one way or another, everything should be one to two: a cup of rice - 2 cups of water .
  • We carefully monitor the process - experienced housewives determine readiness by smell. But here you can safely look in 40 minutes. If the bottom is dry, you can turn it off and serve it.
  • If the situation is with frying, then some people first fry the meat, and then add vegetables, while others do the opposite.
  • In pilaf, you can add a little tomato or

Pilaf is prepared differently in individual countries, but the recipes are basically similar. Differences are manifested in the use of meat: lamb, poultry, beef. Pork is put in pilaf by residents of Russia and Ukraine. In the East, it is not eaten. There are differences in the spices added to enhance the flavor.

If a person suffers from diseases of the gastrointestinal tract, in particular pancreatitis, the method of preparing pilaf changes.

Rules for the selection and heat treatment of products:

  • meat only low-fat varieties;
  • spices only from the permitted list;
  • minimal use of vegetable fat;
  • do not overcook food;
  • take into account the stage of the disease.

Compliance with all points will help to avoid exacerbation of the disease.

The general algorithm for preparing dietary pilaf

Parboiled rice has more nutritional value but takes longer to cook

Pilaf recipes for pancreatitis have a general cooking principle - you can not fry meat and vegetables. The best way is cooking in a slow cooker. The ability to stew the ingredients well without using fat is the main advantage of this device.

  • skinless chicken;
  • turkey;
  • quail;
  • rabbit;
  • veal.

With moderate symptoms of pancreatitis, you can afford to cook pilaf in a cauldron, but the dosage of vegetable oil will still have to be reduced.

The benefits of rice for gastrointestinal diseases

Rice with pancreatitis is allowed to eat. It should be borne in mind that white peeled rice does not contain vitamins. Useful substances - vitamins and trace elements - are contained in a brown shell. But it is removed during processing, so white rice should be cooked no more than twice a week.

Eat small meals to see how your body reacts to brown rice.

Advice! Brown brown rice is better not to use for pilaf. The brown shell of the grains is hard to digest, enhances the production of digestive juices. If the patient is constipated, brown rice can aggravate the patient's condition.

Spices for pilaf

Spices, including onions, garlic, hot spices are strictly prohibited for use in the diet of a patient with pancreatitis. Onions are an essential ingredient in the traditional pilaf recipe. Fried in vegetable oil - poses a threat to the pancreas.

So that the onion does not harm health, the amount is reduced to a minimum or excluded from the recipe. The reference point should be the individual reaction of the body to the onion. In the absence of discomfort, the product is added in small quantities.

Turmeric gives the finished dish a characteristic yellow color. The spice is approved by nutritionists and gastroenterologists.

Safe is basil, cumin. Cumin has a specific taste, so it is added to food at will.

It is not allowed to use suneli hops, black pepper.

Zira is the main spice added to pilaf for flavor. The spice stimulates the appetite. It is necessary to use zira in a diet in small quantities.

Attention! Seeds of cumin, cumin and zira are similar, but they are different plants. Cumin is allowed to be added to pilaf. Cumin and zira in the presence of diseases of the gastrointestinal tract should be used in doses.

Barberry is a sour berry that is added to meat dishes in dried form. The plant is very useful, contains vitamins C, E, K. With pancreatitis, it is allowed to use barberry for cooking pilaf. It will be useful to drink a decoction of berries. It is useful in chronic pancreatitis.

seasoning mix recipe

Thinking every time what seasoning to put in dietary pilaf is inconvenient. There is a seasoning recipe:

  • turmeric - 3 tablespoons;
  • cumin, zira - 1.5 teaspoons;
  • basil - 3 tablespoons;
  • dried parsley - 5 tablespoons;
  • dried dill - 2 tablespoons;
  • barberry - 3 tablespoons;
  • sweet paprika - 2 teaspoons.

Mix the ingredients, store in a dark place with a tightly closed lid. When cooking pilaf, use 2 tablespoons of the mixture per 3 liter saucepan.

Recipes for dietary pilaf for pancreatitis in a cauldron and a slow cooker

Cooking pilaf in a slow cooker is safer when. Rice is better boiled, so it is easier to digest. The meat is softer.

