Lenten pilaf with squid. How to cook squid pilaf? Brief recipe: pearl barley pilaf with squid

Today I will offer you a version of pilaf, which will perfectly diversify your menu during the Lent period, when you are allowed to eat fish and seafood.

Pilaf with squid is a simple dish, but very tasty and healthy! It's easy to prepare. The ingredients you will need are almost the same as for regular pilaf, but the cooking method will be different.

Since squid cooks very quickly, it would be advisable to boil the rice until half cooked and then add the rest of the pilaf ingredients to it. This way we will be sure that the squid will not become rubbery during the cooking process.

Boil water in a saucepan, add 0.5 tsp. salt. Add rice and cook for 10 minutes after boiling.

Meanwhile, cut the onion into half rings. Grate the carrots on a fine grater.

Heat the vegetable oil in a frying pan and fry the onion until transparent, 2-3 minutes.

Then add carrots to the onions and fry the vegetables for another 2-3 minutes, stirring.

Wash the squid carcasses, remove the chitinous plates and cut the squid into rings.

Place the chopped squid in the frying pan. Pour in 200 ml of boiling water, add spices for pilaf, salt and pepper and cook the squid with vegetables for 5-7 minutes.

Drain the liquid from the rice that is boiled until half cooked.

Add rice to the pan and mix all the pilaf ingredients.

Simmer the pilaf over low heat for 10-15 minutes, until the rice is completely cooked and the liquid has been absorbed.

Pilaf with squid turns out aromatic and very tasty!

Bon appetit!

26.08.2016

Hi all! Vika Leping is with you, and today I will talk about how to cook pearl barley pilaf with squid, the recipe for which I came up with on the fly, and in the end it exceeded all expectations! And if you are one of those people who have not had pearl barley in their mouth since childhood (I was like that)), then you are welcome, this tasty and simple dish is exactly what you need for the first time!

I had already prepared the classic Fergana pilaf when I was still eating meat, and I’ll tell you, it was the most perfect and delicious pilaf I’ve ever tried! And I lived, for a minute, in Crimea, where delicious pilaf is prepared at every turn. And no matter how presumptuous it may sound, my pilaf was the best, honestly! Therefore, if you are a meat eater, I highly recommend checking out.

Pearl barley pilaf with squid, as I already said, was “born” on the fly. I decided to try what this pearl barley porridge is. Yes, I really haven’t eaten this dish since early, deep childhood. It was never prepared in our family, my mother hated it, remembering soups with barley with a trembling voice :) I tried this same soup at my grandparents’ house, and the only thing I remember from that time was that it didn’t seem terrible to me. So I decided to resume my sense of taste.

In general, pearl barley dishes are quite varied, but so far I have only managed to prepare one. Barley with vegetables and squid turned out to be very satisfying, healthy and nutritious. By the way, yes, pearl barley is incredibly healthy, it contains a huge amount of substances the body needs, much more than many other cereals. The only thing that can compete with it in benefits is that it contains even more vitamins and minerals.

Be sure to read how to sprout green buckwheat from the link above, it’s very simple and quick, and your body will be incredibly grateful to you for feeding it this local superfood. In general, I'm a fan of comfort food, and I eat relatively cheap superfoods every day. And if you are interested, I have already told you what kind of food this is, and even compiled a list of the most accessible ones in the article.

But back to the topic! So, pearl barley pilaf with squid, step-by-step recipe with photos!

Ingredients

- onion - 1 large piece
- 2 pcs
- 2 cloves
- 1 glass
- 1 PC
- or Ghee butter
- turmeric, cumin, coreander, basil

Cooking method

Preparing pearl barley needs to be thought out in advance. Pour twice the amount of purified water over the cereal overnight. The next day, drain the water, pour the cereal into a saucepan, add new water so that it covers the grains, put on high heat and close the lid. When the water boils, add 1 teaspoon of salt per 1 liter of water, stir and reduce the heat to low. Leave to simmer for 20-30 minutes until soft, then drain. Now you know how to cook pearl barley.

