How to cook vegetable rice. Fried rice with vegetables

A side dish is an essential part of any main course. It is used to give the main dish an additional or contrasting taste, as well as its decoration.

This word comes from the French verb garnir - "to supply, decorate, overlay." The Russian language also uses the verb garnirut, which is used mainly in cookbooks, and means "to decorate a dish." However, the word also has an outdated meaning, which coincides with the meanings of the French verb garnir - "finish, supply with everything you need, decorate."

They are prepared from a variety of cereals, pasta, vegetables and legumes, seafood. Sometimes they are complex and may include different components of the above products.

Today we are going to cook a very tasty version of rice with vegetables. It is done according to the principle by which it is prepared. Only it will be prepared without meat.

Such rice can be served with meat, poultry, and fish. You can also eat it as an independent dish. For example, vegetarians are happy to eat it prepared in this way. It is not only tasty, but also very satisfying and nutritious.

And if you adhere to some nuances and culinary tricks, then it will turn out crumbly, will not stick together, and at the same time will not be laid out on a plate in a lump. And of course, cooked in this way, it will not look like porridge at all.

How to cook delicious rice with vegetables

We will need, for about 6-7 servings:

• parboiled rice - 1.5 cups
• vegetable oil - 0.5 cups
• carrots - 1-2 pieces
• onion - 2 pieces
• spices - zira, coriander, paprika, rosemary
• garlic - 2 cloves
• dried herbs - basil, dill, parsley
• salt, ground black pepper
• red hot pepper - piece
• parsley and dill for sprinkling

Cooking:

1. Rinse rice in running water and soak in water at room temperature for 30 minutes if it is of the usual variety.

But as indicated in the recipe, it is better to take the steamed variety. It doesn't need to be soaked. In addition, it definitely will not boil soft, and it is a very healthy food product containing up to 80% of vitamins and minerals.

2. During this time, peel and cut the onion into thin half rings. Peel the carrots and cut into large strips, as we cut it for cooking pilaf. You can also use a grater for Korean carrots.

3. Chop the garlic. To do this, crush it with the flat side of a knife. Then, holding the handle of the knife with one hand, and pressing the end of the point with the fingers of the other, chop the garlic as finely as possible.

4. Warm the oil in a cauldron or a thick-walled saucepan. We will cook the side dish in one dish, without shifting it back and forth. Fry the onion in oil until golden brown.

5. Add chopped carrots to the onion, mix. Salt, pepper, add spices, dried herbs, a piece of red hot pepper and garlic. Reduce heat and simmer carrots until softened, about 5-7 minutes.

6. Drain the water from the rice, if it was soaked, and rinse it well again in running water. Add it to carrots and onions. You need to have hot water ready. It must be immediately poured into the dishes with the dish being prepared. Pour enough water to cover the contents of the pan by 2 cm.

7. Stir immediately. We will no longer interfere, neither during the cooking process, nor when laying on plates. The broth will take on a beautiful golden hue.

8. Bring to a boil, and cook over medium heat with the lid open for 15 minutes. When it boils for 5 minutes, taste the broth for salinity. Add salt if necessary at this stage.

9. After a while, almost all the water should boil away. To find out if there is water left or not, you need to carefully collect the rice in a slide from the edge to the center. At the same time, do not mix it, but simply press lightly with a spatula to collect it to the center.

10. If there is water left, you will see it around the edges. In this case, no more water needs to be added. It is necessary to make holes in the slide with the back of the skimmer, or a Chinese chopstick is good for this purpose. Cut the rough stems from the greens and insert them into the center of the hill. Reduce heat to low and cover with a lid.

11. If there is no water left at all, add quite a bit along the edge of the pan, about 0.5 cups of hot water, for this you need to keep boiling water at the ready. It is necessary to pour water through a spoon, along the very edge of the pan or cauldron, so as not to blur the formed slide.

12. After 10 minutes, without opening the lid, turn off the gas and cover the pan with a towel. Leave the dish to sweat for 15-20 minutes.

13. Then it's time to open the lid. Make sure that water from the lid does not get inside. Remove the bunch from the stalks of greens.

