According to an ancient legend, Genghis Khan, going on a long hike, convened all the tribes subordinate to him to the council and went to each camp, trying the dishes of the nomads, choosing the most universal for the whole army.
The choice fell on Asian plov, and almost the main reason for this was the beautiful rice with carrots, which the great conqueror really liked.
Plov's recipes cannot be counted, but rice itself with carrots itself can become both the basis of an independent dish and a side dish, and there are no less cooking options.
Rice with carrots - the basic principles of cooking
• When cooking rice dishes with carrots, the correct choice of main products is important.
• Rice is chosen depending on the type of the prepared dish. So for side dishes, it is best to take coarse-grained rice, but for cutlets and porridge rather fit round, not steamed. Porridge from this rice is more viscous, and minced meat with its addition is easier to form into patties.
• It is recommended to buy rice in transparent packaging, in which case you will be able to determine its quality. If the cereal contains a large amount of crushed rice, then it is better not to take it, since such splinters will cook much faster than whole grains and the side dish will not turn out crumbly.
• Before cooking, the rice is sifted from excess garbage and substandard rice kernels, then it is washed well and soaked for an hour in cold water, after which it is thoroughly rinsed again and only then cooked.
• When boiling water is poured in a certain proportion, usually one to three, or according to the recipe.
• The most intense color and taste, rice dishes with carrots will give intensely colored juicy varieties of root vegetables.
• Carrots are thoroughly washed before use, cleaned with a thin layer of peel and crushed with a grater or chopped with a knife.
• From rice with carrots you can cook a variety of, almost nothing, except the view, unlike each other side dishes. They can serve as an excellent filling for squid, they make wonderful bright casseroles and meatballs, cereal with the addition of vegetables and fruits are nutritious and healthy.
Rice Garnish with Carrots and Corn “Mosaic”
Ingredients:
• 250 grams of coarse rice;
• one big carrot;
• half of the average onion;
• jar of canned sweet corn;
• sunflower refined oil;
• salt.
Cooking Method:
1. Pour the rump from the garbage with a glass of cold water and boil. To keep the rice from sticking to the bottom of the pan, stir it well when boiling with a spoon.
2. When boiling, reduce heat and cook for exactly five minutes.
3. Fold the rice into a sieve or a colander with small holes, rinse with water and again put to boil, but until ready, pour two cups of cooled, boiled water.
4. When the rice is ready, rinse it again, folding it in a colander to drain all the water.
5. Chop half of the onion into half rings, coarsely carrot and grate the chopped vegetables in a large amount of oil until softened.
6. Add rice, canned corn, salt, and thoroughly stir all the ingredients, stir the side dish on minimal heat for five minutes.
Spicy rice with carrots - “Island”
Ingredients:
• half a cup of “round” dry rice;
• small carrot;
• three cloves of garlic;
• seasoning ready - “hops-suneli”;
• a small pod of hot bitter pepper;
• for frying - refined sunflower oil;
• for decoration - fresh parsley sprigs.
Cooking Method:
1. Pour refined, odorless, sunflower oil into the large thick-walled pan and heat it well.
2. Add the carrot chopped on a large vegetable grater and fry until soft.
3. In a sieve, under a stream of water, thoroughly rinse the pretreated rice, dry slightly and put in a pan with softened carrots.
4. While stirring with a spoon, warm the poured rice for about two minutes, then pour in two glasses of boiling water, add spices, a pod of bitter pepper and, turning the heat down, stir until evaporation.
5. When all the water from the rice is gone, in several places, insert into it the halved teeth of garlic peeled garlic, rub under the lid for another two minutes and turn off the stove. 6. Cover the pan with the pan and let the rice stand for another fifteen minutes.
7. Serve cooked rice with carrots, laying out a mound and decorating with parsley stalks like an island with palm trees.
Sweet rice porridge with carrots and dried fruits in a pumpkin
Ingredients:
• one small pumpkin;
• 230 grams of polished rice;
• large carrot;
• half a glass of seedless raisins;
• 0.5 cups dried apricots;
• three tablespoons of white sugar;
• a tablespoon of honey;
• Three tablespoons of melted margarine.
Cooking Method:
1. With the pumpkin washed, cut off the top, remove the seeds and cut the flesh, leaving walls that are at least two centimeters thick.
2. After being boiled and washed, boil rice in brackish water until cooked and, shifting to a rare colander, rinse well again with tap water.
3. Dry dried fruit soaked for half an hour in cold water.
4. Leave the raisins whole, and cut the dried apricots, cut pumpkin pulp and peeled carrots into small pieces, approximately the same size.
5. Mix rice, chopped dried apricots, carrots, pumpkin pulp pieces, sugar and melted margarine.
6. Transfer the mixture to the pumpkin and bake the rice porridge with carrots and dried fruit in a heated oven.
7. Cook for forty minutes at 200 degrees.
8. After spreading rice porridge on plates and sprinkle with melted honey and immediately serve.
Squids stuffed with boiled rice with carrots
Ingredients:
• three squid carcasses;
• half a 200 gram rice cup;
• two small ripe tomatoes;
• small carrot;
• 100 ml of white nutmeg wine;
• dried “Provence herbs”;
• 75 ml of oil (olive);
• large clove of garlic.
Cooking Method:
1. Clean thawed squid carcasses from the film, gut the remaining entrails and dry well, blotting it with a disposable towel.
