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Rice with vegetables

Rice with vegetables


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Wash the rice in more water and let it soak.

Grate half of the carrot and chop half of it.

Cut the peppers and mushrooms into slices.

Fry the vegetables in oil.

Put the rice in boiling salted water. When it is half cooked, add the hardened vegetables.

Towards the end, add dill and pepper and match the taste with salt and vegetables.


We serve rice as a garnish for various dishes,

or if we are fasting we serve it with a vegetable salad.


How to prepare pasta with vegetables

First, boil water for pasta. Usually put 1 l of water per 100 g of pasta.

Wash and clean the vegetables. Heat the olive oil in a deep frying pan and lightly sauté the chopped onion, then add the sliced ​​garlic and after a minute or two, the rest of the sliced ​​vegetables. Salt and pepper to taste and let the vegetables harden. When they start to soften, add the tomato paste and basil.

Meanwhile, salt the pasta water and bring to a boil.

Bring a few more boils to the vegetable sauce and, when the pasta is cooked, drain them and put them in the pan over the vegetables.

Stir and the pasta is ready. Eat them hot with grated Parmesan cheese on top. Good appetite!

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  • 150 g long grain rice
  • 1 canning tuna pieces in oil
  • 3 tablespoons sweet corn kernels (canned)
  • 1 suitable onion
  • 1 red bell pepper
  • 8-9 sliced ​​black olives
  • 3 strands of green parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt
  • pepper

Boil the rice in water (500 ml) with salt for 10 minutes, until it thickens, then take it off the heat, add a tablespoon of oil and mix well. Leave the rice covered for 10-15 minutes to swell.

Meanwhile, cut the onion into thin slices, the diced pepper, drain the canned tuna oil and the corn juice.

In a large salad bowl, mix all the ingredients, plus the rice, olives and finely chopped parsley. Season to taste with salt and pepper, season with oil and lemon juice, as desired, and serve the salad garnished with a sprig of green parsley, after being cold for 10 minutes to mix the flavors.


  • 150 g long grain rice
  • 1 canning tuna pieces in oil
  • 3 tablespoons sweet corn kernels (canned)
  • 1 suitable onion
  • 1 red bell pepper
  • 8-9 sliced ​​black olives
  • 3 strands of green parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt
  • pepper

Boil the rice in water (500 ml) with salt for 10 minutes, until it thickens, then take it off the heat, add a tablespoon of oil and mix well. Leave the rice covered for 10-15 minutes to swell.

Meanwhile, cut the onion into thin slices, the diced pepper, drain the canned tuna oil and the corn juice.

In a large salad bowl, mix all the ingredients, plus the rice, olives and finely chopped parsley. Season to taste with salt and pepper, season with oil and lemon juice, as desired, and serve the salad garnished with a sprig of green parsley, after being cold for 10 minutes to mix the flavors.


Rice with vegetables

Rice with vegetables

Ingredient:

  1. 2 cups of rice
  2. 1 celery
  3. 1 pepper
  4. 1 onion
  5. half a zucchini
  6. half an eggplant
  7. 1 carrot
  8. 1 link parsley
  9. 1 dill connection
  10. salt
  11. pepper
  12. garlic
  13. 1 link green onion
  14. 2 tablespoons olive oil

Method of preparation:

Wash the rice in more water, then boil it in a pot of water to which a little salt is added. After the rice has boiled, put it in the oven for 10 minutes, to evaporate all the water. Peel the onion, celery and carrot and cut them into strips. Cut the pumpkin, pepper and eggplant into cubes. Bake the green onion and garlic in hot olive oil. Add the vegetables over the onion and the hardened garlic and mix for 5 minutes. Then sprinkle with finely chopped parsley and dill. Put a layer of rice on the plate, then the vegetables.


Rice with mushrooms 2


Mushroom rice is a simple and tasty recipe that can be served as such or as a steak garnish & # 8230 or why not, accompanied by a salad. I prefer to eat it like this, without meat, I find it quite filling and I like to taste the mushrooms because I love mushrooms. You can prepare it with canned mushrooms or fresh mushrooms just like me, I used champignions but it can also be made with pleurotus.

The preparation method is very easy, you just have to respect the proportions for rice, from 1 to 3, ie 3 cups of water or soup are added to a cup of rice. Otherwise a larger pan or pan, with thick walls, and 20 minutes available :)

You can juggle the ingredients, I added a piece of grated carrot and 2 cloves of garlic and at the end I put a spoonful of grated Parmesan cheese that gave it an extra taste.

  • 500g mushrooms
  • 200g long grain rice (a full 200ml cup)
  • 1 small piece of carrot (optional)
  • 1 onion
  • 2 cloves of garlic
  • oil
  • salt pepper

Finely chop the onion, wash the mushrooms and cut them into slices, wash the rice in several waters.
Heat the oil in a pan with thicker walls, add finely chopped onion. Let it cook for 1 minute, then add the sliced ​​mushrooms. Of course it will seem like a lot but they decrease when they are cooked. Let them cook, stir from time to time and when the liquid has dropped add the grated carrot and garlic cloves (you can put them at the beginning with the onion), salt and pepper. Leave for 1 minute and add the rice. Mix and add 3 cups of water (the cup with which I measured the rice), then cover the pan or pan with a lid, increase the heat until it boils then reduce it to a minimum and let it cook for 15 minutes until the rice is ready. .

Turn off the heat, if necessary add more salt and of course the cherry on the cake Parmesan.

Of course, I added the Parmesan thing later, in the year I wrote the recipe I rarely used it, then I caught its taste and stayed true to it :)

Cover and leave for another 10 minutes, come to a maximum of 5 if you are very hungry and then serve.

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Rice with vegetables

Rice with vegetables

Ingredient:

  1. 2 cups of rice
  2. 1 celery
  3. 1 pepper
  4. 1 onion
  5. half a zucchini
  6. half an eggplant
  7. 1 carrot
  8. 1 link parsley
  9. 1 dill connection
  10. salt
  11. pepper
  12. garlic
  13. 1 link green onion
  14. 2 tablespoons olive oil

Method of preparation:

Wash the rice in more water, then boil it in a pot of water to which a little salt is added. After the rice has boiled, put it in the oven for 10 minutes, to evaporate all the water. Peel the onion, celery and carrot and cut them into strips. Cut the pumpkin, pepper and eggplant into cubes. Bake the green onion and garlic in hot olive oil. Add the vegetables over the onion and the hardened garlic and mix for 5 minutes. Then sprinkle with finely chopped parsley and dill. Put a layer of rice on the plate, then the vegetables.


Rice with vegetables

Rice with vegetables, an extremely simple, cheap and tasty fasting recipe that a novice chef can easily make! It can be served both as a stand-alone meal and as a side dish.

1. All vegetables are cleaned and washed. Choose a pan with a thicker bottom in which to pour the oil and fry the onion cut into scales. Leave just enough to turn a little golden, then add the sliced ​​carrots and celery and finally the cleaned and washed rice.

2. Mix gently with a wooden spoon, and when all the water in the pan has evaporated and all the vegetables and rice are covered with a glossy layer of oil, add a liter of water and leave on the fire only until it gives again boiling.

3. Then put the diced bell peppers, season to taste with salt and pepper and put in the hot oven at the right heat. Bake for 15-20 minutes, then garnish with green parsley and a little dill and serve with pickle salads.


Video: Vegetable risottoριζότο λαχανικών


Comments:

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