Rice soup

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I put the meat from the drum in a pot to boil without skin,

after boiling 2 boils, change the water, add onion, carrot, dill, tomato paste, oregano, spices,

mix well and bring to a boil

when it starts to boil, add the rice and stir from time to time so that it doesn't stick to the pot

when the rice is cooked, add the parsley, season with salt to taste, add a few drops of lemon juice

  • 550 g boiled rice
  • 1 or
  • 1 small onion
  • 3 tablespoons chopped parsley
  • salt, pepper, paprika
  • 4 tablespoons breadcrumbs

In a bowl put the rice, egg, onion on a fine grater and squeezed by the juice left. Add the parsley, pepper, half a teaspoon of paprika and salt. Be careful with the quantity if the rice you use is already salted.

Mix for homogenization and add the breadcrumbs spoon by spoon until you get a bound composition.

With wet hands, form rice balls the size of a large walnut. Roll them in breadcrumbs and place them on a wooden lid. I got 24 pieces.

Fry them in hot oil until they brown nicely.

Remove them on absorbent wipes to absorb excess oil.

Eat them hot, cold, plain or with a tomato sauce next to them. They are delicious, have a crispy crust and a soft interior. Good appetite!

Other recipes for vegetarian meatballs & gt & gt & gt

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To cook Chinese rice, you must have all the ingredients ready, cooked and cut. The dish is cooked quickly, over high heat. Ideally, you should cook Chinese rice in a wok, but you can also use a deeper ordinary pan.

It is important to use a type of fat to harden the ingredients. In restaurants, chefs generally use lard to add more flavor to the dish. However, if you prefer a healthier option, you can use olive oil or any other vegetable oil.

Heat the wok or pan to the maximum, add the fat or oil and cook each ingredient separately for 3 or 4 minutes. Do not overcook the vegetables so as not to soften them too much.

Brown rice: 3 healthy and tasty recipes

Compared to white rice, brown rice is extremely nutritious and healthy. Although both types are sources of carbohydrates, the difference is that they have a different nutritional value, which is determined by how the rice was processed.

The benefits of eating brown rice

When we talk about how the rice grain is processed, it is good to remember that, in the case of brown rice, only the outer layer (chaff) is removed, while for white rice, three grains of the grain are removed.

Brown rice grains contain several vitamins, minerals, dietary fiber, essential amino acids and gamma-orizanol. These phytonutrients help in weight loss, blood sugar control and many other aspects.

Try these healthy brown rice recipes and enjoy the benefits of this food:

Sesame rice balls

  • 1 cup brown rice (can be short grain)
  • 1 cup baby spinach, finely chopped
  • 2 tablespoons roasted sesame seeds

Method of preparation

Put the brown rice in a suitable pan and pour the water (about 1 cup and 3/4) to cover it. Boil the composition. Stir once and reduce the flame to low heat. Cover the pan and continue to boil for about 40 minutes, until the brown rice is very soft. Take the pot off the fire. Set aside, covered, 5 minutes. Then incorporate the chopped spinach and sesame seeds pulled into the pan. Move the composition in a suitable bowl and let the rice cool for 10 minutes, enough to handle it.

With wet hands, take some of the boiled rice and form balls about the size of a golf ball. Serve the hot brown rice balls or at room temperature, being an excellent appetizer.

Mushroom pilaf, based on brown rice

  • 2 and 1/2 tablespoons extra virgin olive oil
  • 230 g small white mushrooms, cut into quarters (washed well)
  • 5 onions (or young green onions), finely chopped
  • salt and pepper to taste
  • 4 cloves of garlic, chopped coarsely
  • 1 tablespoon soy sauce
  • 1 cup brown rice with long grain
  • 1 cup chicken soup (or stock of vegetables)
  • 1 cup water
  • 1/4 file

Method of preparation

Preheat the oven to the right heat. In a pan, heat 2 tablespoons of olive oil, add the mushrooms and all the finely chopped green onion / onion (keeping, however, 2 tablespoons for decoration) and season with salt and pepper.

Cook over medium heat, stirring occasionally, for 8 minutes, until all the liquid left by the mushrooms has evaporated, and they have turned brown.

