Traditional recipes

Rice with vegetables

Rice with vegetables

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice with vegetables:

Boil the rice according to the instructions on the package. Chop the onion, green onion and pepper and fry in butter. Add the chicken, then the zucchini, mushrooms, and finally the peas, tomatoes, pickled donut and corn. Season, and when the vegetables are ready, mix with the rice.


Rice garnish with vegetables

This recipe for rice garnish with vegetables is a simple and tasty recipe, which is very easy to prepare. We can serve it with slices, meatballs, chicken or pork steaks. This recipe for rice garnish with vegetables it can also be a delicious and healthy main course for those who fast or for those who want vegetarian dishes. The vegetables we use for this garnish of rice with vegetables we choose them according to what we like and we have at hand.

We can prepare rice simply or in various combinations and we soon get tasty garnishes for meat or fish. I really like the rice pilaf recipe with raisins and almonds and the rice recipe with apricots and lentils.


ASIAN STYLE VEGETABLE RICE BREAD Recipe + Video

Hello dear lusts. Today I prepared a very delicious fasting recipe for ASIAN STYLE RICE WITH VEGETABLES. The vegetables remain crispy and colorful and the sweet and sour taste is perfect. I hope you like this recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 250 gr. - broccoli
  • 200 gr & # 8211 rice noodles
  • ½ & # 8211 yellow sweet peppers
  • ½ & # 8211 red sweet pepper
  • ½ & # 8211 chili peppers
  • 1 medium onion
  • 2 cm. ginger - fresh
  • 3-4 cloves of garlic
  • 3 tablespoons hot sweet sauce
  • 3-4 tablespoons - soy sauce

For decoration:

Method of preparation:

  1. First of all put a saucepan of boiling water.
  2. Cut the broccoli bunches in half or four. Then cut the onion into semicircles, then slice the yellow and red peppers, ginger, garlic and chili peppers.
  3. Heat a frying pan over high heat. Pour oil and add broccoli, cook for a minute, add a tablespoon of soy sauce and keep everything on the fire for another 2-3 minutes, stirring occasionally. Remove the broccoli on a plate and pour another tablespoon of oil into the same pan, add the onion and cook for 2-3 minutes, stirring occasionally.
  4. Meanwhile, put the rice noodles in boiling water and boil it according to the instructions on the package.
  5. Add the sweet peppers over the onion together with the ginger, garlic and chili pepper. Mix and pour the soy sauce together with the sweet and sour sauce, let it fry for another 2 minutes, stirring periodically.
  6. Then add the noodles to the pan with the broccoli. Pour 200 ml. of the water in which he boiled the noodles and mix everything together. Let them simmer for another minute and serve the noodles immediately.
  7. Garnish with fresh parsley and sesame seeds. Good appetite!
If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

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

  • 150 g of rice
  • 1 medium onion
  • 2 carrots
  • 1 large clove of garlic
  • 1 bell pepper
  • 3-4 tablespoons olive oil
  • 200 ml concentrated tomato juice
  • salt and pepper to taste
  • parsley

In a saucepan, heat the oil moderately and sauté the onion, garlic, carrots and bell pepper until soft. If they tend to burn, add a few tablespoons of water.

When the vegetables have softened, add the rice and cook it for two minutes, stirring constantly. Pour 400 ml of water or vegetable soup, salt and pepper to taste and simmer until the rice is cooked. add the tomato juice, boil for a few more minutes, turn off the heat and add the chopped parsley.

Eat hot rice as such or if you want, it can be an excellent garnish with a piece of meat.

As I said you can choose which vegetables you like best and so you will have one rice with vegetables to your taste. It turned out very good.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


How to make fried rice with vegetables, eggs and cashews & # 8211 Best Tips & Tricks

1. First of all, what rice do we use

The rice you use in this food is very important because it must maintain its structure and texture when you fry it.

Below are the most used types of rice to make fried rice with vegetables:

    (most used) & # 8211 This is a type of Thai long grain rice and is best for making fried rice. & # 8211 A kind of long grain rice that grows in India, Pakistan and Nepal, and is very flavorful. It is very similar to Jasmine when it comes to flavor, but contains more starch.
  • White rice with medium grain (carnaroli, arborio, vialone etc). It is usually used in risotto, and less to make fried rice. But it will also give you acceptable results if you don't have any of the first ones.

2. If you can, cook the rice the day before.

To make it perfect, you have to cook the rice a day before frying it, then leave it in the fridge overnight. It should be cold when you fry it.

And this is how to cook:

  1. In a saucepan, put 1 1/2 cups water, 1 cup Jasmine rice and a pinch of salt.
  2. Boil until it boils, then turn the heat to low, put the lid on and cook for another 15 minutes.
  3. Remove from the heat, stir with a fork and allow to cool.
  4. Then put it in a saucepan and leave it in the fridge overnight.

I know that it is not always possible to cook it the day before, so if you do it on the same day you do not have to take step 4.

In this case, you need to put it on a tray (after step 3) and spread it to cool more easily. If time allows, it would be advisable to put it in the fridge for at least 30 minutes.

3. How to make it vegan

As I told you above, you can make vegan fried rice if you don't use eggs.
They can be replaced with chopped tofu cheese which will give it a protein boost and make it more nutritious.

The rest of the ingredients remain the same.

4. Make meal-planning with fried rice.

This fried rice with vegetables recipe is perfect for meal-planning.
You can make a larger quantity and keep it in pans in the refrigerator for up to 3 days.

It's hard to believe that we can make lunch so easy for the next 3 days, right?

