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Pilaf with Canned Stew

You can make this camp-style dish right at home — give it a go! Pilaf with canned stew (tushonka — tinned braised meat) is best cooked over an open fire, of course, but it works just as well on the stovetop. The only thing to keep in mind: if you're cooking for a crowd, scale the amounts up.

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Pilaf with stew
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 9 g
Fats 25 % 14 g
Carbohydrates 60 % 34 g
294 kcal
GI: 6 / 94 / 0
  • Pilaf with canned stew comes together pretty fast. Start with the vegetables: peel and finely chop the onion. Wash and peel the carrots and cut them into small pieces. Rinse the rice thoroughly. Heat the vegetable oil in a heavy pot or Dutch oven, add the onion, and fry for about five minutes. Open the canned stew, skim off the top layer of fat, and add it to the pot. Bring the contents to a boil and add the carrots. Simmer a while, until some of the fat cooks off. Now add the meat from the can. Stir in your spices and salt to taste — bear in mind canned stew can be quite salty, so if you're unsure, hold off and add salt toward the end. Stir and simmer a few minutes, then tuck in whole unpeeled garlic cloves. Add the rinsed rice and pour in boiling water so it covers the rice by about an inch (2–3 cm). Don't stir! Cover and keep over the heat for 40 minutes, until the rice is done. Pilaf is best eaten hot. Enjoy!
  • Tip: for rice dishes that turn out great every time, it's worth learning how to pick the right rice and cook it properly.
  • Keep in mind that any oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying.
  • If you use a ready-made spice blend, always check the label. These blends often already contain salt, so account for that or you risk over-salting the dish.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork stew - 349  kcal/100g

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