The combination of rice and meat is a classic of world cooking.
These two components in one dish are found in almost every national cuisine of the world.
Rice and meat are perfect for each other, and it’s not even necessary to memorize one or another recipe of rice with meat in the oven, unless, of course, there is a specific purpose to cook an original dish.
I liked the rice dish with meat in the oven - try to guess what it consists of, if you could not find out the exact recipe.
If you fail to guess, another dish will come out, just as good as the original.
Such ingredients can not be spoiled, and even when baking.
Rice with meat in the oven - the basic principles of cooking
The incredibly huge assortment of rice and meat dishes is completely unfair to the side of the attention of housewives, and women limit themselves to cooking pilau, cabbage rolls, risotto and three or four more dishes. Meanwhile, pilaf and cabbage rolls can be even tastier to cook in the oven, getting a completely new flavor. In addition, dishes cooked in the oven retain much more useful properties than during cooking or roasting.
Another advantage of cooking in the oven is, besides those already listed, to save time. If, when cooking or stewing dishes, you need to stand at the stove, lay the components in a certain sequence, mix, continuously monitor, so as not to burn, then cooking in the oven involves basically the simultaneous laying of all the components and baking at a set temperature. If at the same time the oven is equipped with a timer, then after it is turned on, you can start preparing the next dish, or quietly leave the kitchen and do other things, or just relax.
Rice is an ingredient that combines with almost any kind of food due to its neutral taste. In cooking, rice varieties are distinguished by their hardness and starch content, which is important for the preparation of certain dishes using it. Softer Italian varieties are used to make risotto. Asian species, more solid, are used to make crumbly pilafs. The preliminary stages of rice processing are washing it thoroughly. The grain is washed with cold water until it becomes transparent, while washing away the excess starch, after which the rice is additionally kept in water for swelling and the formation of a more solid structure, which allows you to make crumbly rice. If sticky rice is necessary for cooking, then a short rinsing is enough to remove only dirt from the grain surface. For meatballs or minced rice, its starchy properties make it possible to create a sticky mass that binds together the components of minced meat. With a lack of starch, add eggs or other ingredients.
As for the remaining components of dishes with rice, from the list and description of the main stages of processing are so great that it is more convenient to talk about it in each of the following recipes, so as not to limit the study of theoretical issues, and proceed to the practical issue of cooking dishes with rice and meat in the oven.
Recipe 1. Rice with meat in the oven: casserole
In this simple dish, the highlight is the correct ratio of the main components. Rice during heat treatment increases by 30-40%, absorbing moisture. Meat, on the contrary, loses it and decreases by 35-40%. But being in a confined space moisture from the meat goes into rice grains, so it turns out the balance. In order for the casserole to have a bonded structure, it is enough to add eggs, and to preserve its juiciness when baking, cheese crust and foil will help. For rice with meat, choose any ingredients to your liking. They can be changed, including types of meat and rice varieties, and get a completely new dish every time.
Product Composition:
Minced meat (optional) 400 g
Onion 100 g
Rice, round 150 g
Eggs 1 pc.
Broth or water 75 ml
Saffron (or turmeric)
Muscat, ground
A mixture of peppers, salt
Cheese, hard 200 g
Walnut Kernels 50 g
Chopped prunes 60-70 g
Garlic 20g
Rosemary
Culinary fat (for the form)
Garnish: “cherry”, fresh cucumbers, greens Honey Cranberry Sauce
Cooking:
Prunes can not steamed, but washed and chopped together with garlic. In a separate bowl, fold chopped nuts, cheese. In medium ground meat mince add chopped onion, prepared rice, egg, mixed with broth or boiled water. In the same mass, add chopped garlic and prunes.
Turn on the oven so that it warms up to 180ºC. Start preparing the form for baking. You can use the silicone mold for a cake or cake. If you want the casserole to be portioned, take separate forms, for example, for baking pasok, but without the bottom, of the same size. Lubricate selected forms with grease and fill them with not too tightly prepared minced meat. Sprinkle with minced cheese, nuts and greens on top. Cover the forms with foil. Move the semi-finished product in the form into a deep pan filled with 2-3 cm of water and place in the prepared oven for baking for 30-40 minutes. Then take the casserole for a minute to remove the foil from the surface and brown the cheese crust.
