Rice heart. Recipe: Chicken hearts with rice in a pan - for dinner. Connect vegetables with hearts
With what just do not cook pilaf! Here is another option - with chicken hearts ...
Do you love rice and chicken hearts? Then this dish is for you! The classic lamb pilaf easily turns into a light, fantastically tasty pilaf! A minimum of ingredients, a minimum of time, a minimum of effort and you will get a magnificent, one might say lean dish that will please all your relatives and friends! Cooking pilaf with chicken hearts...
Chicken hearts - 1 kg (after defrosting and removing fat, it turned out 700 g);
Carrots - 4pcs (300g);
Onion - 2-3pcs (250g);
Vegetable oil - 2 tablespoons (30g);
Rice - 300g (1 1/2 cups);
Water - 0.5 liters + 0.5 liters;
Garlic - 5 cloves (15g);
Salt - to taste;
Seasoning cumin (zira) - to taste.
First of all, I prepare all the products for pilaf. I start with chicken hearts. They need to be completely thawed and washed. Then, cut off the fat and remove the blood clots (after cleaning, their weight became 700g): 
Cut each heart into halves: 
Peel the carrots. And cut into long strips (it is in pilaf, this form of carrot is very important. In this form, the carrot does not boil soft and remains beautiful when served. Do not miss this moment!): 
Peel the onion and cut into medium squares. I can say for sure that for pilaf you can take twice as much onion and carrots - you won’t spoil the pilaf!: 
In a large saucepan with a thick bottom (I have 4 liters), heat the oil and add the onion. Simmer the onion over medium-high heat for about 7-10 minutes, or until the onion turns yellow. (They say that the color of pilaf depends on the color of the onion): 
Then, add hearts: 
Mix and salt (about half a teaspoon): 
Simmer until chicken hearts release juice (5-7 minutes). At this time, we put water in the kettle to boil: 
Add carrots and mix 
Fill with boiling water so that the water covers the hearts with vegetables a little (about 0.5 liters, but it all depends on the pan): 
Add cumin seasoning (1-2 teaspoons, or to taste) and salt (about 1 teaspoon). The aroma of pilaf will already appear!: 
Mix everything, bring to a boil, reduce the heat to a minimum and cover with a lid. We cook for about 20-30 minutes. After 10-15 minutes, we try the broth from chicken hearts and vegetables. It should become sweeter and richer. If desired, add salt and more cumin.
During this time, we wash the rice very well (about 7 times). I use almost any rice. Specifically, in this recipe, I took steamed long-grain rice: 
Peel the garlic (about 5 cloves): 
We put the water to boil.
After 20-30 minutes, cover the chicken hearts with vegetables with an even layer of rice: 
Pour the rice very carefully with water (I do this through a small strainer), so that it covers the rice and is 1 cm larger than the surface of the rice (it took me about 0.5 liters of boiling water): 
We turn on the maximum fire and cook until we see rice (but the water should not boil away completely): 
Then, reduce the fire by half and insert the garlic cloves into the rice: 
Cover the pilaf and cook for another 7-10 minutes. The rice should be almost cooked through. Then, reduce the fire by one (or turn it off completely), cover the pilaf with a towel, and on top with a lid and let it brew for another 10-15 minutes: 
Pilaf is ready! Mix well: 
Delicious, healthy, easy!
Ingredients:
- 1.5 tbsp. dry rice;
- 2 cloves of garlic;
- 400 gr. chicken hearts;
- 5 tbsp. l. soy sauce;
- Red onion;
- salt to taste. Peel the onion and cut into small pieces.
Defrost chicken hearts and rinse thoroughly under running water. We shift them into a deep plate, salt to taste and pour soy sauce. Add chopped garlic and onion to the hearts. We mix everything thoroughly. Let marinate for about an hour.
We take a culinary sleeve. Fill it with chicken hearts, add the entire marinade. We also put washed rice and two glasses of water there. We close the sleeve at both ends, make several holes on top.
Our dish will be prepared in the oven at a temperature of 200 degrees for about 20 minutes. Enjoy your meal!
