Ploff Recipe – Eats Now

Name: Ploff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Onions; 2 cups Shredded Carrots; 1/2 cups Vegetable Oil; 2 cups Pork (or Beef), Diced; 2 leaves Bay Leaves; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 teaspoons Dried Basil; 1/2 teaspoons Dried Parsley; 2 cloves Minced Garlic; 2 cups Boiling Water; 1 cup Rice

Servings: persons

2 cups Onions
2 cups Shredded Carrots
1/2 cups Vegetable Oil
2 cups Pork (or Beef), Diced
2 leaves Bay Leaves
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/2 teaspoons Dried Basil
1/2 teaspoons Dried Parsley
2 cloves Minced Garlic
2 cups Boiling Water
1 cup Rice

1
Saute the onion and carrot in the oil.
2
Once the onion is clear, you can put your diced meat in and cook until done.
3
During this time, add your spices.
4
After spices have been added, pour in the boiling water and the cup of rice.
5
Let everything boil for about five minutes (stir it around a couple of times).
6
Then turn heat to low and let it cook until the rice is done.
7
Note: you can subsitute the salt and pepper for Vegeta.
8
I only put salt and pepper there because most people do not know what Vegeta is.
9
Folks, serve it and eat it with gusto!
10
Or sour cream.
11
I like it with a dollop of sour cream and a slice of French bread.

1883

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Onions, 2 cups Shredded Carrots, 1/2 cups Vegetable Oil, 2 cups Pork (or Beef), Diced, and more.

Yes, Ploff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ploff

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