Traditional recipes

Rice flavored with vegetables

Rice flavored with vegetables

A simple and tasty recipe, suitable for fasting days.

We need:

  • spices: delicate, rosemary, curry, oregano, tarragon
  • 1 cup rice (long grain),
  • 4-5 tablespoons olive oil,
  • vegetables: celery, carrot, red onion, parsnip, red and green bell peppers, hot peppers, leeks, mushrooms, broccoli

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Flavored rice with vegetables:

Boil the rice together with 3 cups of water. When it has doubled in volume, add a few sprigs of rosemary, delicate and curry to taste and 2 tablespoons of olive oil.

In parallel we prepare the vegetables; cut them into cubes and put them to harden, in a covered saucepan, with 2-3 tablespoons of oil and a little oregano. They do not require water as they will leave the vegetables enough to boil.

Good appetite!

Nutritional values ​​of basmati rice:

163 grams of cooked basmati rice contain:

  • Calories: 210
  • Protein: 4.4 grams
  • Fat: 0.5 grams
  • Carbohydrates: 45.6 grams
  • Fiber: 0.7 grams
  • Sodium: 399mg
  • Folic acid: 24% of the recommended daily allowance
  • Thiamine: 22% of the recommended daily allowance
  • Selenium: 22% of the recommended daily allowance
  • Niacin: 15% of the recommended daily allowance
  • Copper: 12% of the recommended daily allowance
  • Iron: 11% of the recommended daily allowance
  • Vitamin B6: 9% of the recommended daily allowance
  • Zinc: 7% of the recommended daily allowance
  • Phosphorus: 6% of the recommended daily allowance
  • Magnesium: 5% of the recommended daily allowance

Flavored rice

It is a very good recipe, but I think that the garlic should be removed from the frying pan after a few minutes, the taste remains anyway, or if not cut into thin slices and put 5 minutes before the preparation is ready. Olive oil can be finished, raw, gives a special taste.

tradaro (Chef de cuisine), May 9, 2009

About every two weeks I make a rice recipe, about the same as yours, but I don't put olive oil. This time I will prepare your recipe that I find tasty but also good looking. Bravo congratulations!

Cely Snijec (Chef), May 9, 2009

Easy to prepare this recipe. When you don't know what to do with food, it's a good idea.

stone flowers (Chef de cuisine), April 29, 2009

Yes, it's good and I usually make this recipe when I have to quickly prepare something to eat.

Thai food: Roasted rice with vegetables

For almost four years since I became a vegetarian, fried rice with vegetables has been the food I order most often when I go to Thai restaurants. It is a kind of MBS of Thailand & # 8211 when in doubt I order it from the menu and you know that the chances are very high that I will get out of the equation.

I've seen it prepared countless times and I realized that it's super simple, but never until about 2 months ago I thought of making it at home. I don't know, somehow it seems to me that I take the bread from the mouth of the aunts who could make a baht with me hungry. Plus you need fish sauce to make it, something I rarely use at all, so I never have it in the house again, something you only find in big one-liter bottles that I don't feel like I store them in closets in vain.

Eventually I committed it, also provoked by my friend Mihaela, who said that Thai fried rice is her life (she has also lived here for a few years) but that she doesn't mind making it at home like the one from the restaurant. That something is missing or not kissing. Well, it's not possible, it's too simple. It turned out that Mihaela used soy sauce instead of fish sauce. It is similar but not enough to add to the equation. She was happy when I revealed the mystery to her.

The secrets with fried rice, beyond using the right ingredients, are as follows:

  • Have a good wok or a wide, deeper pan that never sticks to the bottom, no matter how hard you try.
  • Have a strong fire.
  • Prepare all the ingredients before you start working on the stove and keep it handy & # 8212 thing valid with a lot of Thai food, by the way.

If you have all this solved, it is serious that you can't help it. I hope you try, it's super quick to make and very tasty. You can convert it to a vegan version by replacing the fish sauce with salt and omitting the egg from the ingredients. It will turn out great anyway, only it will no longer taste like Thai food.

Be careful to move very fast once you start cooking the rice & # 8211 the fire is big and the wok is very hot, the risk of burning something is obvious. Keep the ingredients handy, don't let anyone tell you jokes and procrastinate pouring a glass of wine for a few minutes.

