How to cook rice with frozen vegetables. Boiled rice with frozen vegetables

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Prepared by: Marina Sofyanchuk

10/06/2019 Cooking time: 40 min

I offer an excellent recipe on how to cook rice with frozen vegetables. The dish turns out very tasty, juicy, it can be served both as a side dish and as a main dish.

What will we talk about

In Asian countries, not a single person can imagine life without rice - this cereal is incredibly healthy, tasty, and the recipes are so varied and multifaceted that you can experiment with dishes endlessly. We all love pilaf, a popular table in Uzbekistan, sushi and rolls have become extremely popular, many people like the Italian rice dish - risotto.

We wanted to figure it out and find out what dishes are based on rice and vegetables, but without adding meat. There are hundreds of such recipes; we have chosen the simplest, most understandable and accessible ones. They will be most relevant for those who simply love vegetables, fast, follow diets, as well as for vegetarians.

The benefits of rice have long been scientifically proven; this cereal nourishes the human body with energy, B vitamins, minerals, and contains a large amount of carbohydrates. It is important that it goes well with almost everything as a side dish: meat, poultry, fish. Baked vegetables in the oven with rice can serve both as a side dish and as an independent dish.

With added 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;
• greenery.

Preparation:

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

Decorate the finished dish with herbs and serve.

A simple recipe for cooking rice with vegetables in the oven with photos

This cooking method is a simplified variation of stuffed bell peppers. Usually the recipe contains minced meat, in our case everything is a little different. To prepare peppers stuffed with rice and vegetables in the oven, you need the following ingredients:

• Large bell pepper – 3 pcs.;
• Rice – 0.5 cups;
• Carrots – 1 pc.;
• Spices “for pilaf”;
• Cheese – 75-100 gr.;
• Fresh parsley;
• Salt.

Boil the rice until half cooked, to do this, pour the amount specified in the recipe with 1 glass of cold water, bring to a boil, reduce the heat, simmer under the lid for 7-10 minutes. Before cooking, rinse the rice thoroughly in cold water.

Wash the carrots, peel them, grate them. Fry in a frying pan in a small amount of vegetable oil. Don't forget to add salt to taste.

Divide the washed peppers into halves, first removing the stems and seeds.

Mix the cooled fried carrots with boiled rice, fill the peppers with the resulting mixture.

Transfer the pieces to a baking sheet lined with parchment or foil and bake in the oven at 180 degrees for 15 minutes. Then sprinkle the peppers with grated cheese and simmer in the oven for another 5-7 minutes. When serving, garnish with chopped parsley.

Cooking in a frying pan

Ingredients:

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

Preparation:

1. First, fry the 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. Add rice, washed until clear, to the fried vegetables.
3. Heat the mixture for several minutes until each grain is coated with fat.
4. Pour hot water into the pan. It should be approximately 2 times more than cereal.
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 is absorbed into the cereal.

You can slightly change this recipe in a frying pan by adding, for example, a bell pepper or tomatoes.

Cooking tasty and healthy - recipe with broccoli

Rice casserole with vegetables in the oven is a great option for dinner or lunch. This recipe uses broccoli, which is very convenient because it is a non-seasonal product and can be bought at any time of the year. To prepare you will need:

• Rice – 1 glass;
• Semi-hard cheese – 100 gr.;
• Broccoli – 400 gr.;
• Onions – 1 pc.;
• Milk – 50 ml;
• Vegetable oil – 2-3 tbsp. spoons;
• Chicken egg – 1 pc.;
• Salt, spices.

Boil the rice until tender in boiling water over low heat, covered.

Boil broccoli in boiling water for 7-10 minutes, drain the boiling water, let cool. Meanwhile, grate the cheese and finely chop the onion.

In a deep bowl, whisk the egg with milk, salt, and spices.

Grease a glass baking dish with vegetable oil using a silicone brush. First place boiled rice on the bottom, evenly distribute broccoli florets and onions over it. Fill the contents with the egg-milk mixture. Cook in the oven at 200° for about 45 minutes.

It is advisable to cover the pan with a sheet of foil, as the rice may burn and become tough during baking.

Before finishing cooking, sprinkle the casserole with grated cheese and simmer in the oven for another 7-10 minutes, removing the foil.

Now you know that baked rice with vegetables in the oven is not only incredibly tasty, but also healthy. The calorie content of this delicacy is only about 220 kcal per 100 grams, which is very good for maintaining a slim figure.

