Composition / ingredients
Step-by-step cooking
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1. Wash and peel onions, carrots, sweet peppers. Cut the onion into half rings, carrot and pepper strips. Peel the sausages from the shell and cut into half rings.
2. Fry all the vegetables in vegetable oil, then add the sausages and fry until the sausages turn golden. Then add if you like chopped garlic, a little salt, pepper and any spices (I had dried barberry and oregano). And fry it still for 2 minutes.
3. Flatten all the roasting on the bottom of the saucepan, pour an even layer of washed rice over it and pour about 3 cups of hot water. Pour out a teaspoon of salt and smooth the surface of the water so that it is absorbed evenly.
4. Leave the pilaf on medium heat until the water is absorbed, when the water is absorbed, reduce the heat to a minimum and simmer the pilaf under the lid for another 10-15 minutes.
Caloric content of the products possible in the composition of the dish
- 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Milk sausages - 266 kcal/100g
- Sausages "Russian" - 243 kcal/100g
- Pork sausages - 324 kcal/100g
- Canned sausages - 228 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
