{"id":5552,"date":"2026-08-04T09:52:54","date_gmt":"2026-08-04T09:52:54","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/grcki-pilafi\/"},"modified":"2026-08-04T09:52:54","modified_gmt":"2026-08-04T09:52:54","slug":"grcki-pilafi","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/grcki-pilafi\/","title":{"rendered":"Gr\u010dki pilafi"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-gr-grcki-pilafi{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Roboto,Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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.tsh-close,#recipe-sr-latn-gr-grcki-pilafi .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-gr-grcki-pilafi{width:100%;margin:0;color:#000;font-size:10pt}#recipe-sr-latn-gr-grcki-pilafi .tsh-quick-nav,#recipe-sr-latn-gr-grcki-pilafi .tsh-hero{display:none!important}#recipe-sr-latn-gr-grcki-pilafi .tsh-card,#recipe-sr-latn-gr-grcki-pilafi .tsh-masthead,#recipe-sr-latn-gr-grcki-pilafi .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-sr-latn-gr-grcki-pilafi .tsh-step,#recipe-sr-latn-gr-grcki-pilafi .tsh-ingredient-card,#recipe-sr-latn-gr-grcki-pilafi .tsh-practical-card,#recipe-sr-latn-gr-grcki-pilafi .tsh-faq{break-inside:avoid}#recipe-sr-latn-gr-grcki-pilafi details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-gr-grcki-pilafi\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-gr-grcki-pilafi\" aria-describedby=\"recipe-summary-sr-latn-gr-grcki-pilafi\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Pirin\u010dani prilog kuvan upijanjem sa zlatno prepe\u010denom testeninom<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-gr-grcki-pilafi\"><span class=\"tsh-title-main\"><b>Pilafi<\/b> sa prepe\u010denim orzom,<\/span><span class=\"tsh-title-accent\">limunom, per\u0161unom i odvojenim zrnima pirin\u010da<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-gr-grcki-pilafi\">Dugozrni pirina\u010d i orzo kuvaju se upijanjem u vru\u0107em temeljcu, zatim odmaraju deset minuta van ringle. Limun i per\u0161un dodaju se tek na kraju, kada su zrna mekana, odvojena i bez slobodne te\u010dnosti.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Prilog od pirin\u010da<\/li><li>Gr\u010dka kuhinja<\/li><li>Kuvanje upijanjem<\/li><li>Lako<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pilafi-\u2013-Greek-Rice-Pilaf-3.webp\" alt=\"\u0160iroki kadar gr\u010dkog pilafija sa odvojenim zrnima pirin\u010da, prepe\u010denim orzom, per\u0161unom i limunom na stolu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pirin\u010dana zrna ostaju odvojena, dok tamnozlatni orzo, limun i per\u0161un daju boju i miris.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija priloga<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Pasivno vreme<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 335 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-gr-grcki-pilafi\">Pregled<\/a><a href=\"#sastojci-sr-latn-gr-grcki-pilafi\">Sastojci<\/a><a href=\"#priprema-sr-latn-gr-grcki-pilafi\">Priprema<\/a><a href=\"#kontrolne-tacke-sr-latn-gr-grcki-pilafi\">Kontrolne ta\u010dke<\/a><a href=\"#prakticni-saveti-sr-latn-gr-grcki-pilafi\">Prakti\u010dni saveti<\/a><a href=\"#cesta-pitanja-sr-latn-gr-grcki-pilafi\">\u010cesta pitanja<\/a><a href=\"#nutritivne-vrednosti-sr-latn-gr-grcki-pilafi\">Nutritivne vrednosti<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"pregled-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, tekstura i tehnika<\/p><h3 id=\"pregled-sr-latn-gr-grcki-pilafi-title\">Kako je recept postavljen<\/h3><p class=\"tsh-head-copy\">Logika sastojaka i kontrolne ta\u010dke koje odre\u0111uju izabranu verziju jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Pilafi u ovoj verziji kombinuje dugozrni pirina\u010d i sitnu orzo testeninu, koja se prvo pr\u017ei do duboke zlatne boje. Orzo daje ora\u0161astu notu i vizuelni kontrast, dok pirina\u010d ostaje glavni nosilac teksture. Jelo se kuva metodom upijanja: ta\u010dno odmereni vru\u0107 temeljac ulazi u \u0161erpu, poklopac ostaje zatvoren, a zrna zavr\u0161avaju kuvanje tokom odmora van ringle.