Many people like tasty pilaf, as the combination of rice and meat is harmonious, together they are able to make a tasty and satisfying dish, and, supplemented by spices and vegetables, turn into an aromatic dish that can win the heart of any gourmet. However, most modern housewives do not have the opportunity to please their loved ones with such dishes often, since its preparation takes a lot of time and effort. An alternative may be rice with stew, cooked in a slow cooker. Such a dish is prepared for a relatively short time, while the intelligent unit takes most of the trouble. The hostess can simply load ingredients into the multicooker bowl and do other things, just relax after work, chat with loved ones. However, for the preparation of this unpretentious dish you need to know and take into account a few moments, only then its taste and appearance will meet the expectations of the chef.
Cooking Features
Cooking in a slow cooker is always a simpler task than cooking them on the stove. But this process also requires adherence to technology and knowledge of some subtleties. If you want to cook in a slow cooker delicious rice with stew, you need to know a few things in advance.
- The quality of the stew will directly affect how tasty the finished dish will turn out. Often in a jar of stew, the buyer discovers the veins, cartilage, skin, frozen jelly and very little meat itself. When purchasing stew at a price that is significantly lower than fresh pork or beef costs, you need to be prepared for the fact that canned food will not be of very high quality. Before buying, you should examine the composition of canned meat. If they are made only from meat with the addition of salt and spices, they can be taken. But if the composition includes vegetable protein and other similar components, it is advisable to abandon the purchase. You should also pay attention to the shelf life of the product, the reputation of the manufacturer.
- The result depends less on the variety of rice, but still it is necessary to choose it correctly. If you want to get viscous rice porridge with stew, round grain rice is ideal for you. If you want rice to remain crumbly, the choice is better to stop on the long grain. If you pre-fry the rice grits and then pour water and cook, it will remain more crumbly.
- To obtain the expected result, it is desirable to observe the correct cooking time for rice in a slow cooker. It depends on the type of product and the capacity of the multicooker. Usually white rice is cooked for a total of 20-30 minutes, steamed - 30-40 minutes, brown - from 40 to 50 minutes. Some devices have functions that allow you to automatically determine the time required for the preparation of certain dishes. Then it is enough to activate the necessary program (usually it is called “Pilaf”); you do not need to set the timer.
- Often rice with stewed meat is cooked with vegetables. The dish will taste better if they are pre-fry. For frying products in a multicooker, use the program “Frying”, and in its absence - the program “Baking” (or “Pie”). The main program for cooking is the one that is intended for the preparation of dishes from cereals. In different models of multicookers, it is called differently. The most common names such as “Rice”, “Pilaf”, “Krupa”, “Kasha”, “Buckwheat”.
- After the completion of the main program, rice is recommended to be left in the slow cooker in the heating mode for about 15 more minutes. During this time, he will have time to better soak in the aromas of meat, vegetables, spices.
There are several options for cooking rice with a stew using a slow cooker. The choice of recipe depends on the culinary preferences of the culinary specialist and the availability of certain products in the house.
Rice with stew, onions and carrots in a slow cooker
Composition:
- rice - 100 g;
- pork or beef stew - 0, 2 kg;
- onions - 100 g;
- carrots - 100 g;
- garlic - 2 cloves;
- refined vegetable oil - 20 ml;
- water - 0, 2 l;
- salt, seasoning for pilaf - to taste.
Method of preparation:
- Peel the garlic cloves. Finely chop them with a knife.
- Free onions from the husk, cut into small cubes.
- Scrape, wash carrots. Drain it with a napkin. Cut into small strips or thin quarters of circles.
- Put the stew out of the can in the plate. Remove excess fat, skins, veins. Meat mash with a fork.
- Rinse the rice to such an extent that the water draining from it stays clean.
- Boil water in a saucepan.
- Pour oil into the multicooker bowl. Put in her onions, garlic and carrots.
- Turn on the unit by activating the Frying or Baking program.
- After 5 minutes, mix the vegetables and add the stew to them. Cook it with vegetables for another 4 minutes.
- Lay rice. Salt it, season it. Fill with hot water. Change the program to the one that is intended for cooking dishes from cereals. If the cooking time is not automatically determined, set the timer to 20-30 minutes depending on the rice variety used. If you poured rice not with hot water, but with cool water, then the cooking time should be set at 5-10 minutes more (depending on the capacity of the multicooker), since it will be needed for heating water.
- After completion of the main program, leave the rice then 10-15 minutes in the heating mode.
This recipe for cooking rice with a stew in a bowl of the slow cooker is one of the simplest, it can be called a classic one.
Rice with stew, potatoes and lentils in a slow cooker
Composition:
- rice - 100 g;
- water - 0, 4 l;
- potatoes - 150 g;
- lentils - 50 g;
- poultry stew - 0, 3 kg;
- carrots - 150 g;
- onions - 100 g;
- salt, hop-suneli - to taste;
- fresh greens - to serve;
- refined vegetable oil - 30 ml.
Method of preparation:
- Rice and lentils rinse until clear water.
- Peel the potatoes, cut them into cubes of about 1 cm or slightly larger.
- Peel onions and carrots. Coarsely carrot, finely chop the onion.
- Stew, laid out in a plate, mash with a fork.
- In the multicooker bowl, use the “Frying” or “Baking” program to heat the oil. Put onions and carrots in it, fry them for 5 minutes.
- Add stew and hops-suneli, salt. Cook the stew together with vegetables, without changing the program, for 5 minutes.
- Add rice, lentils and potatoes, stir. Fill with hot water. If using cold water, increase the cooking time relative to that specified in the recipe by 10 minutes.
- Lower the lid, activate the “Rice” program or similar. If necessary, set the timer for 30-40 minutes depending on the type of rice and the power of your unit.
After the completion of the main program, it is desirable to leave the dish in heating mode for another 10-20 minutes. When serving, the dish does not hurt to sprinkle with finely chopped parsley.
Rice with mushrooms and stew in a slow cooker
Composition:
- rice - 0, 2 kg;
- fresh champignons - 0, 25 kg;
- meat stew - 0, 3 kg;
- water - 0, 4 l;
- onions - 150 g;
- refined vegetable oil - 20 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash mushrooms, pat dry with a napkin. Cut them into plates.
- Onion, freeing from the husk, cut into thin half-rings.
- Sort through, wash the rice cereal.
- Place the stew in a bowl, divide it into small pieces with a fork or knife.
- Pour oil into the multicooker container, put onions and mushrooms in it, fry them for 15 minutes, turning on the unit in the mode of frying or baking.
- Add stew and rice, add salt and pepper, cover with hot water.
- Change the mode of operation of the multicooker by selecting the program “Cereals” or similar. Set the timer, if required, to 30 minutes. When using cool water, increase the cooking time by 10 minutes.
- Wait for the sound signal of the completion of the main program and then let the dish stand for another 10-20 minutes in the heating mode.
Rice with stew and mushrooms will appeal to forest lovers. It turns nourishing and fragrant.
Rice with stew - simple to prepare, but nourishing and tasty dish. It will turn out even more appetizing and fragrant if it is cooked in a slow cooker. The help of a smart unit will greatly facilitate the task of the cook.
