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Vegetable pots with rice

Vegetable pots with rice

Posted by Gheorghita_T in Fasting food
2 Apr 2018 | 5645 views

Ingredients

  • 300 gr. of rice
  • 2 onions
  • 2 suitable carrots
  • 1 zucchini
  • 1 capsicum
  • 1 box peeled tomatoes (450 ml)
  • 1 dill bunch
  • 3 liters of water
  • salt, pepper and vegeta to taste

Method of preparation

Peel the vegetables and prepare them for the stew: cut the onion and capsicum into cubes, grate the carrots and zucchini, and finely chop the dill.

In a pot put the fried onion, when the onion is almost fried, add the carrots and capsicum, mix and leave for 5 minutes on the right heat, taking care not to catch.

Add the rice and salt to taste, mix and leave again for 5 minutes.

Add water and let the food boil over medium heat until the rice is almost cooked. All this time it will stir from time to time.

When the rice is almost cooked, add the zucchini and the box of tomatoes, mix and let the pot boil for a few minutes until the tomatoes are boiled.

At the end, add the finely chopped dill and match the taste pot with pepper and vegeta. Leave it to boil for another 5 minutes and the fire can be stopped.

Good appetite!

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Comments (9)

Posted by mirela0911

Mix margarine well with sugar. Add salt and vanilla. Gradually add the flour mixed with baking soda, mixing well after each addition. Put the peanuts ...

Posted by licurici_lra

Leave the rice in cold water for 10 minutes. Peel the spinach and break it smaller. Finely chop the onion and garlic cloves. Cook the onion in oil, then add the rice and add more ...

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Comments

on 02.04.2018, 23:24

on 02.04.2018, 23:41

on 03.04.2018, 06:32
very good food!

on 03.04.2018, 09:07
I like!

on 03.04.2018, 17:30
Thank you very much for the encouragement!

View all comments (9)

Comments


Vegetable stew with rice for winter (pots)

Vegetable stew with rice for winter (pots) prepares most housewives during the summer and early autumn. So far, I have not thought of preparing such cans. I got along best with the dehydrator and the freezer regarding the preserves so far.

Preparing to go on vacation, we had quite a few unused vegetables left. They were in danger of breaking down, so I started doing something with them. The dehydrators were already working at full capacity, the freezer was already full of fruit, so all I had left was the jar version! Thus, we prepared this Vegetable Stew with rice for winter (pots), a wonderful tomato sauce for pizza and a few others, which you will see in the coming days.

Of course you can prepare this vegetable stew with rice for the winter (pots) and in much smaller portions. It is an excellent summer food and very easy to prepare. Nothing is better than fresh, seasonal vegetables! And you can use whatever vegetables you have on hand, though onions, carrots, tomatoes and peppers should not be missing. You can use zucchini, green beans, okra, beans, donuts, cauliflower, etc.


  • 1 kg onion
  • 200 grams of peas (I thawed it, after only a week before I had put it in the freezer)
  • 750 grams large tomatoes (well cooked)
  • 2 medium game (white in my case)
  • 4-5 bell peppers of different colors (I had yellows and tomatoes)
  • 750 grams of carrots (I would have put 1 kg, but I still had so much in the house)
  • 175 grams of rice (usually round grain rice is used, but I put basmati rice)
  • 150 ml of oil (200 ml also works, but I reduced the amount)
  • 1 l vegetable soup / water
  • salt (pepper to taste)
  • dried or fresh greens (optional & # 8211eu I put oregano)

2-3 large onions
2 eggplants
1 zucchini
1-2 tomatoes
2 carrots
2 peppers
3-4 tablespoons of olive oil
crushed coriander seeds
black pepper
sea ​​salt
4-5 cloves of garlic
fresh basil
1/2 cup rice (preferably basmati, wild or brown).

Difficulty: average & middot Preparation time: 30 minutes

Heat the oil, add the spices and 2 sliced ​​garlic cloves.
Add the sliced ​​vegetables on top, stir a little together, then add water to cover them halfway.
Leave it on low heat, under the lid until you get the desired consistency.
The rice is boiled, after which it is finally incorporated in the vegetable pot.
After the fire has stopped, add the remaining garlic and a few fresh basil leaves.


1 small eggplant
2 peppers
1 small zucchini
2 small carrots
1 onion
2-3 cloves of garlic
2-3 peeled or fresh tomatoes, 3 tablespoons broth
1 potato suitable for the sea
1 small bunch of fresh dill
100 gr peas
100 gr corn
200 gr long grain rice
SPICES

Peel a squash, grate it and chop it into large cubes. Do not peel the eggplant, just cut it into cubes and sprinkle it with a little salt and leave it for a few minutes. Then squeeze it lightly. Heat the vegetables in a little oil. Season with pepper and add more salt only if you feel the need. Put hot water just enough to cover the vegetables and put everything in the oven for 20 minutes or until the vegetables penetrate. Finally add the broth, crushed garlic and freshly chopped dill. Leave it in the oven for another 2-3 minutes to bind the sauce.

Boil the rice together with the corn or peas (frozen). Add salt and pepper to taste, a little vegeta if you like. After the rice is cooked, let it cool a bit. Then serve next to the vegetable garnish.


Recipe of the day: Pots of vegetables with rice in a jar for the winter

We are in the middle of the season canned for winter, which is why we invite you to try a healthy pot recipe, without preservatives, with lots of vegetables and rice.

