simple way to prepare favorite Vegetable pilaf with crisp pancetta

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable pilaf with crisp pancetta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable pilaf with crisp pancetta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable pilaf with crisp pancetta is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 16 (about 150g) thin slices pancetta
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 300g (1 1/2 cups) Basmati rice, rinsed
  • 500ml (2 cups) Massel chicken style liquid stock
  • 300g piece butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 2 carrots, peeled, cut into 2cm pieces
  • 2 zucchini, cut into 2cm pieces
  • 200g piece cauliflower, cut into small florets
  • ground black pepper, to taste

Method

  • Step 1
    Arrange 1/2 the pancetta in a single layer between 2 sheets of paper towel, and place on a heatproof microwave-safe plate. Cook on High/800watts/100% for 1 1/2 – 2 minutes or until light golden. Repeat with the remaining pancetta. Set aside until the pancetta cools, then break into large pieces.
  • Step 2
    Place the oil, onion, chilli and garlic in a 3 litre (12 cup), heatproof microwave-safe bowl or microwave rice cooker. Cook, uncovered, on High/800watts/100%, stirring every minute, for 2-3 minutes or until soft. Add the rice and stir to coat. Cook on High/800watts/100% for 1 minute.
  • Step 3
    Stir in the stock, pumpkin and carrots. Cover with a lid or double layer of plastic wrap. Cook on High/800watts/100% for 5 minutes, then Medium/500watts/50% for 7 minutes.
  • Step 4
    Uncover the pilaf and stir in the zucchini and cauliflower (work quickly to prevent too much steam from escaping). Cover and cook on Medium/500watts/50% for 7 minutes or until almost all the liquid is absorbed. Set aside, covered, for 3 minutes or until all the liquid is absorbed.
  • Step 5
    Add 3/4 of pancetta and use a fork to separate rice grains. Season with pepper. Serve sprinkled with remaining pancetta.

So that’s going to wrap it up for this exceptional food Vegetable pilaf with crisp pancetta recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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