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Baked rice vegetables

Baked rice vegetables


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Frozen vegetables are left to thaw.

Peel an onion and finely chop.

Peel a squash, grate it and slice it.

In a pan, heat the oil and simmer the onion.

Add the carrot.

Add the tomato juice and bring to a boil.

Add the thawed vegetables and cover with water.

When they start to boil, season with salt and pepper to taste, add the dried dill.

Wash the rice and put it in the food.

Let it boil for about 5 minutes, then put it in a yena bowl.

Put it in the preheated oven and leave it until all the vegetables are well penetrated and the juice has dropped enough.

Good appetite!


Fasting meatballs with potatoes and rice in the oven

Fasting meatballs with potatoes and rice in the oven are a tasty, healthy and filling meal idea during fasting periods over the year. These delicious fasting meatballs with potatoes and rice are eaten plain, along with salads, sauces or other garnishes, depending on your preferences. Excellent and full of flavor.

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These fasting meatballs with potatoes and rice, in the oven, they are perfect for any meal during Lent and beyond. They are spicy, filling, tasty and healthy. They can be eaten as such, plain or with salads and other side dishes.

From that recipe for fasting meatballs with potatoes and rice a generous portion of meatballs will result, but they can be consumed the next day, being as good as on the day of preparation. It can be served both hot and cold, depending on your preferences.

You can shape these delicious fasting meatballs with potatoes and rice into any shape you want. Smaller round meatballs fit very well as an appetizer, while larger, flattened meatballs go more as a main course.

For a more consistent texture you can use red potatoes in the meatball dough. White potatoes are more floury and the texture of the meatballs will be softer. In any of the variants the taste will be just as good, and the fasting meatballs will be eaten with the same appetite :).


Method of preparation

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil

Fish stuffed with baked vegetables, in tomato sauce with rice garnish

The fish, after being cleaned of scales and washed well, will open and grow in width.


Baked vegetables with rice

The secret of baked vegetables or how I prepare delicious vegetables:

  • In any combination of vegetables I always put onions, red or white. It is so good and sweet made in the oven that you can even make onion salad baked in the oven. But I will return to this recipe.
  • If you use stronger vegetables, such as root vegetables, you can cut them a little thinner so that they have time to cook. And if they stay stronger it's not a tragedy, they're just as good.
  • Mix vegetables with about the same cooking time: tomatoes, onions, zucchini, eggplant, red, green or yellow peppers. If they make a root mixture: carrots, celery, parsnips, parsley root or beets.
  • I clean and cut the vegetables with spices, very little oil and a drop of balsamic vinegar. I mix them to cover them well with spices and oil.
  • I put the vegetables in a large tray, on baking paper, in a single layer. I never put them on top of each other if I want to get a reddish crust.

I would call them late autumn vegetables because in addition to the vegetables you find in the gardens and in the market since the summer, I also put leeks, delicious, fragrant and good. Cut it into slices of the right size so that it has time to cook with the other vegetables.

The recipe is one that can be easily adapted to any refrigerator. If you don't have leeks, just put onions, if you don't have red peppers put green peppers or gaben, if you don't have eggplants put a zuchini. The list of ingredients is indicative, and you can make this preparation with the vegetables you have at hand. Just make sure there are vegetables that have the same cooking time.


Baked fish and basmati rice with vegetables

Baked fish is easier, it doesn't have as much fat or oil as the one made in the pan, and the meat has a different flavor. For this preparation you can use any kind of fish, but I prefer sea fish (sea bream, sea perch) because it has a more pleasant-salty taste

This recipe can be made all year round, it is not a seasonal recipe. For rice you can use any kind of long and thin grain rice (basmati, jasmine, thai, etc.), and you can buy vegetables from the market and then chop finely or you can take a bag with a mixture of frozen vegetables from food refrigerators.

