Rice goes well with fish and seafood, mushrooms and poultry meat, pork and beef. This makes it a versatile side dish, suitable for almost any hot snack. Especially bright, tasty and useful such an addition to the main dish will be if rice is prepared with carrots, onions, peppers and other similar ingredients. Rice with vegetables for a side dish can be made in a frying pan, pan, a slow cooker. Vegetables are used both fresh and frozen. This allows you to make rice garnish for a variety of recipes, turning it into a harmonious addition to any dish.
Cooking Features
Cooked side dish of rice with vegetables can be quite quickly. If you do everything right, the dish will be appetizing, nourishing, juicy and tasty so that it will be nice to eat even without any additions. However, not all housewives rice turns out equally attractive in appearance and pleasant to taste. To obtain the expected result, you need to know and take into account several subtleties.
- Not any kind of rice is suitable for cooking garnish. If you use round grain rice that contains a lot of starch, the finished dish will resemble a viscous porridge. Long grain rice is crumbly. Brown rice is most useful, but it cooks longer than others. Most cooks prefer steamed rice, which is also useful and cooks relatively quickly.
- Before cooking, rice needs to be sorted, removing blackened grains, small vegetable litter and other garbage, as well as washed. To make the rice crumbly, it is first washed in cold water until it remains clear, then in hot. If you cook the rice before cooking, it will also come out more crumbly.
- Vegetables can be used fresh or frozen to make a side dish of rice. If you take a frozen product, there is no need to thaw it before cooking. However, it is impossible to add cold vegetables to the pan with boiled rice. They must first be boiled until half ready in a separate container. If you first heat up the vegetables and then add raw rice cereal to them, the vegetables can boil over and lose their mouth-watering appearance, as the rice is cooked much longer than most frozen vegetables. Fresh vegetables are usually ground and fried before being mixed with rice, sometimes stewed. Technology cooking rice with them may be different, depending on the specific recipe.
- For cooking a side dish of rice, a glass of cereal usually takes 2 cups of water, but if vegetables are used juicy, the amount of water can be reduced.
- A side dish of rice will be more delicious if spicy herbs and spices are added to it. Their choice depends on which dish will be served rice. If it complements poultry or pork, curry or paprika is well suited. Preparing rice for beef or fish, you can add black ground pepper.
There are many recipes for cooking rice-vegetable garnish. Technology cooking dishes can be different. In order to avoid mistakes and get the expected result, it is necessary to adhere to the recommendations accompanying the selected recipe.
Rice for garnish with frozen Mexican mixture
Composition:
- rice - 150 g;
- frozen vegetables (Mexican mix) - 0, 25 kg;
- water - 0, 25 l;
- vegetable or butter - 40 g;
- salt, seasonings - to taste.
Method of preparation:
- Rinse the rice to such an extent that the water flowing from it is clear. Put it in a saucepan, cover it with a glass of water, lightly salt it. Boil over low heat until liquid remains in the pan.
- Heat the oil in a skillet, pour the Mexican mixture into it without thawing. Warm up vegetables for 5-8 minutes.
- Transfer the vegetable mixture to a saucepan with rice, add spices, and if necessary, add salt.
- Stir in rice and vegetables and continue cooking them together for 10 minutes over low heat. During this time, all products will reach readiness, and rice will have time to soak in the aroma of vegetables and spices.
The rice prepared according to this recipe is well suited as a side dish for chicken breast, meat and even fish, that is, it is almost universal. The total cooking time rarely exceeds 30 minutes.
Rice with carrots, onions and pickled cucumbers to garnish
Composition:
- steamed long grain rice - 0, 24 kg;
- water - 0, 5 l;
- carrots - 100 g;
- onions - 100 g;
- sweet pepper - 150 g;
- pickled cucumber - 100 g;
- salt, spices for pilaf - to taste;
- refined vegetable oil - as required.
Method of preparation:
- Put the washed rice in a saucepan, cover with water. On medium heat bring the contents of the pan to a boil. Cook 5 minutes, removing the foam. Salt, reduce heat. Leave to cook until ready.
- Scrape carrots, wash and blot with a napkin. Cut into thin strips or chop grated for Korean salads.
- Slice the pickled cucumber into thin strips.
- Onion, freeing from the husk, cut into thin half-rings.
- Pepper seeds, cut into thin strips of rings or chop straw.