14. Ready side dish can be laid out to the main course in different ways. I want to offer you one of the ways how to lay it out in a slide.

How to serve rice to the table

• take the appropriate form of the size you need. For these purposes, you can use bowls of different sizes, or small salad bowls.
• Lubricate the entire surface of the prepared form with vegetable oil. It is better to use olive oil, it will add an extra touch of taste to the cooked dish. If there is no olive oil, then you can grease with regular oil. Butter will also work.
• for lubrication it is good to use a silicone brush

• tightly fill the prepared and greased form with rice and vegetables, to the very edge. Press lightly with a spoon. We do not need a slide from above, and the voids inside will not work either - the slide in these cases may fall apart.
• prepare a plate in which the dish will be served. Cover the top of the mold with it. Then turn over and carefully remove it.
• when you cover a small plate with a large one, immediately determine the place on the plate where the side dish will be located. It will no longer be possible to move it later, it will fall apart when moving.

• now lay out what you have prepared as a main dish. I have chicken chakhokhbili today. And decorate with greenery as your fantasy tells you.

Everything, our tasty, healthy and beautiful addition to the main course is ready. Try it, how do you like it? Hope so!

Enjoy your meal!

Rice is rightfully considered one of the most useful and common products. It contains many vitamins and microelements that have a beneficial effect on the nervous and digestive systems, and also cleanse the body. In combination with vegetables, rice is even more tasty and healthy. Rice is cooked with corn, peas, tomatoes and other vegetables.

Classic vegetable rice recipe

Ingredients:

• Dry rice 300 gr.
• Carrot 1 pc.
• Onion 1 pc.
• Green peas ½ b.
• Corn ½ b.
• Salt, pepper to taste.
• Vegetable oil.

Sequencing:

• Rinse the rice under cold water and boil it for 10-15 minutes. Then drain the water and rinse the rice. The result should be fluffy rice.
• Peel onions and carrots. Then cut them into small cubes.
• Heat the oil in a pan and start frying the onion. After 2-3 minutes, add carrots to the onion. Fry everything for 5-7 minutes until fully cooked.
• Once the carrots and onions are ready, add boiled rice to them. Mix everything thoroughly.
• Open jars of peas and corn, drain excess liquid. Add corn and peas to rice. Salt everything, add pepper to taste, then mix and continue cooking for another 3-5 minutes.

Turkish rice with vegetables

If you want to try something tasty and unusual, then it's time to try Turkish rice. Vegetables allow you to reveal its taste and make it more vivid.

Ingredients:

• Dry rice 200 gr.
• Water 0.5 l.
• Tomatoes 1 pc.
• Carrot 1 pc.
• Canned peas ½ b.
• Corn to taste.
• Salt, spices to taste.
• Butter 30 gr.
• Vegetable oil.

Sequencing:

• Rinse the rice in cold water and let it dry.
• Peel the carrots and cut them into small cubes. Fry the carrots in hot vegetable oil for 5-7 minutes. During this time, the carrots should be fully cooked and soft.
• Cut the tomato into small cubes, separate the corn and peas from the liquid.
• Take a deep frying pan with a thick bottom and melt the butter in it. Put rice in it and fry it for 1 minute. During frying, rice must be constantly stirred so that it does not stick to the bottom.
• Add hot water to the pan, add salt and spices. Mix everything thoroughly and leave it to cook over medium heat for about 10-15 minutes. Do not cover the rice during cooking.
• A few minutes before the rice is fully cooked, add tomato, carrots, corn and peas to it. Salt everything and add spices, mix everything thoroughly.
• Once the liquid has completely evaporated, turn off the heat and let the rice stand for another 2-3 minutes.

Brown rice with vegetables

Brown rice is a real find for those who care about their figure and health. It is much healthier than ordinary white rice, so dishes made from it will be very healthy.

Ingredients:

• Brown rice 1 tbsp.
• Onion 1 pc.
• Pepper 1 pc.
• Water 500 ml.
• Canned peas ½ pcs.
• Carrot 1 pc.
• Salt, pepper to taste.
• Vegetable oil.

