Ukrainian Rice Pilaf (plov) is an interpretation of Uzbek plov recipe. The Uzbek plov recipe traditionally cooked with lamb, is somewhat complicated, requires some good skills, and time-consuming. This is a quick and easy version of a classic dish that found its way into every Ukrainian home, and became our very favorite.
It is very easy to achieve different flavors by preparing different kinds of rice. Water can be easily substituted with chicken, beef or vegetable broth. Go ahead and experiment with it, because that’s how Slavic people come up with all their great recipes: adding little bit of this, and a spoonful of that, and everything turns out really not bad. It rhymes, have you noticed? 😉
Ingredients:
- 2 pork chops, cut into 1/2 inch cubes
- 1 onion, diced
- 2 carrots, grated
- 3 cups rice, rinsed ( I use Jasmine rice)
- 4 1/2 cups water or broth
- 1 garlic head
- salt, pepper
- 2 bay leaves
Preheat your Dutch oven or a large pot ( I love to use my electrical skillet to make Rice Pilaf )
Over high heat, cook pork pieces for 3 minutes. Don’t need to cook it through. Season with a pinch of salt and fresh ground pepper. To prevent meat from juicing out, turn it occasionally with the wooden spatula during cooking.
Add onions. Stir-fry for 2 minutes.
Add carrots. Stir-fry for 2-3 minutes.
Reduce heat to medium, and add rice. Now, this is very important, do not mix rice!
Before you add water or broth you can season it with salt (I used 2 teaspoons) or your favorite spices. Reduce heat to medium-low setting. Add water/broth, bay leaves to your rice, cover, and let it simmer for 15 minutes.
After that, remove cover, with wooden spatula make holes in your rice. Fill the holes with hot water. Place a garlic head in the middle ( no need to peel it, just cut the bottom part of it), cover and let simmer for another 10 minutes.
Mix it together, and serve. Rice Pilaf is perfect with fresh or marinated salads, and pickled vegetables. I personally absolutely love it with pickles or marinated tomatoes.
Enjoy!
RICE PILAF WITH PORK
By: VerasCooking.com
Ingredients:
- 2 pork chops, cut into 1/2 inch cubes
- 1 onion, diced
- 2 carrots, grated
- 3 cups rice, rinsed ( I use Jasmine rice)
- 4 1/2 cups water or broth
- 1 garlic head
- salt, pepper
- 2 bay leaves
Instructions:
- Preheat your Dutch oven or a large pot ( I love to use my electrical skillet to make Rice Pilaf )
- Over high heat cook pork pieces for 3 minutes. Don’t need to cook it through. Season with a pinch of salt and fresh ground pepper. To prevent meat from juicing out, turn it occasionally with the wooden spatula during cooking.
- Add onions. Stir-fry for 2 minutes.
- Add carrots. Stir-fry for 2-3 minutes.
- Reduce heat to medium, and add rice. Now, this is very important, do not mix rice!
- Before you add water or broth you can season it with salt (I used 2 teaspoons) or your favorite spices. Reduce heat to medium-low setting. Add water/broth, bay leaves to your rice, cover, and let it simmer for 15 minutes.
- After that, remove cover, with wooden spatula make holes in your rice. Fill the holes with hot water. Place a garlic head in the middle ( no need to peel it, just cut the bottom part of it), cover and let simmer for another 10 minutes.
- Mix it together, and serve.
Enjoy!
Hi Vera, today I’ve made your creamy mushroom soup, it is very delicious!!! After eating I was interested to see what else is on your blog;). Planning to make your plov, and you wrote to let you know if we are interested in your receipts of pickled cucumbers and tomatoes, so I am!!! It would be nice to try your version! Thanks in advance;)
Hi Natalka, and welcome!
I’m so glad you loved Cream of Mushroom Soup. I hope you’ll love Plov as well.
I usually do all the pickling when I harvest tomatoes and cucumbers in my garden. I’ll see what I can do, maybe I’ll share the recipe now, and add picture tutorial later. Let me think about it. So stay tuned 😉
Wow mmmm this recipe sort of reminds the first time I tried uzbek plov @ these kind hearted people they were a very nice Jewish uzbek family and it was so delish however the mrs mentioned it was very time consuming but nevertheless so worth it to make however I cannot eat pork due to kosher dietary reasons I’m wondering if this can work with leftover chicken or maybe fresh beef mmmm I’m in food heaven right now babes enjoy your relaxing Sunday and g-d bless u and your family cheers
Thank you so much! And yes, you can make “Plov” with chicken or beef. I usually brown beef with onion and carrots and let it braise for about an hour before adding rice. Chicken is a good option for a quick version of “Plov”. Just follow the same steps as you would with pork.
Your very welcome vera darlin my pleasure oh really wow gr8 to know that I can use chicken or beef and thanx tons for the tip another dish on my to cook list be well and have a gr8 fantastical day night and week cheers