Rice is the most popular cereal on the planet.
It contains a lot of potassium and B vitamins, so nutritionists recommend it to people with cardiovascular diseases.
Soups and side dishes are prepared from rice for meat or fish products, and in the countries of the East it replaces even bread.
Rice with carrots and onions - the basic principles of cooking
By itself, boiled rice is certainly not interesting, but if you add vegetables and greens to it, you get a tasty, and most importantly, a useful side dish.
Rice with carrots and onions are cooked in different ways. It can be stewed, fried or baked in the oven. At the same time, onions and carrots are added both raw and after preparing a vegetable roast from them.
Rice cereal is sorted, washed thoroughly until the water is clear, and cooked, adhering to the instructions on the package, as the cooking time for different varieties of rice is different.
Vegetables are peeled and ground. You can chop them any way. Here it is worth noting that carrots, cut into bars or slices, cooks longer than grated.
In a deep cast iron skillet or cauldron fry vegetables, then they put washed rice and boiled water over them. Cook on low heat until the croup absorbs all the moisture. You can boil rice separately, cook a vegetable fry, and only then combine everything and heat it.
In addition to carrots and onions, other vegetables or legumes can be added to rice.
Recipe 1. Rice with carrots and onions
Ingredients
salt;
80 ml of sunflower oil;
8 g of seasoning for pilaf;
50 g butter;
a glass of rice cereal;
carrot;
garlic head;
bulb.
Method of preparation
1. Wash peeled vegetables, lightly dry and chop into small cubes.
2. Pour the sunflower oil into a heavy cast-iron skillet, heat it and fry the chopped vegetables in it, stirring constantly, until the carrots are soft. 3. Now add butter, wait for it to melt, mix and lay out the washed to clean water rice. With a wooden spatula we level.
4. Top the dish sprinkle with salt and seasonings for pilaf. Fill the rice with vegetables with water so that its level is above the level of the cereal at the finger.
5. From the garlic head, remove the top peel and stick it entirely into the center of the rice. Cover with lid and cook for 25 minutes over low heat. Then take out the garlic, peel it clean and put one clove in each plate. Serve as a side dish to meat or fish.
Recipe 2. Rice with carrots, onions and corn
Ingredients
300 grams of long grain rice;
carrot;
jar of canned corn;
salt;
onion head.
Method of preparation
1. Wash long grain rice. This variety of rice does not require prolonged washing, it is clean enough by itself, it is enough to wash it a couple of times just to wash off the dust.
2. Boil washed rice, following the recommendations on the package. Ready rice we recline on a colander and leave to glass all the moisture.
3. Clean the onion and finely crumble it. Wash cleaned carrots and three large.
4. Put the chopped onion in a pan with heated oil and fry it, stirring it until it is transparent. Then add grated carrot to the onions, mix and continue to fry until the vegetables are golden in color.
5. Open the jar of corn, pour out the syrup, and transfer the contents to the pan with the roasted vegetables. Mix and keep on fire for about three minutes to warm the corn.
6. Now put the boiled rice in the pan, stir and cook another two minutes. Turn off the fire and leave the rice with carrots and onions under the lid for another ten minutes.
Recipe 3. Rice with carrots, onions and mushrooms
Ingredients
champignons - 200 g;
one and a half cup of rice;
three large carrots;
vegetable oil; large white onion;
curry - 40 g
Method of preparation
1. Clean vegetables, wash and chop finely. Remove the thin rind from the champignons, rinse and lightly dry. Mushrooms cut slices.
2. Heat up a griddle with oil over medium heat. Put the mushrooms in it and cover with a lid. When the mushrooms make juice, remove the lid and fry until the moisture evaporates. Now add chopped vegetables to the mushrooms, mix and continue to fry.
3. As soon as the vegetables are reddened, we twist the fire and add curry to them. Salt, pour in some oil, mix everything well, cover with a lid and twist the fire to the minimum.
4. We wash the rice and pour it into the pan with boiling water, boil the grits until the rice is soft, but the core remains dense. Fold ready rice on a sieve to get rid of excess moisture.
5. Put the rice in a mixture of roasted vegetables and mushrooms. Mix well, cover with a lid and tomom vegetables with rice for another 20 minutes. Serve rice with carrots and onions as a side dish or as a separate dish.
Recipe 4. Rice with carrots, onions and eggs
Ingredients
250 grams of rice;
black pepper;
two onions;
oregano;
two carrots;
soy sauce;
eggs - three pieces
Method of preparation
1. Wash rice and boil, adhering to the recommendations from the manufacturer. Finished grits are thrown back on a sieve to get rid of excess moisture, and cool.
2. Carrots and bulbs clean, wash and finely chop. Put the vegetables in preheated vegetable oil and fry for ten minutes, seasoning all the oregano and pepper. Vegetable frying is shifted to the prepared pan.