Sequencing:

• Rinse the rice and soak it in cold water for 10 minutes.
• Peel the carrots and grate it on a coarse grater. Then cut the onion into thin strips, cut the pepper into small cubes.
• Heat the vegetable oil and fry the carrots in it. Then add peppers, onions and canned peas. Simmer everything for 5-7 minutes.
• Once the vegetables are ready, add the rice to the pan. Salt everything and add spices. Mix everything thoroughly. Then pour water over rice and vegetables.
• As soon as the water boils, reduce the heat to a minimum and simmer the rice and vegetables for another 30-40 minutes.

Rice with vegetables is not only a separate dish, but also a side dish that can be added to meat, fish and various seafood. By choosing the right recipe, you can prepare a tasty and nutritious dish that will appeal to everyone.

As a side dish, we often have mashed potatoes, pasta or a variety of cereals. Try to cook rice with vegetables in a pan and the standard additions to meat dishes will fade into the background.

• peas (green) - 100 g;
• large carrots;
• rice - 1 tbsp.;
• oil (olive) - 60 ml;
• large bulb;
• water - 2 tbsp.;
• coriander - 5 g;
• pepper - 1 pc. (Bulgarian);
• saffron - ½ tsp;
• dried herbs - 1 tsp;
• paprika - 5 g;
• salt.

Time: 45 minutes.

Calories: 131.5

How to cook rice with frozen vegetables in a pan

• any vegetable mixture (frozen) - ½ kg;
• turmeric - 1 tsp;
• boiling water - 3 tbsp.;
• curry - 1 tsp;
• butter - 100 g (butter);
• rice - 400 g;
• salt;
• garlic cloves - 5 pcs.

Time: 50 minutes.

Calories: 151.2.

1. Put ¼ of the prepared oil in a pan, where we add the vegetable mixture (without defrosting it);
2. We pass over moderate heat for 5-8 minutes, not forgetting to stir regularly;
3. In a capacious thick-bottomed frying pan, melt the remaining fat and simultaneously wash the rice, which is then placed in the ghee;
4. We flavor the cereal with prepared spices and, stirring occasionally, simmer for about 10 minutes;
5. When rice grains are golden, passivated vegetables should be sent to them;
6. Pour the substance with boiling water, season with salt and, covering with a lid, cook until the liquid evaporates. The level of fire is minimal;
7. We remove the garlic cloves from the husk and add to the dish when 5 minutes remain before the end of cooking;
8. Turn off the gas and cover with a towel. Leave it for 1/5 hour so that the mixture is filled with garlic aroma.

Rice with meat and vegetables in a frying pan

• tenderloin (beef or pork) - ½ kg;
• garlic to taste;
• tomato - 3 pcs.;
• rice - 1 tbsp.;
• oil for frying;
• bell pepper - 2 pcs.;
• favorite seasonings;
• barberry fruits - 7 pcs.;
• large carrots;
• water - 2 tbsp.;
• salt (can be replaced with soy sauce);
• onion head.

Time: 60 minutes.

Calorie content: 102.9 - 120.5 kcal (depending on the selected meat).

1. Thoroughly wash the meat component and crumble it into small strips;
2. We coat the pan (preferably cast iron) with fat and put the chopped meat on it, bring it to a light ruddy;
3. We cut the onion into small cubes, which should be peeled and washed before that;
4. We also remove the peel from the carrots, wash and chop it in the same pieces;
5. We rid the bell peppers of seeds and stalks, do not forget to wash, and then crumble into the desired parts, most importantly - small ones;
6. Cut the washed tomatoes into medium cubes;
7. We send onions and carrots to the fried meat, sauté them together for 10 minutes;
8. We supplement the mixture with peppers and tomatoes, mix, flavor with our favorite seasonings and squeeze out the garlic cloves;
9. Fry the substance for 5 minutes;
10. In parallel with this, we wash the rice, and then we shift it to the prepared products;
11. Fill with water, bring to a boil, do not forget to salt;
12. Reduce the level of fire, cover with a lid;
13. Cook until moisture evaporates. Then be sure to try, and if necessary, cooking should be continued by adding a little more liquid.

