It is considered the birthplace of plov is Central Asia. Of course, this food if we consider it a classic recipe, masterly prepared in Uzbekistan, Kazakhstan and neighboring countries. But practically every kitchen of any European state can boast at least one dish, which is composed of rice, meat and vegetables. So, not to mention the famous Spanish paella, Italian risotto and Creole Jambalaya. And this is just a tiny fraction of what could be called pilaf, because the word itself, which often sounds the same in many languages means "cooked rice".
Generally, the classical prescription provides a compound in the dish in two parts. One of them made from cereals, and the second, known to us as zirvak or gara - meat, vegetables and spices. But cooks and chefs of all nationalities are very fond of various experiments, so now we are happy to eat and meatless plov, and fish and seafood. Those of you who have had the good fortune to go to Turkey or Greece, certainly tasted delicious rice and mussels, served in there the majority of restaurants and cafes. But it can be easily prepared at home, good, range of supermarkets does not limit us in choosing the right ingredients.
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Pilaf with mussels in shells with pine nuts
This recipe is not the most simple, but it is worth your time and effort. Taste, which will give you a pilaf with mussels, is worthy of attention, even the most refined gourmet. Rice turns tender, crisp, delicate and very busy due to the large number of ingredients used. Their composition is not our usual onions and carrots, but you can not call it a disadvantage, because they successfully replace other components. A mussel produced simply magical!
mussels in the shells - 1 kg
dry white wine - 300 ml
Long white rice - 700 g
green onion - 6 stalks
Garlic - 3 cloves
red bell pepper - 1 piece
green bell pepper - 1/2 pieces
pine nuts - 50 g
raisins light - 80 g
olive oil - 75 g
dill - 10 branches
salt, ground black pepper - to taste
You must start with the mussels. They require the most thorough cleaning, as will be prepared together with the shells. So, wash the mussels with a brush under running water, removing all the sand from the surface. Then cut out the part of the knife, called a beard. Cracked and nadlomannye throw shells at once. Those mussels that have a significant gap between the wings, it is better to check. If you try to open the clam closes them, the seafood is fresh. Otherwise, better to get rid of him.
Take a pan with a thick bottom, pour it in 3 tablespoons of water and place over high heat. Fill the mussels and pour 100 ml of dry white wine. Cover the pan with a lid and cook for a couple of seafood within 5 minutes. To the brewing process is uniform, with a capacity of mussels lightly shake, but gently so as not to burst the shell. After a specified time, remove the shells using a slotted spoon, and the remaining broth in a pot, it is still useful to you.
Onions, garlic and peppers from which to remove the seeds and finely chop. Figure rinse, but very carefully, several times. In a large pan, pour olive oil and warm in the fire. Pour back the onion and garlic and saute sliced for 3 minutes, add the slices of peppers and cook for another 4 minutes. Then put the pine nuts, and after 3 minutes - Fig. All components mix well and cook for 4 minutes.
All you can pour the broth in which the cooked mussels, 200 and 350 ml of wine - hot water, add the raisins, salt and seasoned pepper to taste. Wait until the mixture comes to a boil, cover the pan with a lid, make a fire beneath the minimum and simmer for 20 minutes. After this time the check readiness rice and add, if necessary, a little salt and pepper. Now put in a pot of mussels and chopped dill and gently stir and leave everything else to stew 10-12 minutes, the rice has absorbed the liquid residues.
Once this happens, turn off the heat, put the lid on top of the towel to pilaf with mussels present, and finally steamed. Serve it cooled down a little bit better, but not hot, as required by the prescription of traditional meat dishes. As a complement to offer guests a glass of dry white wine, crusty bread and a salad of tomatoes with oregano and olive oil.
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Pilaf cleaned mussels with spices
This recipe will appeal to those who are used to save the time spent at the stove. If you follow all the recommendations, it is a delicious dish with mussels and rice can be done very simply and quickly. The ingredients included in it, are quite traditional, like the spices used. But thanks to their harmonious combination pilaf becomes rich and very rich in taste and recipe benefits from its inherent simplicity.
cleaned mussels - 200
Long grain rice - 200 g
carrots - 1 piece
onions - 1 pc
Garlic - 1 clove
Cumin - 0, 5 tsp
bell pepper - 1 tsp
ground black pepper - to taste
ginger powder - pinch
salt - to taste
dry white wine - 100 ml
Make a pilaf with mussels really tasty pretty easy. It is important to only comply with all the recommendations, which contains the recipe. Cooking is best in a cast iron pan called wok. But first you need to prepare vegetables so you do not break the algorithm to work with them. So, carrots and onions clean and wash. Cut them better fairly large cubes. In a frying pan, pour olive oil and preheat. As soon as you hear a crackling, throw him cumin - a spice, it has a rich and very pleasant smell. Pilaf with it - it's a real masterpiece. Obzharivaya, cumin flavoring and the oil itself. Typically, this process takes very little time - 2-3 minutes.
