Pilaf on the "buckwheat" program (multicooker Brand 37501)

[buckwheat]

Pilaf on the "buckwheat" program (multicooker Brand 37501)

Category: Meat dishes

Ingredients
chicken breast	1 PC.
long grain parboiled rice	1 st.
carrot	2-3 pcs.
onion	1 PC.
zira, turmeric, barberry,	for 1 hour l.
water	2.5 st.
garlic and bay leaf	3st.
salt	taste
mushrooms at will

Cooking method

• The first thing I do is rinse the rice in ten waters (pour it, drain it, and again the same thing), finally fill it with water and leave it.
• Most of all I love pilaf with chicken and mushrooms.
• Fry the chicken breast and mushrooms a little. While roasting, there is time to chop the onion and cut the carrots into strips.
• After adding vegetables, bring them to a beautiful color of carrots, watch that they do not burn.
• Now you can add the seasonings. If I do not have at least one of the listed spices, I do not cook pilaf.
• Lay out the rice on top and carefully add water. For the Buckwheat water program, it is better to take 2.5 glasses, nor as for the Rice program, we take 2 glasses, although you can take the same amount for Rice.
• 
• Turn on the program buckwheat.
• 
• At the end of the program, stir the pilaf, add the garlic and bay leaf (if you like).
• Leave the pilaf on heating for 30-60 minutes.
• 
• Bon Appetit!

Vika, what kind of mushrooms do you have?

Vika, what kind of mushrooms do you have?

Honey mushrooms, we collect ourselves. Usually I add purchased mushrooms to pilaf, they are beautiful and even, they look very nice in pilaf, but now I ran out of them, I had to add my own (I usually use my own for pies, casseroles and frying with potatoes)

Clearly, the champignons will not be the same ...

Clearly, the champignons will not be the same ...

I don’t like champignons!
In Auchan, 1 kg of beautiful honey agarics costs 100-110 rubles, so they are not translated in my house, I put them wherever possible

I don’t like champignons!

And what to do ... They do not sell us such honey mushrooms and at such a good price ... or champignons or oyster mushrooms.

And what to do ... They do not sell us such honey mushrooms and at such a good price ... or champignons or oyster mushrooms.

Send? in a freezer bag.

What is the trick of this pilaf? Are there any differences between cooking on GRECHK and PLOV as a result?

What is the trick of this pilaf? Are there any differences between cooking on GRECHK and PLOV as a result?

If there was no result, then there would be no recipe, read the topic and everything will become clear.

I reread the topic again and did not find the answer to my question ... it seemed to me that you were annoyed by my question? I just want to understand, will the rice be softer and juicier? will not be fried? ..... (respectively, on Plov-land and will it be fried?) Or is this mode selected so that the mushrooms do not dry out during cooking?

[Evgeniya,]

I reread the topic again and did not find the answer to my question ... it seemed to me that you were annoyed by my question? I just want to understand, will the rice be softer and juicier? will not be fried? ..... (respectively, on Plov-land and will it be fried?) Or is this mode selected so that the mushrooms do not dry out during cooking?

No, Evgeniya, I'm not annoyed, those who know me on the forum know that I'm not aggressive.
Here is how it was. I often cook pilaf, on rice at first, but I really like experimenting with programs, so I got the idea to cook pilaf on buckwheat. The first time I didn't quite understand, but the pilaf seemed more successful, after a while I repeated it and realized that I had doubted in vain, the pilaf on buckwheat is really better. I wrote about this in the topic Testing the multicooker Brand 37501, the girls also began to try and agreed with this.I was often asked questions about pilaf on buckwheat in LS, sometimes in the topic the girls were asked where they read it, that's why I decided to make a recipe.
You still did not carefully read the topic, since you did not come across messages about it.

What is the trick of this pilaf? Are there any differences between cooking on GRECHK and PLOV as a result?

Zhenya, in 37501 there is no Plov mode, there is only Rice and Buckwheat, so it is difficult for you to answer what is the result in comparison with Plov
I find Buckwheat just a more active mode, in it the rice will not sour, but only the excess liquid will evaporate more vigorously.
Well, let Vika correct me if I'm wrong.

girls, I'm just getting used to here and did not understand that I am in the topic Brand-I have Panasonic181 itself ... apparently I was offered to read this topic. and the topic for all recipes for this MB model. Thank you. that they explained, I will continue to be more careful .. by the way, I will experiment with pilaf on buckwheat in my Panas

[multicooker Brand 37501]

Zhenya, in 37501 there is no Plov mode, there is only Rice and Buckwheat, so it is difficult for you to answer what is the result in comparison with Plov
I find Buckwheat just a more active mode, in it the rice will not sour, but only the excess liquid will evaporate more vigorously.
Well, let Vika correct me if I'm wrong.

You're right, dear.
The temperature on buckwheat is higher, so this is what happens.

girls, I'm just getting used to here and did not understand that I was in the topic Brand-

And the name of the recipe says multicooker Brand 37501

I also love pilaf on Grechka (and generally love this program). Here's the last one, with pork

[Tamara,]

I also love pilaf on Grechka (and generally love this program). Here's the last one, with pork

Tamara, good pilaf, it is clear that the rice is crumbly.

Victoria, thank you. But I started to cook pilaf on buckwheat just after your advice. Special thanks for that!