Serve on a serving plate with slices of cherry tomatoes, fresh cucumbers, a sprig of rosemary and cranberry-honey sauce.
Recipe 2. Rice with meat in the oven: stuffed zucchini
Product List:
Squashes, young 900-1000 g
Boiled rice 350 g
Minced meat 800 g
Pepper, sweet 200 g
Carrots 250 g
Onions 400g
Flour 50 g
Tomato paste 100 g
Water 300 ml
Celery (stalks) 90-100 g
Parsley 120 g
Basil 70g
Garlic 30g
Ground coriander
A mixture of five peppers (ground)
Ground cloves
Bay leaf
Sugar
Salt
Oil (for passaging), olive
Cooking:
Young squash, small in size, wash, cut the stalks and cut them lengthwise into two halves. Hold them for about 10 minutes for a couple, remove the inside with a spoon, preparing the vegetables in this way for stuffing: the thickness of the skin of the peel should be no more than 1 cm. Chop the pulp with a blender - it is needed for making minced meat. In a large bowl, add mashed zucchini, boiled rice, finely chopped and sautéed vegetables (onions, peppers, carrots and celery stalks) and chopped meat, optionally. Season with minced spices and chopped greens; Stir and soak for 20-30 minutes in the cold. Fill the zucchini halves with stuffing and place in a pan with high sides, lined with foil. In the water, add tomato paste, ground with ground spices, salt, sugar and flour. Prepared sauce (you can not boil) pour the stuffed zucchini, cover them with foil on top and simmer until ready at 180-200ºC. Decorate with chopped greens before serving.
Recipe 3. Rice with meat in the oven: chicken with pepper, tomatoes and eggplants
Ingredients:
Blue eggplants 400 g
Steamed rice 300 g
Pepper 250 g
1.5 kg chicken fillet
Tomatoes, fleshy 450 g
Carrots 200 g
Onion 350g
Chopped Greens 100 g
Tomato sauce 0.35 ml
Flour 70 g
Spice
Oil for frying 100 ml
Sesame 150 g
Cheese, cream 250 g
Cooking Method:
Peeled eggplants, peppers and blanched tomatoes without skin, cut into rings, onions and carrots - straws, chicken fillet - medium-sized pieces, cheese - diced. Pass the onions and carrots with flour and tomato sauce. If necessary, add water and add spices.
This dish can be prepared in two ways: fry all the ingredients separately, and then put in a baking dish, pour dressing and stew in the oven until cooked, or put all the ingredients on a baking sheet smeared with any cooking oil and cook completely in the oven, without pre-fry.
Regardless of the chosen method of preparation, place the products in layers in a baking dish: eggplant, pepper, meat, rice, tomatoes, cheese. Sprinkle with chopped greens and sesame on top. If the ingredients for baking are laid raw, then cook the dish for 20-30 minutes with foil, and bring to readiness in the clear, at 200ºC, 5-10 minutes. If the dish has been pre-cooked, then twenty minutes of roasting is sufficient, without the use of foil.
Recipe 4. Rice with meat in the oven: roll with pineapples and prunes with parsley sauce
Ingredients:
Pork tenderloin 2.0 -2.2 kg
Canned pineapples (cubes) 400 g
Onions 300g
Butter, melted 120 g
Prunes 200 g
Parsley, fresh 250 g
Sour cream (20%) 500 g
Spices: saffron, ground nutmeg, pepper mix, curry, coriander, dried paprika (sweet)
Boiled rice (“basmanti”) 600 g
Garlic 30-40 g
Honey 50 g
Mustard 30 g
Sesame 70-80 g
Cooking Procedure: Cut the cut without films so that you get a whole layer of meat. Beat off the flesh thoroughly, rub with a mixture of peppers, coriander and ground nutmeg, lightly salt it. Put rice, chopped prunes, pineapple cubes into deep dishes, season with spices, add onions browned in melted butter and, having thoroughly mixed the mass, put it on the prepared meat, spreading it over the whole layer in an even layer. Wrap the roll and place it on the prepared baking sheet, seam down. Put the baking tray in the oven, preheated to 200ºC, covered with a semi-finished product with foil. Ten minutes before the end of roasting, brush the surface of the roll with a mixture of honey, diluted with water and mustard; Sprinkle with sesame and brown roll.