Rice with chicken, tomatoes and other vegetables in a frying pan

• corn - ½ b.;
• rice - 1.5 tbsp.;
• carrots - 1 pc. large;
• chicken pulp - 400 g;
• ginger (powder) - ½ tsp;
• sweet pepper - 1 pc.;
• tomato - 2 pcs.;
• zira - ½ tsp;
• bulb;
• peas - ½ b.;
• turmeric - 5 g;
• oil (fry);
• garlic - 3 teeth;
• water.

Time: 50 minutes.

Calories: 162.7.

Before you start cooking, you should prepare all the ingredients. We remove the canned components from the cans and allow the excess liquid to drain.

Peel the skin off the carrots, then wash them and chop them into medium cubes. We do the same with the onion: we remove it from the husk, wash it and crumble it with a square.

We free the garlic teeth from the husk and pass it through a press, if desired, you can finely crumble it.

If necessary, remove the skin from the chicken, then wash it abundantly and chop it into small convenient pieces.

It is important to rinse rice groats abundantly so that the liquid ceases to be cloudy.

And we crush the bell pepper with a square, not forgetting to wash it before that and clean the seeds from it. We divide the washed tomatoes into slices, which are then cut into 4 more parts.

We place a large frying pan on the stove, pour oil over its bottom. After heating, put the meat ingredients into it and bring it to white, frying for 7 minutes.

Then we attach all raw vegetables to the chicken and sauté, stirring regularly. 5 minutes is enough.

We spread rice on top of the vegetable mixture and fill it with water so that it covers the surface by 2 cm. Flavor with cooked spices, salt to taste, when it boils, close the lid and evaporate the liquid for about 20 minutes. At the same time, we remove the fire as little as possible.

5 minutes before turning off, add canned food, mix and cook. It is also advisable to leave it under the lid for a while so that the dish is infused.

Rice with fish and vegetables

• green beans (frozen) - 1 tbsp.;
• wine (white) - ½ tbsp.;
• suitable spices;
• canned corn - ½ tbsp.;
• 1 carrot;
• sea ​​fish (white fillet) - 600 g;
• large bulb;
• rice - 250 g;
• salt;
• oil;
• water - 1-1.5 tbsp.

Time: 40 minutes.

Calories: 122.7.

1. We extract fresh vegetables from the upper shells, wash them with high quality and cut into medium squares;
2. Oil should be poured over the pan and fry the crumbled components on it for about 7 minutes;
3. Then we add pieces of beans and canned corn to the mixture;
4. Sprinkle with spices and simmer for a few more minutes;
5. We chop the fish fillet into convenient pieces and send it to the pan, following the vegetables;
6. Fry lightly on all sides;
7. Put the washed rice to the fried components, then pour it with wine and water;
8. After boiling, add some salt, reduce the heat to a minimum and cover with a lid;
9. We finish cooking when the moisture evaporates.

• The recipe can be changed by adding or removing certain vegetables. Most importantly, consider the time of their preparation;
• also allowed to do with spices. Easily replace the spices indicated in the recipe with your favorite ones;
• as for rice, it is better to use long-grained and steamed, so the dish does not turn into porridge;
• When adding tomatoes to cooking, it is best to blanch and peel them.

Enjoy your meal!

Another recipe for delicious rice with vegetables in a pan is in the next video.

Rice garnish with vegetables

Tired of the monotony, and you want to cook something tasty, healthy and interesting? I would like to draw your attention to a very easy-to-make dish - rice with vegetables. Its preparation will not take you much time and effort, and the result will please the whole family.

Rice with vegetables- this is great side dish for any kind of meat or fish. It can also easily be the main dish.

Recipe for rice with vegetables

Ingredients

To make this amazing side dish you will need:
a glass of rice;
three medium bulbs;
one large carrot;
incomplete glass of green peas;
incomplete glass of young corn;
two bell peppers;
dill greens;
salt, pepper, spices;
vegetable oil;
water.

Food preparation:

First you need to do the preparation of products.