This dish is good to use as a regular everyday lunch or dinner. Delicious and hearty chicken offal in a delicate and delicate sour cream sauce. It goes well with almost any side dishes - potatoes, buckwheat, rice, pasta, couscous, bulgur - any side dish that goes well with sauces.
In this dish, you can use not only hearts, but also stomachs. If you cook with stomachs, then the stewing time increases.
You will need:
- Chicken hearts. 1 pack - about 600 gr.
- Onion. 2 medium onions.
- Sour cream 3-4 tablespoons with top.
- Butter and vegetable oil. Used for frying/stewing.
- Flour. 2 heaping teaspoons.
- Salt.
- Black pepper. Ground. Taste.
Cooking.
Let's start with the hearts first. Wash, cut off excess fat and blood vessels. You can leave the hearts whole, but I cut them into 4 pieces. Just because my family likes it that way. 
Cut 1 onion into small cubes 
Heat vegetable oil in a deep saucepan and add butter to it. In a mixture of oils, fry the diced onion until the smell of fried onions and a light golden color.
Add chicken hearts to the fried onions. 
On high heat, evaporate the released liquid and lightly fry the chicken hearts.
In parallel, cut the second onion into pieces comparable in size to pieces of hearts.
Add the onion to the saucepan and stir. 
Why do you need 2 stages of frying onions? The first onion gives us the smell of fried onions, but the onions will disperse in the sauce, and the second will give juice and texture.
Add enough boiling water to cover the contents of the saucepan by about a centimeter. 
Simmer over low heat covered for at least an hour. The longer we simmer, the softer the hearts become and the more homogeneous and rich the sauce will be.
After an hour, open the lid, salt to taste, pepper and add flour. Stir thoroughly so that there are no lumps. 
Alternatively, you can first stir the flour in a small amount of cold water, and only then add to the meat.
Then add 3-4 tablespoons of sour cream with top. 
Stir and re-close the lid. We do not increase the fire.
We wait until it boils and let it boil for another 5 minutes. You should not boil longer, because there is a chance that the sour cream can go into small grains. 
Turn off the fire, let it “rest” for a few minutes and then serve with a side dish. 
Rice with carrots and chicken hearts
Delicious and inexpensive lunch or dinner of rice with chicken hearts and carrots. And if you add a gift onion there, then you won’t come off at all! Can be used as a filling for pies and pies.
Compound
for 6-8 servings. For 1 deep frying pan or wok.
- Chicken hearts - 500 g;
- Carrots - 2 large (total weight ~ 500 g);
- Rice - 1 cup;
- Water - 3 glasses;
- Salt - to taste;
- Chicken spices (or just ground pepper or dried basil) - to taste (I put a tablespoon of chicken spices and a pinch of basil);
- Vegetable oil for frying;
- Onion - 1 large head or 2 medium ones (optional, optional).
Chicken hearts, butter, onion, carrot. You will also need spices, salt and water
How to cook
- If you are using a bow: heat the oil in a frying pan and put the onion into it, cut into thin half rings or quarters of the rings (if the onion is very large). Cook, stirring, until the onion is slightly brown (but soft, not burnt). Salt. Remove the onion from the oil and transfer to a separate bowl.
- Fry hearts and rice with carrots: add a little more oil to the same pan. Put in it hearts (cut into small pieces). Fry, stirring, for 2-3 minutes. Then add carrots (coarse grater) and rice. Fry, stirring, for a couple more minutes. Then add water and leave to simmer over moderate heat with the lid open until the rice is ready. At the end - salt and add spices (and fried onions, if using it).
If the rice is ready (soft), but there is still some water left in the pan, don't worry. Rice will stand for 20-30 minutes and absorb excess moisture (so, give it this opportunity, cover it with a lid and let it brew. It will taste better).
Enjoy your meal!
Delicious lunch (or dinner) of rice stewed with chicken hearts and carrots
dish ingredients 
Fry hearts 
Adding carrots 
Add rice and fry for a couple more minutes (stirring) 
We finish the water and simmer with the lid open over moderate heat 
Ready dish. He should be allowed to stand for about 20 minutes and excess moisture will be absorbed.
