Rice is one of the most versatile foods around. A huge number of dishes are prepared from this cereal with various combinations of ingredients: salty and fresh, spicy and sweet, spicy and neutral in taste. Boiled rice is a ready-made basis for a hearty meal. With meatballs, the side dish will serve as a second course for lunch, and with vegetable gravy - for dinner. The sweet sauce will turn rice porridge into a wonderful breakfast for your child.
Meatballs with rice
Boil half a cup of washed round grain rice, then start cooking minced meat. For this, it is recommended to take 0.5 kg of pork and the same amount of beef. Cut the meat and a little lard into small pieces, then scroll through a meat grinder together with chopped onions (1 large head).
Put rice in the prepared minced meat, salt and pepper everything to taste, then mix thoroughly - the cereal should be evenly distributed throughout the mass. Now you can form meatballs and roll them in sifted wheat flour. Heat the sunflower oil well in a skillet, make a small heat and fry the meat balls on both sides until a light golden crust appears.
Place the sautéed meatballs in a clean, deep skillet. In the fat remaining after cooking, sauté vegetables for the sauce for 5-7 minutes: 1 large grated carrot and 2 finely chopped onions. Then mix them with a glass of boiled water and 1 tablespoon of tomato paste. Bring the sauce to a boil, stir and pour the meatballs over. Simmer the dish covered for half an hour.
Vegetable gravy for rice
The hot, thick gravy will add softness, juiciness and expressive taste to the rice. First, prepare a side dish - boiled or steamed rice (placed in a special steamer bowl). While the grits are fully cooked, tinker with the gravy ingredients. Cut the onion head into thin half rings, and chop the large peeled carrots and 3 bell peppers of different colors into strips.
Transfer the vegetables to a deep skillet, add 2 tablespoons of tomato paste and a glass of broth. Bring the gravy to a simmer, then turn on a low heat and season to taste with salt, bay leaves, dry herb parsley, dill and basil. When the vegetables become soft, dissolve 2 tablespoons of starch or wheat flour in cool boiled water and thicken the prepared sauce with the resulting gruel. Drizzle over rice and serve with chopped fresh herbs.
Berry sauce for rice dessert
Berry sauce will go well with rice porridge cooked in milk. Mix it with washed and steamed raisins (0.5 cups), sweeten to taste and add vanillin on the tip of a knife. Season with cream or ghee.
Take any fresh and ripe berries (3 cups) and grind them in a blender until smooth and smooth. After that, rub through a fine sieve if you want to get rid of the seeds.
Add granulated sugar to taste and 2 tablespoons of freshly squeezed lemon juice to the berry puree. The finished dressing can be mixed and cooled in the refrigerator. Place in a gravy boat before serving and serve separately.