If I do not have at least one of the listed spices, I do not cook pilaf.

Vika, thanks for the recipe, took it to her bookmarks. Somehow I never bothered about seasonings, I will buy ready-made in a bag "For pilaf" and I'm happy. Now I will buy the spices indicated in your recipe and cook them as expected and on the "Buckwheat" mode, and not "Pilaf", as I always cooked before.

[Irin,]

Vika, thanks for the recipe, took it to her bookmarks. Somehow I never bothered about seasonings, I will buy ready-made in a bag "For pilaf" and I'm happy. Now I will buy the spices indicated in your recipe and cook them as expected and on the "Buckwheat" mode, and not "Pilaf", as I always cooked before.

Irin, you are welcome .
I don't like the seasoning for pilaf in the packages, buy cumin, barberry and turmeric, they are sold in many places, just don't overdo it, I'm at the 1st stage. rice, take 1 hour. l. each seasoning.

Waki, thanks for the advice !!! I will definitely buy such seasonings.

Hi there! Vika, tell me, please, do you measure the amount of cereal and liquid in the measuring cup that came with the kit? Or is it still some other?

Hi there! Vika, tell me, please, do you measure the amount of cereal and liquid in the measuring cup that came with the kit? Or is it still some other?

Sveta, no matter which glass, the main thing is to measure the ratio of rice to water with one glass.

For example, I sometimes cook milk porridge by measuring m / st., But when porridge needs more quantity, then with the usual "Mukhinsky" glass.

Sveta, no matter which glass, the main thing is to measure the ratio of rice to water with one glass.

For example, I sometimes cook milk porridge by measuring m / st., But when porridge needs more quantity, then with the usual "Mukhinsky" glass.

Clearly, thank you)))
I'll get used to it))) Yesterday the first pancake was really lumpy))) More precisely, semolina porridge in lumps ... But nothing))) I'll get used to it

Clearly, thank you)))
I'll get used to it))) Yesterday the first pancake was really lumpy))) More precisely, semolina porridge in lumps ... But nothing))) I'll get used to it

Nuuu, semolina must be mixed, so it is not recommended to cook it in a slow cooker.

Nika, thanks for the recipe !!!))) It turned out, though from the second time)))) The first time my husband rejected, because the rice turned out to be porridge, and there was not enough salt

Nika, thanks for the recipe !!!))) It turned out, though from the second time)))) The first time my husband rejected, because the rice turned out to be porridge, and there was not enough salt

Svetlana, please.
Why did the husband reject the first time? Was the rice different? more water?

Svetlana, please.
Why did the husband reject the first time? Was the rice different? more water?

yes there was a lot of water - I made rice and into water in a ratio of 1: 2.5 for the first time, and today already in a ratio of 1: 1.5 ... and my husband only loves loose rice

Regarding spices, cumin is not for everybody. I added it to pilaf for the first time and threw it away, none of the household members began to eat And I too

Regarding spices, cumin is not for everybody. I added it to pilaf for the first time and threw it away, none of the household members began to eat And I too

For an amateur, there may be other seasonings, I'm talking about the main seasonings that are considered for classic pilaf. You can cook without any seasonings, just porridge with meat.

Your pilaf, this is the same porridge with meat, seasonings do not change the ingredients, but only the taste. I just wanted to warn those who have not met with this seasoning before

Your pilaf, this is the same porridge with meat

Pilaf differs from porridge with meat by the presence of spices.
Pilaf can be without anything, but without spices it is not pilaf. And if you can't stand the seasoning, then eat porridge with meat.

[VS NIKA]

VS NIKA, Victoria! The pilaf on the "Buckwheat" program turned out to be very tasty !!! I made it on turkey, rice: water = 1: 1.5, rice is not steamed. I really like to add Zira. Thank you,

[VS NIKA]

VS NIKA, Victoria! The pilaf on the "Buckwheat" program turned out to be very tasty !!! I made it on a turkey, rice: water = 1: 1.5, not steamed rice. I really like to add Zira. Thank you,

Olenka, very glad, thanks for the feedback.
By the way, zira is one of the most important pilaf seasonings!

Oh, and I really love this (zira) seasoning! since adolescence! since our acquaintances from Tashkent introduced me to her!
I love it very much when it is brought, but if not, then I'll buy it on the market!
I also put it in some salads, in addition to pilaf, in a salad of carrots with garlic and mayonnaise, and let it infuse a little !!! and even my finicky son doesn't mind anything like that!
otherwise the girl is going to mess up everyone now, and the dressing is very good!

And you, too, eat your porridge with meat + seasonings. I did not argue with anyone and did not assert anything, I simply advised. Everyone has their own opinion and, most importantly, their own taste. There is a saying about your categorical statements: "It is better to have a mustache, but do not give in!

And you, too, eat your porridge with meat + seasonings. I did not argue with anyone and did not assert anything, I simply advised. Everyone has their own opinion and, most importantly, their own taste. There is a saying about your categorical statements: "It is better to have a mustache, but do not give in!

Give in to your stupidity?
And if you didn't like rice, then you also gave advice not to use rice in pilaf?

P.S. and as you have already noticed, nobody cares about your advice.

And for me, pilaf is not pilaf without cumin.

Thanks for the recipe!