Pilaf with chicken hearts can be prepared in just an hour if you already have fresh or frozen chicken hearts on hand. Such a dish will turn out to be both hearty and juicy, since these offal contain a lot of fat. If you wish, you can add dill, parsley, cilantro, various spices and spices, but garlic, turmeric, ground paprika and barberry are a must! Turmeric and paprika give pilaf a bright, appetizing appearance, barberry and garlic - a spicy, slightly sour taste.
So, prepare the necessary products and start cooking: peel the carrots and onions, rinse the vegetables in water.
Rinse the chicken hearts in water as well. If you wish, cut off the vessels from them. Put the offal in a cauldron, fill it with warm water, add salt and place the container on the stove. Optionally, you can add a couple of bay leaves or other spices. Boil the chicken hearts for about 35-40 minutes, skimming off any dirty foam that forms.
At this time, cut the carrots and onions into medium cubes, rinse the rice in water. It is best to use steamed rice - it does not stick together and is quick to cook, but here it is a personal matter of personal taste - both brown and round rice are also great for creating pilaf.
As soon as the chicken hearts are fully cooked, pour the washed rice, chopped vegetables into the cauldron, rinse the garlic cloves right in the peel and put on the rice. Pour the cooked spices and cover the cauldron with a lid. Bring its contents to a boil, reduce the heat and simmer for about 18-20 minutes until the rice is completely cooked. It is undesirable to interfere with the dish, but you can!
Ready pilaf will acquire a bright colorful color and an unforgettable aroma. If you like dishes with greens, then you need to add chopped greens to the cauldron 2 minutes before the end of cooking.
Put juicy pilaf with chicken hearts on plates and call your relatives to the table, do not forget to serve pickles, tomatoes or vegetable salad.
If you like pilaf, at the same time you are afraid of gaining excess weight, because. You can’t call this dish dietary, so I offer a great alternative - rice with chicken hearts. Low calorie, filling and delicious!
Recipe content:
Chicken hearts are small offal, very useful and valuable. They are recommended for people who suffer from anemia and disruption of the cardiovascular system. Because it is one solid muscle, very rich in amino acids and proteins. Therefore, today I decided to cook them not in the usual way, as many are used to - stewed hearts with onions, but to make them with rice. This dish is one hell of a treat. Be sure to check out this wonderful recipe. I am sure that all eaters will be satisfied and full!
This dish is also a great substitute for the classic pilaf with lamb, because. hearts - a dietary and low-calorie dish. The dish is suitable for those who love rice and chicken hearts on their own. Since these products are a duet, something fantastic and amazing. The ingredients used here are at a minimum, and not much time is spent, and labor costs are very minimal. At the same time, you get a magnificent dish that can be safely called lean. In general, rice with hearts is a recipe worthy of attention! Try it, I recommend it to everyone!
- Calorie content per 100 g - 65 kcal.
- Servings - 2
- Cooking time - 1 hour 10 minutes
Ingredients:
- Rice - 100 g
- Chicken hearts - 500 g
- Carrot - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
- Saffron - 0.5 tsp (for color)
Step by step cooking rice with chicken hearts:
1. Cut off the fat from the chicken hearts and remove the film. Rinse under running water and place in a cooking pot. Fill them with drinking water and boil for about half an hour until soft. To enhance the taste, when cooking, you can put bay leaves, peppercorns and other spices. Season them with salt and ground pepper for 15 minutes.
2. In the meantime, peel the carrots, wash and cut into cubes. Heat vegetable oil in a frying pan and fry until golden brown. Then add boiled hearts to the pan. First, after cooking, turn them over on a sieve so that all the liquid is glassed, and then add to the pan.
3. Pour saffron to the products. It will give the dish a beautiful yellow tint. You can also put all kinds of spices and spices.
4. Wash and sort the rice, removing pebbles and dirt. Rinse under running water and place in the pan in an even layer on top of all products. You don't need to mix.
5. Season the rice with salt and ground pepper. Fill it with drinking water, about 1 finger above the level. After boiling, close the lid, reduce the flame to the smallest and simmer for about 15 minutes. Then turn off the heat and leave the dish under the lid for another 15 minutes so that the rice reaches the desired consistency. After this time, mix the products and serve a treat to the table.
Related Articles