Cooking pearl barley porridge is a passive task, so let's get straight to the vegetables. We clean them and wash them. We cut the garlic finely, the onion - in half, quarters and thin slices, the carrots - into cubes. Place a large frying pan or cauldron over medium-high heat, pour in vegetable oil or healthy , when it warms up, add the vegetables and fry, stirring, for 10 minutes, then add all the spices, salt and pepper.

Barley with vegetables and spices is already a delicious dish. But we will go further. While the onions and carrots are frying, peel and cut the squid carcass into thin rings. If you have a frozen whole squid carcass or rings, defrost it in advance or in the microwave on defrost mode for about five minutes. Place the squid rings in the pan and stir. Fry the ingredients for 2 minutes over high heat, stirring.

In the meantime, the pearl barley itself has been prepared - the recipe is almost finished! Place the porridge in a frying pan, adding just a little of its broth, stir and simmer over medium heat for another 5 minutes, then remove from the stove.

Barley pilaf with squid is ready!

Place pearl barley pilaf with squid on plates and garnish with a basil or cilantro leaf.

Let's serve! Now you know how to cook pearl barley porridge.

Now I’ll tell you again, but very quickly, about what can be prepared from pearl barley.

Brief recipe: pearl barley pilaf with squid

Fill a glass of pearl barley with two glasses of purified water overnight.
Drain the water, put the cereal in a saucepan, add a new one, bring to a boil, add salt, cook for 20-30 minutes until soft and elastic, turn off the heat, drain the water into a separate container.
Peel the vegetables, cut the onion into quarters and slices, garlic into circles, carrots into cubes.
Place a frying pan over medium-high heat, pour in vegetable oil and fry all the vegetables for 10 minutes, stirring constantly, at the end add all the spices, salt and pepper.
At this time, clean the squid and cut it into thin circles.
Place the squid rings in the pan, stir and fry, stirring, for another 2 minutes.
Place the pearl barley in the frying pan, add a little of its broth, stir and simmer for another 5 minutes.
Turn off the heat and place the pearl barley pilaf with squid on plates, garnish with your favorite herbs.
Now you know how to cook pearl barley with vegetables and squid!

That's all! Barley pilaf with squid is ready! I loved this barley so much that there will certainly be other barley recipes in the future. And it’s warm again in Kyiv! Last weekend, Serezha and I finally rode the zip line across the Dnieper. This is a “rope” along which you ride from a large hill from one bank of the river to the other :) It was very exciting, but it turned out to be not scary at all! Now we are looking for other trolls, we will go scouting next weekend. Do you like any extreme things?

Very soon, as always, I will share many more delicious recipes! Last time I made you happy. So stay tuned so you don't miss out. , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, as is bringing pearl barley recipes to life.

Vika Leping was with you! Prepare a dish, tell your friends how to cook pearl barley pilaf with squid, like, leave comments, rate it, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course enjoy your food! I love you, be happy!

5 stars - based on 5 review(s)

This year, like no other, my work colleagues began to adhere to Lent. Some even try to pass it strictly without vegetable oil. And it’s not that they are all so devout and say prayers, it’s more likely for the purpose of losing weight. Therefore, I almost always have to try various lenten dishes at work, one of these turned out to be Lenten pilaf with squid. To be honest, I was surprised - this dish turned out to be tasty and very filling.

To prepare you will need:

Rice -150g.
Squid -400 gr.
Carrots – 1 large,
Onions -2 pcs.
Salt, pepper and spices to taste.

To prepare this, the rice must first be boiled until half cooked. This is to prevent the squid from becoming too tough. It is important not to overcook or overcook them, otherwise it will turn into rubber.

Therefore, boil the rice first. To do this, wash the rice under running water several times. Pour boiling water into a Teflon pan with a thick bottom. Approximately 1 to 2m. That is, 1 cup of rice, 2 cups of water, salt and boil under a closed lid. The rice should not be stirred; it will begin to swell and the water will gradually evaporate. It’s important here not to overcook it, as if we needed it half-baked. And even if there is water left in the pan, it doesn’t matter, drain it through a fine colander and rinse under running water.
So that the rice is one to one.

