The rabbit meat contains the minimum number of sodium salts and is therefore famous for its dietary properties. It can be chewed, fry, cook and even cook for a couple. But perhaps, one of the most delicious options for the preparation of the rabbit is cooking it in a slow cooker. Well, the pilaf from the rabbit in a slow cooker is a truly small culinary masterpiece. The rabbit is simply perfectly combined with rice and pilaf from these products, thanks to cooking in a slow cooker, it turns out very gentle, crumbly and tasty.

List of ingredients

• rabbit meat - 500 g
• vegetable oil - 3 tbsp. Spoons
• round rice - 3 Multi cooker glasses
• water - 3 Multi cooker glasses
• onions - 1 pc
• carrot - 2 pcs
• spices - to taste
• salt to taste
• greens - for feeding

Cooking method

Washing and dry rabbit meat chopped on portions. Vegetables clean and wash. Cutting the carrots on the grater, and the bow is finely cut. In a multicooker pour vegetable oil. Share the meat of the crawl, carrots and onions. Install the Baking Program for 30 minutes and cook before the signal.

Next, add spices with salt and layoff to transparent water. Enable the program "Pilaf" and cook before the readiness signal. After the signal sounds, add chopped greenery to the pilaf and leave for another 20 minutes to be heated.

Pilaf from rabbit in a slow cooker! Help yourself!

Very gentle, tasty and completely low-fat soup from a rabbit in a slow cooker is ideal for children and diet food. The rabbit has a multitude of unique nutritional properties, so that almost any dish from this type of meat becomes not only very tasty and appetizing, but also incredibly useful.

Since a special technology for the preparation of products is used in a slow cooker, dishes can be prepared without excess of adding fat and oils. Thus, it can be prepared in it even for the smallest. Rabbitatina is one of those few kinds of meat that can be given to children of younger. That is why the pilaf with a rabbit is exactly the treat that you can safely cook for all family members.

The rabbit in a multicooker is very soft, juicy and incredibly gentle. No wonder Many cookies recommend cooking hot and stew in this kitchen appliance. Gentle rabbit meat with vegetables has a unique taste. This is the type of meat, which highly appreciate cookies around the world and come up with the most incredible recipes for its preparation.

How to cook rabbit pilaf in a slow cooker

The easiest way to prepare a delicious treat for the whole family is to use a multicooker. No need to constantly monitor the products so that they do not have burned or remained raw. Quite folded all the prepared ingredients in the device bowl and include the appropriate program.

Pilaf from a rabbit, cooked in a slow cooker, will never nourish, and will not be dry. Even despite the fact that the minimum amount of oil is used to roast meat, it turns out to be ruddy, with a slight crispy crust. Rice leaves crumbly, even if used inexpensive cereal varieties.

Ingredients:

• Rabbit - 500 g
• Rice - 2 glasses
• Water - 4 cups
• Onions - 1 pc.
• Carrot - 1 pc.
• Garlic - 1 pc.
• Zira, Barbaris, Turmeric - pinch
• Vegetable oil - 2-3 tbsp. l.
• Salt to taste

Cooking method:

For the preparation you will need a piece of rabbit. You can take a fillet or other part of the carcass, the rice is long-zero or stolen, as well as fresh vegetables and spices to taste.

Onions and carrots cut into a thin straw.

Rabbit washed, dried slightly and cut into portion slices.

At the bottom of the multicooker bowl pour some oil. Turn on the device to "frying" or "quenching" and fry until the onions with carrots are soft. You can add some seeds of the zira, this spice will give a special taste.

In roasted vegetables put meat and continue frying, while the rabbit does not cover a beautiful ruddy crust.

Add the rest of the spices, salt and fill with water. At this stage, you can still mix products. Prepare a zirvak in the "quenching" mode until the meat is about 20 minutes, you can close the lid.

Ricked rice well in running water, and then leak on a colander or sieve. If necessary, it can be soaked in cool water. Parished rice can not be washed. Put the prepared rice to the products, dissolve it over the entire surface so that it will be a smooth layer.

Water should cover rice completely, so if the zirvak has a little evaporated, you can add some water or chicken broth. Close the multicooker cover and put it on the program "Rice" or "Pilaf." Set the time of 25 minutes and you can cook salad or snacks. When the whole liquid is absorbed into the cereal, put the garlic head into the center and close the lid again.

Pilaf from rabbit in a multicooker is ready. Gently mix and put it with a slide.

