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Rice dish with vegetables

Rice dish with vegetables


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Prepare quickly, serve with salad.

  • 4 bell peppers
  • 1 onion
  • 4 tomatoes
  • 1 carrot
  • oil
  • 4 tablespoons rice
  • salt
  • parsley

Servings: -1

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice dish with vegetables:

Chop the onion and simmer in the oil. Add the water, the pepper cut into rings and the tomatoes cut into thin slices and let it soften. Separately, boil the rice, drain and add it over the vegetables together with the chopped parsley. 10 min and add salt. Then put it in the oven for 15 minutes. It can be served with soy and pickled donuts. GOOD LUCK!

Recipe sent by Ramona Drosu (Cimpina) - The Rabbit Chef Contest rewards you


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Rice with vegetables and beef

Ingredient:
300 g of rice
Onions 1 pc
Carrot 1 pc
Green bell peppers 1/2 pc
Yellow bell peppers 1/2 piece
Red bell peppers 1/2 piece
Vegetable soup 1 liter
Beef steak 200 g
Salt and pepper
4 tablespoons soy sauce
Olive oil
Lemon juice 2 tbsp
Grated peel of 1 lemon
Garlic 2-3 cloves
Fresh parsley 1 bunch
Parmesan race

Video recipe RICE WITH VEGETABLES AND BEEF lower:

Cook the onion for 2-3 minutes.

Add the carrot, green bell pepper, yellow bell pepper and finely chopped red bell pepper and cook for another 2-3 minutes.

Add the rice. Cook for 1 minute and add the vegetable broth.

Boil the rice according to the instructions on the package.

Cook the beef tenderloin for a few minutes on the stove or in the pan with salt and pepper.

Cut the apricot into small pieces and add it over the cooked rice.

In a small bowl, mix 2 tablespoons of olive oil with the soy sauce, lemon juice, lemon peel and crushed garlic. Add over rice and stir. Add the parsley and mix.

Serve hot with grated Parmesan cheese.

Video recipe RICE WITH VEGETABLES AND BEEF lower:


3 recipes for the vegetable day from the Rina diet: combinations that drive away hunger

Vegetable recipes - fasting recipes - Starchy soup

What do you need:

  • rice - 50-70 g
  • onion
  • a carrot
  • canned beans
  • 3 medium potatoes
  • spices to taste
  • the water

In boiling water, put the rice, diced potatoes, grated carrots and onions (hardened in vegetable oil). Boil the vegetables until soft.

10 minutes before turning off the heat, add the beans, spices and sprinkle with greens.

You can add half a tablespoon of cream to the plate when serving the soup.

Vegetable recipes - fasting recipes - Baked potatoes with tomato sauce

What do you need:

  • 4 red potatoes
  • 1 can of diced tomatoes (400ml)
  • 1 onion
  • 1 clove of garlic
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt
  • Pepper
  • olive oil
  • parsley

Wash the potatoes well and peel them.

Cut them into 3-4 millimeter slices, but be careful not to cut the slices all the way so that they do not come off each other.

Put the potatoes cut in this way in an ovenproof dish, sprinkle salt, pepper on top, sprinkle with olive oil and bake for 40 minutes at 200 °.

Tomato sauce:

Meanwhile, chop the garlic and onion and brown them in a saucepan with a tablespoon of olive oil.

Once they melt and begin to brown, add the canned tomatoes. Stir, add spices, salt, pepper.

Boil the sauce over low heat for 20 to 30 minutes, stirring occasionally.

Remove the potato bowl from the oven and add the tomato sauce.

Leave everything in the oven for 10 minutes. The potatoes are ready as soon as they turn golden brown.

Serve hot, with chopped parsley on top.

Vegetable recipes - fasting recipes - Risotto with mushrooms

What do you need:

  • 250 g rice special for risotto, arborio type
  • 300 g mushrooms
  • vegetable soup / water
  • 1 onion
  • 100 ml white wine
  • 1 clove garlic
  • 3 tablespoons oil
  • 150 ml vegetable cream
  • 1 nut
  • 1 tablespoon olive oil
  • 3 strands of parsley
  • salt pepper

Prepare the mushrooms. Quickly pass them under a stream of water, wipe them and cut them into large pieces. Fry the chopped garlic clove in oil for 2 minutes. Add the mushrooms and sauté for about 3 minutes, adding the washed and chopped parsley at the end. Add 3 tablespoons of white wine and simmer for 2 minutes, until reduced. Add the sour cream and mix. Add salt and pepper to taste.

Boil a liter of water. In a saucepan, heat the olive oil and brown the chopped onion for 3 minutes. Add the rice and sauté it with the onion, stirring, for 2 minutes, until it becomes transparent.

