Rice Pilaf ("Plov") with Raisins

Ingredients:

• 2 cups uncooked rice
• 1/4 lb (100 g) raisins
• 1/2 cup melted unsalted butter
• 2 tablespoons unsalted butter
• Nuts (cashew or other) to taste
• Salt

Directions:

1. Wash the rice and soak it in boiled hot water for 10-15 minutes.
2. Put the rice in a saucepan with boiling salted water and cook until ready.
3. Drain the cooked rice in a colander.
4. Put the drained rice back into the saucepan.
5. Pour the melted butter on the top of the rice.
6. Cover well and simmer on very low heat 20-25 minutes.
7. Wash and soak the raisins in hot water.
8. Fry the plumped raisins in hot butter on a separate skillet.
9. When serving, put a small piece of butter on each plate, cover it with rice, and put the fried raisins on top (you can add nuts to taste).

Rice Pilaf ("Plov")

Pilaf (also called pilau, pilav, pulao) is a very popular rice dish with a great variety of cooking methods!
Ingredients:

• 1 lb (400 g) mutton, lamb or beef
• 2-3 cups uncooked rice
• 1/2-3/4 lb (200-300 g) carrots
• 1/2 lb (200 g) onions
• 1/2 lb (200 g) beef fat or vegetable oil
• Salt, pepper, spices to taste

Directions:

1. Cut the meat into small pieces and fry in a skillet (it’s better to use cast-iron pan) in very hot fat or oil.
2. Julienne the onions and carrots and add to the meat.
3. Fry several minutes until the onions are tender and then add 3.5-4 cups of water, salt, pepper, and bring to a boil.
4. Wash and drain the rice 3-4 times. Add to the meat and mix evenly.
5. When the water boils away, poke several "holes" in the rice mixture so the bottom of the skillet is exposed (use the handle of a wooden spoon).
6. To avoid burning, pour in 1-2 tablespoons water into each "hole."
7. Cover the skillet and cook on low heat 25-30 minutes (until the meat is ready).
8. When serving, plate the rice in the shape of a hill, place the meat on the top, and sprinkle with julienned fresh onion. ENJOY!

Fish, Rice, and Corn Salad

Ingredients:

• 1 lb can Mackerel or Salmon
• 1/2 cup uncooked rice (white or brown)
• 1/2 lb can whole corn
• 1 small onion
• Mayonnaise to taste
• Salt, pepper to taste

Directions:

1. Cook the rice according to package directions.
2. Clear mackerel (or salmon) to remove skin/bones.
3. Peel and finely chop the onion.
4. In a large bowl combine rice, fish, corn, and onion.
5. Add salt, pepper, mayonnaise, and mix well. ENJOY!

"Tefteli" (meatballs with rice)

Ingredients:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• 1/3 cup uncooked white rice
• 1 medium onion
• Flour
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice. (You can use purchased ground beef and pork if you don't have a meat grinder. However, the taste is much better if you grind it yourself).
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Cook the rice according to package directions and add it to the ground meat.
4. Add salt and pepper and mix everything.
5. Take a piece of ground meat with a tablespoon, form a round cutlet, roll in some flour, and cook in a large skillet in vegetable oil about 15-20 minutes (until no longer pink inside), turning over a few times while cooking.

"Golubtsy" ("Golubtsi") or Stuffed Cabbage Rolls

Ingredients:

• 2 lbs beef (~60% of all meat)
• 1.5 lbs pork (~40% of all meat)
• 1/3 cup uncooked white rice
• 1 medium onion
• 1-2 medium cabbages
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice. (You can use purchased ground beef and pork if you don't have a meat grinder. However, the taste is much better if you grind it yourself).
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
3. Cook the rice according to package directions and add it to the ground meat.
4. Add salt and pepper and mix everything.
5. Cut the cabbage stump out and discard; boil the cabbage(s) in salted water for about 10 minutes.
6. Separate the cabbage leaves, cut the hard stem out from each leaf, and use a meat mallet to tenderize any hard leaves.
7. Take a piece of the ground meat with a tablespoon, wrap it in a cabbage leaf, and cook in a large skillet in vegetable oil about 15-20 minutes (until no longer pink inside and the cabbage is golden-brown), turning once half-way through cooking. In the last 5 minutes of cooking, add a teaspoon of sour cream on each "golubets".