Yellow food with rice

Yellow food with rice

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Wash the yolks very well with cold water and cut them if necessary. We drain them in a sieve.

Cut the onion into scales and heat it in a non-stick pan in oil. Add the yolk over the hardened onion and let it cook until the water they leave decreases.

Add sour cream, salt, pepper, crushed or chopped garlic (as you like) and bay leaf; leave for about 3 minutes.

Turn off the heat and add the chopped green parsley.

In another bowl, heat 2 tablespoons of oil. When it is hot, add the rice and fry it. When it turns a copper color, we pour 750 ml of hot water over it. Add salt and pepper and simmer the rice. Turn off the heat, cover with a lid and let it sit for a while. With a fork, loosen the boiled rice and serve.

Food for capricious children. Chicken tacos

1 teaspoon olive oil

250 g of cooked chicken

1 teaspoon of Italian spice mixture

1 large onion, finely chopped

Method of preparation

Preheat the oven to 220 ° C. Grease a pan with oil.

Heat the oil in a pan. Add the finely chopped onion and leave for 2-3 minutes. Put the chicken, spices, tomatoes (without broth). Lower the heat and simmer for 8 minutes.

Heat the tortilla sheets in a pan for 5 minutes. After that, fill each sheet with beans, composition with chicken. Place in the pan and sprinkle with grated cheese. Bake for 10 minutes.

Serve hot, covered with cream, salsa sauce, coriander or hot peppers (for adults).

- 800 grams of pumpkin,
- 125 grams of rice
- an onion,
- 2 carrots,
- 1 red bell pepper
- 1 yellow bell pepper,
- 1 green bell pepper,
- 3 - 4 peeled tomatoes,
- 4 cloves of garlic,
- 5 tablespoons of oil,
- salt,
- pepper
- greenery - dill or parsley.

To eat pumpkin with rice, we must first clean all the vegetables, wash them and then let them drain a little. Finely chop the onion, the peppers (all) into cubes, and put one carrot on the grater and the other cut into pieces.

Take a pan, put the five tablespoons of oil in it, let it heat up, then put the onion. When it turns golden add the peppers and carrots, but also two tablespoons of water. Cover the pan and let it harden for about 10-12 minutes. Add the zucchini, rice and peeled tomatoes (and they must be finely chopped).

Let the pumpkin rice cook for half an hour. Add the chopped garlic and season with salt and pepper. Chop the dill (or parsley) and add it on top, then turn off the heat.

Eating pumpkin with rice goes great with a chicken breast steak and a salad of pickled cucumbers, but also with a glass of wine (it goes with a white one, but also a dry red one).

Ingredients for the fish borscht recipe with rice

  • 2 kg of fish (head and tail)
  • borsch
  • a diced onion
  • a piece of dried hot pepper
  • 2 tablespoons thick tomato juice
  • 50 g of well-washed rice
  • green Lovage
  • 1 carrot
  • 1 bell pepper
  • salt

How do I prepare fish borscht with rice?

You can still read how to make fish borscht with rice or find it below video recipe, see how I do everything step by step. & # 128578

Boil 3 liters of water, in which we will put onions, hot peppers, carrots. You can also use other roots: celery, parsley, parsnip.

Let the vegetables boil until well penetrated.

When the vegetables are cooked, add the rice and cover the pot with a lid. Let everything boil for another 10-20 minutes.

Now add salt, about a tablespoon. We also put the broth.

When everything boils, add the fish. Let everything boil for 10 minutes, then check the fish.

Add the borscht and let it boil until the fish is cooked. After boiling, taste and see if you need more salt or borscht.

When the fish is cooked, turn off the heat and sprinkle the greens on top.

The fish borscht with rice is ready. We have a borscht fish, in abundance, juice with many vegetables and rice, an absolutely wonderful borscht.