Recipe for multicooker

Required number of products:

  • meat of chicken, turkey, rabbit, calf - 1 kg;
  • big carrot;
  • a small bulb (if the body normally perceives);
  • half a liter jar of rice;
  • liter of water.

To cook pilaf in a slow cooker, you need to properly cut vegetables - into strips or bars. Onions are cut into rings so that the taste remains, and if necessary, remove the rings during the meal. In order not to fry vegetables with meat and not to use fat, you first need to fill the meat with water, add spices, salt. Turn on the multicooker for 45 minutes (depending on the modes of a particular device).

Add vegetables and rice when the meat is tender. If there is a "Pilaf" mode, then turn it on. If not, cook the rice for another half an hour.

Good tolerance of vegetable oil allows you to add 3 - 4 tablespoons to the water with meat. An alternative to sunflower oil can be sesame oil. It must be added to the finished dish.

Diet pilaf in a cauldron

The set of products is the same, but the cooking time of meat increases to 1.5 hours. Top up with water if necessary. It is always required to observe the proportions of water and rice - 2/1. It makes sense to lay vegetables together with rice so that they do not boil in the process.

Little oriental secret! Rice will become crumbly if boiled for exactly 12 minutes. Turn off the fire immediately and leave the dish to cool for a couple of hours until the rice absorbs the water.

Cut chicken and onion into cubes.

Lubricate the multicooker bowl with oil, set the "Extinguishing" mode for 10 minutes and lay out the bird with onions.

In the meantime, cut the carrots into strips, you can grate. Chop the garlic.

Add vegetables to the slow cooker, pour 100 ml of warm water, do not forget to salt, pepper, add seasonings. We continue the "Extinguishing" mode for 20 minutes. The fillet should be cooked.

Soak rice in cold water. Then put a whole head of garlic in a slow cooker.

As well as rice, fill everything with water (200 ml). We set the mode "Pilaf" or "Rice" for 20 minutes.

After the signal, check if the rice is ready. If not, add more water and cook for 10 minutes. Let the finished dietary pilaf in the slow cooker brew for another 20 minutes before serving. Enjoy your meal!

Ingredients

  • Rice - 300 Grams
  • Chicken - 300 Grams
  • Head of garlic - 1 piece
  • Onion - 1-2 Pieces
  • Carrot - 1-2 Pieces
  • Spices - to taste

Main Ingredients:
Vegetables, Cereals, Rice

Note:
If you want to try this delicious culinary product, follow the detailed step-by-step description with a photo and learn how to cook "Diet Pilaf in a Multicooker" quickly and tasty. The recipe for this dish is quite simple and you can easily make this unique dish at home. The classic composition of products can always be changed in an original way for yourself. After creating the presented idea, be sure to share your comment with the author and rate this recipe! "Diet pilaf in a slow cooker" is a unique way to bring home comfort into your everyday family life. Please your family and friends and prove that cooking is your favorite hobby!

Description:
A simple but very tasty dish: for dinner or lunch, such a dietary pilaf in a slow cooker will be an excellent hot dish. Especially if you follow the figure.

Servings:
3

Time for preparing:
1 hour 20 minutes

time_pt:
PT80M

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Pilaf is a famous Asian dish traditionally made from meat, rice, vegetables and spices with added fat. The original recipes use pork or lamb, but the nutritional value of the dish can be significantly “lightened” by preparing dietary chicken pilaf. And if at the same time it is made in a slow cooker, then it is quite possible to minimize the oil content or even do without it.

Diet pilaf

Of course, the combination of high-calorie fat with carbohydrate-rich rice is hardly a dietary option. Animal fat in tandem with carbohydrates is converted into fat, which is further deposited under the skin of a person who abuses such a treat. This is also indicated by the calorie content of an Asian dish prepared according to the original recipe. For a 100 gram serving, it can reach as much as 500 kcal! As you know, for an adult who wants to lose weight, the average daily calorie intake is no more than 2000 kcal. Accordingly, when using only 300 g of such a treat, the limit will be almost exhausted. But this does not mean at all that such a tasty and beloved dish should be forgotten forever. Diet pilaf with chicken, cooked in a slow cooker, contains almost half as many calories, and without compromising the taste and benefits of the dish.