<\/p><p>Pirina\u010d se ispira dok voda ne postane skoro bistra, \u010dime se uklanja vi\u0161ak povr\u0161inskog skroba. Posle toga mora da se cedi deset minuta. Dodatna voda iz cediljke poremetila bi odnos te\u010dnosti u \u0161erpi i mogla da ostavi meku, zbijenu masu. Orzo se pr\u017ei u puteru i maslinovom ulju tri do \u010detiri minuta. Potrebna je tamnozlatna boja, ali ne i gorki, braon komadi.<\/p><\/div><div class=\"tsh-prose\"><p>Crni luk se omek\u0161ava tek kada je orzo spreman, a beli luk ulazi na kratko da ne zagori. Pirina\u010d se zatim me\u0161a dva minuta u masno\u0107i, \u0161to poma\u017ee da zrna ostanu odvojena. Vru\u0107 temeljac se sipa odjednom, smesa se samo jednom prome\u0161a i poklopi. Posle 15 minuta na najni\u017eoj temperaturi, \u0161erpa se sklanja i ne otvara narednih 10 minuta. Para tada zavr\u0161ava sredinu zrna bez dodatnog klju\u010danja.<\/p><p>Limunova kora, limunov sok i per\u0161un dodaju se nakon odmora. Ranije dodata kiselina mogla bi da uspori omek\u0161avanje pirin\u010da i izgubi sve\u017e miris. Pilafi se slu\u017ei kao topao prilog uz ribu, piletinu, jagnjetinu ili povr\u0107e. Ostatak mora brzo da se ohladi i \u010duva u fri\u017eideru do tri dana. Pri podgrevanju se dodaje ka\u0161ika vode po porciji, poklapa i zagreva do najmanje 74 \u00b0C.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Orzo tamnozlatan, ne pregoreo<\/h4><p>Pr\u017eenje daje ora\u0161astu dubinu, ali jedan gorak komad mo\u017ee da pokvari celu \u0161erpu.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Poklopac se ne podi\u017ee<\/h4><p>Upijanje i odmor zavise od zatvorene pare.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Limun tek na kraju<\/h4><p>Kiselina i per\u0161un ostaju sve\u017ei i ne ometaju kuvanje zrna.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"sastojci-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-sr-latn-gr-grcki-pilafi-title\">Sastojci za 6 porcija priloga<\/h3><p class=\"tsh-head-copy\">Koli\u010dine, priprema namirnica i napomene koje uti\u010du na strukturu ili bezbednost.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupa-sastojaka-1-sr-latn-gr-grcki-pilafi\"><h4 id=\"grupa-sastojaka-1-sr-latn-gr-grcki-pilafi\">Za pilafi<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>belog dugozrnog pirin\u010da<\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>orzo testenine<\/span><\/li><li><span class=\"tsh-amount\">40 g<\/span><span>neslanog putera<\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>crnog luka, sitno seckanog<\/span><\/li><li><span class=\"tsh-amount\">2 \u010dena<\/span><span>belog luka, sitno narendana<\/span><\/li><li><span class=\"tsh-amount\">750 ml<\/span><span>vru\u0107eg pile\u0107eg ili povrtnog temeljca sa manje soli<\/span><\/li><li><span class=\"tsh-amount\">4 g<\/span><span>sitne soli, ili po ukusu<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>sve\u017ee mlevenog crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161ika<\/span><span>sitno rendane limunove kore<\/span><\/li><li><span class=\"tsh-amount\">40 ml<\/span><span>sve\u017eeg limunovog soka<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>per\u0161una ravnog lista, sitno seckanog<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Sadr\u017ei gluten kroz orzo i mleko kroz puter. Temeljac mo\u017ee da sadr\u017ei celer; proveriti deklaraciju.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Te\u0161ka \u0161erpa od oko 3 l sa \u010dvrstim poklopcem, sitna cediljka, vilju\u0161ka i merna posuda.