It is generally accepted that it is impossible to cook pilaf without rice.
In fact, you can try replacing cereals with… pasta.
Yes, in this case you will get a dish that can hardly be called a real classic pilaf.
You will get something similar to navy-style macaroni, only with additional ingredients.
But if we take into account that these “additional” components are products associated with the popular dish of Eastern cuisine (primarily carrots and onions), then the resulting dish can still be conditionally called “pasta pilaf”.
An interesting recipe was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
How to make pilaf from pasta
First, you need to chop the carrots, one bell pepper and one onion.
You need to pour vegetable oil into the cauldron. You need to put onion pieces into the same cauldron.
As soon as the vegetable turns golden, add 400 grams of ground beef to the cauldron.
When the meat ingredient is ready, you need to add the previously chopped pepper and carrot to the mixture.
It also makes sense to add spices (cumin, coriander, etc.).
There are two more important ingredients - tomato paste (1 tbsp) and chopped garlic (3 cloves).
The contents of the cauldron must be filled with a liter of hot water.
When the liquid starts to boil, you will need to pour two packs of pasta into the pot.
The dish should be cooked in a covered container for 20 minutes. The fire should be minimal.
A sign that the dish is ready is when the pasta becomes sufficiently soft.
It is worth emphasizing that the pasta will absorb the flavors of the other ingredients. It will turn out incredibly delicious.
Earlier we explained why people in Europe don’t eat buckwheat .
Expert: Julia Arkhipova