Step 1. Rinse rice well until clear water. There are two ways to prepare cereals. If you have planned the preparation of this dish in advance, then you can fill it with water and leave it for several hours, and preferably overnight. If this is not possible, then you need to throw rice into boiling salted water and cook it for 10 minutes

boil rice

Step 2. Then you should start preparing other ingredients.

a) Wash onions and carrots, peel and cut into small cubes. It may seem like a lot of onions to you, but I always cook according to the principle of “onions do not happen too much”, because they add tender juiciness to any dish.

Onions and carrots cut into cubes

b) Bulgarian pepper also cut into cubes, a little more onions and carrots.

Cut sweet pepper into cubes

in) I took the peas and corn out of the freezer and washed them under running water.

Rinse peas and corn with water

G) Dill greens finely chopped with a knife.

Dill finely chopped with a knife

Cooking rice with vegetables:

Step 1. You need to take a deep frying pan or a cauldron and pour three tablespoons of sunflower oil into a container (if any, you can put 30 grams of butter).

Pour oil into a deep frying pan

Step 2. On medium heat in a hot frying pan with oil, you need to put the onion and after two minutes the carrots and cook until the onions are soft (about 5-7 minutes).

We pass onions and carrots

Step 3. Then you should add green peas and bell peppers to them and simmer together for another 5 minutes.

Add green peas and sweet pepper

Step 4. After that, it is worth throwing in the corn, salt, pepper, add other spices to taste, cover and simmer the vegetables together over low heat for two minutes.

Add corn and spices to vegetables

Step 5. The photo below shows ready-made vegetables before adding rice. It remains a little - add rice to the vegetables and cook everything together for another 10-15 minutes.

Rice with the addition of vegetables can be a hearty side dish for meat or a full-fledged independent lunch. You can choose any additives to it - tomatoes, zucchini, eggplant, peppers and others. And then we collected the best recipes for rice with vegetables, among which you will definitely find the one that you like.

Ingredients:

• 220 - 240 g of steamed long-grain rice;
• 1 pc. onions, bell peppers and carrots;
• 1 pickled cucumber;
• vegetable oil;
• salt and spices for pilaf.

Cooking:

1. First, fry the onion cubes and carrot straws in hot oil until golden brown.
2. Then add seedless sweet pepper cubes and grated pickled cucumber to the pan.
3. Cook rice in a separate bowl until fully cooked.
4. Transfer the cereal to the vegetables and mix.

Salt the dish to taste and add spices to it.

Cooking in a frying pan

Ingredients:

• ½ st. long grain rice;
• 1 medium carrot;
• 1 small onion;
• 1 st. purified drinking water;
• 1 pinch of salt;
• ready seasoning for pilaf.

Cooking:

1. First, fry onions and carrots in any fat. It is important to ensure that the vegetables do not burn, otherwise the finished dish may taste bitter.
2. Pour rice washed to clear water to the fried vegetables.
3. Warm up the mass for several minutes so that each grain is covered with fat.
4. Pour hot water into the pan. It should be approximately 2 times more than cereals.
5. Salt and add spices.
6. Cover the pan with a lid and simmer the rice for 20-25 minutes, or until all the water has been absorbed into the grits.

You can slightly change such a recipe in a pan by adding, for example, a pod of bell pepper or tomatoes to it.

With chicken

Ingredients:

• 4 things. chicken legs;
• 1 pc. onions, bell peppers and carrots;
• 1 st. rice
• 4 cloves of fresh garlic;
• 1 tomato;
• 2 tbsp. chicken broth;
• sunflower oil;
• salt, spices and dry garlic.

Cooking rice with chicken and vegetables like this:

1. Defrost the meat, rub with spices, salt, garlic and leave for at least half an hour.
2. Then fry the chicken in hot sunflower oil on each side until cooked.
3. Cut all vegetables and garlic into miniature cubes.
4. Fry them until soft in a little oil. Then pour in the broth and simmer for a couple of minutes.
5. Put rice to vegetables, add salt and spices.
6. After boiling the mass, simmer it under the lid for about half an hour.
7. 10 minutes before cooking, add chicken to rice with vegetables along with the fat remaining from its frying. Stir the contents of the pan.

Serve the dish as a main hot dish for an everyday dinner or on a festive table.