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"priprema-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 jasnih koraka<\/p><h3 id=\"priprema-sr-latn-gr-grcki-pilafi-title\">Na\u010din pripreme<\/h3><p class=\"tsh-head-copy\">Vreme, temperatura i znaci gotovosti ostaju uz radnju na koju se odnose.<\/p><\/div><div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\" id=\"step-01-sr-latn-gr-grcki-pilafi\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Isprati i ocediti pirina\u010d<\/h4><p>Pirina\u010d ispirati u nekoliko voda dok poslednja ne bude skoro bistra. Ostaviti u sitnoj cediljki 10 minuta, da vi\u0161ak vode ne u\u0111e u \u0161erpu.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-sr-latn-gr-grcki-pilafi\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Ravnomerno prepe\u0107i orzo<\/h4><p>U te\u0161koj \u0161erpi od oko 3 l otopiti puter sa maslinovim uljem na umerenoj temperaturi. Dodati orzo i pr\u017eiti 3\u20134 minuta uz \u010desto me\u0161anje, dok ve\u0107ina komadi\u0107a ne postane tamnozlatna.<\/p><span class=\"tsh-cue\">Zaustaviti pre nego \u0161to najtamniji komadi porumene i zamiri\u0161u gorko.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-sr-latn-gr-grcki-pilafi\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Omek\u0161ati aromatike i oblo\u017eiti pirina\u010d<\/h4><p>Dodati crni luk i kuvati 4 minuta, dok ne postane staklast. Ume\u0161ati beli luk na 30 sekundi, zatim dodati oce\u0111eni pirina\u010d i me\u0161ati 2 minuta, da se svako zrno oblo\u017ei masno\u0107om.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-sr-latn-gr-grcki-pilafi\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Kuvati metodom upijanja<\/h4><p>Sipati vru\u0107 temeljac, dodati so i biber. Pustiti da blago provri, jednom prome\u0161ati, dobro poklopiti i smanjiti na najni\u017eu temperaturu. Kuvati 15 minuta bez podizanja poklopca.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-sr-latn-gr-grcki-pilafi\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Odmoriti, rastresti i za\u010diniti<\/h4><p>Poklopljenu \u0161erpu skloniti sa ringle i ostaviti 10 minuta. Pirina\u010d rastresti vilju\u0161kom, zatim ume\u0161ati limunovu koru, sok i per\u0161un.<\/p><span class=\"tsh-cue\">Zrna su mekana i odvojena, a na dnu nema slobodne te\u010dnosti.<\/span><\/div><\/li><\/ol><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"kontrolne-tacke-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"kontrolne-tacke-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive mete<\/p><h3 id=\"kontrolne-tacke-sr-latn-gr-grcki-pilafi-title\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Izgled, tekstura i temperatura pouzdaniji su od samog sata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Poklopljeno kuvanje<\/p><strong>15 minuta<\/strong><p>Posle klju\u010danja koristiti najni\u017eu temperaturu.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Odmor van ringle<\/p><strong>10 minuta<\/strong><p>Poklopac ne podizati tokom odmora.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Zavr\u0161na \u0161erpa<\/p><strong>Bez slobodne te\u010dnosti<\/strong><p>Dno je suvo, a zrna se odvajaju pod vilju\u0161kom.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korisne korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Verovatan uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Pirina\u010d je ka\u0161ast<\/td><td data-label=\"Verovatan uzrok\">Odnos te\u010dnosti je poreme\u0107en ili je poklopac podizan i smesa me\u0161ana.<\/td><td data-label=\"Korekcija\">Pirina\u010d dobro ocediti, odmeriti temeljac i ne otvarati \u0161erpu.<\/td><\/tr><tr><td data-label=\"Problem\">Orzo je gorak<\/td><td data-label=\"Verovatan uzrok\">Najtamniji komadi su pregoreli pre dodavanja luka.<\/td><td data-label=\"Korekcija\">Pr\u017eiti uz stalno pra\u0107enje i dodati luk \u010dim ve\u0107ina komada postane tamnozlatna.