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Wild Rice Pilaf with Meat

A delicious, fluffy pilaf — homemade and full of aroma! Make it, taste it, love it. This pilaf is perfect for lunch or dinner, and you can cook it in a slow cooker, in a pot on the stove, or over a campfire in a cast-iron kettle.

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Wild rice pilaf with meat
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Wild rice pilaf with meat
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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 32 % 8 g
Fats 20 % 5 g
Carbohydrates 48 % 12 g
123 kcal
GI: 100 / 0 / 0
    1. Peel the vegetables; rinse and pat the meat dry. 2. Finely dice the onion and grate the carrot on the large holes of a box grater. Cut the meat into cubes about 3/4 inch (1.5–2 cm) on a side. 3. Heat the oil in the slow cooker on the "Sauté" (Frying) setting. Add the meat and brown it on all sides, then add the onion, carrot, and spices. Cook uncovered, stirring now and then. Turn off the "Sauté" setting (this takes 15–25 minutes depending on your slow cooker). 4. Add the rice and water. Close the lid, set the "Pilaf" setting for 20 minutes (that's for a Redmond model; yours may differ), and relax or throw together a salad while it cooks. 5. When it's done, let the pilaf rest for 10–15 minutes. Spoon it out, garnish, and serve. Enjoy! P.S. If you're making pilaf without a slow cooker, do everything the same way in a heavy-bottomed pot, a Dutch oven, or a cast-iron kettle. Browning on the stovetop goes faster than in the slow cooker, but the rice cooks in about the same time (just watch that it doesn't scorch).

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

  • Carrot - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry spices - 240  kcal/100g
  • Wild rice - 357  kcal/100g
  • Pork tenderloin - 142  kcal/100g

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