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Colored pilaf

Colored pilaf

1. Wash the onion and the carrot well, clean and cut the onion into rounds, and c = the carrot with the help of the vegetable cleaner thin strips.

2. Cook the vegetables for 2 minutes in a little olive oil, add the rice and let them fry for 1 minute. Extinguish with the 3 cups of soup. Add the boiled peas.

3. Simmer for 20 minutes, stirring occasionally. Season with 1 pinch of saffron, curry, salt and pepper.


Good appetite!


Pumpkin with zucchini

You can prepare pilaf with zucchini according to our recipe. It is fast and you do not need to mix it in the rice so that it does not stick to the pot.

Alexandra gives us a recipe for pilaf with zucchini which does not require much effort. It is quick and does not need to be mixed with rice so that it does not stick to the bowl.

Ingredients

  • 3 cups water
  • 1 onion, medium
  • 1 zucchini
  • 1 cup rice
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil, (pomace) or other oil with a high boiling point, (optional, from 1 year), (optional, from 1 year)

Steps needed to prepare

  1. Wash the rice well.
  2. Peel the onion and finely chop.
  3. The zucchini is washed, peeled and put on a large grater.
  4. Put the oil and a little water in a frying pan. Saute the onion in a pan for about 30 seconds.
  5. Then add the zucchini and mix.
  6. After standing on the fire for 1 minute, add the rice. Keep it on the fire for 1-2 minutes.
  7. Season (if necessary and if the child's taste allows) with pepper, salt and turmeric. Interfere.
  8. Grease a heat-resistant dish with oil.
  9. Place the composition in the pan and heat the heat-resistant dish. Put the dish in the oven to bake for 20 minutes on medium heat.

Serve hot or cold as a garnish, garnish or plain.
Photo source: Rice With Zucchini And Curry Photo


What else do good mothers prepare for the whole family? We were thinking of a portion of risotto with mushrooms, which will flavor the whole house. Here are the steps you must follow for this culinary delight the taste of the whole family:

Ingredients for mushroom risotto:

1 small onion, peeled and finely chopped
2 celery roots, cleaned and finely chopped
400 grams of rice risotto
75 milliliters of white wine
sea ​​salt
freshly ground black pepper
4 large fistfuls of mushrooms, cleaned and cut
a few sprigs of tarragon or parsley, the leaves picked and finely chopped
juice from 1 lemon
1 teaspoon butter
1 small handful of freshly grated Parmesan cheese
1.5 liters of hot juice from a vegetable or chicken soup
1 handful of dried porcini mushrooms
olive oil

5 steps to prepare mushroom risotto:

1. Heat the soup juice in a saucepan and keep on low heat. Put the pork mushrooms in a bowl and pour hot juice over them to cover them. Allow to soak for a few minutes, then finely chop, keeping the juice in which they were soaked.

2. In a large skillet, heat a little olive oil and add the onion and celery to harden for 10 minutes on low heat. Heat the sea and add the rice. Stir, add the wine and continue stirring until the liquid has entered the rice. Add the juice in which the mushrooms have been soaked through a sieve, then add the chopped porcini mushrooms, a pinch of salt and a pinch of soup juice.

3. Bring to the boil and add a pinch of juice, each after the previous one has been absorbed. Continue the process until the rice is soft but slightly crispy for about 30 minutes.

4. Meanwhile, add the mushrooms on a grill and brown until soft. Put in a bowl and add the chopped herbs, a pinch of salt and the juice of a lemon. Mix well with your hands.

5. Remove the rice from the heat and taste the spices. Mix the butter and parmesan, mix and leave for three minutes, with a lid on, to blend the flavors. Serve with mushrooms, a little grated Parmesan cheese and a few drops of extra virgin olive oil.

If you are looking for a meat risotto recipe, we recommend this one: Chicken risotto - a dish to the taste of the little ones

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Răzvan Fodor, laughed. A friend compared him to Delia

The outfit that sparked the fun

The presenter was happy to meet his friend, with whom he says he had not seen for years. But he was honest and made a really funny remark. Fodor was not upset, on the contrary, he was amused and told everything later. "Today I had a trip through Berceni, the neighborhood where I was born. You know, the one you either like or are afraid of! Dressed… as you see me. I met, by chance, a friend I hadn't seen in years.

After two minutes of kindness, he had the loudest remark: "Fodore, let my mother die, if you don't say you're Delia!" Gold. Fodor wrote on Facebook. He also attached pictures of the outfit. Basically, the presenter was dressed in color, which reminded his friend of Delia, who has been adopting the same style lately.

Immediately, the internet users reacted to the post and were amused by the story told by Fodor. Many agreed that he wears clothes that do not represent him. "She's right… you're a handsome man, she wears clothes that represent you", "You really say you're Delia's" sister ". Besides, she and you are nice ”, were just some of the fans' comments.