Fish

The fish is cleaned well and salted. Cut the lemon into rounds and place it inside the fish and over it, together with the onion, and also chopped the rounds. You can also use the orange rounds. Add a slice of butter and spices.

Place in the preheated oven at 200 degrees for 20-30 minutes, checking from time to time if it is done.

Rice

Wash the rice well and put it in a pot of water, over low heat, for 20 minutes (or according to the instructions on the bag). When it is ready (it should still be a little hard) drain the water.

The vegetables

Peel a squash, grate it and cut it into cubes. So is green beans. Peel a squash, grate it and chop finely. Put a little olive oil in a deep pan (wok) and cook the vegetables for 5 minutes.

I used vegetables from the freezer, chopped by myself and put in separate bags for the winter. Otherwise, take vegetables from the market or a bag of vegetable mixes from the store.

When the vegetables are ready, add the rice and cook for another 5 minutes. Then add salt, pepper and other spices (I put cucumber, ginger, minced garlic) to taste.

Put in the serving containers and add next to them, according to your preferences, a garlic sauce or a yogurt sauce.


Baked Rice Vegetables - Recipes

Ingredient:
1 piece chicken breast
125 gr rice
75 gr bacon
100 gr mushrooms
50 gr green peas
50 gr corn
basil
salt pepper
CHEESE
Ingredients for Bechamel sauce:
½ onion
40 gr butter / margarine
50 ml milk
20 ml sour cream for cooking
40 gr flour
nutmeg
salt pepper

Method of preparation:
We put water with a little salt on the fire, and when
it starts to boil, add the rice and leave
to boil according to the instructions on
packaging. We wash and cut the chest into small cubes
chicken, season with salt and pepper and
heat in a little olive oil until golden.
Sprinkle with basil. We cut the bacon into thin strips
and heat it in a little oil, add the mushrooms
slices, peas and corn. We mix them and
season. Bechamel sauce: in a pan
melt the butter and sauté the chopped onion
small. Add flour, leave for a few minutes
stirring constantly. Gradually add the milk,
which I preheated a little, and then
we also put sour cream. Season with salt,
pepper and nutmeg and leave until it thickens.
We take a heat-resistant dish, grease it with sauce
bechamel, we put a layer of the mixture of
rice, a layer of sauce, grated cheese, and rice, then
sauce, cheese and so on until it's all over,
and at the end we cover with cheese. Dam la
preheat oven for about 20-25 minutes until
brown the cheese nicely. Good appetite!


Baked rice salad with vegetables

Baked rice salad with vegetables is a tasty, filling and healthy dish. It is also a suitable recipe for the fasting period.


ingredients

500 g sweet potatoes, peeled and cut into 2 cm pieces

2 medium eggplants, cut into 3 cm pieces

1 large red onion, cleaned and chopped

2 tomatoes, cut into 3 cm pieces

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Method of preparation

Preheat the oven to 190 degrees C.

In a large tray, sprinkled with olive oil, arrange the vegetables (cleaned and cut). Season with salt, pepper and sprinkle with olive oil. Cook for 1 hour until tender, then allow to cool to room temperature.

Meanwhile, cook the rice in a large pan with boiling water until tender. When the rice is ready, drain the water and allow it to cool slightly.

Put the rice in a large bowl and sprinkle with vinegar combined with olive oil. Season with salt and freshly ground pepper, and mix gently with a spoon, which will not crush the rice grains.

In the bowl add the vegetables and olives, mix carefully.

Arrange the salad on a plate and add the arugula leaves before serving.


Rice with vegetables and chicken in the oven

Ingredient:
1 piece chicken breast, 125 g rice, 75 g bacon, 100 g mushrooms, 50 g green peas, 50 g corn, basil, salt, pepper, cheese.
Ingredients for Bechamel sauce: & # 8211 onion, 40 g butter / margarine, 50 ml milk, 20 ml cooking cream, 40 g flour, nutmeg, salt, pepper.