<\/td><\/tr><tr><td data-label=\"Problem\">Zrna su tvrda<\/td><td data-label=\"Verovatan uzrok\">Temperatura je bila suvi\u0161e niska pre nego \u0161to je temeljac provreo ili je poklopac propu\u0161tao.<\/td><td data-label=\"Korekcija\">Slede\u0107i put vratiti te\u010dnost do blagoga klju\u010danja pre smanjenja i koristiti \u010dvrst poklopac.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"prakticni-saveti-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"prakticni-saveti-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavnog postupka<\/p><h3 id=\"prakticni-saveti-sr-latn-gr-grcki-pilafi-title\">Serviranje, \u010duvanje i razumne zamene<\/h3><p class=\"tsh-head-copy\">Smernice ostaju vezane za konkretnu teksturu i na\u010din pripreme ovog jela.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Poslu\u017eiti toplo uz ribu sa \u017eara, piletinu, jagnjetinu ili povr\u0107e. Kri\u0161ke limuna ponuditi odvojeno za dodatnu kiselost.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Brzo ohladiti, pokriti i dr\u017eati u fri\u017eideru do 3 dana. Kuvani pirina\u010d ne ostavljati dugo na sobnoj temperaturi.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Dodati 1 ka\u0161iku vode po porciji, poklopiti i zagrevati dok ne bude vrelo i najmanje 74 \u00b0C.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"cesta-pitanja-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"cesta-pitanja-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"cesta-pitanja-sr-latn-gr-grcki-pilafi-title\">\u010cesta pitanja o jelu Pilafi<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-grcki-pilafi\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mo\u017ee li samo pirina\u010d, bez orza?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee, ali \u0107e nestati prepe\u010dena testeninska nota. Koli\u010dinu pirin\u010da pove\u0107ati za 100 g i proveriti da li je potrebno malo vi\u0161e temeljca.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-grcki-pilafi\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Koji pirina\u010d je najbolji?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Dugozrni beli pirina\u010d daje odvojena zrna. Kratkozrni i ri\u017eoto pirina\u010d osloba\u0111aju vi\u0161e skroba i prave druga\u010diju teksturu.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutritivne-vrednosti-sr-latn-gr-grcki-pilafi\" aria-labelledby=\"nutritivne-vrednosti-sr-latn-gr-grcki-pilafi-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirne vrednosti po porciji<\/p><h3 id=\"nutritivne-vrednosti-sr-latn-gr-grcki-pilafi-title\">Nutritivna procena<\/h3><p class=\"tsh-head-copy\">Izra\u010dunato iz cele liste sastojaka i podeljeno prema navedenom broju porcija.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 335 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 57 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 470 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Veli\u010dina porcije:<\/strong> Oko 220 g. Okvirna procena na osnovu standardnih referentnih vrednosti; brendovi, obrada, upijanje i podela porcija menjaju rezultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Zlatni orzo, odvojena zrna i sve\u017e limun daju pilafiju slo\u017eenost bez te\u0161kog sosa.<\/p><p class=\"tsh-close-copy\">Najva\u017eniji deo postupka odvija se ispod zatvorenog poklopca: petnaest minuta kuvanja i deset minuta odmora.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-gr-grcki-pilafi\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pilafi sa prepe\u010denim orzom, limunom, per\u0161unom i odvojenim zrnima pirin\u010da\",\n  \"description\": \"Dugozrni pirina\u010d i orzo kuvaju se upijanjem u vru\u0107em temeljcu, zatim odmaraju deset minuta van ringle. 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