Bulgur pilaf ingredient

  • 300 grams of fine bulgur
  • 600 ml. of chicken or vegetable soup
  • 1 tablespoon olive oil
  • 60 grams of butter
  • 1 medium-sized onion (80 grams), chopped
  • 3 cloves garlic, chopped
  • 1 medium-sized carrot (100 grams), cut into small cubes
  • 1 large tomato, well cooked, peeled and grated on a large grater or 1 tablespoon of concentrated tomato paste
  • 2 tablespoons baked pepper paste or 1 red roasted pepper, peeled and finely chopped
  • 1-2 tablespoons of lemon juice
  • optional: ½ teaspoon grated cumin
  • optional: ½ teaspoon grated dried hot pepper flakes (biber pulp)
  • salt, pepper to taste
  • large chopped green parsley, sprinkled at the end

How to prepare bulgur pilaf

1. Put the bulgur in a sieve and rinse it quickly under running cold water. We let it drain well and drain it.

2. For our bulgur pilaf, it is good to choose a pan with a thick bottom. I use a non-stick pan, it is helpful for such dishes. Heat the pan over medium-high heat and add the olive oil. When the oil is hot, add the butter to melt. Where you can use ghee (clarified butter), no more oil needed.

3. Once the butter has melted, add the chopped onion, garlic and carrot to the pan in which we will prepare our bulgur pilaf. Add 1 pinch of salt, mix and sauté the vegetables over low heat for about 7-8 minutes, until the onion softens well (becomes translucent).

4. After the vegetables have softened, add the peeled and grated tomato on a grater or 1 tablespoon of concentrated tomato paste. Also now add the pepper paste or 1 baked red pepper, chopped with a knife. Mix well and, optionally, add the hot pepper flakes and cumin (if using).

5. Immediately add the chicken or hot vegetable soup. As a last resort, we can prepare our bulgur pilaf with water, but obviously it will not be exactly the same. A basic soup can be easily prepared at home, from the cheapest ingredients, as I explained here.

6. In the liquid in which we will cook our bulgur pilaf, add 1-2 tablespoons of lemon juice, then season it with salt and pepper to taste.

Bulgur cooking

7. Add the bulgur to the liquid base, all at once. Cover the pan with the lid, leaving a little room for the steam to come out, and cook for 5 minutes over medium heat.

8. After the first 5 minutes, reduce the heat to a minimum, cover the pan well with the lid and let the bulgur simmer for another 7-10 minutes, until all the liquid in the pan is absorbed. We also check the indications on the package, the bulgur may need 12 to 15 minutes of cooking. If we look closely at our bulgur pilaf, we will notice on the surface some holes through which the steam comes out. That's what it should look like when it's ready. Turn off the heat, put the lid on and let the pilaf rest for 5 minutes.

SERVE

9. Before serving, loosen our bulgur pilaf with a fork. It unfolds nicely grain by grain, it will not be sticky at all. We present the pilaf at the table either in a casserole or on a plate that we arrange with volume. Let's not forget to sprinkle it with green parsley, chopped large, before offering it to diners. This bulgur pilaf is served hot, as a side dish to all kinds of meat dishes or just with cooked or grilled vegetables. I joined him to some Juicy skewers of chicken and vegetables, I also made a yogurt sauce with garlic and it was a delight!

Be useful to you, all my garnish recipes you can find them by clicking on the picture below.


Carrot pilaf (from 8-9 months)

In diversifying the diet of the little ones, you can enter which foods you think are most important, especially after talking to your pediatrician. What you can also do is combine certain ingredients for a mix of tastes and nutritional properties, such as this carrot pilaf and, optionally, zucchini. It is easy to prepare, fast and can be introduced in the diet of children from the age of 8-9 months. It is recommended to try this recipe with brown rice, because it is healthier than white rice, bringing more health benefits.

Ingredients for carrot pilaf:

2 small carrots
1 medium zucchini (optional)
4 teaspoons brown rice

3 steps to prepare pilaf with carrots:

1. Wash the zucchini well under a stream of cold water and cut thicker slices. Peel a squash, grate it and squeeze the juice. Rinse the rice under the tap and let it drain a little in a strainer.

2. Boil the rice in a pot of water and leave until the grains become very soft. Zucchini slices and carrot pieces are also boiled in another pot of water. Leave for about 20 minutes or until very soft, then drain the water in which they boiled. Do not throw this water away.

3. Mix the rice with the vegetables and you can serve this culinary delight to the baby after it cools down a bit. I'm sure he'll like it, considering that the carrot and zucchini will give the dish a sweeter taste.


Carrot pilaf (from 8-9 months)

In diversifying the diet of the little ones, you can enter which foods you think are most important, especially after talking to your pediatrician. What you can also do is combine certain ingredients, for a mixture of tastes and nutritional properties, such as this pilaf with carrots and, optionally, zucchini. It is easy to prepare, fast and can be introduced in the diet of children from the age of 8-9 months. It is recommended to try this recipe with brown rice, because it is healthier than white rice, bringing more health benefits.

Ingredients for carrot pilaf:

2 small carrots
1 medium zucchini (optional)
4 teaspoons brown rice

3 steps to prepare pilaf with carrots:

1. Wash the zucchini well under a stream of cold water and cut thicker slices. Peel a squash, grate it and squeeze the juice. Rinse the rice under the tap and let it drain a little in a strainer.

2. Boil the rice in a pot of water and leave until the grains become very soft. Pumpkin slices and carrot pieces are also boiled in another pot of water. Leave for about 20 minutes or until very soft, then drain the water in which they boiled. Do not throw away this water.

3. Mix the rice with the vegetables and you can serve this culinary delight to the baby after it cools down a bit. I'm sure he'll like it, considering that the carrot and zucchini will give the dish a sweeter taste.