2. Rice with turmeric and red beans or green beans

Another mixture of vegetables with rice is the one that has red bean or green pods, corn kernels, red peppers and turmeric flavor among the ingredients. The vegetable mixes with rice are boiled in water and a little salt, maximum 25 - 30 minutes, either in the oven in the oven tray or in yena dishes and for a delicious taste add 2 teaspoons of turmeric and two tablespoons of sunflower, almond or olive oil. Rice with turmeric (gives the rice a golden yellow hue) and red beans or green pods is an enticing culinary menu due to the beautiful shades of vegetables used as ingredients (corn kernels, red beans or green pods, onions, pieces of carrot and red pepper, a little celery and parsley) and has considerable nutritional value!

Chicken stuffed with flavored rice (Easter recipe)

Finely chop the onions and peppers, peel the mushrooms and slice them. Heat 50 g of butter and sauté the onion. Add the mushrooms and, after they are sautéed, add the pepper and half of the wine. Add salt and pepper, half the cumin (pulled in a pan separately), then lower.

Separately, wash the rice in several cold waters and boil it in the vegetable soup, but leave it only half the time necessary for cooking. Drain it and keep the resulting sauce.

Fill the chicken with the rice mixed with the vegetables and place it in a tray. Prepare a sauce of two tablespoons of oil, a teaspoon of paprika (mixture), one teaspoon of honey (optional) and the rest of the cumin. Grease the chicken very well. Pour the wine mixed with the rice sauce into the pan and bake for 60-70 minutes, sprinkling the meat with the sauce.

Article taken from the magazine Femeia de Azi, no. 15 / 14.04.2016
Author: Mariana Fătulescu
Photo source: 123RF

Moroccan style rice

If you like rice and want a unique taste, you should try this Moroccan style recipe. A portion of rice flavored with spices and prepared in the oven, sweetened with raisins.

Oriental cuisine is extremely tender when it comes to meats and garnishes. Moroccan style rice is not compared to any other way of cooking rice. The combination of spices and raisins is unique and may seem strange if you don't like the idea of ​​sweet eating.

You can give up raisins if you want, and keep only the spices and almonds in the recipe. If, on the other hand, you like the idea of ​​eating combined with sweet fruit, you can also add figs, candied apricots or dates. The Moroccan-style rice recipe is one based on baking rice, not boiling it, as is customary in local cuisine.

  • a cube of butter
  • 1 onion
  • 1 teaspoon paprika
  • 1 teaspoon cumin / cumin
  • 1/2 teaspoon saffron
  • 1/4 teaspoon cardamom
  • salt
  • pepper
  • 150 g basmati rice
  • 225 ml of water
  • 2 tablespoons almonds
  • 2 tablespoons raisins

Preheat the oven to 180 degrees.

Melt the butter in a bowl over high heat. Add the finely chopped onion and cook for a few minutes. Add salt, pepper, paprika, cumin, saffron and cardamom and mix. Add the rice and raisins and cook for another minute.

Add water and mix well. When it starts to boil, turn off the heat and put the pot in the oven, covered with a lid, for 16-18 minutes. The rice will absorb the water from the bowl and become fluffy, but it will keep its whole grain. Add the finely chopped almonds and fry before serving.

You have to see it too.

Pan-fried rice in 30 minutes. An excellent recipe for a quick dinner!

& # 8220Parried rice & # 8221 is a fast food, very tasty and flavorful, which is prepared in just 30 minutes. This simple and healthy recipe is ideal for dinner when you do not have much time. The rice is very tasty and flavorful and can be served as such or as a garnish for meat. This vegetarian recipe will surprise you with its absolutely delicious taste!



1. Cut the onion into cubes, put the carrot through the small grater.

2. Put the vegetables in a pan with oil and lightly fry them.

3. Add the rice, mix and let it sit for 20 seconds, so that the flavors blend.

4. Immediately pour 2 glasses of water, mix and cover the pan with a lid.

5. After 10 minutes add 1 teaspoon of salt, mix, cover with a lid and simmer for 15 minutes.

6. The rice is ready, you can serve it with anything. I served it with chicken nuggets.

- 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 sauces, 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.

Chicken soup with rice and vegetables, simple recipe, step by step

Chicken soup with rice and vegetables, simple recipe, step by step. In order for a clear and delicious chicken soup to come out, you have to follow a few simple, but essential steps, for a sure success.
Chicken, country or commercial, put a tablespoon of salt in 3 liters of salt (enough to cover the meat) and leave for 2 hours.
Boil over low heat and froth when necessary.

Seasonal vegetables are used to flavor the soup.

Aromatic herbs (sage, basil) and of course the indispensable dill and parsley are used to flavor the soup. My mother uses only dill for rice soup, that's what I learned.

And last but not least, love in what you do.