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Rice pilaf with pork stew

Rice pilaf with pork stew

Pilaf: finely chop the onion and carrots and put them in a little oil, then add 2-3 tablespoons of pepper paste or a red bell pepper. Wash the rice and add it over the onion and carrots, add water and let it boil a little, then add the mushrooms and spices, add water from time to time until the rice is cooked and thickens a little, finally add the parsley. .

Stew: cut 2-3 onions finely and put to harden, when the onion is hardened add a tablespoon of paprika and 2 of pepper paste. We put the diced meat over the onion and let it cook for about 2-3 minutes, then add water, when it starts to boil add the spices, add water little by little until the meat is cooked and the water is like a sauce , at the end we add tomato paste and parsley (optional).


Necessary pork heart recipe with soy sauce and rice pilaf:

For pork heart with sauce:

  • 2 pork hearts
  • 2 sprigs of green onion
  • 3-4 tablespoons of soy sauce
  • 1 tablespoon paste or a cup of broth
  • 1 bunch green parsley
  • buoy, pepper
  • oil

For rice pilaf:

  • 1 cup rice
  • 1 red bell pepper (for the color I used half red pepper and half yellow)
  • 1 carrot
  • 1 onion
  • 1 piece of 10 cm leeks
  • 1 tablespoon butter
  • pepper, salt
  • oil


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Dried plum food

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Pilaf with mushrooms and cheese

Pilaf with mushrooms and cheese, prepared with bone broth, onion and butter

Pilaf with mushrooms and sour cream sauce

Pilaf with mushrooms and sour cream sauce, prepared with bone broth and margarine


Sweet rice

You choose 1 cup rice, wash it and boil it with 3 cups of water. When rice it is almost boiled, add sugar to taste, 5-6 cubes of shit cut into pieces, raisins and grated lemon peel. Stir and simmer covered for another 5 minutes.

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Tips for cooking rice

Rice must be chosen according to its shape (with long or round grain) and the ability to absorb liquids, but also depending on the texture, more or less sticky after boiling. Also, the shape of the grain and how sticky it determines the method and technique of preparation.

The easiest way to prepare, Indian style, consists of boiling rice in a large amount of boiling water. It is enough to boil salted water, pour the rice when the water boils, mix well, be careful not to stick and let it boil in small pots. When the rice is cooked, drain and rinse immediately under a stream of lukewarm water to stop boiling and remove the starch that remains on the surface and is guilty of gathering the rice grains into lumps.

Boiling rice for pilaf is similar to risotto, because the rice must be mother-of-pearl, ie coated on the fire in fat (often butter), to give it an appearance that makes you think of mother-of-pearl, the rice thus prepared becomes almost translucent. The rice is cooked over low heat, taking care not to change its color, to keep the starch in the grain otherwise, the starch will spread throughout the bowl, and the rice will turn into an inedible glue… For this type of cooking, the liquid soaking should occupy once or twice the volume of rice. The rice is then placed in the preheated oven at 180 degrees.

Risotto is a derivative of this technique, which was once cooked in the oven (the only important difference is that pilaf rice is made with Indian rice, and risotto with Italian rice and parmesan), but which is now being prepared more and more on the fire.

Rice pudding, as a dessert, it is also inspired by pilaf rice, but in this case the grains are allowed to swell in water before boiling them in vanilla milk, because it is desired that the starch be mixed with the milk to thicken it.
Good to know: the classic preparation of Asian rice is made with very well rinsed rice (it is said that it must be washed in water at least 7 times), soaked in cold water, boiled and cooked over low heat. It is slightly sticky, unsalted and, due to its specific texture, is easily eaten with chopsticks.


Turnip food (Jerusalem artichoke)

When I first cooked pork turnips, I didn't like it at all. They had that specific taste of earth. But a friend told me how to make them n.

When I first cooked pork turnips, I didn't like it at all. They had that specific taste of earth. But a friend told me how to make them taste bad and now I cook whenever I have the opportunity.

what we need:

500 g napi
2 oranges
1 lemon
3-4 tablespoons oil (can also be olive)
1 carrot
1 dried onion
1 bay leaf
4-5 cloves of garlic
1 tablespoon grated flour
salt pepper

How do we proceed:

We wash the turnips well from the ground, we peel them, we cut the bigger pieces like potatoes and we put them in a bowl with water in which we squeezed the juice from half a lemon.
Peel a squash, grate it and squeeze the juice. We put the carrot on the grater and we chop the onion finely.
Heat the oil in a saucepan and sauté the grated carrot and chopped onion with a pinch of salt until the onion begins to shine.
Add the turnips drained of the water in which they stayed and heat them for 2-3 minutes, then add the orange juice and the bay leaf, cover the pan with the lid and turn the heat to low.
After 15-20 minutes we try if the turnips have softened and if they are cooked enough we make the sauce.
Crush the garlic with a pinch of salt and mix it with a grated tablespoon of flour, the juice of the other half of the lemon and half a glass of water. Pour this mixture into the pan with the turnips, mix well and let it boil for another 4-5 minutes until the sauce binds.
Turnips prepared in this way lose their characteristic odor and become a pleasant garnish for steaks or even a main dish of fasting.

-a chicken outside the chest
-1 onion
-2 carrots
-1 bell peppers
-1 cup of rice (150 g)
-salt pepper
-chopped green parsley

The hen speaks, it washes. It is then boiled in salted water and with soup vegetables. Bring to the boil until the meat is ready, removing the foam formed.

Take a suitable pan and put 1 cup of rice. Add 3-4 cups of soup in which the chicken was boiled (using a cup of the same volume). Put it from the vegetable that boiled in the chicken soup, then put the pan in the oven. Leave for about 45-60 minutes, until the rice is cooked. Sprinkle with chopped green parsley and serve hot.

Try this video recipe too


-a chicken outside the chest
-1 onion
-2 carrots
-1 bell peppers
-1 cup of rice (150 g)
-salt pepper
-chopped green parsley

The hen speaks, it washes. It is then boiled in salted water and with soup vegetables. Bring to the boil until the meat is ready, removing the foam formed.

Take a suitable pan and put 1 cup of rice. Add 3-4 cups of soup in which the chicken was boiled (using a cup of the same volume). Put the vegetables that have boiled in the chicken soup, then put the pan in the oven. Leave for about 45-60 minutes, until the rice is cooked. Sprinkle with chopped green parsley and serve hot.

Try this video recipe too


Peel a squash, grate it and squeeze the juice. You can grate the carrot.
The rice is rinsed in several waters.
Fry the onion in oil, add the carrot, then the pepper and the tomato. They harden.

Add the rice and cook a little.

Add water, salt, mix and put the lid on.

Leave it on a high heat until it starts to boil, then let it simmer until it has no more water.

Turn off the heat and set aside, covered, for another 10 minutes.

Serbian pilaf is served as a side dish or as such, with a salad or pickles.