Meat for pilaf

The main ingredient of pilaf is meat. And it, as you know, is different in nutritional value and fat content. The most high-calorie is lamb. Pork is a little inferior to him in this regard, while beef is even less nutritious. But the lowest calorie is chicken, in particular breast. 100 g of chicken contains only 150-180 kcal.

Rice for pilaf

Another essential ingredient for cooking pilaf is rice, which is quite high in calories (100 g of cereal contains 360 kcal). But when cooking, rice absorbs water and boils, as a result, in 100 g of the finished dish, its nutritional value is no more than 150 kcal.

Classic round white rice is best suited for cooking pilaf.

But supporters of a healthy diet advise using brown rice, arguing that it contains many different trace elements, and it is more useful. The calorie content of such cereals does not differ from white polished. But the appearance and consistency of pilaf from such changes in its composition can be seriously affected. In this situation, each gourmet must determine for himself what is more important to him - the appetizing and taste of pilaf or its usefulness.

Vegetables

Vegetables are the third important component of pilaf. In the dietary version of this dish, they are very important. After all, they contain the minimum number of calories. In this regard, the more of them in pilaf, the more they “dilute” its calorie content. Traditionally, carrots and onions are added to the composition of the dish. These vegetables according to the classic recipe are fried in a large amount of fat. But this is not a diet option. You can, and even better, do without roasting at all or fry with a minimum of oil.

To reduce the calorie content of dietary pilaf, it is advisable to stew chopped vegetables directly in a slow cooker with chopped chicken. You can add a little water or a little olive oil if needed.

Diet pilaf: recipe

So, we offer a recipe for low-calorie chicken pilaf cooked in a slow cooker. To prepare it you will need:

  • 300 g chicken breast;
  • 150 g of rice;
  • 1 carrot;
  • 1 head of onion;
  • 1 st. l. tomato paste;
  • ½ tsp ground pepper;
  • salt to taste;
  • 1 tsp turmeric;
  • herbs and garlic to taste.

Spices

It is also worth dwelling separately on seasonings and spices for pilaf, which give this dish a delicate taste, piquancy and aroma. Pilaf is an oriental dish, and, as you know, Asian chefs simply adore spices and almost no dish is prepared without them. According to nutritionists, for people who want to lose weight, spices are very useful. They significantly improve bowel function, speed up metabolism, and this contributes to weight loss. If desired, curry, suneli hops, barberry and others can also be added to dietary pilaf.

Cooking method

Consider how to cook dietary pilaf. The process begins with the processing of meat. Wash the chicken breast, wipe it with a towel and cut into small pieces. The multicooker bowl is lightly greased with vegetable oil, meat is poured into it and set to the “Frying” mode. Next, prepare the vegetables. Peeled carrots are rubbed on a fine grater, onions are cut into half rings or cubes. All vegetables are poured into a slow cooker with meat and stew until they become tender and soft. While the meat and vegetables are being cooked, the rice must be soaked for 10-15 minutes in cold water, then rinsed well, put in a strainer to drain the water. Water is poured into the slow cooker at the rate of 1 part of dry rice 2 parts of water. Bring to a boil in the “Frying” mode and pour rice, add tomato paste, seasonings and mix. Set the "Pilaf" mode. Cooking time may vary, depending on the model of the appliance and the amount of food. As a rule, it takes about 1-1.5 hours. It is no longer necessary to open the slow cooker and mix the dietary pilaf or perform other actions. The device itself will notify you with a sound signal about the end of cooking. The dish can be served immediately to the table. Or leave dietary pilaf in a slow cooker on the "Heating" mode for a while. In this case, the dish will remain hot until the meal time.

There are even lighter options for dietary pilaf - fruit, mushroom, seafood, eggplant. The calorie content of 100 g of such dishes can be only 100 kcal.

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