Feed a treat with any salad, fresh greens, pickles and sauces to taste. Bon Appetit!

Many are bred on their homesteads of rabbits. Rabbit dishes are distinguished by a special tenderness transmitted to rabbit meat.

Rabbit meat - 500 gr.
Rice long - 1 cup.
Carrot - 1 pc.
Onions - 1 pc.
Garlic - 1 head.
Salad oil (sunflower) - 0,5pan.
Seasonings for Plov - 1 b / l.

Rabbit divide into parts. Size Select the preferred for you.

The bulb is crushed with squares, the carrot is better to grate on a large grater.

In hot oil in a cauldron or a saucepan with a non-stick coating, fry the rabbit for 10-15 minutes.

After loading the carrot and the left to continue the frying for another 8-10 minutes.

After this time, pour boiling water, twisted with spices, salt and, closing the lid to stew 20 minutes on a temperate flame.

How time will pass, clean head of garlic and well-free rice send to the boiler. If there is a need, add water. Water should not exceed the barbell more than 0.5 cm. Add fire and evaporate moisture. As fluid leaves, immediately reduce the flame to the low, close the bowler and stew 20 minutes. Turn off, mix and fold on plates.

Following this recipe you can do without difficulty to prepare pilaf from a rabbit in a slow cooker. The difference only in the method - instead of switching the intensity of the flame, you need to put the right mode and your machine itself will determine the desired temperature.

Bon Appetit!

Pilaf with a rabbit recipe

Another recipe also attracted my attention and now I will present it to you.

Rabbit - Polkulo.
Carrot - 1 pc.
Onions - 2 pcs.
Rice cereals (Basmati variety or other steamed long) - 2 glasses.
Garlic - 3-4 teeth.
Vegetable oil - floor.
Spices for chicken and pivova - 0.5 b / l.

Rabbit fillet is divided into parts, comfortable for cooking. If meat with bones, then cut it off.

Skipping carrots through the grater, the bow is finely linked.

Fry onions to a characteristic color as in the photo and pour carrots

And only after all this put the rabbit. Slip salt, seasonings. Pour a little water and grown in a closed form of 25 minutes.

Waving this time, add a tablespoon of cream and stew another 5 minutes.

The turn of rice cereals came. Her, as usual, thoroughly wash and pour into Zirvak (the basis of the Plov, which is stealing in the bowler). Mix, add water to be 0.5 cm. Close the cover if it is with a hole, and if not, then cover it loosely so that the pair is where to evaporate.

As a moisture to evaporate, mix once again, to stick the teeth of garlic and put out another 10 minutes. All, pilaf is ready!

Bon Appetit!

Hello! Today I will tell you how to cook a delicious crumbly pilaf from a rabbit in a slow cooker. Crumbling rice with meat pieces is a great dish for the family table. The pilaf with a rabbit can be served to a festive table, the dish is very satisfying, fragrant and tasty.

As for meat, it is better to take a rabbit fillet for the pila. Meat can be cut off from the rear legs or back. The fillet is well cut in a sharp knife. But if you use long-grain rice, it turns out the crumbly porridge. For fragrance, you can add dried barbaris, black pepper or coriander. For roasted, the carrot and onions will be required.

Pilaf from rabbit to the table is fed hot. Rice loves a tomression, so porridge can be left in the "Heated" option. If you cook a pilaf of round rice, then it turns out a thick porridge.

Ingredients for cooking Plov

1. Rabbit fillet - 350 g
2. Onion Red - 1 pc.
3. Carrots raw - 60 g
4. Sunflower oil is 20 ml.
5. Rice Linger - 1 Art.
6. Drinking water - 3 tbsp.
7. Pepper black ground - ¼ ChL.
8. Salt cook - to taste.
9. Dried barberries - to taste.

How to cook delicious crumbly pilaf from a rabbit in a slow cooker

Red onion brush from husks, cover in small pieces. Sunflower oil pour into a multicooker container, choose the "fry" or "baking" option. Approximately 4-5 minutes to roast onions.

Crude carrots clean from skins, grate with a large straw. Add carrot to roasted onions. Prepare 4 minutes.


Rolling rabbit fillet with water, cut into medium pieces.


Pour meat into a slow cooker, fry 5 minutes. Meat will change color, a pleasant meat fragrance will appear.


Pour water to meat, choose the "quenching" option for 45 minutes.


After that, pour washed with water rice, dried barberries, black pepper and salt. If you wish, you can add spices for chicken or any others at your personal discretion.