Peel the carrots and grate them on a coarse grater.
Peel the onion and cut it into small cubes.
Pour vegetable oil into a frying pan with deep sides,
when the oil starts to boil, add the onion,
then carrots and fry everything over moderate heat.

While the carrots and onions are being fried, prepare the squid.
Squids must be cleaned of all entrails and film. Rinse thoroughly under running water and then cut into thin strips.

When the carrots are fried until soft and the onions acquire a golden hue, add the squid to the pan and fry for another 4 minutes.

The protein contained in large quantities in squid is excellently absorbed by the human body. Taurine, which is part of it, can reduce cholesterol levels in our blood, of course, if squid meat is constantly or often present in your menu. This product is also useful for those who have problems with the thyroid gland, since it contains iodine. Squid meat helps remove heavy metal salts from the body thanks to vitamin E and selenium. In addition, it is considered dietary, and for good reason, because it contains almost no fat. What can you cook from squid meat? Yes, at least pilaf. Yes, yes, and it will turn out not only healthy and light, but also extremely tasty.

Pilaf with squid - a classic of the genre

The main ingredients are similar to the set that is considered traditional for pilaf with meat. Judge for yourself: rice, carrots, garlic and onions. But there are few seasonings in this vegetarian dish. And it’s better to take rice not with long grains, but, on the contrary, with round grains, as for paella. Squid, the main ingredient, also has its own requirements. It is better to buy those seafood that are small in size and have a pleasant pinkish color and, of course, are fresh.

Ingredients:

round rice - 1 cup
squid carcasses - 3 pieces
large carrots - 1 piece
garlic - 5 cloves
sunflower or olive oil - 2-3 tablespoons
butter - 50 g
salt, dried basil - to taste

Cooking method:

Wash the squid carcasses under running cold water, clean them of entrails, films and skin. To make this process easier, you can pour boiling water over them and then immediately plunge them into ice water. As a rule, after such a procedure, the skin is removed with a “stocking” and without much effort. Cut the squid prepared in this way into strips. Now take care of the vegetables: wash and peel them. Cut the onion into small cubes, and it is better to grate the carrots on a coarse grater.

Rice for pilaf, whatever the recipe, must be thoroughly washed. Be sure to do this with cold water and at least 10 times. Then put it in a saucepan, pour boiling water over it and cook it using the so-called folding method. There is nothing complicated about it, just add more water than the rice can absorb, and when it becomes soft, drain the excess through a sieve.

Squids with vegetables are prepared separately. Pour a little vegetable oil into a frying pan, fry the onion in it until golden brown, add the carrots and sauté for 3 minutes. At this time, peel the garlic, chop it with a knife and also add it to the frying pan. Make the heat low, add butter to the vegetables and simmer them under the lid for 4 minutes, remembering to stir occasionally.

Now you can add the squid cut into strips. They need to be cooked for very little time - only 2 minutes, otherwise these seafood will turn into rubber. Therefore, as soon as the squid begins to curl, season everything with salt, sprinkle with dry basil, add a quarter cup of hot water and immediately remove the pan from the heat.

We can say that your pilaf is ready. Combine freshly boiled rice with vegetables and squid, mix gently, place on a dish and serve quickly. This recipe will pleasantly surprise you, because the taste of garlic and butter gives the pilaf a special sophistication. Thanks to such a subtle nuance, all ingredients combine harmoniously with each other, perfectly emphasizing the delicate tenderness of the squid.

Pilaf with squid, seasoned with cumin and saffron

This recipe involves the use of traditional spices for pilaf: cumin and saffron. It is necessary to use long-grain transparent rice, which is also called steamed. It turns out crumbly and very appetizing. Squid pilaf, prepared as described below, combines two cuisines: Mediterranean and Asian. It turns out very tasty and unusual.