If you also make this chicken salad then you can stay calm all week.

5. Make fried rice in a cast iron skillet or wok

Any food that contains sauteed vegetables should be made in a cast iron skillet or wok.

And this also applies to the fried rice recipe. The pan and wokul help the vegetables to cook faster, evenly and will give them a slightly crunchy texture.

6. What vegetables are fried rice made with?

The best part of this fried rice recipe is that you can change the vegetables with your favorites, or with any vegetables you have left in the fridge.

Many times my fridge is filled with older vegetables and as I hate to waste food I use them to make this recipe.

And these are some of the vegetables that fit best: carrots, corn, green beans, cauliflower, pumpkin, etc.

It is very important to cut them into small pieces to cook quickly and evenly.

At the end, let's see the most important points to keep in mind if you make this recipe for fried rice with vegetables.

  • Use Jasmine rice (the most popular), Basmati or medium grain white rice (carnaroli, arborio).
  • If you can, cook the rice the day before. If not, you need to cook it early enough so that it has time to cool until fried.
  • Replace eggs with chopped tofu cheese if you want to make it vegan.
  • Cook the rice and vegetables in a cast iron skillet or wok.
  • You can change the vegetables with your favorites, but remember to cut them into small pieces to cook quickly and evenly.

And now, after so much cooking advice, it's time to show you how to make a recipe for fried rice with vegetables and eggs.

And if you do, don't forget to put it on Instagram with the hashtag #blondelish and tag me in the picture. I am very curious how you cook my recipes.

Ah, and one more thing. If you liked this video recipe and want to see more please subscribe to my YouTube Channel.


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

  • 150 g of rice
  • 1 medium onion
  • 2 carrots
  • 1 large clove of garlic
  • 1 bell pepper
  • 3-4 tablespoons olive oil
  • 200 ml concentrated tomato juice
  • salt and pepper to taste
  • parsley

In a saucepan, heat the oil moderately and sauté the onion, garlic, carrots and bell pepper until soft. If they tend to burn, add a few tablespoons of water.

When the vegetables have softened, add the rice and cook it for two minutes, stirring constantly. Pour 400 ml of water or vegetable soup, salt and pepper to taste and simmer until the rice is cooked. add the tomato juice, boil for a few more minutes, turn off the heat and add the chopped parsley.

Eat hot rice as such or if you want, it can be an excellent garnish with a piece of meat.

As I said you can choose which vegetables you like best and so you will have one rice with vegetables to your taste. It turned out very good.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredients for rice garnish with vegetables:

  • 300 gr rice (any type of rice)
  • 3-4 tablespoons olive oil
  • 1 finely chopped onion
  • 2-3 green finely chopped green onions
  • 1 diced carrot
  • 1 small diced zucchini
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 1 teaspoon oregano
  • 2-3 tablespoons chopped dill (or parsley)
  • 900 ml of hot water
  • salt
  • freshly ground pepper


Rice with mushrooms

This mushroom rice is a rice soup with marigolds and vegetables. A vegan, totally vegetarian recipe for this delicious dish with a spoon to fight the cold.

  • Ana Valdes
  • Cuisine: Spanish
  • Recipe type: rice
  • Calories: 160
  • Gates: 4
  • Cooking time: 45M
  • Total time: 45M

Ingredients

  • 150 g of clean and chopped marigolds
  • 50 g onions
  • 75 g carrots
  • Garlic cloves 1
  • 50 ml (half a glass) of olive oil
  • 1 tablespoon tomato sauce
  • 200 g of rice
  • 1 liter of water
  • salt
  • pepper
  • a few strands of saffron or a pinch of food coloring

Preparation

Put the oil in the glass and heat it for 3 minutes, Varoma temperature, speed 1.

Add the peeled garlic clove, onion and carrot, peel and cut into large pieces and crush over 5 seconds at speed 5.

Then fry for 5 minutes 100º, spoon speed, turn left. With a glass.

Add a tablespoon of roasted tomatoes, mushrooms and half a teaspoon (of coffee) of salt. programmer 10 minutes, 100º, spoon speed, turn left. With a glass. When there are 30 seconds left, add half a teaspoon of paprika.

Add a liter of water and 1 teaspoon and a half of salt. We cook for 12 minutes, 100º, spoon speed, turn left. With a glass.

Taste the broth, grind the salt, add the saffron or food coloring and add the rice. We cook for 14 minutes, 100º, spoon speed, turn left. With a glass.


Rice salad with tuna and vegetables

Tuna salad with rice and vegetables is a versatile, delicious, consistent salad, in which you can play with the ingredients as you like.

In this recipe you can replace the tuna with smoked ham. The salad will turn out just as good!

  • 200 g rice & # 8211 preferably long grain rice
  • 250 g tuna in oil
  • it preserves a little boiled corn
  • a red bell pepper or a kapia pepper
  • 2 red onions, small
  • 100 g of Telemea cheese
  • 2 tablespoons olive oil
  • salt
  • pepper
  • optional & # 8211 lemon juice

you can add, after mixing the salad, slices of boiled eggs

How to prepare rice salad with tuna and vegetables

Wash the rice well in more water.

Boil in 500 ml of water, with a little salt, for 14-16 minutes, over low heat, with a lid.

Drain well, pass quickly through a stream of cold water and allow to cool.

In a large bowl, place the tuna, along with the oil, diced peppers, corn and sliced ​​onions.

Put the cooled rice and mix by stirring with a fork. Match the taste of salt and pepper.

At the end, add the diced telemeau.

You can add olives, you can make a salad with mayonnaise. I didn't say now that I wanted it easier.