I recommend you try it too other fish recipes from my blog, by clicking on the image below you can see the recipe for fish meatballs, a Dobrogean fishing recipe:

Below you will find the video recipe for fish borscht:

Preparation Vegetable stew with rice

Observe the ratio of 2 to 1: 1 cup of rice to 2 cups of water. Mix and add salt to taste and a little oil in the bowl. Cover with a saucepan lid and leave over medium heat until all the water is absorbed and the rice is bound.

prepare stew

Sprinkle 2 teaspoons of oil in a pan, keep on medium heat and when heated well add medium chopped onion. When the onion is golden, add the 4 tablespoons of tomato sauce, paprika, the vegetable mixture and a little salt. Stir slowly. Cut the chicken breast into cubes and add to the pan, over the vegetables, together with the soy sauce. Mix for homogenization and then leave on medium heat for about 3-5 minutes with the lid on.

Try this video recipe too

Saddle with rice in the dough

Dough: 50 g yeast, 1 egg, 1 glass of milk, 1/2 tablespoon sugar, 1/2 teaspoon salt, 1/2 glass melted butter, lard or oil, flour as it contains. Filling: 1 glass of rice, 2 glasses of milk, 1 glass of water, 3 tablespoons butter, 3 scrambled eggs, 500 g pikeperch, a pinch of black pepper, salt.

Make the yeast dough with 2-3 tablespoons of lukewarm milk and a little flour. When it has risen, knead a suitable soft dough with the egg, sugar, salt and fat. While the dough is resting, boil the rice with milk, water and salt over low heat. When the rice is almost free of juice, add the pepper and butter and leave to cool.
Peel a squash, grate it and squeeze the salt.

The dough is divided into two equal parts.

It is made of two finger-thick sheets. The first sheet is placed on the bottom of a greased baking tin, slightly raising the edges of the dough. Spread a uniform layer of rice, smoothing it with a spoon, over it the round eggs cut into round rolls, and over the eggs the strips of pikeperch. Cover with the second sheet, put a napkin over the form and let it rise a little. Then grease with egg and put in the oven until browned. Serve hot, cut into squares.

Ingredients Rice pilaf with mushrooms, fasting recipe

  • 250 grams of rice
  • 60 ml. oil
  • 700 grams of fresh mushrooms, I used champinion but you can use any favorite mushrooms
  • 1 medium-sized onion (100 grams)
  • 1 clove of garlic
  • 40 grams of celery (1 piece of celery root about the size of an egg)
  • 1 medium-sized carrot
  • 1 small red bell pepper or 1/2 of a large bell pepper (optional, 70 grams I used)
  • 600 ml. of vegetable soup (or water)
  • chopped green parsley
  • 1 bay leaf (optional) and pepper

Rice pilaf with mushrooms, fasting recipe, preparation

1. Wipe the mushrooms well with kitchen paper towels and cut them into quarters or halves, depending on how big they are. Peel the onion, wash it well and finely chop it, as well as the garlic. The pepper (if used) is finely chopped, the celery and the carrot are peeled, washed well and passed through the grater with large holes.

Put the rice in a sieve and wash well under running cold water, drain and drain.

2. Heat 1/2 of the recommended amount of oil in a saucepan over medium-high heat and add the mushrooms. Saute the mushrooms, stirring quickly by inverting, without salting them, until they soften and brown here and there. In my case, this operation took 7 minutes. Remove the mushrooms in a bowl and keep covered.

3. Add the rest of the oil to the same pan in which I hardened the mushrooms and immediately add the onion, garlic, carrot and celery and pepper. Sprinkle with a pinch of salt and cook over medium heat, stirring constantly, until the onions are soft (4-5 minutes). Then add the rice and sauté it together with the vegetables, stirring constantly for 1-2 minutes.

4. Pour over 600 ml of rice and vegetables. of cold vegetable soup (carrots, onions and parsley root, boiled until softened and then strained the soup) or, in the absence of this soup, cold water, add 1 teaspoon grated salt and bay leaf (if used) and the fire intensifies. As soon as the liquid starts to boil, reduce the heat to low and cover the pan with the lid. Boil the rice over low heat.

