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Salad with rice

Salad with rice


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Portion the fish. Season with salt and pepper and fry in oil on both sides.

In a saucepan put 2 tablespoons of oil and cook the chopped onion until it becomes glassy, ​​then add the diced tomatoes and rice. After a few minutes, add the 4 cups of vegetable soup in turn. Season with salt and pepper and add the fish pieces. Cover and let the rice swell and the fish taste like vegetables. Serve decorated with lemon slices.

It is delicious! Great appetite!


Salt in aspic

The cleaned and washed room is cut into slices. The bones, the head without gills, the leftovers from cleaning and the eggs are put in the pan, spices, onions, salt, bay leaves (1-2 sheets) are added, water is poured and boiled. After 20-30 minutes, put the pieces of sauerkraut in the same pan and cook for 10-15 minutes. When the fish is ready, remove it with a spoonful of foam and place it on a plate in the form of whole fish, but with small distances between the pieces and leave it to cool. Strain the remaining juice and prepare 2-2 1/2 glasses of aspic with it. Dissolve in soaked galatine juice, bring to a boil and strain through a napkin. Each piece of pikeperch is garnished with lemon slices, star-shaped carrots, greens. Pour the aspic on top a little, two, three times, so that the gasket is not moved, and the pieces of salami are covered with aspic. Keep the plate cool until the aspic hardens. How to serve As a garnish you can serve red cabbage, potato salad, fresh or pickled cucumbers, mayonnaise sauce


Salted fried with garlic

ingredients
6 pcs of about 300 g piece, 6 tablespoons of corn, 2 tablespoons flour, 1 teaspoon paprika, 1/2 teaspoon hot paprika, 1 clove garlic, a few sprigs of parsley, 1 lemon, 2-3 orange slices, 2- 3 peppers, 1-2 tablespoons vinegar, 300 ml oil for frying, salt, pepper, thyme

Difficulty: Average | Time: 45 min


Milanese Risotto

Ingredient:

  • 50 g rice (arborio, preferably)
  • 1/2 teaspoon saffron
  • 1 onion
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 200 ml dry white wine
  • 1 L chicken soup (necessarily hot)
  • 100 g race parmesan
  • salt and pepper to taste

Method of preparation:

Saute the chopped onion in a large pan for 5 minutes. Add the rice, mix and cook for another 3-4 minutes. Add the saffron over the hot chicken soup. Add the wine to the pan, stir. Season with salt and pepper, stirring occasionally, until the rice absorbs the wine.

Pour the chicken soup with saffron over (not all, just enough to cover the rice layer), stirring occasionally until the rice absorbs it as well. Repeat the process with the soup until you put it all together.
When you taste the rice and feel that it has boiled well, remove the pan from the heat. Add butter and parmesan. Stir well. Serve hot.

Milanese Risotto

Ingredients

Step 1

Salmon fillets in flavored crust with rice garnish with vegetables

Place the salmon fillets in a tray. Pour over them a thin drizzle of olive oil and then prepare the crust. In a bowl put the breadcrumbs, finely chopped garlic, finely chopped parsley, salt, pepper and olive oil and mix everything well. Pour the crust mixture over the salmon fillets and then put them in the hot oven at 180 ° C for 25 minutes.

In a saucepan, fry the finely chopped onion, peas, bell pepper and diced carrots in olive oil. Add the rice and sieve, then add white wine and allow the alcohol to evaporate. Add water and let it boil for 20 minutes. At the end add butter and mix well. Good appetite!


FRIED RICE WITH EGGS AND VEGETABLES

Fried rice with eggs and vegetables different colors- Chinese rice with eggs and vegetables , found in menus and under the name of Yangzhou fried rice, is a recipe from Cantonese cuisine & # 8211 one of the most refined and well-known cuisines in Asia. It is one of the most famous recipes for garnishes, it is very easy to prepare, so save the link and do not hesitate to prepare it.

You can find other recipes from Chinese cuisine here: sweet and sour chicken with pineapple, Chinese chicken with mushrooms, pork in sweet and sour sauce, pork with hazelnuts, Chinese eggplant, Chinese chicken with mushrooms and much more.