Ingredients:

squid carcasses - 400 g
rice - 150 g
large carrots - 1 piece
large onion - 1 piece
sunflower oil - 2-3 tablespoons
cumin - 0.5 teaspoon
saffron - 0.5 teaspoon

Cooking method:

Rinse the rice, add salted water and boil until half cooked, as a rule, this only takes about 10 minutes. Then the remaining liquid must be drained and the cereal rinsed again. While the rice is cooking, you will have time to peel and chop the vegetables. Chop the onion into half rings, and it is better to grate the carrots on a grater, which is used for Korean pickles. However, you can also use the method of cutting into strips. Pour a little vegetable oil into a frying pan and fry the vegetables in it until a pleasant golden hue.

If you use frozen squid, be sure to remove it from the refrigerator in time. With fresh ones the situation is simpler, but in both cases the carcasses must be washed and freed from entrails and skin. True, frozen seafood is often sold already cleaned, but it is still worth making sure that there is nothing extra left inside. Cut the washed squid into medium-sized squares.

The recipe for this dish involves using the oven. Therefore, you will need a heat-resistant, thick-walled cauldron. Mix rice, fried vegetables and pieces of squid in it, add 200 ml of water, salt and season with spices. Cover the cauldron with a lid and place in an oven preheated to 180°C for 20 minutes. Serve pilaf with squid hot, although it is also very good cold.

Pilaf with squid and turnips

The recipe for delicious vegetarian pilaf with squid will perfectly complement such an unusual ingredient as turnip. It successfully replaces traditional carrots and gives the dish originality and some piquancy. If you are no stranger to culinary experiments, and the habit of eating tasty and varied meals has long become your family’s lifestyle, this recipe may well become your favorite, and pilaf prepared according to its recommendations will be a frequent guest on the dinner table.

Ingredients:

squid - 500 g
any rice - 200 g
turnip - 300 g
onions - 2 pieces
sunflower oil - 3 tablespoons
salt, ground black pepper - to taste

Cooking method:

This recipe for pilaf with squid involves a different technology for working with ingredients, not the same as in the case of a meat dish. Squid, onions, rice and turnips are cooked separately from each other, not together. They are combined before serving. But the taste of pilaf does not suffer at all from this, and rather even benefits. After all, you have the opportunity to feel each ingredient in all its shades.

So, first of all, tackle the squid. Wash them in cold water, remove the entrails and skin, then boil for 2-3 minutes, no longer. Yes, don't forget to lightly salt the water. Remove the finished squid, cool, and then cut into thin strips. Now get to the vegetables. Remove the skins from the bulbs, rinse and cut into rings or half rings.

Pour the specified amount of vegetable oil into the frying pan, fry the onion in it until transparent or light golden brown and transfer it to a separate plate. Peel the turnips and grate them using a coarse grater. Place it in a frying pan and fry in the remaining vegetable oil for 3-4 minutes. Then add squid strips to it, add salt, pepper and simmer over low heat for another couple of minutes.

Rinse the rice thoroughly and boil it in a folding manner. It lies in the fact that the cereal is filled with much more water than it can absorb, and when ready, the excess liquid is drained through a sieve. That's all, all that remains is to mix all the ingredients in one deep container and place on a dish. By the way, the recipe does not prohibit garnishing the pilaf with some finely chopped herbs.

Pilaf with squid and dry wine

And this version of vegetarian pilaf involves a very long process of preparing squid. But don't be afraid, they won't turn out rubbery. The seafood will remain very tender, and the rice will surprise you with its crispness and rich aroma. Pilaf with seafood, if you do not violate the recipe during its preparation, will delight you with an unusual taste with a clearly perceptible Greek accent.