Vegetable pots with rice in a jar for the winter

Ingredient:

  • 2 kg bell peppers
  • 2 kg of peppers
  • 2 kg gogosari
  • 1kg carrots
  • 1kg onion
  • 4kg tomatoes
  • 400g rice
  • 500ml oil
  • salt
  • pepper

Method of preparation:

Carrots are cleaned, washed and put on a large grater. Onions are cleaned, washed and finely chopped. In a large bowl, fry the carrots for a few minutes until soft, then add the onion. Meanwhile, all the peppers are washed, the stalks and seeds are removed and the juliennes are cut.

Cut the peppers into the bowl over the carrots and onions together with a handful of salt. Put the tomatoes in hot water and peel them. Then cut into cubes and place in a bowl when the other vegetables have softened.

Separately, boil the rice in half and add it to the vegetables when the tomatoes have boiled and the sauce has started to become thick.

Season with salt and pepper to taste and let the vegetable pot simmer until the rice is cooked. Pot of vegetables with rice pour into 800ml jars, sterilize in the oven for a few minutes, then put the lids and leave them wrapped in beds until the next day.

Pot of vegetables with rice in a jar for the winter it is very good on fasting days and on any other day when you want a delicious snack.


Vegetable pots with rice

Method of preparation: Cut the julienned onion, cook the pepper and cut it into strips (maybe uncooked), scald the tomato, peel it and cut it into pieces.

and when it becomes glassy add the pepper,

leave it on the fire for a while, stirring slowly, then add the finely chopped tomato.

Turn the heat to low and continue to boil until everything is smooth. Finally, put the pre-cooked rice and bring it to the required consistency, according to the instructions on the package.

Season with salt, pepper and add chopped green parsley.

The vegetable pot is a cool summer dish that can be served both hot and cold, plain or next to steak.

I used the pot instead of the garnish next to a chicken grill.


Vegetable pots with rice - Recipes

Pots of rice with vegetables
Description:
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Ingredient:

200 g of rice
3 carrots
4 shallots (smaller and longer onions)
3 halves of colored bell peppers (red, yellow, green)
1 tablespoon chopped dill (or other greens)
2 cups of water,
about 300-400 ml of tomato broth
oil
salt
pepper

Peel a squash, grate it and squeeze the juice.
Add the rice, mix.
Let it simmer for another 2-3 minutes.

Salt, pepper, add dill.
Pour hot water to cover the vegetables and rice.

Cover and leave on the fire, until the rice is almost cooked.

Add the tomato broth (I had a homemade broth, made by my mother), mix and let it boil over low heat, until the sauce is combined with the rice and vegetables.


Ingredients for rice pots:

- 4 onions
- 2 bell peppers
- 4 tomatoes
- 2 carrots
- 1 cup of rice
- 5 tablespoons oil
- 2 cloves of garlic
- 1 l vegetable or vegetable soup
- parsley
- salt
- pepper
- sweet Boya

Method of preparation:

Step 1:
Chop the onion, pepper and garlic. Grate the carrot or cut it into rounds and roast the tomatoes, peel them and cut them into cubes.

Step 2:
All vegetables (onions, peppers, garlic, carrots and tomatoes) are hardened. After 5 minutes, add the rice. Leave until the rice is lightly fried and add the vegetable soup.

Step 3:
Let the rice boil but stir so that it does not stick. At the end add the spices and chopped parsley.

After you try this recipe you will always cook pots of rice because it is easy to make and very nutritious. Moreover, it is an alternative for the days when you fast.


Vegetable pots with rice

A recipe for vegetable pots with rice from: onion, eggplant, zucchini, tomatoes, carrots, peppers, olive oil, coriander, pepper, sea salt, garlic, basil and rice.

Ingredient:

  • 2-3 large onions
  • 2 eggplants
  • 1 zucchini
  • 1-2 tomatoes
  • 2 carrots
  • 2 peppers
  • 3-4 tablespoons of olive oil
  • crushed coriander seeds
  • black pepper
  • sea ​​salt
  • 4-5 cloves of garlic
  • fresh basil
  • 1/2 cup rice (preferably basmati, wild or brown)

Method of preparation:

Heat the oil, add the spices and 2 sliced ​​garlic cloves. Add the sliced ​​vegetables one at a time, simmer a little together, then add enough water to cover them halfway.

Leave on low heat, under the lid until you get the desired consistency. The rice is boiled, after which it is finally incorporated in the vegetable pot.

After the fire is stopped, add the remaining garlic and a few fresh basil leaves.


Vegetable pots with rice

A recipe for vegetable pots with rice from: onion, eggplant, zucchini, tomatoes, carrots, peppers, olive oil, coriander, pepper, sea salt, garlic, basil and rice.

Ingredient:

  • 2-3 large onions
  • 2 eggplants
  • 1 zucchini
  • 1-2 tomatoes
  • 2 carrots
  • 2 peppers
  • 3-4 tablespoons of olive oil
  • crushed coriander seeds
  • black pepper
  • sea ​​salt
  • 4-5 cloves of garlic
  • fresh basil
  • 1/2 cup rice (preferably basmati, wild or brown)

Method of preparation:

Heat the oil, add the spices and 2 sliced ​​garlic cloves. Add the sliced ​​vegetables one at a time, simmer a little together, then add enough water to cover them halfway.

Leave on low heat, under the lid until you get the desired consistency. The rice is boiled, after which it is finally incorporated in the vegetable pot.

After the fire has stopped, add the remaining garlic and a few fresh basil leaves.