- Heat the oil in a deep frying pan, put onions and carrots in it. Fry the vegetables until the onions are golden.
- Add the remaining vegetables to the onions and carrots, continue to fry them for 2-3 minutes.
- In the skillet with vegetables, shift the rice. Add seasonings, mix.
- Sweat rice with vegetables for 5 minutes so that it is soaked with their taste and aroma.
A side dish of rice with pickled cucumbers and fried vegetables goes well with meat and fish.
Rice garnish with vegetables in a frying pan
Composition:
- rice - 100 g;
- carrots - 80 g;
- onions - 80 g;
- Bulgarian pepper - 150 g;
- green beans - 100 g;
- water - 0, 2 l;
- refined vegetable oil - 40 ml;
- garlic - 2 cloves;
- salt - to taste.
Method of preparation:
- Wash rice, let it dry.
- Peel the carrots. Cut it into small cubes or cubes.
- Free the onion from the husk, cut it into small cubes.
- At the pepper, remove the stem together with the seeds. Cut the pulp into neat squares.
- Finely chop the garlic with a knife.
- Heat oil in a deep frying pan, put onion and garlic in it. Cook them for a few minutes. When the characteristic garlic smell appears, add carrots. Fry it with onions and garlic for 5 minutes.
- Add the pepper and chopped green beans. Continue to fry vegetables for 2-3 minutes.
- Put prepared rice on vegetables. Salt it.
- Boil water. Pour hot water into the food in the pan.
- Cover the pan with a lid and cook the dish over low heat for 20 minutes.
After removing the pan from the heat, stir the contents of the pan and let it sit under the lid for 10 minutes. After that, the rice can be laid out on plates. It will be a good addition to poultry dishes.
Rice with broccoli and cauliflower to garnish
Composition:
- rice - 0, 24 kg;
- onions - 100 g;
- carrots - 100 g;
- broccoli - 150 g;
- cauliflower - 150 g;
- garlic - 2 cloves;
- canned corn - 150 g;
- butter - 40 g;
- salt, spices - to taste;
- water - 0, 5 l.
Method of preparation:
- Put the washed rice in a saucepan, cover with water. On medium heat, bring to a boil, add salt. Reduce heat and cook 15-20 minutes until cooked.
- Divide the cauliflower and broccoli into florets, rinsing well. Cut into large florets into several pieces.
- Free the onions from the husk and chop finely.
- Finely chop the garlic cloves with a knife.
- Peel the carrots, chop them on a coarse grater.
- In a cauldron or deep frying pan, melt butter, put onion and garlic in it. Fry them before the appearance of a characteristic flavor.
- Add carrots, fry them with onions and garlic for 3 minutes.
- Add cauliflower and broccoli. Cook them together with other products for 7-8 minutes.
- Put corn in a cauldron with vegetables. Stir. Cook for another 2-3 minutes.
- Add cooked rice, mix. Sweat the food on low heat for another 5 minutes.
The garnish prepared according to this recipe will approach fish and poultry. If you serve it to the meat, trouble will not happen either.
Rice for garnish with vegetables in a slow cooker
Composition:
- rice - 150 g;
- water - 0, 4-0, 5 l;
- onions - 100 g;
- carrots - 100 g;
- Bulgarian pepper - 150 g;
- canned corn - 100 g;
- refined vegetable oil - 20 ml;
- garlic - 2 cloves;
- salt, spices - to taste.
Method of preparation:
- Cut the garlic into thin plates.
- Onions, peeled, cut into small pieces.
- Cut the cleaned carrots into small cubes.
- Pepper cut into small squares.
- Pour oil into the multicooker bowl, put the onion and garlic in it.
- Turn on the device by activating the program “Frying”, and in its absence - “Baking”. Cook vegetables for 5 minutes.
- Add carrots, peppers and corn. Pour the prepared rice. Salt, season to taste.
- Fill with hot boiled water. It should completely cover the products.
- Change the program by activating the mode of cooking pilaf or other cereal dishes. If you want to set the time, set 30 minutes.
- After completion of the main program, mix the rice with vegetables and leave in the heating mode for 15 minutes.
The garnish made according to this recipe is universal, but it fits best to poultry dishes.
Rice with vegetables is a versatile side dish that is equally good with meat, poultry and fish dishes. You can prepare it according to different recipes. The choice depends on the culinary preferences of the culinary specialist and on which particular dish the side dish needs.
