Pilaf with pork and tomato paste

European cuisine

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Description Products Steps

Pilaf with pork and tomato paste is an excellent option for a family lunch or dinner, and it can also become the main hot dish on the holiday table. Therefore, pilaf recipes come out nourishing and aromatic, and thanks to tomato paste, the taste of pilaf is deeper and more expressive.

1. Calories
   240,1 kcal
2. Protein
   9,23 gram
3. Fat
   12,49 gram
4. Carbohydrates
   21,74 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Long -grade rice

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   1.5 cup = 270 g
2. Pork

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   500 g
3. Onions

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   2 pcs. = 160 g
4. Carrot

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   1 piece = 100 g
5. Garlic

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   2 cloves = 10 g
6. Tomato paste

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   2 tbsp. l. = 60 g
7. Salt

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   2 tsp. = 14 g
8. Spices for pilaf

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   2 tsp. = 8 g
9. Bay leaf

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   2 pcs. = 2 g
10. Vegetable oil

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    2 tbsp. l. = 34 g

Steps:

1. 
   Peel and rinse the onions and carrots. Cut the onion into small cubes, carrots into medium-sized strips. Rinse the meat and cut into small pieces. Peel and chop the garlic. Rinse the rice several times until the water runs clear.
2. 
   Pour oil into a thick-bottomed saucepan or cauldron, and add onions and carrots there. Fry over low heat for about 5 minutes, then add the meat and garlic and cook for another 15 minutes.
3. 
   After this, add tomato paste and pilaf spices and stir. Pour water into the cauldron and simmer the meat and vegetables for 20 minutes, stirring occasionally.
4. 
   Add the washed rice, salt, add bay leaf and cook under the lid closed for about half an hour, stirring occasionally. To give the pilaf a richer aroma and piquant taste, immerse a small, unpeeled head of garlic in the rice while cooking.
5. 
   Be sure to serve hot. Before serving, garnish the pilaf with pork and tomato paste with chopped herbs. You can serve sour cream, adjika or other sauce with the pilaf.

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