Stir the contents, close the lid. Prepare in the program "Plov" 30 minutes. Wooden spatula neatly mix rice with meat. It turns out the fragrant crumbly dish.


Rabbit meat pilaf is recommended to eat in a hot version. As a supplement, you need to choose a juicy dishes. Suppose, in winter you can eat pilaf with canned tomatoes, sauerkraut. And in the summer, of course, with fresh vegetables. Bon Appetit!

Plov is difficult to call a dietary dish. But if we replace the usual rice on the brown and use the meat of the rabbit, you can get not only tasty and fragrant, but also useful for the figure of the dish, which will quickly disappear from the plates.

Whatever simple prescription Plov with a rabbit, spoil him very simply, if you do not know how to prepare this dish. Mastering the fine art of cooking perfect pilas dreams every mistress. Therefore, the following recommendations will be very much by the way:

• First, you need to use the right fig. There are special varieties that should be used to prepare a pill with a rabbit. The advantage should be given to Uzbek rice, which has all the necessary properties. If there is no one, you can use the usual round.
• Secondly, the sequence of booking products is important: onions, carrots, meat, fat, salt, water and only then rice.
• Thirdly, it should be competently pick meat. For Plov with a rabbit it is best to buy a carcass of a young animal, use parts where there are not so many bones.

It is important to the process of training cereals. Rice must be thoroughly rinsed. In Kazan, a saucepan or multicooker, he first brewed, and then steamed. Ideally, the pilaf with a rabbit need to be prepared in Kazan. But not every mistress can boast the presence of such an important element in the kitchen arsenal.

How to choose to choose meat for pilas?

The rabbit has long been recognized as a dietary product that is well absorbed by the body. The meat contains a large number of useful substances, so it is recommended for children of younger. Many hostesses do not like the rabbit for becoming dry meat after thermal processing. This is due to low fat content. There are several ways to avoid such a problem:

• Use a medium-sized carcush to prepare for cooking (no more than 1.5 kg).
• Rabbit need to be taken fresh, it is possible in vacuum packaging, but not a frozen product.
• The meat should be pink, without bruising and yellowness.
• For Plov, the rear of the carcass is suitable. Upper can be used to prepare soups or broths.

Before getting to get acquainted with the recipe of Plov from a rabbit, meat should be prepared: it should be cut into portion pieces and soak in marinade (sour cream, kefir or soy sauce).

Required ingredients

• Rabbit - 1 kg.
• Rice - 3 glasses.
• Water - 1 l.
• Onion - 1 pc.
• Medium-sized carrots - 1 pc.
• Garlic head.
• Kurkuma and Zira - half a teaspoon.
• Chipping of Barbaris.
• Seasoning for Plov.
• Sunflower oil or olive.
• Salt and pepper.

First of all, it is necessary to pick up meat and rinse. If there is practically no time to marinate, you can use a slow cooker.

Method of cooking in a slow cooker

Onions cut into thin half rings. The bottom of the rabbit carcass is separated from the front, making an incision just above the blades, cutting into 4 parts into 4 parts, cut the flesh from the belly. Bottom paws are divided through the joints.

Medium carrots clean and cut into thin straw. Pour vegetable or olive oil into the multicooker bowl, turn on the "frying" mode and put onions. Highly to please the onion is not worth it - its softening is enough.

Now you can send meat, mix well and continue to fry until the rabbit becomes a beautiful ruddy shade. Now you can add carrots and fry for another five minutes. After that, in the bowl, you can send Ziru, Kurkumu, Barbaris and seasoning for Plov. Add salt and pepper, pour water. Close the cover, set the "quenching" or cooking mode and cook for half an hour.

Rabbit pilaf: recipe with photo step

The dish is almost ready. It remains only to rinse the rice and send it to a slow cooker. If the device has a special function of "pilaf" or "rice", to set it and cook for another 40 minutes. Literally 5 minutes before the end of cooking, you need to put the head of garlic (directly to the center).

Before feeding, all ingredients should be thoroughly mixed.

To help hostess

If you managed to pick up meat in advance, it is necessary to prepare the pilaf in the cauldron or pan. During the marination, the meat absorbs a lot of fluid, which can interfere with the preparation of crumbly rice.

If you bought a large bold rabbit, cook the pilaf is better in the oven. So excess fat evaporates from the dish. Now you know a simple rabbit pylon recipe. Photo dishes looks very appetizing, so try to cook it in the very near future. Bon Appetit!