Ingredients:

squid - 500 g
Basmati rice - 250 g
tomatoes - 2 pieces
garlic - 2 cloves
butter - 40 g
olive oil - 4 tbsp. spoons
parsley - 1 bunch
dry white wine - 4 tbsp. spoons
dried rosemary - 1 teaspoon
salt, ground black pepper - to taste

Wash, gut, peel and cut the squid into rings. Place the tomatoes in boiling water for half a minute, peel them, divide them in half and remove the seeds along with the juice. Cut the pulp into small cubes. Remove the husks from the garlic and chop. Pour olive oil into a frying pan, heat it and fry the squid along with the garlic for 5 minutes. Then add the tomatoes and pour in the wine. Reduce heat and simmer these ingredients for half an hour.

In another pan, melt the butter and fry the pre-washed rice in it. Do this for no more than 5 minutes, stirring frequently. Now take a heat-resistant cauldron, place squid on the bottom, and then rice. Preheat the oven to 180° C. Boil water in a kettle. Salt the rice and squid, sprinkle with rosemary and chopped fresh parsley. Add boiling water to the cauldron; it should be about 1 centimeter higher than the level of rice. Cover everything with a lid and place in the oven for about half an hour. Serve the pilaf hot on a large plate.

Pilaf with squid, cherry tomatoes and fresh basil

This recipe allows you to prepare an incredibly tasty and aromatic vegetarian dish. All members of your family will definitely like pilaf, and its appetizing and, so to speak, elegant appearance will decorate even a small celebration with loved ones. This dish is very easy to prepare, so it will be a real find for those who are not used to standing at the stove for a long time, but love to eat delicious food.

Ingredients:

frozen squid rings - 800 g
Basmati rice - 1.5 cups
leek - 1 piece
vegetable broth with garlic - 2.5 cups
olive oil - 2 tbsp. spoons
cherry tomatoes - 200 g
basil leaves - 50 g
salt - to taste

Cooking method:

Thaw the squid rings. Finely chop the leek and fry in a little olive oil for 4 minutes in a deep saucepan. Then add well-washed rice to it, stir, pour in the broth and bring to a boil. Then reduce the temperature and continue cooking until the rice has absorbed all the liquid. Pour the rest of the oil into the frying pan, add the squid, fry for no more than 2-3 minutes and remove. In their place, send tomatoes cut in half, simmer for a couple of minutes until soft. In a deep bowl, combine squid, rice, fried tomatoes, onions and fresh basil. Salt the resulting pilaf to taste. If you like spicy dishes, add a little ground black pepper. That's all, you can set the table for lunch or dinner.

Vegetarian cuisine is becoming increasingly popular these days. People who consciously refuse to eat meat face one significant problem - finding the optimal source of protein necessary for the normal functioning of the body. In this case, seafood is the ideal option. And, as you can see, even pilaf with them turns out tasty and healthy. Be sure to try it, it's so easy to prepare!

Discussion 0

Similar materials

Let's prepare pilaf with squid. Seafood is healthy, dietary and nutritious; it contains essential microelements.

It doesn’t take long to make pilaf with squid.

Let's take the necessary products:

two and a half cups long grain rice,

two carcasses of squid,

a couple of carrots,

garlic.

Everything you need is ready and you can start pilafing.

Unlike classic pilaf with meat, seafood does not need to be thermally processed for a long time and the preparation of the dish begins from there.

On the contrary, squid should not be overcooked to avoid getting tough meat. The same applies to other seafood.

Thaw the squid fillet in cool water.

Pilaf with squid can be prepared like this simple recipe. Take 2 cans of canned squid, 1 cup of rice, 2 tbsp. spoons of tomato paste, 1/2 cup of olive oil, salt and ground black pepper to taste.

First, open the canned food and thoroughly wash the squid. We clear them of all the flakes and place them in a colander, but do not cut them.

Then pour water into the pan and pour in the rice (rinsed) and bring it to a boil. Then add squid, olive oil, a little pepper and salt. If desired, you can also add a little fried grated carrot.

10 minutes before the treasure is ready pilaf tomato paste. Before serving, sprinkle pilaf with chopped herbs. Bon appetit!