3. We break the eggs into a deep plate, lightly beat them and pour them into the same pan, where the vegetables were roasted, pre-heating it. Actively stir the eggs in the frying process. Ready eggs shift to the pan with vegetables. 4. Put boiled rice in a saucepan, sprinkle with soy sauce and mix. Rice with carrots and onions can be served. As an addition to it, you can serve meat or fish.
Recipe 5. Rice with carrots, onions and dill
Ingredients
a quarter cup of olive oil;
one and a half cup of rice;
bunch of dill;
bulb;
carrot.
Method of preparation
1. Rice cereal we sort out, remove all excess and wash several times. To do this, pour the rice into a sieve and rinse under running water, stirring the cereal with your hands. Then leave the rice in a sieve to glass all the water.
2. Vegetables clean and wash. Onion finely shred. Carrots finely three.
3. Heat the vegetable oil in a saucepan with a non-stick coating and pass on it in a soft state for about five minutes. Add grated carrots to the onions and continue to sauté for another seven minutes.
4. Now add rice to vegetables and warm it, stirring constantly, for three minutes.
5. Fill the rice with carrots and onions with three glasses of boiling water, salt, mix and cook over low heat without covering with a lid.
6. Rinse a large bunch of dill and grind it. When the rice absorbs the water and bubbles appear on the surface, add the finely chopped dill into the pan. Stir and let the rice warm up for another minute. Cover and turn off the fire. After 20 minutes, lay the rice on a serving plate and serve to the table.
Recipe 6. Rice with carrots and onions in a slow cooker
Ingredients
400 grams of long grain rice;
800 ml of filtered water;
carrot;
50 g butter;
carrot;
50 ml of olive oil;
bulb;
salt;
seasoning for pilaf.
Method of preparation
1. In six or seven waters we wash rice. This is necessary so that the finished rice remains crumbly and does not stick together after cooking. We shift the rice in a sieve and leave to glass the water. 2. Onion clean, wash and finely crumble. Three large peeled carrots.
3. Put the chopped onion in a preheated pan with olive oil and fry until transparent. Then add grated carrot to it and fry vegetables until rosy.
4. Spread the vegetables in the bowl of the multicooker. Here we pour the rice, pour in filtered water, salt and mix. We sprinkle all the seasonings for pilaf, stir once again.
5. Activate the multicooker in the “Pic” mode. Close the unit lid and cook rice until the end of the program. Open the lid, put a piece of butter and leave in the “Heating” mode for another five minutes. Serve rice with meatballs or fried meat.
Recipe 7. Rice with carrots and onions in the oven
Ingredients
rice - a glass;
olive oil;
cabbage - 250 g;
salt;
two bulbs;
black pepper;
large carrot;
bay leaf;
fresh greens;
a mixture of dry herbs.
Method of preparation
1. We wash the rice cereal in several waters, then we fold it back onto a sieve and leave it for a while.
2. Clean the bulbs, chop finely and fry in olive oil until transparent. Add grated carrots to onions and continue to fry, stirring, until the vegetables are soft. Fresh greens and finely shred cabbage.
3. In a deep heat-resistant form lay out boiled rice, vegetable fry, greens and cabbage. Season everything with salt, spices and pepper. Put a bay leaf.
4. Fill the form contents with warm water so that it completely covers the products. Stir, cover and place in the oven, preheated to 200C. As soon as the contents begin to boil, we twist the temperature to 180 ° C and cook for forty minutes. Serving rice with fresh vegetable salad.
Recipe 8. Rice with carrots, onions and tomatoes in a slow cooker
Ingredients
400 ml of boiling water;
one and a half cup of rice;
spice;
three tomatoes;
black pepper;
bulb;
salt;
two carrots; 30 g butter;
zucchini.
Method of preparation
1. Clean and wash carrots and onions. Carrots three large. Onion finely shred. Wash tomatoes and chop into cubes. Cut off inflorescence and tail from washed zucchini. Cut the vegetable into small cubes.
2. Well wash the rice. In the kettle we boil water. Multicooker include in the "frying"
3. Put the butter in a multicooker container, wait for it to melt, and put grated carrots and chopped onions in it. Stew vegetables, stirring constantly with a wooden spatula, for about three minutes. Then add the tomatoes and zucchini. We quench everything together, stirring, for the same amount of time.
4. Pour rice into a bowl. Salt, pepper and add your favorite spices. Mix everything well. Fill the contents with boiling water so that the water level was higher by two fingers.
5. Close the unit cover. Activate the mode “Porridge” for 50 minutes. Serving rice as a separate dish.
Rice with carrots and onions - tips and tricks
- Soak the rice cereal for ten minutes in water. Due to this, you significantly reduce the cooking time, and the grits will boil down evenly.
- The main secret of delicious rice is the right balance of water and cereal. Ideally, a glass of cereals need to take a half cup of water.
- To make the rice tastier, you can pre-fry it until transparent in oil.
- To make rice appetizing color, add turmeric into the water during cooking.
