Stewed rice is a simple, tasty and aromatic dish that cooks very quickly and is perfect for lunch or dinner. Rice and stew can be combined in the form of pilaf, vegetable stew and even soup. Using stew will make the dish hearty and moderately high in calories.
It is necessary
- For cooking rice in Italian with stewed meat (at the rate of 6 servings for us):
- - 700 g of stew;
- - 200 g of rice;
- - 300 g of vermicelli;
- - garlic - 5 cloves;
- - 2 tbsp. l. tomato paste;
- - greens (dill, parsley, coriander);
- - 100 ml of vegetable oil;
- - chicken bouillon;
- - Bay leaf;
- - salt, pepper (to taste);
- - stewpan.
- To make soup with rice and stew:
- - 300 beef stew;
- - 100 g of rice;
- - leek;
- - tomatoes - 2 pcs.;
- - pepper - 2 pcs.;
- - carrots - 1 pc.;
- - greens (parsley, dill, etc.);
- - salt, spices (to taste).
- To make a stew with rice and stew:
- - 400 g of beef stew;
- - 100 g of rice;
- - eggplant - 2 pcs.;
- - tomatoes - 2 pcs.;
- - 250 g of cauliflower;
- - onions - 2 pcs.:
- - 50 ml of vegetable oil;
- - pepper, salt (to taste);
- - greens (parsley, dill, basil, etc.);
- - water;
- - brazier.
Instructions
Step 1
Indulge your homemade Italian-style rice with stew. In a saucepan, heat dry noodles until golden brown, then add vegetable oil and washed rice, stir. Pour in a hundred boiled water so that it completely covers the rice and noodles, dissolve a cube of chicken stock in water, add a few bay leaves and garlic crushed in a garlic press.
Bring the rice and noodles to a semi-cooked state, then put the saucepan in the preheated oven, add a little more water and simmer until the excess liquid evaporates. Meanwhile, preheat a skillet, add vegetable oil and stew, finely chopped herbs (parsley, dill, etc.), bay leaves, crushed garlic and tomato paste. Remove the stewpan from the oven, place the rice and noodles around the edges of the plate, and place the stew in the middle. The dish can be served at the table.
Step 2
A simple and tasty dish will turn out if you have vegetables (you can use frozen ones) and stew, from which you can make soup with rice and stew. Wash the tomatoes, peel and chop finely. Rinse the bell peppers, chop and remove the seeds and core, and then chop finely. Also chop the leek stalks and herbs to your liking. Wash carrots, peel and grate on a fine grater.
Simmer chopped onions and carrots over low heat in the broth for about 10-15 minutes, then add the rest of the vegetables to them and pour 1-1.5 liters of boiled water, let the dish boil. Meanwhile, rinse the rice and dip in the soup, add spices and salt to it, cook until tender. 5-10 minutes before the soup is cooked, add the stew and finely chopped herbs to it. Then leave the soup to sit for a while.
Step 3
The original is a vegetable stew with rice and stew, for the preparation of which you need a brazier. Pour a few glasses of water into the brazier, wait until it boils, and then send the chopped pieces of stew into it. Rinse the rice. If you have time, then it is better to soak the rice in cold water for several hours, then it will turn out crumbly. Simmer the meat, then add rice to it, salt and pepper to taste. It is necessary to cook over low heat to simmer the rice.
Meanwhile, wash and peel the eggplants and cut them into cubes. Fry the eggplant slices in a preheated skillet. Peel the onions and cut into rings, add to the eggplants and simmer the vegetables until half cooked. Put the washed and chopped tomatoes in a pan with vegetables, salt and fry until tender.
Disassemble the cauliflower, cut the petioles, chop the inflorescences. Cauliflower should be added to rice and stew when they are half cooked. Simmer for about 5 minutes. If there is little water left in the brazier, you can add more. Add the vegetables from the pan to the frying pan, stir, salt and pepper again, then simmer over low heat until the liquid evaporates, after which the dish must be infused for 15-20 minutes.
Put the vegetable stew with rice and stewed meat in portions on plates, garnish with a sprig of parsley or basil, serve hot.
