Rice with vegetables

Cookinero 13 Nov 2022

19080

This delicious and easy-to-make dish is similar to store-bought Hawaiian-style frozen mix, only here fresh carrots are used instead of red bell peppers. Such rice is good as an independent "second" (especially in fasting), and as a side dish, for example, for steam red fish.

How to cook Rice with vegetables

Step 1

Boil the rice either according to the instructions on its packaging, or as follows: in a heavy-bottomed metal saucepan with a volume of about 0.75 liters, bring 250 ml of cold (preferably filtered) water to a boil. Rinse the rice in a separate bowl with warm and then cold running water. Put it in boiling water, stir until the water boils again, and then another minute so that it does not stick to the bottom. Then cook the rice over low heat for 10-12 minutes, without closing the lid, until the water drops just below its surface, and only small bubbles remain on the latter. Then loosely cover the rice with a lid and cook until it completely absorbs all the water (you can check this by ear: when you hear the characteristic “crackling” - the rice is ready). Make sure that the fire is not too strong, otherwise the rice will burn. Turn off the heat under the cooked rice and leave it under a tightly closed lid until consumed.

Step 2

Pour about 700 ml of cold (preferably filtered) water into a saucepan with a volume of about 1-1.5 liters and put on fire. While the water is heating, wash the carrots, peel them, cut off the ends and cut them into medium cubes. Put them in boiled water and cook after boiling again over low heat for 7-8 minutes, or half the time you normally cook carrots.

Step 3

Measure the required amount of green peas and corn according to the recipe. After the time specified in paragraph 2, add the vegetables to the carrots and cook after boiling again for another 5-7 minutes or until the desired softness of the vegetables (which can be checked by piercing them with a sharp knife).

Step 4

Throw the prepared vegetables into a colander. Vegetable broth is not needed in the recipe, but you can save it (for example, by cooling and freezing) and use it later to make soups or sauces.

Step 5

In a frying pan with a diameter of about 26 cm, pour about 2 tbsp. tablespoons of vegetable oil for frying and put it on medium heat. When the oil is hot, put boiled vegetables in it, salt them a little to taste and fry for 1-2 minutes, stirring occasionally. Then put rice to them, mix everything and turn off the fire under the pan. Tip: If the rice was cooked ahead of time and is very cold (in the fridge), heat it with the vegetables for an additional couple of minutes.

Step 6

Arrange the cooked rice with vegetables on serving plates and serve. It is undesirable to store this dish, because. it is delicious freshly prepared. Enjoy your meal!