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Rice with vegetables

Rice with vegetables

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice with vegetables:

clean the onions, chop them finely and cut the net into cubes. put about 2 tablespoons of oil in the pan and heat the vegetables a little. then add the washed rice and add a cup of salt and pepper water. then add 2 cups of boiled water and put in the oven until the rice is boiled. chop the dill (or other greens depending on taste) and sprinkle at the end

Tips sites

1

summer chop and tomatoes and add them at the end over the rice


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

Vegetable recipes - fasting recipes & # 8211 Starchy soup

  • rice & # 8211 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

  • 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

  • 250 g rice special for risotto, arborio type
  • 300 g mushrooms
  • vegetable / water soup
  • 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 fry 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).


- 100 g of rice
- 3 tablespoons oil or 50 g butter
- a teaspoon of finely chopped onion
- & frac12 l apa
- celery leaves, parsley or a teaspoon of vegeta
- carrots
- peas
- parsnips
- pumpkins
- corn
- spinach

Clean the rice from impurities, wash it in a wire sieve, drain it well and put it in a 1 l saucepan with the fat, onion and grated carrot through the grater with small holes, mixing it on low heat for 1-2 minutes. , without browning. Then immediately turn it off with the hot liquid. Match the taste with vegeta or salt and for the aroma you put celery or parsley leaves that you cut into small pieces. Let it continue to boil over low heat, covered, or you can put it in the oven, still covered, until the liquid drops completely and the grain softens, but without being porridge.

To make this garnish more varied and spicy, mix when it is ready with vegetables: carrots, celery, peas, zucchini, spinach or whatever you want. The vegetables must be in the proportion of half the amount of rice used, therefore, about 50 g, or to taste. Before you put them over the rice, they are prepared in the form of sautéed, cooked or hardened beforehand.

This rice with vegetables you can serve it as a garnish for steak from any kind of meat, but also simply, with different sauces.


- 100 g of rice
- 3 tablespoons oil or 50 g butter
- a teaspoon of finely chopped onion
- & frac12 l apa
- celery leaves, parsley or a teaspoon of vegeta
- carrots
- peas
- parsnips
- pumpkins
- corn
- spinach

Clean the rice from impurities, wash it in a wire sieve, drain it well and put it in a 1 l saucepan together with the fat, onion and grated carrot through the grater with small holes, mixing it on low heat for 1-2 minutes. , without browning. Then immediately turn it off with the hot liquid. Match the taste with vegeta or salt and for the aroma you put celery or parsley leaves that you cut into small pieces. Let it continue to boil over low heat, covered, or you can put it in the oven, still covered, until the liquid drops completely and the grain softens, but without being porridge.

To make this garnish more varied and spicy, mix when it is ready with vegetables: carrots, celery, peas, zucchini, spinach or whatever you want. The vegetables must be in the proportion of half the amount of rice used, therefore, about 50 g, or to taste. Before you put them over the rice, they are prepared in the form of sautéed, cooked or hardened beforehand.

This rice with vegetables you can serve it as a garnish for steak from any kind of meat, but also simply, with different sauces.


A classic recipe

Chinese rice, also known as fried rice, is a dish that is often found on the tables of many people around the world. The reason is that this recipe is easy and very cheap, as leftover food from previous days can be used.

The ingredients used are diverse. The base is rice, which can be prepared only with vegetables, but also with beef, chicken or shrimp. Eggs are another commonly used ingredient.

Chinese rice can be served as a main course or as a side dish. Both options are enough for two meals, so this dish is ideal to be served with several people.


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.


Broccoli with bacon and cream sauce

That's what I needed for Broccoli with bacon and cream sauce :

  • a bag of frozen broccoli (most weigh between 400 and 450g)
  • 200g bacon (I used that ready cut from Mega)
  • 300 ml greasy cooking cream
  • 50g parmesan
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • salt, pepper and whatever spices you like

Here's how I made the Broccoli recipe with bacon and cream sauce :

  • I thawed a little broccoli (I only cut a few bouquets that were bigger)
  • I put the oil in a non-stick pan and, after it warmed up a little, I fried the bacon until it became crispy.
  • I took it out on a plate and, in the remaining oil, over high heat, I put broccoli, which leaves its water.
  • I seasoned with salt and pepper and let the water drop (until it is no more), stirring occasionally.

  • I added the crushed garlic and left it to harden, stirring, together with the broccoli, for another 2 minutes.
  • I added the cream for cooking and, at the first boil, I added the grated Parmesan cheese. I left them on the fire for another 2 minutes.

God, do you know what it's like? I felt the orgasm of my taste buds. I rejoiced like a child in front of big chunks of chocolate. The combination of sour cream, garlic and broccoli with bacon, both crispy, is a dream come true. You feel alive. You forget you're on a diet. I started eating on that good plate, from above, as my mother used to say, to give me even more the feeling of a feast of pampering. All this, all this detail, makes you forget that you are, in fact, tormented as a slave & # 8217. :)))

What other diet recipes do you know about these, with few carbohydrates? Let's not be serious at all, we're going to graze and we might find out that alfalfa also contains some carbohydrates :)))


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.


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

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Baked rice

Ingredient:

  • 1 1/2 cup rice
  • 4 1/2 cups water
  • 3-4 cloves of garlic
  • salt
  • a little ground pepper
  • 2 tablespoons oil
  • parsley.

Method of preparation:

Cut the garlic into small pieces. Heat the oil in a tall saucepan that can be placed in the oven. Bring the water to a boil and heat the oven. Then add the garlic to the hot oil and immediately the rice. Heat well, stirring with a wooden spoon, until lightly golden. Then pour hot water over the rice, add pepper and salt to taste, and place the dish in the oven. The rice is ready when all the water in the bowl has evaporated. No need to mix. Serve with chopped parsley.

Baked rice


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