Chop garlic and fresh, juicy parsley, season with spices and smash well with a blender and sour cream until smooth.
Before serving, cut the roll into plates of 1.5-2 cm, for portions and pour the sauce.
Recipe 5. Rice with meat in the oven: stuffed duck, with apples and cinnamon
Ingredients:
Muscovy duck 2.5 kg
Sweet and sour apples 300 g (net)
Rice "basmanti" 400 g
Saffron
Cinnamon
Cayenne pepper
Muscat, ground
Cinnamon
Onions, white 250 g
Cranberries 300 g
Honey 100 g
Cooking:
Soak the washed rice in cold water for about three hours. Remove the cores from the apples and cut them into slices. Cut onions into small cubes. Combine the prepared ingredients and add to them 100 g of fresh cranberries and spices: cinnamon, nutmeg, saffron and pepper. Stir and stuff the prepared carcass. Sew the abdomen and place on a baking sheet. Bake in preheated oven (200ºC) 50-70 minutes. At the very end of baking, remove the duck and brush the peel with a mixture of honey and mustard to get a ruddy crust. Hold another fifteen minutes in the oven, reducing the temperature to 160ºC. In the finished carcass, remove the thread and lay it on the dish.
Boil 200 g of cranberries, wipe it through a sieve to remove the skin, add honey, 100 ml of water, cook over low heat until “thin thread”, add cayenne pepper and serve the sauce to the duck.
Recipe 6. Rice with meat in the oven: pork zrazy with liver “on a pillow”
Ingredients:
Pork tenderloin 1.2 kg
Carrots 150g
Liver 0.5 kg
Sour cream (15%) 100 ml
Pumpkin 400 g (net)
Ghee 50 g
Onions 200g
Boiled rice (steamed) 300 g
Pepper "Ratunda"
Green pea
Cherry
Cauliflower
Salt
A mixture of ground peppers: black, fragrant, chili
Parsley
Soy sauce or white wine
Cooking:
Cut the cut into portions, 1.5 cm thick and repel. Sliced onions and carrots in butter until soft. Cooked slices or cubes of liver, fry for 3-4 minutes, add sour cream and bring to a boil. Mix the pasted vegetables with the finished liver, and, seasoning with spices, smash the mass to a state of a homogeneous paste. Wrap the liver pate into prepared, chopped pieces of meat, turning the meat into a cone.
Cut pumpkin and pepper in the same, small cubes, sort the cabbage into florets. Lubricate the shape of the oil, and place in it the prepared vegetables, along with pitted lice and fresh green peas. Sprinkle the wine and sprinkle with a mixture of spices. Top with semi-finished meat and bake until tender. When serving, decorate with greens.
Recipe 7. Rice with meat in the oven: soufflé with mushroom sauce
Ingredients:
Eggs 4 pcs.
Roast goulash 700 g
Boiled rice 400 g
Milk 150 ml
Cream (20%) 200 ml
Boiled white mushrooms, 300 g
Onions 150g
Chopped greens 100 g
“Parmesan” (or other hard cheese) 250 g
Flour 70 g
Spice
Cooking:
Fry the boiled white mushrooms until golden brown, add chopped onion, a couple of spoons of flour and milk with cream (1: 1). Simmer until boiling, then perebeyte blender and add chopped dill. Boiled rice and roasted veal goulash put in the form, pour the sauce, and on top - whipped eggs with milk and cream. Cover the form with foil and bake for 20 minutes at 170-180ºC. Let the prepared souffle cool slightly and place on the dish, turning the dish over. Before serving, sprinkle with chopped greens and grated cheese, put in a microwave for 30 seconds.
Rice with meat in the oven - tips and tricks
- Choose high-quality rice so that it does not boil soft during cooking.
- Vegetables require less prolonged heat treatment than rice, and some types of meat are cooked, on the contrary, longer. When composing a dish according to your own recipe, take into account the duration of cooking of each component and use simple methods of their arrangement, for example, boiled rice and meat that has been half cooked can be sent to the oven for baking along with vegetables.
- It is easy to make a rice dish with meat in the oven to your taste. You need a little culinary fantasy - and everything will turn out.