Add the white wine (1/2 cup) and, once it is absorbed by the rice, add a pinch of hot water and stir. Once the rice has absorbed the water, add another pinch of water, and so on, until all the hot water is done (about 20 minutes).

Add the mushrooms and mix with the rice.


Preparation

Put ½ liter of boiling water. When it boils, add a pinch of salt and add the rice. Boil for 8-10 minutes over medium heat. Remove to a strainer and allow to drain. After draining, sprinkle with olive oil and mix gently.

Peel a squash, grate it and chop finely. Heat 6 tablespoons of olive oil in a saucepan, add the tomatoes and bring to the boil. When they start to boil, add: diced peas, peppers, carrots and zucchini. Sprinkle with salt and pepper, add the walnuts and cook for 5-6 minutes. If it is very low, add a little water or 50 ml of red wine.

A bed of rice is formed, over which the vegetable mixture is added.


What I used today for the vegetable rice recipe:

  • - 1 cup with rice mixture (wild, basmati, black and whole)
  • - 1 small onion
  • - Half bell pepper (I had yellow)
  • - 1 carrot
  • - 1 parsley root
  • - 1 piece of celery root
  • - A handful of mushrooms from the freezer (I found an extraordinarily good mix with all kinds of mushrooms and pigs predominate)
  • - Olive oil, very little, about 2-3 tablespoons
  • - Hot peppers and freshly ground pepper
  • - Very little salt, not at all
  • - Green parsley

I never miss frozen vegetables nor of boxes with bags of preferred rice. A freezer drawer (the smallest) holds the vegetables: Chinese, Thai, Hawaiian, Mexican, green bean, broccoli, baby carrots, spinach, but also bags of homemade vegetables (ie handcrafted from vegetables brought by at the market or supermarket): bell peppers, capsicums, donuts, carrots, celery, parsley, only good for soups or broths. And I keep about 3-4 sorts of rice in the closet, apart from the bulk for sarmale and rice Arborio for risotto. When I see that they are starting to come to life (this also happens, but quite rarely, about once a century), I replace them.

Having these main components, straight the vegetables and rice, you only need a few ingredients found in any kitchen used for purposes other than making coffee: salt, pepper, oil, butter, lemon, soy sauce.

Starting from the above, in about 20 minutes you can prepare one mvegan food or of post (so nema butter), or a gasket with slightly oblique eyes, gasket which is suitable for almost any creature that runs, flies or swims (pre-cooked, or at least cleaned of scales, feathers, fur). Some pictures for example.

What do you need?

  • 125 - 200 g of cooked rice (1 - 2 bags of rice of 100 - 125 g each)
  • 1.5 L of water
  • 1 teaspoon grated fine salt
  • ¼ lemon
  • 1 bag (400 g) Chinese mixture of frozen vegetables
  • 2 tablespoons vegetable oil (olives, grape seeds, sunflower…)
  • 20 g butter with 80% fat
  • 2 tablespoons soy sauce
  • 1 tablespoon Teriyaki sauce (optional)
  • Freshly ground mixed pepper - to taste.

How do you proceed?

Boil the water in which you added a teaspoon of grated salt. When the water starts to boil, add the quarter lemon (with the whole shell) cut in half and the bag (the rice bags). Bring to the boil as recommended by the manufacturer (always write on the box in which the bags are located the recommended cooking time, expressed in minutes).

After the cooking time has elapsed, allow the excess water to drain from the rice bags and keep them handy.

In a wok, heat the oil together with the butter over a good heat.

When the butter has melted, pour the contents of the vegetable bag into the wok, without first thawing it.

Wait for the vegetables to thaw, still on the right heat. Eventually turn them from side to side.

Once the vegetables are decomposed, they begin to leave water. From now on you can increase the fire. Add the soy sauce, season with pepper. If you want, you can also add Teriyaki sauce.

Cook the vegetables over medium-high heat, stirring constantly or shaking the pan. It takes about 4-6 minutes until they soften and most of the water evaporates.

Add the rice to the wok (but without the bag in which it boiled), reduce the heat to medium and stir. Match the final taste of salt (also with soy sauce) and pepper.

From now on, the "preparation" is ready to put on plates.

Have fun and see you healthy again!


2. Rice with turmeric and red beans or green beans

Another mixture of vegetables with rice is the one that has red beans or green pods, corn kernels, red peppers and turmeric flavor among the ingredients. The vegetable mixes with rice are boiled in water and a little salt, maximum 25 - 30 minutes, either in the oven in the oven tray or in yena dishes and for a delicious taste add 2 teaspoons of turmeric and two tablespoons of sunflower, almond or olive oil. Rice with turmeric (gives the rice a golden yellow hue) and red beans or green pods is an enticing culinary menu due to the beautiful shades of vegetables used as ingredients (corn kernels, red beans or green pods, onions, pieces of carrot and red pepper, a little celery and parsley) and has considerable nutritional value!



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