Rice is the most popular cereal on the planet.
It contains a lot of potassium and B vitamins, so nutritionists recommend it to people with diseases of the cardiovascular system.
Soups and side dishes are prepared from rice for meat or fish products, and in the countries of the East it even replaces bread.
Rice with carrots and onions - the basic principles of cooking
Boiled rice itself is certainly not interesting, but if you add vegetables and greens to it, you will get a tasty, and most importantly useful side dish.
Rice with carrots and onions is prepared in many ways. It can be stewed, fried or baked in the oven. At the same time, onions and carrots are added both raw and pre-cooked from them vegetable frying.
Rice groats are sorted, washed thoroughly until the water becomes clear, and cooked, following the instructions on the package, since the cooking time for different varieties of rice is different.
Vegetables are peeled and chopped. You can chop them in any way. It is worth noting that carrots cut into bars or slices take longer to cook than grated.
Vegetables are fried in a deep cast-iron skillet or cauldron, then washed rice is added to them and poured with boiled water. It is cooked on low heat until the cereal has absorbed all the moisture. You can boil rice separately, cook a vegetable fry, and only then combine everything and warm it up.
In addition to carrots and onions, other vegetables or legumes can be added to rice.
Recipe 1. Rice with carrots and onions
Ingredients
salt;
80 ml of sunflower oil;
8 g seasoning for pilaf;
50 g butter;
a glass of rice cereal;
carrot;
head of garlic;
bulb.
Cooking method
1. Wash peeled vegetables, gently dry and chop in small cubes.
2. Pour sunflower oil into a heavy cast-iron pan, heat it and fry chopped vegetables in it, stirring constantly, until the carrots are soft.
3. Now add the butter, wait until it melts, mix and spread the rice, washed to clean water. We level with a wooden spatula.
4. Sprinkle the dish with salt and seasonings for pilaf on top of the dish. Pour rice with vegetables with water so that its level is higher than the level of cereals on the finger.
5. From the head of garlic, remove the top peel and stick it whole in the center of the rice. Cover and cook for 25 minutes on low heat. Then we take out the garlic, peel it and put one clove in each plate. Serve the dish as a side dish for meat or fish.
Recipe 2. Rice with carrots, onions and corn
Ingredients
300 g long grain rice;
carrot;
a can of canned corn;
salt;
onion head.
Cooking method
1. Rinse long-grain rice. This rice variety does not require long washing, it is clean enough by itself, it is enough to rinse it a couple of times to just wash off the dust.
2. Boiled washed rice, following the recommendations on the package. We discard the finished rice in a colander and leave all the moisture in the glass.
3. We clean the onion and finely chop it. My peeled carrot and large three.
4. In a frying pan with heated oil, spread the chopped onion and fry it, stirring, until transparent. Then add the grated carrot to the onion, mix, and continue to fry until the vegetables turn a golden color.
5. Open a can of corn, pour the syrup, and transfer the contents to a pan with fried vegetables. Stir and keep on fire for about three minutes, so that the corn warms up.
6. Now put the boiled rice in a pan, mix and cook for another two minutes. Turn off the heat and leave the rice with carrots and onions under the lid for another ten minutes.
Recipe 3. Rice with carrots, onions and mushrooms.
Ingredients
champignons - 200 g;
one and a half glasses of rice;
three large carrots;
vegetable oil;
large white onion;
curry - 40 g.
Cooking method
1. We clean the vegetables, wash and finely chop. Remove the thin peel from the mushrooms, rinse and gently dry. Cut mushrooms with slices.
2. Heat a frying pan with oil over medium heat. Put mushrooms in it and cover with a lid. When the mushrooms start the juice, remove the lid and fry until the moisture evaporates. Now add the chopped vegetables to the mushrooms, mix and continue to fry.
3. As soon as the vegetables are browned, twist the fire and add curry to them. Salt, pour in a little oil, stir everything well, cover with a lid and twist the fire to a minimum.
4. Rinse the rice and pour it into a pot of boiling water, cook the cereal until the rice becomes soft, but the core remains dense. We discard the finished rice on a sieve to get rid of excess moisture.
5. We shift the rice into a mixture of fried vegetables and mushrooms. Mix well, cover with a lid and simmer vegetables with rice for another 20 minutes. Serve rice with carrots and onions as a side dish or as an independent dish.
Recipe 4. Rice with carrots, onions and eggs
Ingredients
250 g of rice;
black pepper;
two bow heads;
oregano;
two carrots;
soy sauce;
eggs - three pcs.
Cooking method
1. Rice cereal is washed and boiled, following the recommendations from the manufacturer. We throw the finished cereal onto a sieve to get rid of excess moisture, and cool.
2. Peel the carrots and onions, wash them and finely chop. We spread the vegetables in preheated vegetable oil and fry for ten minutes, seasoning all oregano and pepper. We shift the vegetable frying into the prepared pan.
