Fruit pilaf in a multicooker
Description
The dish is prepared without unnecessary complications. You can cook the fruit pilaf not only in a multicooker but also in a regular cauldron. However, it's better to use a multicooker (any model) — the pilaf cooks faster and doesn't burn. Use fresh fruits, which are fortunately always available at supermarkets. So, let's prepare the fruit pilaf: 1. Peel the carrots and cut them into medium-sized julienne strips (thick strips aren't suitable for pilaf, while thin ones will overcook). 2. Wash the apples, remove the core—peeling is not necessary. Cut into medium pieces to your liking (cubes, slices—doesn't matter). Remove the pits from apricots; you can chop them or simply halve them. 3. Pour vegetable oil into the multicooker pot, add carrots, apples, and apricots. Sauté for about 10 minutes in the "Baking" mode, stirring occasionally. Add barberry and other spices. 4. Then pour in a couple of cups of hot water (the water must be hot). 5. Rinse the rice thoroughly until the water runs clear. Turn off the "Baking" mode. Evenly spread the rice over the fruits without mixing! Pour in more hot water (the water level should be about 5 mm above the rice). Close the multicooker lid and set the "Pilaf" mode. After 20 minutes, the fruit pilaf is ready! Let the dish cool slightly before serving. You can garnish the pilaf with apple slices or apricot pieces. Serve immediately.