With shrimps

Ingredients:

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

Preparation:

1. Cook the rice in advance and cool. 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, starch and salt. Leave to marinate in this form for at least a quarter of an hour.
3. Fry seafood until golden brown in heated olive oil in a thick frying pan.
4. Add salt to the eggs, beat and pour into the frying pan. Fry, stirring constantly, until they are no longer liquid. Mix the resulting mass with the prepared shrimp.
5. Chop the green onions and fry until a characteristic aroma appears. Place boiled rice on top of it, pour in soy sauce and add salt and pepper to taste.
6. Pre-defrost the vegetable mixture, mix with sesame oil and add to rice.
7. When the vegetables have softened, add the shrimp and eggs to the frying pan. You can add a little more soy sauce to taste.

This dish with shrimp and vegetables should be served hot for lunch.

Rice with vegetables in pots in the oven

Clay cookware for the oven is so convenient and versatile that we couldn’t ignore this recipe. To fill 4 pots you will need the following products:

• Long grain rice – 300 grams;
• Water – 600 ml (can be replaced with meat broth);
• Carrots – 2 pcs.;
• Onions – 3 pieces;
• Bell pepper – 3 small fruits (preferably multi-colored ones);
• Green peas – 200 grams (fresh frozen is suitable);
• Turmeric – ½ teaspoon;
• Crushed walnuts – 2 tbsp. spoons;
• Salt, ground red and black pepper.

Peel the carrots and onions and chop them. Remove the stems and inner seeds of the peppers and cut into small strips. Simmer the chopped vegetables in a frying pan with the addition of 1 tbsp. spoons of vegetable oil.

In each pot, distribute rice, fried vegetables, and green peas, previously soaked for a couple of minutes in boiling water, in equal parts.

In water (if you want a more nutritious dish, replace the water with light meat broth, such as chicken), stir turmeric, salt, and ground pepper. Pour the liquid in equal parts into clay containers.

Pour a little ground nuts into each vessel and cover with lids. Place the pots in a cold oven and only then set the cooking temperature to 180 degrees. Cooking time 1 hour.

Description of preparation:

I cook rice as a side dish only according to this recipe; no one wants to eat it without vegetables.
Frozen vegetables are very convenient, they cook quickly, you don’t need to peel or cut anything, and you always have them in the refrigerator. This is a must-have for me. The recipe for cooking rice with frozen vegetables is quite simple; the dish is prepared in one pan. I like to cook this way, but there is another option when the rice is pre-boiled and then added to the fried vegetables. This is possible, but my version is better. Try it! Purpose: For lunch / For dinner Main ingredient: Vegetables / Cereals / Rice Dish: Hot dishes / Side dishes

Culinary tips and secrets of chefs

• Before cooking, rice must be thoroughly rinsed under cold running water until the water becomes clear. This is necessary to remove starch formed on the surface of the grains during processing.
• Avoid fast-cooking rice varieties. Otherwise you will end up with an unappetizing mess. The rice with vegetables from the long-grain variety: Jasmine or Basmati turned out delicious.
• A more dietary dish will be made from unprocessed varieties of rice, for example, brown. But the best solution is steamed rice.
• To cook rice with vegetables for a side dish crumbly, do not stir it while cooking. This can only be done after the rice is ready.
• Rice with vegetables is ideally prepared in a slow cooker, wok, cast iron cauldron or thick-bottomed metal bowl.
• Bell peppers, green peas, broccoli, green beans, zucchini, and corn go well with rice. There can be any number of vegetables.
• Fans of Asian cuisine can turn the dish into an oriental one by adding soy sauce.
• A side dish of rice with vegetables will be an excellent stand-alone dish. But it goes well with chicken, meat and fish. It is served with pork in sweet and sour sauce or garnished with finely chopped dill and parsley on the table.

With mushrooms

Ingredients for 350 grams of steamed white and wild rice mixture:

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

Cooking with mushrooms and vegetables:

1. The first step is to cook the cereal in salted water until fully cooked, then drain in a colander and let the water drain.
2. Peel the mushrooms, chop coarsely and fry with chopped onion. All liquid should evaporate from the pan.
3. Add carrot cubes to the mushrooms and onions and cook until the mixture is soft.
4. Add frozen ingredients and fry until vegetables are softened.
5. Add cooked rice, salt and spices to the pan according to your taste.

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

Good to know

• You can use different types of rice to prepare this dish.

• Vegetables can be combined with rice in a variety of ways. You can use onions, carrots, tomatoes, bell peppers, different types of cabbage, corn and green peas. If you don't have fresh vegetables on hand, you can use frozen mixtures.

• Vegetables are usually mixed with uncooked rice, but there are also recipes where both components are cooked separately and mixed before serving. Various spices and sauces will help make the taste of the dish brighter.

Interesting Facts! The most expensive rice is produced in Japan under the Kinmemai Premium brand. The product is a mixture of five varieties of cereals, and, depending on the yield, the composition of the mixture may vary. The grain processing technology is unique; the rice is polished, but in such a way that all the vitamins are preserved. The cost of a package of six sachets of 140 g each. is about 160 dollars.