Add the garlic and the rest of the olive oil and keep on the stove for 2 minutes, over medium heat to high, stirring, until you see that the garlic has browned slightly. Pour the soy sauce and add the brown rice, then pour the chicken soup and water and bring to the boil. Season with salt and pepper to taste.

Pour the brown rice into a square ceramic or glass baking tray. Cover the pan with foil and bake for 45 minutes, until the liquid has been absorbed and see that the rice is soft. Remove the pan from the oven and set aside the rice, covered, for 10 minutes.

Squeeze the lime juice over the pilaf and loosen the rice with a fork. Season with salt, garnish with the green onions you kept earlier and serve.

Chicken with brown rice

  • 2 tablespoons olive oil
  • 1 whole chicken, cut into smaller pieces, without skin (you put the wings aside)
  • salt and pepper to taste
  • 4 cloves of garlic, grind
  • 1 chopped onion
  • 4 tomatoes, cut into cubes
  • 1 cup brown rice with long grain
  • 350 g bell peppers baked, drained and cut into strips (can be from the jar, but not in vinegar)
  • 280 g frozen peas, left to thaw
  • lemon slices, for serving, optional

Method of preparation

Heat the oil in a suitable saucepan over medium heat. Season the chicken pieces with 1 teaspoon of salt and 1/4 teaspoon of pepper. Brown the meat, turning it on all sides, until it gets a nice color, about 10 minutes, then take it out on a plate.

Add onion, garlic, salt and pepper to the same pan. Cook them, stirring from time to time, until the onions are soft, about 3-5 minutes. Add rice, tomatoes, baked bell peppers and 1 cup and 1/4 water. Incorporate the chicken pieces in the rice composition, covering them well. Bring to the boil, reducing the flame. Cover the pan and cook over medium to low heat for 55-60 minutes, until the rice softens. If there is liquid left in the pan, take the lid off and simmer until it evaporates.

Sprinkle the peas over the contents of the bowl, cover with a lid and remove from the heat. Leave the pan aside for 10 minutes, until the peas have warmed up and penetrated. If you want, you can serve brown rice with lemon slices.

Vegetable and rice soup

In our family, the concept & # 8222no day without soup or soupâ & # x20AC; & # x2122; is well implemented (you can see that I went to an audit course, right?) I say present and get to work.

The recipe below is prepared quickly (I know I'm used to this expression) you can time and if the cooking time exceeds 30 minutes I quit my job :).

  • 1 leek
  • 1 small onion
  • 1 larger carrot
  • 1 parsley root
  • 1 tablespoon rice
  • 3 suitable potatoes
  • 250g fresh spinach
  • 50g butter
  • 2 bay leaves
  • 2l chicken soup or water
  • salt pepper

1. Wash the leeks well and cut them in half lengthwise, then thin slices. Melt the butter in the pot in which we are going to make the soup and heat the leek until it softens. Add finely chopped onion, carrot and parsley cut into small cubes then rice. Mix for 1 minute and then add water and season with salt (I put a little universal spice).

2. Simmer for 5 minutes and then add the rice. Leave for another 5 minutes and add the peeled and diced potatoes.

When the potatoes are cooked, add the sliced ​​spinach. Leave for 2 minutes just to soften a little and you're done.

Serve hot soup with a little pepper.

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Peasant rice pilaf


  • 2 cups rice
  • 4 cups water
  • the water
  • 2 onions
  • 1 carrot
  • 1 pepper
  • 2 mushrooms
  • 4 tablespoons oil
  • a can of diced tomatoes in broth
  • 2 tablespoons chopped dill
  • salt
  • Pepper

Method of preparation:

We continue the list of recipes with rice and prepare the best peasant pilaf. Chop the onion as finely as possible, then chop the other vegetables separately. Saute onion for the vegetable pilaf for 1-2 minutes in the 4 tablespoons of oil.
Add the finely chopped vegetables and leave for another 2 minutes, then add water, followed by the rice washed in several waters. Sprinkle a little salt to taste.

Place the lid on the pan and let the piles of vegetables simmer for 15-20 minutes, or until the water drops. Then add the diced tomatoes and mix, then leave the pilaf with vegetables for another 5 minutes on low heat. Sprinkle with finely chopped dill and serve the rice pilaf with hot vegetables, along with a meat dish or next to a lettuce or pickles.