2. In tomatoes, cut the stem and shallow, incise crosswise. Dip the tomatoes prepared in this way in boiling water for two minutes, then cool under running cold water. Carefully peel off the skin and cut into small cubes. 3. Pour vegetable odorless oil into a deep frying pan with a thick bottom, add coarsely grated carrot, onion, cut into small pieces, and save the carrot until softened.
4. After laying the crushed or finely chopped garlic, slices of tomato and continue to simmer for another three minutes.
5. Then we lay out the washed and dried rice, we fall asleep “Provencal herbs”. Salt, and, covered with a lid, simmer for a quarter of an hour, turning the heat down to a minimum.
6. Stuff carcasses with prepared stuffing. Do not fill them too tightly, but at the same time try not to leave free air space inside, otherwise squid may burst during cooking.
7. Pinch the stuffed carcasses with toothpicks, transfer them to a small heat-resistant form and, filling the mixture with a mixture of half a glass of boiled water and wine, put the cook in the oven for one hour.
Lenten rice carrot cutlets
Ingredients:
• 200 grams of rice, polished;
• large-sized carrot;
• egg;
• 100 ml of unscented sunflower oil;
• white breadcrumbs;
• salt and ground peas.
Cooking Method:
1. Grate the grated carrot with a grater and fry until softened in refined vegetable oil.
2. Rinse over the rice and fill it with water until boiling until ready. When the rice is cooked, fold it in a colander and wait for it to cool, no need to rinse.
3. Add the sprouted carrots, eggs, salt, ground pepper and knead the minced meat well.
4. Using a spoon moistened with water, form oblong cutlets and fry them until soft golden crust is obtained in hot oil. Before frying, roll the patties in white breadcrumbs.
Rice casserole with carrots and apples - “Vitaminka”
Ingredients:
• half a liter of milk;
• 200 grams of round grain rice;
• 150 grams of sweet butter;
• three chicken eggs;
• 100 grams of sugar;
• vanilla on the tip of a knife;
• 200 grams of sweet juicy carrots;
• 300 grams of peeled apples;
• 100 grams of raisins, pitted; • a small pinch of cinnamon.
Cooking Method:
1. Pour the rice washed from the garbage into a small aluminum pan and boil it with milk. After the milk boils, reduce the heat and simmer for twenty minutes.
2. In the cooked milk rice porridge, place the butter and add the yolks, pounded with sugar, into a homogeneous mass.
3. Prepare vegetables and fruits. Sort out the raisins and soak in lightly warm water for half an hour. Remove apples from the apples with a knife, remove the seeds and cut them into thin slices, chop the carrots into small straws or grate them large.
4. Add the prepared vegetables and fruits to the cooled rice porridge and stir all the ingredients.
5. In a strong foam, whip proteins and add them to a mixture of rice, vegetables and fruits. Lubricate the wall and bottom of the baking dish with a piece of softened margarine and place the mixture in it, level the surface with a knife.
6. Cook at 180 degrees for about forty minutes.
7. Serve chilled casserole, cut into small portions with sour cream or jam.
Spicy rice with carrots and shrimps - “Puerto Rico”
Ingredients:
• one cup of coarse basmati rice;
• 350 grams of peeled boiled shrimp;
• 500 ml of chicken broth, can be prepared from cubes;
• 2 cm. Fresh ginger root;
• three garlic cloves;
• two leaves of laurel;
• two umbrella carnations;
• large pinch of curry;
• two small carrots;
• large white onion head;
• Perchina sweet pepper large size, preferably red;
• two small ripe tomatoes.
Cooking Method:
1. Rinse thoroughly with water and soak in it for one hour. After that, rinse again under the tap and dry, folding it back onto a sieve.
2. Remove the skin from the tomatoes, pre-blanched the tomatoes in hot water, and cut into small cubes.
3. Also chop the onion, the peeled carrot, pepper without seeds, and finely chop the ginger root and garlic with a knife.
4. Pour about 100 ml of rast into the pot. butter, heat well, pour onions and fry it until transparent. 5. Add ground or crushed cloves, Lavrushka, chopped ginger root and garlic, stir and heat over low heat for a minute.
6. Pour the curry and stir well again.
7. Put the carrot, slices of pepper, tomatoes and the bay two-thirds of a two hundred gram glass of broth, continue to simmer, without covering the lid, for about five minutes.
8. When the liquid will be less than half, add dried rice, salt to your taste, mix and pour in the rest of the broth, boil.
9. Then reduce the heat and, having covered the pot with a lid, cook the rice for about fifteen minutes until cooked.
10. Put the shrimp on top of the rice and, without overlapping, also cook under the lid for another six minutes.
11. Add finely chopped greens, mix and serve hot.
Rice with carrots - tricks and tips
• For cooking porridges, cutlets, casseroles, soaked rice should not be used before use. For side dishes of rice with carrots, on the contrary, rice should be soaked for an hour and a half in cold water, rinsed well and dried in a sieve or colander.
• More saturated color of carrots corresponds to high taste, such carrot is usually sweet and juicy. Of course, the dishes will look more aesthetic.
• When cooking rice and carrot side dishes, rice should be cooked on the lowest possible heat, with a slight boil, then the side dish will turn out crumbly and the grits will be cooked evenly.