Rice with vegetables in a slow cooker

Ingredients:

• 1 head of red onion;
• 6 g of seasoning for pilaf;
• 1 carrot;
• fresh garlic to taste;
• 1 PC. sweet bell pepper;
• 2/3 st. long rice;
• half a liter of water;
• 1 leaf of lavrushka;
• salt to taste.

Cooking:

1. Finely chop all the declared vegetables. Cut the garlic into thin slices.
2. Rinse rice well until clear water.
3. Put the products in the bowl of the appliance immediately together.
4. Add lavrushka to them, pour water and mix the components.
5. Activate the "Rice" mode. The Pilaf program is also suitable for preparing such a dish.

Cook rice with vegetables in a slow cooker until the end of the automatically set time.

Without preliminary frying of products, such a treat turns out to be low-calorie and harmless to the figure.

With shrimps

Ingredients:

• half a kilo of shrimp;
• 1 tsp cornstarch;
• ¼ tsp coarse salt;
• 4 eggs;
• olive oil;
• freshly ground pepper;
• 2 tsp sesame oil;
• 1 bunch of green onions;
• 5 st. boiled rice;
• 300 g of frozen vegetables;
• 3 art. l. soy sauce.

Cooking:

1. Rice is pre-boiled and chilled. It should turn out crumbly, so when choosing cereals, it is better to give preference to long-grain varieties - they have less starch.
2. Sprinkle shrimp with pepper, cornstarch and salt. Leave in this form to marinate for at least a quarter of an hour.
3. Fry the seafood until golden brown in a heated olive oil in a thick-walled pan.
4. Salt the eggs, beat and pour into the pan. Fry, stirring constantly, until they are no longer liquid. Mix the resulting mass with ready-made shrimp.
5. Chop the green onion and fry until a characteristic aroma appears. Put boiled rice on top of it, pour in soy sauce and add salt and pepper to taste.
6. Thaw the vegetable mixture beforehand, mix with sesame oil and send to rice.
7. When the vegetables are softened, transfer the shrimp and eggs to the pan. You can add a little more soy sauce to taste.

Such a treat with shrimp and vegetables should be served hot for dinner.

Recipe in Chinese

Ingredients:

• 2/3 st. long rice;
• 1 onion;
• 1 pod of sweet pepper;
• 3 eggs;
• by ½ st. corn and green peas (canned);
• salt;
• vegetable oil.

Cooking rice with vegetables in Chinese:

1. Boil rice in salted water until tender.
2. Fry the onion in small pieces until translucent.
3. Pour the eggs into the pan to the vegetable and mix the protein with the yolk with a fork.
4. When the eggs "grab", pour rice into them, add pepper sticks and canned legumes without liquid.
5. Salt the mass to taste and fry the products for another 6 - 7 minutes.

It is delicious to serve such a treat with fried pork or chicken.

Rice with frozen vegetables

Ingredients:

• 2/3 st. rice
• a pack of 400 grams of frozen vegetable mix;
• ½ tsp salt;
• 1 bay leaf;
• 2 tbsp. hot boiled water;
• sunflower oil.

Cooking:

1. To cook rice with frozen vegetables, the first step is to boil the frozen mixture in salted boiling water for 6 to 7 minutes. It is worth choosing the option with carrots, sweet peppers and green beans.
2. Add well-washed rice, parsley and 1 tbsp to the prepared vegetables. l. sunflower oil. At this stage, you can use any of your favorite seasonings.
3. Let the mass boil at the maximum heating of the stove for about 5 minutes. Reduce the heat and continue cooking for another 12 minutes.

Turn off the heating of the stove and leave the treat under the lid for another quarter of an hour.

With the addition of pork

Ingredients for 400 grams of pork pulp:

• 2 tbsp. rice
• 2 medium onions;
• 1 large carrot;
• 1 small zucchini;
• 3 fresh tomatoes;
• vegetable oil;
• a pinch of coriander, turmeric, pepper and cumin;
• salt;
• 4 tbsp. water;
• greens.

