What not to cook pilaf with! Here's another option - with chicken hearts...
Do you love rice and chicken hearts? Then this dish is for you! Classic lamb pilaf easily turns into light, fantastic delicious pilaf! A minimum of ingredients, a minimum of time, a minimum of effort and you will get something great, one might say. Lenten dish which you will delight all your loved ones and friends! Cooking pilaf with chicken hearts...
Chicken hearts - 1 kg (after defrosting and removing fat, it turned out to be 700 g);
Carrots - 4 pcs (300g);
Onions - 2-3 pcs (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;
Cumin (cumin) seasoning - to taste.
First of all, I prepare all the ingredients for the pilaf. I start with chicken hearts. They need to be defrosted completely 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 (specifically in pilaf, this shape of carrots is very important. In this form, the carrots do not boil and remain beautiful when served. Don’t 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 onions and carrots - this will not spoil the pilaf!: 
In a large saucepan with a thick bottom (mine is 4 liters), heat the oil and add the onion. Simmer the onion over medium heat for about 7-10 minutes, or until the onion turns yellow. (They say that the color of the pilaf greatly depends on the color of the onion): 
Then, add hearts: 
Stir and add salt (about half a teaspoon): 
Simmer until the chicken hearts release their juice (5-7 minutes). At this time, put the water in the kettle to boil: 
Add carrots and mix: 
Pour boiling water so that the water slightly covers the hearts with vegetables (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 heat to low and cover with a lid. Cook for about 20-30 minutes. After 10-15 minutes, try the broth from the chicken hearts and vegetables. It should become sweeter and richer. If desired, add salt and more cumin.
During this time, wash the rice very well (about 7 times). I use almost any rice. Specifically, in this recipe I used steamed long grain rice: 
Peel the garlic (about 5 cloves): 
Let the water boil.
After 20-30 minutes, cover the chicken hearts with vegetables with an even layer of rice: 
Very carefully pour the rice 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 (I used about 0.5 liters of boiling water): 
Turn on the maximum heat and cook until you see the rice (but the water should not completely boil): 
Then, reduce the heat by half and insert the garlic cloves into the rice: 
Cover the pilaf with a lid and cook for another 7-10 minutes. The rice should be almost cooked. Then, reduce the heat 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: 
Tasty, healthy, easy!
Rice with carrots and chicken hearts
A delicious and inexpensive lunch or dinner of rice with chicken hearts and carrots. And if you add the gifted onion there, you won’t be able to put it down at all! Can be used as a filling for pies and pies.
for 6-8 servings. For 1 deep frying pan or wok.
Chicken hearts, butter, onions, carrots. You will also need spices, salt and water.
If the rice is cooked (soft) but there is still some water left in the pan, it's okay. The rice will stand for 20-30 minutes and absorb excess moisture (so give it this opportunity, cover with a lid and let it sit. It will be tastier).
Bon appetit!
Delicious lunch (or dinner) of rice stewed with chicken hearts and carrots
Dish ingredients 
Frying the hearts 
Add carrots 
Add rice and fry for a couple more minutes (stirring) 
Add water and simmer with the lid open over moderate heat. 
Ready dish. It should be allowed to stand for about 20 minutes and the excess moisture will be absorbed.
Pilaf can be prepared not only from traditional rice and meat, but also, for example, using chicken giblets- hearts. And believe me, this recipe will turn out to be no worse, and for some, much better, than traditionally prepared pilaf.
Pour 50 ml into the bottom of the cauldron in which you will cook pilaf. sunflower oil. It is better if the oil is refined and odorless. Let the oil heat up and pour both carrots and onions into the cauldron at the same time. 
It is also necessary to add salt. Salt will give the dish more bright taste, and the dish will not be bland and tasteless. 
Add a little salt. Remember that you also salted the hearts, so don’t overdo it. 
Meanwhile, chop fresh dill. Instead of dill, you can use parsley or not limit yourself to one type of greenery at all, but add a mixture. So pilaf with chicken hearts will sparkle with new aromas.
When the rice is ready, sprinkle dill on top, cover with a lid and leave to stand under the fur coat (cover with a towel). 
If you like pilaf, you are afraid of gaining excess weight, because... This dish cannot be called dietary, so I offer an excellent alternative - rice with chicken hearts. Low-calorie, filling and delicious!
Recipe contents:
Chicken hearts are small offal, very healthy and valuable. They are recommended for people who suffer from anemia and impaired functioning 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 pure goodness. Be sure to take this wonderful recipe into your arsenal. I am sure that all eaters will be satisfied and full!
This dish is also an excellent substitute for classic pilaf with lamb, because... hearts - dietary and low calorie dish. The dish is suitable for those who adore rice and chicken hearts on their own. Because in a duet these products are something fantastic and amazing. A minimum of ingredients are used here, and not much time is spent, and labor costs are absolutely 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!
Ingredients:
Delicious and inexpensive dinner!
When you don’t have a lot of money, but you really want to feed your husband something tasty, inexpensive and very delicious dishes from chicken by-products!
Chicken hearts can be simply and quickly fried or stewed with onions and sour cream, or you can cook them in parallel with a side dish of rice, which will be fried in a nearby frying pan.
Fried rice itself is very good and can become an independent dish that can do without meat, but you want to please your man, so let's cook with hearts!
for 4-5 servings
Each heart must be processed (cleaned) as follows:
Cut off the blunt part of the heart along with the blood vessels. If you have a dog or cat, they will happily dispose of chicken heart waste ;)))
Cut the heart lengthwise into 2 parts.
Rinse the heart under running water.
Place the hearts in a colander to drain off excess water.
Cut the onion into half rings and place in a frying pan with heated oil. The fire is small.
Grate the carrots on a coarse grater and, after frying the onions for 1-2 minutes, add them to the pan.
When the onions and carrots soften, add the hearts to them, mix everything and fry over medium heat (~20-25 minutes). Stir occasionally and, if necessary, add water (to prevent burning). Towards the end add allspice and salt.
Fried rice with chicken hearts
Rinse the rice and soak in cold water for 30 minutes.
Pour the other half of the oil into the pan and heat it over medium heat. Drain the rice and carefully transfer it to a frying pan with oil (so that the oil does not splatter and you do not burn yourself). Mix rice with oil and fry over medium heat.
When the rice begins to slightly stick to the pan, pour in 1/2 cup of water and stir everything. The same should be done when the rice has absorbed all the water again. Typically, a pan with this amount of rice requires only 2 cups of water and 30 minutes of frying to obtain a finished rice side dish.
Halfway through frying, add salt to the rice. When the rice has softened, taste it again. Sometimes you have to add salt.
Bon appetit!
Typically, half of the oil specified in the recipe is used for the hearts. But, if you think that the hearts are a little dry, add more oil - vegetable oil or maybe a couple of tablespoons of butter. And maybe a little water.
Often the hearts are found together with chicken liver, but they have a longer cooking time; if the liver is fried tender, the hearts may not have time to soften. Therefore, for those who do not agree with this, I advise you to separate the hearts and livers.
The liver can be quickly fried with onions in sour cream or made from chicken liver pate - recipe.
Rice can be fried either covered or uncovered. In the second case, more water may be required.
Rice requires constant monitoring, otherwise it will burn. You will be calmer if the rice is fried in a thick-walled frying pan, cauldron, cast iron or wok.
A dish of chicken hearts with rice has good taste and usually exceeds the gastronomic expectations of the hostess and the anticipation of the guests, excited by the delicious aromas!
This is a very tasty and simple meal!
Bon appetit!
A plate of delicious and filling food!
