Pilaf with stew in a slow cooker

Let's prepare rice right away. We put it in a colander and rinse well with water until the grains become slightly transparent - this means that the excess starch is washed off, and the pilaf will be crumbly. We leave the washed cereals in a colander and proceed to the preparation of vegetables.

Peel the onions, rinse, dry and cut into small cubes. Wash the tomatoes, dry them and remove the trace from the stalk. Cut the tomatoes into small pieces. When cutting, juice will stand out - we do not drain it, but save it.

We heat the multicooker in the "Fry" mode. Pour a small amount of vegetable oil into the bowl, heat it up. We spread the chopped onions and fry them with occasional stirring until they are slightly translucent. Frying until blush is not required. Then add the tomatoes and juice from them. Mix and fry everything together for two to three minutes. You just want the tomatoes to get hot. Add chopped parsley, salt to taste, a mixture of spices for pilaf, black ground pepper, mix. Grind the stew into small pieces and put in a bowl with vegetables, mix. Pour in rice last, pour in water so that it covers the contents of the bowl by a centimeter and a half. We close the multicooker and select the "Pilaf" mode for forty minutes. We press "Start".

When the program time expires, turn off the multicooker, and let the pilaf brew closed for another five to ten minutes.

Then we lay out the finished pilaf on portioned plates. Additionally, we serve fresh vegetables, sprinkle with fresh chopped herbs.