Method of preparation

Heat oil in a Dutch oven and add the meat.

Fry over high heat for 10 minutes, then reduce heat to medium and fry for about 10 minutes, until the meat is fried and the oil becomes clear.

Salt, add ½ table spoon of ASW seasoning “For pilaf” and stir.

Then, put the diced carrots and onions and fry over medium heat for 15 minutes, stirring occasionally.

Add diced red pepper and canned corn, stir.

Pour washed rice, and cook, stirring, until the rice starts to stick to the walls of the Dutch oven.

Level the rice, then carefully pour boiling water so that it covers the rice by 1.5-2 cm.

Add about 1 tsp. (without top) salt, ½ tablespoon of seasoning “For pilaf” and stir the water over the rice so that the seasoned water is absorbed evenly.

Put the Dutch oven on medium heat and when the water is absorbed, and there is no water in the upper layer of rice, reduce the heat to a minimum, cover and simmer for 15 minutes.

Then, turn off the fire, and let it brew for 5-10 minutes.

You can serve the pilaf with Greek salad or “Rosso” sauce (both recipes are on our page).

Bon Appetit!