5. After 8 minutes, add to the pan the mushrooms (which, in fact, have already been cooked in point 2, adding them now, at the end, we are sure that they will not be scattered and porridge, but will have a pleasant texture ). Stir gently and cover the pan again, cooking everything, rice and mushrooms, for another 2 minutes.

Turn off the heat after exactly 10 minutes from the time the water started to boil (8 minutes only the rice and another 2 minutes after adding the mushrooms). Season the pilaf with salt and pepper to taste and then cover with a lid and leave to stand for 10-15 minutes before serving, during which time the rice will absorb the last drop of liquid from the pan.

Rice pilaf with mushrooms, fasting recipe, how to serve

The rice pilaf with mushrooms, fasting, is served hot, sprinkled with chopped green parsley, along with a salad of vegetables. It's very tasty and full enough. At the same time, however, we can serve this rice pilaf with mushrooms as a garnish, with various dishes that fit perfectly, emphasizing each other.

Ingredients Rice pudding & # 8211 the simplest recipe

  • 200 grams of round grain rice (or measured with a 250 ml cup, this volume includes 200 grams)
  • 250 ml. the water
  • 750 ml. milk with 3.5% fat
  • 80-100 grams of sugar
  • 1 generous salt powder
  • 1 tablespoon natural vanilla extract or 1 sachet of vanilla sugar or 1 vanilla bean (optional, and / or grated lemon peel can be used)
  • optional: jam, cinnamon, cocoa, various syrups or even fresh fruit to serve

Rice with milk & # 8211 video recipe

Step-by-step preparation method & # 8211 text, printable

1. Put the rice in a sieve, rinse under running cold water and drain well.

2. In a saucepan with a thicker bottom, put water, rice and salt on the fire. Boil over medium heat until the rice is completely absorbed by the water. Water is essential to start cooking rice with milk and in the final preparation the milk will not feel diluted at all. Boiled directly in milk, lactose, which is a sugar, will act on the starch in the rice and the result will be a rice pudding in which the grains will be much stronger.

3. Pour in the milk and bring the rice back to a boil. Reduce the heat to low and continue cooking over low heat, stirring frequently, because the rice tends to stick to the bottom of the pan.

4. Depending on the type of rice used, cooking can take 10-15 minutes. After the rice swells well, add the sugar and vanilla. Continue cooking until the rice is soft, but still retains a slightly crispy core.

5. Turn off the heat and cover the rice pudding with the lid. Allow the rice to rest for 15 minutes before portioning, during which time it will absorb more of the liquid and become creamy. However, for a creamy rice, it must still be fluid at the time of portioning. Otherwise, after it cools, it will be hard as a polenta and no one will like it.

6. This rice pudding is served in cups, glasses, bowls, etc. Garnish as desired with jam, syrup, cocoa powder, grated chocolate or cinnamon.

Caloric foods

The traditional recipe consists of the following ingredients & # 8211 minced meat, onion, rice, eggs, salt.

The calorie content of the vessel is about 500 Kcal.

Thus, meatballs belong to the group of foods with medium caloric content.

When other ingredients are added to the main recipe, the calorie content of rice meatballs increases significantly.

Do you like vegetable food? Learn how to cook broccoli in a slow cooker. This will allow you to save time and eat delicious food. The recipe is lighter & # 8211 minced cabbage with sausages: https://notefood.ru/retsepty-blyud/vtory-e-blyuda/tushenaya-kapusta-s-sosiskami.html. But no less tasty!

For a snack, you can make real delicious canapés on skewers. Here you can find many interesting recipes.

This applies to ingredients such as sour cream, sour cream, flour, wheat, broth, etc.

Meatballs are not only delicious, but also a healthy dish.

Its main ingredients contain a variety of nutrients, vitamins and minerals necessary for normal human life.

Sheets with sauce or gravy can be served even on the festive table.

A great dish for them will be mashed potatoes, boiled potatoes and fresh vegetables.

Shade the taste of meatballs and give them a special highlight will help light salads.


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