Now it's time to send in a frying pan vegetable cutting and garlic. Last - whole unpeeled cloves. Fry these ingredients you need to until the onion is translucent and carrots - soft. Now you can add salt and seasoning paprika, black pepper and ginger powder which is excellent with seafood, in our case - with mussels. All mix well, to vegetables and spices "friends", and continue to fry for about 5 minutes, no longer.
Add thawed mussels, pour white wine, stir and pour pre-washed rice. Cook with frequent stirring. Once the rice becomes slightly transparent and covered with a film of oil, add 2 cups of hot water, bring to a boil and cover. Cook the risotto of mussels at the minimum heat until the barley is not will absorb all the liquid. Typically, it takes about 25 minutes. Then you need to mix the rice with vegetables and mussels and form a mound, and wok cover and blanket wrap. After 10-15 minutes of rice, they say, "come" and will acquire all of the desirable crispness mistresses, of course, if you have not violated the recipe and prepared correctly.
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Pilaf with mussels and apples
What did not come up with the cook, trying to conquer the highest peaks of culinary art! One recipe, followed by the second, fifth, tenth - they invent bizarre combination of products, all kinds of layout ingredients that we felt completely incompatible, and are, as always, right. You want to surprise your loved ones and cause them admiration? Then try to cook pilaf with mussels and apples. This recipe sure to appeal to fans of unusual combinations.
cleaned mussels - 300 g
mussels in the shell (large) - 12 pieces
carrot - 1, 5 kg
onions - 2 pieces
Long grain rice - 1 kg
Cheese - 100 g
Garlic - 5 cloves
sweet apples - 2 pieces
dill and parsley - 100 g
sunflower oil - 0, 5 cups
butter - 100 g
Cumin - 2 teaspoons
star anise - 1 tsp
salt - to taste
The singularity of it makes this pilaf dish is that you will be using. Apart from the traditional cauldron, you will need a couple of bowls: large (instead of the cap) and smaller (to fit in a kettle). This will prepare steamed rice and prevent it from turning to mush. Of course, you can do without these devices. But why not try to make a pilaf of new technology?
By tradition, thoroughly rinse the rice and fill it with salty water. If you bought fresh mussels, they also need a good wash and clean from the build-up. Large set aside, and the remaining toss into the pan, cover and place over high heat. After 5-7 minutes the shell will be opened and you can easily eject the shellfish. With frozen mussels, the situation is much easier, because they have been cleaned and freed from the shell, so just remove them from the freezer and allow to thaw. But a few very large specimens still worth a purchase in kind to pitch better than pilau restaurant.
Clean and wash the vegetables. Onions cut into half rings, coarsely grate the carrots. In large kettle pour oil and put the butter, put it on the fire and warm. Then put back the onion, saute and add the carrot. Cover the kettle lid, the fire at the same time make the most of. You should not miss the moment when the pieces of carrots are soft, but do not have time to fry, so from time to time, stir the vegetables. Now send them cleaned or defrosted mussels, stir and leave to stew for a couple of minutes.
Meanwhile, prepare the spices. For starters throw into the cauldron star anise and pour the boiling water. It you need a little bit, because you need to lightly coat the carrots, as it happens in a thick nourishing soup. Simmer all the ingredients for 5 minutes, not forgetting to add salt generously. At this time, wash the apples and cut into slices, garlic, rinse under running water, but do not clean, and simply divide by the teeth. Now lay out large mussels, which will be ready right in the sink, on top of the vegetables, and cover with a lid cauldron. After only 1 minute flaps slightly open, and rice that you nasyplete top, gets inside the mussels and cooked right in them.
Laid flat layer cereals need to pour hot water up to the level of rice, not higher. Cover the kettle lid, and after 5 minutes, turn down the flame to a minimum. Now give rice cone shape, collecting it from the edges toward the center of the slide. Sprinkle all zira, put raisins in a circle to slide the garlic cloves, and overlaid apples. Cover the bowl seemed small, and over it - large. Leave for 40 minutes so, and themselves at this time, chop the greens and get a great dish with borders.
From ready pilaf gently remove the apples, garlic and shells. Figure mix well with vegetables and remaining mussels. And you need to serve this: first lay out himself pilaf, on the perimeter of dishes - garlic and apple slices on top - chopped herbs and as a finishing touch - mussels in shells. Everything is time to get not only aesthetic pleasure, enjoying it a created his own culinary masterpiece, but try it, reveling in the wealth of flavors. Bon Appetit!
If you have not ever cook rice in conjunction with the mussels, then this article will surely inspire you to such an experiment. He is sure to be successful if you follow all of the recommendations, which includes your chosen recipe. This dish can be submitted and the next day, unless, of course, pets will not eat all at once to a residue. This risotto is suitable for cooking on an open fire, if you're planning a picnic in the open air or holiday vacation. It is appropriate for a romantic tete-a-tet, and as hot for the holiday menu. Try to prepare this dish, and see for yourself how delicious, simple and universal can be a combination of rice and mussels.