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Vegetable food with rice

Vegetable food with rice

I cut the onion and the julienned leek, finely chopped the garlic, and together with the oil I put them to harden. In the meantime, I boiled the rice.

I cut the peppers, celery and carrot into suitable pieces and added them to the hardened onions. I put 1 cup and a half of water over the vegetables, and let them soften.

I peeled the cherry tomatoes, chopped them finely, then mixed them with the rest of the vegetables. I seasoned with salt, pepper, thyme and basil. When the tomatoes were crushed, I added the boiled rice, and chewing continuously, I left it on the fire for a few more minutes.

It can be sprinkled with finely chopped parsley, pickles, or simply empty!


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 put it to boil 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.


What ingredients do we use for the recipe for rice with rye, wheat, buckwheat and vegetables?

  • 250 g rice with rye, wheat and buckwheat
  • 1 red onion
  • 1 carrot
  • 2 tomatoes
  • 1 green pepper
  • 1 can of boiled corn (140g)
  • 100 corn oil
  • 1 l vegetable soup / water
  • salt to taste
  • pepper to taste

Ingredients Vegetable pots with rice

2 onions
2 peppers
4 ripe tomatoes
5 tablespoons oil
1/2 cup rice
salt pepper

Preparation Vegetable pots with rice

  1. Finely chop the onion and pepper. Put to harden in oil, sprinkle a little salt and leave until soft.
  2. Tomatoes are grown in an X at one end and placed in boiling water. Leave for 1 minute and then remove and peel. Chop into cubes.
  3. Add over the vegetables and cook for another 8 minutes. Season with salt and pepper.
    * taste the sauce while it is boiling and if you find it a little sour add 1 teaspoon of sugar, this happens when the tomatoes are solar or not very ripe.
  4. Boil the rice in plenty of water with 1 teaspoon of salt according to the instructions on the package. Drain the water and place over the pots. Stir and season with salt.
    * if you do not consume the whole pot immediately after you have made it, it is better not to add the rice in it, keep it separately and mix only when you serve, otherwise you will absorb all the sauce and it seems not so good

2. Pots of vegetables with rice


Ingredients Vegetable pots with rice

2 onions
2 peppers
4 ripe tomatoes
5 tablespoons oil
1/2 cup rice
salt pepper

Preparation Vegetable pots with rice

  1. Finely chop the onion and pepper. Put to harden in oil, sprinkle a little salt and leave until soft.
  2. Tomatoes are grown in an X at one end and placed in boiling water. Leave for 1 minute and then remove and peel. Chop into cubes.
  3. Add over the vegetables and cook for another 8 minutes. Season with salt and pepper.
    * taste the sauce while it is boiling and if you find it a little sour add 1 teaspoon of sugar, this happens when the tomatoes are solar or not very ripe.
  4. Boil the rice in plenty of water with 1 teaspoon of salt according to the instructions on the package. Drain the water and place over the pots. Stir and season with salt.
    * if you do not consume the whole pot immediately after you have made it, it is better not to add the rice in it, keep it separately and mix only when you serve, otherwise you will absorb all the sauce and it seems not so good

2. Vegetable pots with rice


Noodles & # 8211 recipe for rice noodles with vegetables, fasting or vegetarian food

Noodles - rice noodles with vegetables, fasting or vegetarian food

We meet with noodles in many Asian recipes, lately they have become a star in our country thanks to restaurants and fast food restaurants open in several places.

The vegetable version is simple to prepare, does not require much skill in the kitchen, we do not need many ingredients or a long time to prepare it, and last but not least, it is healthy and tasty.

Ingredients noodles & # 8211 rice noodles with vegetables, fasting or vegetarian food

  • 250gr rice noodles noodles
  • 1 carrot
  • 1 zucchini & # 8211 green zucchini
  • 1 onion
  • seed germs
  • soy sauce
  • salt pepper

Method of preparation

We clean the vegetables, the carrot and the green zucchini, we cut it into long strips. fried it.

Add about a tablespoon of soy sauce, the twins and leave everything to fry.

Meanwhile, boil the salted water, when it starts to boil, add the rice noodles and let it boil for 8-10 minutes, then take them out of the water.

Add the boiled rice noodles next to the vegetables, mix and leave for a few more minutes together, season to taste with salt and less pepper with salt because the soy sauce contains enough.

