Description
I love recipes with a history. This got accustomed for a long time, and now, finally, I decided to share it with You. Those who are beyond 40, do not need to say who is Leonid Brezhnev. If I start listing his titles, it is not enough pages on the site. My childhood and youth were passed with his name "on the lips". In General, briefly, who do not know, Leonid Ilyich Brezhnev - General Secretary of the CPSU Central Committee from 1966 to 1982. And this is the recipe of a favorite dietary pilaf with vegetables and wild rice leader, from a personal chef Sava Vukoev. On the Internet, I met two of the recipe of this pilaf, chose the easier and low cost.
Ingredients
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Figure
100 g
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Onion
1 piece
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Garlic
2 tooth
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Leeks
1 piece
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Pepper
0.5 piece
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The Apium graveolens Dulce
1 piece
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Carrots
1 piece
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Asparagus
2 piece
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Mushrooms
100 g
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Vegetable oil
2 Tbsp
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Salt
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Black pepper
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Greens
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Ketchup
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Cream
100 ml
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Sour cream
2 Tbsp
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Flour
1 Tbsp
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Salt
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Nutmeg
0.25 tsp
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Lemon juice
1 Tbsp
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Sauce
0.5 tsp
Cooking
For this pilaf requires regular and wild rice. In Soviet times, of course, it was not a mixture of these two types of rice, now we come to the aid "Mistral". Take a mixture of parboiled and wild rice "bubble MIX" from "Mistral". Fill with water in the ratio 1: 2, bring to a boil and cook on low heat for 30 minutes until the liquid is evaporated.
In the original recipe the author does not specify the method of cutting vegetables, so... small cubes chop the onion and fry it in vegetable oil.
Take mushrooms, also did not specify what. I have cooked mushrooms, cut plates. Cubes cut carrots, garlic, red bell pepper (you can take assorted colors). Petiolar celery cut into strips, asparagus (I had frozen) and leek rings. For lack of a leek used white part of green onions.
Add all the vegetables and mushrooms to sauteed onions, stir. Put salt, freshly ground black pepper and simmer all until soft on low heat for about 10 minutes.
At the end put any melkorublenoy greens, I have cilantro.
Cooked rice, wash and put to the vegetables, stir.
The author recommends to put the pilaf in the oven for 10 minutes (200 degrees), to bring to the condition. I just left on a hot ring stove for 10 minutes.
This pilaf is served two sauces: tomato and creamy. Tomato sauce - warmed ketchup. For cream sauce, mix cream, sour cream, lemon juice, salt, nutmeg and flour, heated until thick.
On a serving plate, put the hot rice in the form of a dome or pyramid.
Around the pilaf, pour two sauces: tomato and creamy. For the sauce put drops wostershire sauce. Bon appetit!
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