Peasant rice pilaf

Rice pilaf with mushrooms, fasting recipe

Rice pilaf with mushrooms, fasting recipe with step by step pictures. Rice with mushrooms and vegetables, recipe. How to make a fasting rice pilaf with vegetables and mushrooms.

I love rice, so the other day, when I had this mushroom rice pilaf on the table, although it is a simple, fasting food, I felt pampered. My husband, who, when he hears about rice, reactivates all sorts of not-so-pleasant memories of food in the army and says, squinting, "ballast" (ballast meaning rice in military unit slang, years & # 821790 ), did not initially show the same enthusiasm as me, but in the end was conquered by the association between this rice pilaf with mushrooms and a salad of vegetables.

I also said to the whimsical man: “Do you still feel young? I remind you that you have been out of the army for more than twenty years! The culmination is that during all this time you have not got used to the fact that whatever I would give you to eat, it is good! ”. But he was too busy to swallow, so he didn't deserve to answer me with more than a funny grin.

Returning to the recipe for rice pilaf with mushrooms that I propose, it is a food to share with the family, colorful and tasty, which will bring joy to everyone and I hope you will discover its delicious aroma and texture soon.

Simple rice in a rice cooker

Simple rice in a rice cooker
Those who love Asian cuisine know how useful it is electric rice cooker or a rice cooker. Such a pot makes our work easier, especially for those who say that they don't get the right rice, the rice that can be cooked by other methods, as we have shown in other lines: steamed rice, Korean style steamed rice, rice Egyptian, Japanese rice, Greek rice or steamed Iranian rice. From all these recipes, we get a whole grain rice that results from the right amount of rice and water. For a pilaf, the ratio is 3: 1 (water: rice), but when we want the grain to remain whole, we will use a different ratio.

The electric pot for rice is very simple with the quantities, for a cup of rice we need a cup of water and salt. The minimum quantity is 2 cups, and the maximum depends on the size of the rice pot.
I recommend reading the instructions for use, the amount may differ slightly.

This rice can be used in rice for sushi, as a garnish for Asian, Arabic and more. It can be cooked in a rice pot with round, long beans, basmati, jasmine, for sushi, etc.

You can also cook plain rice or rice with different flavors or vegetables.
I recommend the rice pot, I use it at least once a week.

Mochi: recipe for Japanese rice cakes

Ingredients for mochi (for 6-10 units)

  • 250 g of sticky rice
  • 1/4 cup sugar
  • 1 cup water
  • Rice starch (to sprinkle during kneading)

Preparation of mochi dough

  1. In a bowl or bowl, mix the glued rice flour together with the sugar and water. For this, it is important to mix vigorously, but slowly add water. Mix well until there are no pieces, but the dough is elastic and quite sticky.
  2. Remove a cloth and use it to line a bamboo bowl for steaming. To do this, pour the dough into the bowl, cover and set aside. Put water in a saucepan or pan of the same diameter and when it starts to boil add the bamboo pot.
  3. Let the rice cook for 20 to 25 minutes, until the dough gets a fairly sticky texture. Remove from heat and allow to cool (until the dough is warm enough).
  4. Knead by hand. To do this, place the rice starch on the kitchen counter.
  5. Place the mochi paste on top of the rice starch counter, roll out the dough and cut it into small portions.
  6. Now, flatten each ball with the palm of your hands and stretch them carefully to form a disc.
  7. If you want, you can re-form the balls that you can serve (if you will not fill them) or leave them as they are and cut them into squares.

Although mochis can be filled with different ingredients and options, both sweet and salty, the most common is to use ANKO, which consists of a paste of red soybeans known as azukis.

The nutritional value of rice

The other main ingredient in this recipe is rice, a starchy cereal. Depending on the amylose and amylopectin (the components of starch), the rice may be more or less viscous. In terms of its nutritional intake, it is a source of vitamin B3 (niacin) and vitamin B6.

We recommend that you opt for whole rice, because it retains the fibers, minerals and vitamins that the process of refining and bleaching rice eliminates. Lower, discover our easy artichoke recipe stuffed with rice! Have fun!