Fried rice with eggs and vegetables it comes out best from boiled and cooled rice for a few hours. It can be prepared the day before. Simple boiled rice, with water and very little salt, replaces the bread we usually eat with dishes with sauce.

Why is boiled and cooled rice better? Because the grain becomes more consistent, it dries, so that when it comes in contact with the hot pan it is cooked as if this cooking is the most important. If you don't have boiled rice the day before, let it cool well. I researched for this recipe on Chinese sites. The coincidence was that I arrived in China at some point and I'm glad that my recipe is very similar in taste to what I ate there. In conclusion, this recipe is exactly what you need.

Fried rice was born in Chinese cuisine out of the desire to capitalize on boiled rice left over from one day to the next. The periods when people had nothing to eat, made them turn simple recipes into delicious recipes, becoming appreciated over time around the world.

Fried rice with egg and vegetables it is found in all oriental cuisines. Even if you are not going to accompany it with other Chinese food recipes, you can use it as a side dish for a schnitzel, blue cord, a fasting muscle cooked in a pan or a chicken in a cauldron.

It can be eaten simply when you want to give up meat. It goes for lunch and dinner, you can prepare it and take a package at the office. You will find in this recipe not only a multitude of colors, but also good taste and a small portion of health, because in this bowl you will find a multimer of vitamins, proteins and fibers.

The recipe is very simple, you will see below. So, if you ate fried rice with egg and vegetables at the restaurant, you will be able to prepare it at home, following the instructions below. One very important thing: do not use olive oil! Olive oil is not used in Chinese cuisine.

If you like it spicy you can add hot peppers or ginger. You can boil water with saffron or turmeric and color the rice yellow. My opinion is that in the kitchen you have to play a little. To discover tastes and textures. But for starters, you need to see what the basic recipe is, what you start with, so I leave below the list of ingredients and how to prepare for fried rice with eggs and vegetables- Chinese rice with eggs and vegetables.

INGREDIENT:

1 green onion for decoration

Put the rice to boil for 15-20 minutes in 400 ml of water, over low heat, with a lid. The rice should be boiled, but a little al-dente. We put it in a strainer, rinse it with cold water, then let it cool.

Heat the vegetables for 30 seconds in very hot oil, then take them out of the wok and put the beaten eggs beforehand and mix continuously.

When the eggs are cooked, add the rice and continue to cook, stirring continuously for another 1 minute. Put the vegetables back in the wok together with 1 tablespoon of soy sauce and leave it on the fire for another minute, stirring so that it doesn't stick.

Add salt and mix for another minute, then serve. We can decorate the rice bowl with a little chopped green onion.


Method of preparation

Spinach with rice

Wash the spinach well, well, boil it, strain it, cut it as small as possible. Cook the onion in

Spinach with rice

Heat the oil, add the chopped onion, spinach, tomato, parsley, carrot and cook.


Salad with lemon

I have read many times about how healthy it is to eat fish meat. Besides the fact that we get rid of the fat and toxins contained in pork, we also benefit from those omega 3 fatty acids, contained only in fish meat or seafood. And because "health" is the watchword, I chose a recipe in which fish meat is boiled and not fried, thus keeping intact the beneficial components it contains.

Ingredients we need for a single serving: 150 grams of sauerkraut, 50 grams of carrots, 50 grams of bell peppers, 50 grams of tomatoes, 50 grams of boiled rice, 15 ml of oil (preferably olives), a lemon, salt and greens.

Preparation: boil the carrot salad in a little water, over low heat, so as not to crumble. Peppers and tomatoes, cleaned, washed and sliced, simmer in water with oil until soft. Then mix with the boiled rice and let it simmer. Place on a plate next to the boiled fish. Pour lemon juice, a little oil and greens on top. Decorate with thin slices of lemon.


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 heat 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 frying 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 of 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. Set 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.


Salad recipes

Discover the best recipes with salau and prepare this healthy fish in the most varied ways. Cook for you and your family, according to recipes with salami and learn how to make a salami in the oven, smoked, on a tray, breaded or fried.

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