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Homemade dinner
Crumbly pilaf in a slow cooker

Fluffy Slow-Cooker Pilaf

Pilaf in the slow cooker — hearty, delicious, and good for you! It comes out flavorful and satisfying, never dry, with meat that's incredibly tender and tasty.

TaciturnPerson

Recipe author

Composition / ingredients

Servings:

Pork (or chicken or lamb)

500

Parboiled rice

300

Onions

Garlic (1 head)

Carrot

Salt

Cumin

Turmeric

Paprika

Curry powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 36 % 10 g

Carbohydrates 36 % 10 g

159 kcal

GI: 30 / 0 / 70

Cooking method

Step 1:

Here's what you'll need: any meat you like, rice, onions, carrot, garlic, spices, and vegetable oil. Set your slow cooker to sauté (frying) mode for 20 minutes.
Step 2:

Cut the meat into roughly 3/4-inch (2 cm) cubes — I used pork — and add it to the slow cooker.
Step 3:

Slice the onions into half-moons and either grate the carrot or cut it into thin matchsticks.
Step 4:

Add them to the meat and sauté everything together.
Step 5:

Once the onion, carrot, and meat are browned, add the rice. Be sure to rinse the rice beforehand until the water runs clear.
Step 6:

Add the spices. Nestle the whole head of garlic down into the rice.
Step 7:

Pour in enough water to cover the rice by about 3/4 inch (2 cm). Cook on the pilaf setting for 40 minutes.
Step 8:

When the program finishes, remove the head of garlic. Fluff and stir the pilaf, then serve it hot.