Method of preparation:
Put the water with a little salt on the fire, and when it starts to boil, add the rice and let it boil according to the instructions on the package. We wash and cut the chicken breast into small cubes, season it with salt and pepper and fry it in a little olive oil until golden. Sprinkle with basil. We cut the bacon into thin strips and fry it in a little oil, we add the sliced ​​mushrooms, the peas and the corn. We mix and season them. Bechamel sauce: in a pan, melt the butter and sauté the finely chopped onion. Add the flour, leave for a few minutes, stirring constantly. Gradually add the milk, which we have previously heated a little, and then add the cream. Season with salt, pepper and nutmeg and leave until thickened.

We take a heat-resistant dish, grease it with bechamel sauce, put a layer of rice mixture, a layer of sauce, grated cheese, and rice, then sauce, cheese and so on until it is all over, and finally cover with cheese. Bake in the preheated oven for about 20-25 minutes until the cheese is nicely browned. Good appetite!


Rice with vegetables and meat & # 8211 in the oven & # 8211 maqluba

Rice with vegetables and meat & # 8211 in the oven. With eggplant, zucchini, tomatoes, garlic, cauliflower and chicken, beef or lamb. Maqluba (maqlooba, maklube) is a very tasty and good-looking Arabic recipe. It looks like a moussaka overturned.

This rice with vegetables and meat is a layered preparation, each of which is composed of other ingredients: tomatoes, pieces of meat (or minced meat), cooked vegetables and rice. Everything is well sprinkled with olive oil, flavored with onions and garlic and seasoned with salt, pepper, thyme and other oriental spices (allspice or enibahar, coriander, cardamom, cinnamon, etc.). Maqluba (maqlooba) is specific to Jordan and Palestine but also appears in Turkish cuisine (maklube). You can find it here Ottolenghi's version the opposite.

If you give up the layer of meat and double the vegetables you will get a delicious vegetarian or fasting dish.

The recipe I was inspired by is one that uses only salt and pepper and emphasizes the distinct taste of each layer of maqluba.

I am a big lover of rice and I really want to use the right types of rice for the dishes I prepare. For pilaf (where it must be grain by grain) I choose long grain rice & # 8211 recipe here.

For risotto (which must be creamy) I choose special rice with large grain (arborio, carnaroli) & # 8211 recipe here.

Why? because pilaf and risotto they cook completely differently (as a technique) and the Romanians run away from rice because they don't know how to prepare it. I often get a translucent and bland porridge, a hospital dish. I am most desperate to present the rice in a cylindrical shape (taken out of metal circles or overturned from cups). It is often called & # 8222rizoto & # 8221 :)). A risotto can't stay in shape. Here you can also see how the famous one is prepared & # 8222Rice with chicken & # 8221 & # 8211 Mexican recipe (also in the oven, with a lot of butter and brown chicken breast).

In this case I used long grain rice (just like pilaf). It can also be basmati or jasmine (aromatic). This rice is washed in several cold waters and left to soak for approx. 60 d eminute (in cold water). The meat was poultry (boneless legs) but I will definitely cook this rice with vegetables and lamb.

From the quantities below results a maqluba of approx. 20 cm in diameter and about 10 cm high.

  • 500 g cut meat (chicken, lamb or beef) - pay attention to cooking times!
  • 1 vanata
  • 1 zucchini
  • 1-2 red peppers (capia)
  • 1 onion
  • 10 cloves of garlic (6 whole, peeled and 4 sliced)
  • 2 tomatoes
  • a few bunches of cauliflower (optional)
  • 200 ml olive oil (for vegetables, meat and form)
  • salt, pepper, a little dried thyme
  • optional other spices: enibahar, cardamom, turmeric, cinnamon, cloves
  • 400 g long grain rice (sharp)
  • 1 L hot chicken / beef soup or salted water and a little saffron

Video: Why dont I have this recipe before? healthy and cheap food in 10 minutes


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