3. Break the eggs into a deep plate, beat them lightly and pour them into the same pan where the vegetables were fried, preheating it. We actively mix the eggs during the frying process. We put the finished eggs in a pan with vegetables.
4. Transfer the boiled rice to the pan, pour soy sauce and mix. Rice with carrots and onions can be served. As an addition to it, you can serve meat or fish.
Recipe 5. Rice with carrots, onions and dill
Ingredients
a quarter cup of olive oil;
one and a half glasses of rice;
a bunch of dill;
bulb;
carrot.
Cooking method
1. We sort the rice groats, remove everything superfluous and wash it several times. To do this, pour the rice into a sieve and rinse under running water, stirring the cereal with your hands. After which we leave the rice in a sieve so that all the water is glass.
2. We clean and wash the vegetables. Finely chop the onion. Finely three carrots.
3. In a saucepan with non-stick coating, heat the vegetable oil and pass the onion in it until soft, about five minutes. Add grated carrots to the onion and continue to pass for another seven minutes.
4. Now add the rice to the vegetables and heat it, stirring constantly, for three minutes.
5. Pour rice with carrots and onions into three glasses of boiling water, salt, stir and cook over low heat, without covering.
6. Rinse a large bunch of dill and chop it. When rice absorbs water and bubbles appear on the surface, add finely chopped dill to the pan. Mix and let the rice warm up for another minute. Cover and turn off the fire. After 20 minutes, spread the rice on a serving plate with a slide and serve.
Recipe 6. Rice with carrots and onions in a slow cooker
Ingredients
400 g long grain rice;
800 ml of filtered water;
carrot;
50 g butter;
carrot;
50 ml olive oil;
bulb;
salt;
seasoning for pilaf.
Cooking method
1. In six to seven waters we wash rice. This is necessary so that the finished rice remains crumbly and does not stick together after cooking. We shift the rice into a sieve and leave it to water glass.
2. Peel the onion, wash and finely chop. Three peeled carrots.
3. Put the chopped onion in a preheated pan with olive oil and fry until transparent. Then add the grated carrot to it and fry the vegetables until golden brown.
4. Put the frying of vegetables into the multicooker bowl. Pour rice here, pour filtered water, salt and mix. Grind everything with seasonings for pilaf, stir once more.
5. Activate the slow cooker in the "Rice" mode. Close the lid of the unit and cook the rice until the end of the program. Open the lid, put a piece of butter and leave it in the "Heating" mode for another five minutes. Serve rice with meatballs or fried meat.
Recipe 7. Rice with carrots and onions in the oven
Ingredients
rice - a glass;
olive oil;
cabbage - 250 g;
salt;
two onions;
black pepper;
large carrot;
bay leaf;
fresh greens;
a mixture of dry herbs.
Cooking method
1. Rice cereal is washed in several waters, then recline on a sieve and leave for a while.
2. Peel the onions, finely chop them and fry them in olive oil until transparent. Add the grated carrots to the onion and continue to fry, stirring, until the vegetables are soft. Finely chop the fresh herbs and cabbage.
3. In a deep heat-resistant form, spread boiled rice, vegetable frying, greens and cabbage. Season with salt, spices and pepper. Put the bay leaf.
4. Pour the contents of the form with warm water so that it completely covers the products. Stir, cover and put in the oven, preheated to 200 C. As soon as the contents begin to boil, twist the temperature to 180 C and cook for forty minutes. Serve rice with a salad of fresh vegetables.
Recipe 8. Rice with carrots, onions and tomatoes in a slow cooker
Ingredients
400 ml of boiling water;
one and a half glasses of rice;
spice;
three tomatoes;
black pepper;
bulb;
salt;
two carrots;
30 g butter;
zucchini.
Cooking method
1. We clean and wash carrots and onions. Three large carrots. Finely chop the onion. Wash tomatoes and chop them into cubes. Cut the inflorescence and tail from the washed zucchini. Cut the vegetable into small cubes.
2. Rinse the rice well. We boil water in a kettle. We turn on the slow cooker in the "frying" mode
3. Put butter in the capacity of the multicooker, wait for it to melt, and put grated carrots and chopped onions into it. We stew vegetables, constantly stirring with a wooden spatula, for about three minutes. Then add the tomatoes and zucchini. Stew all together, mixing, the same amount of time.
4. Pour rice into the bowl. Salt, pepper and add your favorite spices. Mix everything well. Pour boiling water over the contents so that the water level is two fingers higher.
5. Close the unit cover. We activate the "Porridge" mode for 50 minutes. We serve rice as an independent dish.
Rice with carrots and onions - tips and tricks
- Soak the rice groats for ten minutes in water. Due to this, you will significantly reduce cooking time, and the cereal will boil evenly.
- The main secret of delicious rice is the correct ratio of water to cereals. Ideally, a glass of cereal should take one and a half glasses of water.
- To make the rice tastier, you can pre-fry it until transparent in oil.
- To add a delicious color to the rice, add turmeric to the water during cooking.
