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Meat-free bukhara pilaf
2 servings
Cut the peeled carrots, bulb onions into straws and sauté in vegetable oil until semi-cooked. Fall into dishes washed rice soaked in cold salt water, sorted and washed raisins, parsley greens. Fill with hot water and cook with the lid closed until cooked.
Cut the peeled carrots, bulb onions into straws and sauté in vegetable oil until semi-cooked. Fall into dishes washed rice soaked in cold salt water, sorted and washed raisins, parsley greens. Fill with hot water and cook with the lid closed until cooked.
rice - 400 g, carrots - 400 g, raisins - 200 g, onions - 200 g, butter - 160 g, parsley greens - 40 g, salt to taste