1.Ingredient 2. Cleaned vegetables 3. Zucchini cut into strips 4. Salt the zucchini 5. Carrot cut into strips 6. Heat oil 7. Onions put to harden 8. Fry the carrot 9. Zucchini squeezed from the juice 10. Fry the vegetables 11.Soya beans 12. Add the germs to the frying 13. Season with salt 14. Season with pepper 15.Salted salted water 16. Add noodles to boiling water 17.Cooked noodles 18.Noodles added next to fried vegetables 19.Noodles with vegetables 20. Sprinkle with germs 21.Noodles with vegetables 22.Presentation suggestion


  • 1 kg onion
  • 200 grams of peas (I thawed it, after only a week before I had put it in the freezer)
  • 750 grams large tomatoes (well cooked)
  • 2 medium game (white in my case)
  • 4-5 bell peppers of different colors (I had yellows and tomatoes)
  • 750 grams of carrots (I would have put 1 kg, but I still had so much in the house)
  • 175 grams of rice (usually round grain rice is used, but I put basmati rice)
  • 150 ml of oil (200 ml also works, but I reduced the amount)
  • 1 l vegetable soup / water
  • salt (pepper to taste)
  • dried or fresh greens (optional & # 8211eu I put oregano)

The first step you need to take to prepare this recipe is to peel the onion, wash it and cut it into small pieces. Also, the carrots must be cleaned and grated, and the peppers cut into cubes.

In a pan greased with oil, cook the onion for a few minutes, until it turns golden. Add the carrots and peppers. Let them soften, then add the cleaned and washed rice. Stir until all the water is gone.

Turn off the heat and add another 300 ml of hot water over the rice with vegetables. Match with salt and pepper and put the tray in the preheated oven. Leave the tray in the oven for 20 minutes, until the food turns brown. Garnish with parsley and dill. Fasting food with rice can be served with cabbage salad or pickles.

So, as you can see, fasting food with rice It is an easy recipe to prepare, and 100 g of food contains 100 calories, of which 1.3 g fat, 20.6 g fat and 1.6 g protein. In addition, to keep your figure you can prepare this food with brown rice, because it is a rich source of fiber and contains a higher amount of phosphorus and manganese than white rice, which means that you will have more energy.


Vegetable pots with rice - a seasonal food with perfect taste

  • Vegetable pots with rice (Maria Matyiku / Epoch Times) Vegetable pots with rice
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Heat 3 tablespoons oil, then add onions, donuts and peppers (Maria Matyiku / Epoch Times) Heat 3 tablespoons oil, then add onions, donuts and peppers
  • When the carrot starts to change color, add the cabbage and beans, along with the peeled and finely chopped tomatoes (Maria Matyiku / Epoch Times) When the carrot starts to change color, add the cabbage and beans, along with the peeled tomatoes and finely chopped
  • Add diced zucchini and cauliflower florets (Maria Matyiku / Epoch Times) Add diced zucchini and cauliflower florets
  • At the end add the rice boiled in salted water (Maria Matyiku / Epoch Times) At the end add the rice boiled in salted water
  • Serve hot or cold, plain or in combination with other dishes and hot peppers (Maria Matyiku / Epoch Times) Serve hot or cold, plain or in combination with other dishes and hot peppers

Do you want to enjoy a pot in which the mixture of colors, taste and aroma of vegetables blends perfectly? Prepared with vegetables that are abundant in the market, this pot is so good that it no longer needs to be combined with other dishes.

Ingredient:

2 small eggplants
a cup (150 g) of large grain rice
3 tablespoons oil
a large onion
2 donuts
a pepper
a carrot
250 g finely chopped cabbage
250 g green beans or green peas
4 suitable potatoes
2 zucchini
1/2 cauliflower
4 matching tomatoes
1/2 teaspoon sugar (optional)
salt, pepper to taste
finely chopped green parsley

Preparation:

Choose two small, pitted (slightly fluffy) shaped eggplants. Wash the eggplant and cut into cubes, sprinkle with salt and set aside for 30 minutes to drain the bitter juice.

The rice is washed in cold water, then boiled in 3 cups of water, in which a pinch of salt is added.

Meanwhile, prepare the other vegetables. Cut the onion into small pieces, cut the donuts and peppers into thin slices, cut the carrot into round slices or pass through a grater with large holes. The cabbage is cut finely, and the bean pods are cleaned of the ends and broken into 2-3 cm pieces.

In a large frying pan or saucepan, heat 3 tablespoons oil, then add onions, donuts and peppers. After frying for a few minutes, add the carrot. When the carrot starts to change color, add the cabbage and beans. Continue to simmer over low / medium heat for 15 minutes.

Peel a squash, grate it and put it in a saucepan, along with the peeled and finely chopped tomatoes. Eggplants are rinsed under cold running water, drained in a strainer, then added to pots.

Continue cooking for another 15 minutes, then add the diced zucchini and cauliflower florets and continue cooking. The vegetables are not allowed to boil until they are crushed. Each vegetable must maintain its shape and retain its color.

At the end, add the rice boiled in salted water, well drained, turning gently until the grains mix well with the vegetable pot.

Season with salt and pepper to taste, add a little sugar and garnish with finely chopped green parsley.

Serve hot or cold, plain or in combination with other dishes (scrambled eggs, sausages or steak) and hot peppers.
We wish you good luck!