Cooking:

1. Cut the pork into small pieces, sprinkle with salt and immediately all the seasonings, mashed in a mortar. Mix ingredients and leave for 10 minutes.
2. Pour the meat into a deep cast-iron skillet along with the onion cubes. Send chopped carrots there.
3. When the vegetables and meat are reddened, add the zucchini and tomato cubes. Fry foods together for 8 to 9 minutes.
4. Add thoroughly washed rice and sweat the mass with frequent stirring so that the cereal is saturated with oil.
5. Pour the ingredients with salted water, close the pan with a lid and simmer its contents over low heat for 25 - 30 minutes.

Decorate the finished dish with herbs and serve.

With mushrooms

Ingredients for 350 grams of a mixture of parboiled white and wild rice:

• 350 g fresh champignons;
• 1 pc. onions and carrots;
• 90 g of frozen green beans and green peas;
• salt and spices;
• vegetable oil.

Cooking with mushrooms and vegetables:

1. First of all, you need to boil the cereal in salted water until fully cooked, then put it in a colander and let the water drain.
2. Peel the mushrooms, chop coarsely and fry with chopped onions. All liquid should evaporate from the pan.
3. Add carrot cubes to the mushrooms with onions and cook the mass until the latter is soft.
4. Add frozen ingredients and sauté until vegetables soften.
5. Add cooked rice, salt and spices to your taste in the pan.

Hold the treat on the fire for another 7 - 8 minutes, cover the pan with a lid and leave to infuse for another quarter of an hour.

Lean rice risotto

Ingredients:

• 350 g long rice;
• 1 onion;
• 1 lemon;
• 300 g of champignons;
• 200 g of broccoli and green beans;
• salt, pepper, saffron;
• sunflower oil;
• 3 art. vegetable broth.

Cooking:

1. In a large skillet, fry the onion in sunflower oil until golden brown.
2. Put well washed rice on top of it, add saffron, salt and pepper. Drizzle with juice from a small lemon.
3. After 6 - 7 minutes, pour in the broth and simmer the mass under a closed lid for 5 minutes.
4. Add broccoli florets, green beans and coarsely chopped mushrooms to the rice. Cover the pan with a lid again and simmer the treat until all the liquid has evaporated and the cereal is soft.

Serve the risotto with lots of fresh herbs.

With corn and green peas

Ingredients for a cup of parboiled rice:

• 1 carrot;
• 60 g of canned corn and canned green peas;
• salt and any vegetable seasoning;
• vegetable oil.

Cooking:

1. Heat the oil in a saucepan and put the washed rice into it. Lightly fry the cereal, add salt and vegetable seasoning.
2. Pour the components 2 tbsp. boiled water and simmer under the lid for 20 minutes until the rice softens.
3. Separately, fry the carrot sticks until golden brown and mix it with corn kernels and a pot. Send the resulting mass to rice.
4. Salt the dish and, if necessary, add a little oil.

Cook fried rice with vegetables for a side dish for another quarter of an hour without a lid.

Mexican style

Ingredients for half a cup of brown rice:

• 1 can of canned red beans;
• ½ can of canned sweet corn;
• 2 bell peppers;
• 2 garlic cloves;
• 2 tbsp. l. tomato sauce;
• 1 onion;
• 1 pinch of sweet ground paprika;
• salt to taste.

Cooking:

1. Fry chopped onion, garlic and bell pepper in any fat until softened.
2. Put washed rice to them, add salt and paprika. Fry food together for a couple of minutes.
3. Put the tomato sauce in the pan and pour 1 tbsp. salted water.
4. Reduce the heat, cover the container with a lid and simmer its contents until the rice softens.
5. After 20 - 25 minutes, pour in the beans and corn without liquid.

Cook the treat for another quarter of an hour over medium heat.

With vegetables, you can cook delicious rice of any variety, from the popular round-grain to the rare brown. The main thing is to strictly follow the instructions from the manufacturer on the package regarding the cooking time of the selected cereal. It is important and correct to determine the amount of liquid that will allow the rice to soften enough, but this information is always on the packaging. And therefore, even an inexperienced housewife will not have any difficulties in cooking rice with vegetables. Keep it up and everything will work out!