Rice Dishes

Cooking time —
Complication —

Today we are presenting you the dishes from rice. There are two main ways of boiling rice – by immersion and by absorption. If immersion is used, the rice (as spaghetti) is boiled in a large quantity of salted water till it becomes soft, then it is drained. But all nutrients remain in water. More popular is the absorption method, when the rice is boiled in a certain amount of water which is fully absorbed, retaining all the nutrients. A timer or even a steam cooker should be used for this method. Bon appetit!

Beetroot with rice and chicken

Ingredients: (serves 4) 400g chicken breast 5 tbsp oil salt, pepper 1 big onion 300g rice 200ml white wine, 750ml vegetable stock nutmeg 1 tin of tinned beetroot (220g) 5 tbsp cream 1/2 bunch basil Preparation time: 30 minutes Stewing: 20 minutes Caloric value: 1 serve 490 kcal

Cooking: Julienne the chicken breast and fry in 2 tbsp oil. Salt and pepper. Chop the onions and stew in the remaining oil. Add rice and stew. Pour in the wine and boil down. Pour in the stock. Stew for 20 minutes. Add salt, pepper and nutmeg. Dice the beetroot. Mix with cream and rice and warm a bit. Chop the basil finely and mix with the chicken breast salad.

Turkey with rice and peppers

Ingredients: (serves 4) 1 onion 300g rice 1 red pepper, 1 yellow pepper, 1 green pepper, 600g turkey stroganoff 2 tbsp butter salt, pepper 100ml white wine 200ml cream ground red pepper, 4 tbsp marjoram leaves Preparation time: 15 minutes Stewing: 8 minutes Caloric value: 1 serve 410 kcal

Cooking: Peel and dice the onion. Rinse the pepper pods, halve and slice them. Boil the rice. Rinse and dry the meat. Fry in butter, season, take out of the pan and put into a warm place. Stew the onions and peppers in the fat that remained from frying, pour in the white wine. Add the cream and stew at low heat for 8 minutes. Put the meat into the sauce and heat gently. Season with salt, red pepper and serve with rice garnished with marjoram leaves.

Pork stroganoff with rice

Ingredients: (serves 4) 200g long rice saffron 600g pork stroganoff 2 tbsp butter 2 tbsp chopped parsley pepper 125ml white wine 200ml cream 1 tbsp curry 3 celery stems 2 apples Cooking time: 30 minutes Caloric value:1 serve 670 kcal

Cooking: Bring to a boil the rice with saffron in 400ml salted water and cook at low heat for 15 minutes. Fry the meat in 1 tbsp butter. Season, take out and put in a warm place. Pour the wine into the cooking juices. Stir in the cream, mix with curry and boil down by a quarter. Season. Slice the celery, cut the apples into segments. Fry both in oil. Put the rice and the sauce on the plates. Mix the meat with the apples and celery and put around the rice. Sprinkle with the chopped parsley.

Turkey ragout with pepper and rice

Ingredients: (serves 4) 250g long rice 600g turkey breast 1 red pepper pod 2 tbsp soy sauce 2 tbsp ground peanuts 1 bunch spring onions 1 bunch basil 400ml coconut milk 1 tbsp curry. 3 tbsp sugar 100 ml oil 1 tsp ground lemon zest Cooking time: 35 minutes Caloric value: 1 serve 780 kcal

Cooking: Boil the rice, drain the water. Julienne the meat. Julienne the pepper, slice the onion into rings. Chop half of the basil leaves removed from stems. Bring the coconut milk to a boil and stir. Add curry. Add the turkey breast and vegetables and stew for 8 minutes. Mix with the chopped basil. Dress with the soy sauce and sugar. Fry the remaining basil leaves in oil for 1 minute, put onto a paper towel. Mix the rice with the peanuts and lemon zest. Serve on the plates garnished with basil leaves.

Bareet grass with vegetables

Ingredients: (serves 4) 120g rice and bareet grass mixture 4 peppers 400g broccoli 8 spring onions with bulbs 2 tsp oil 200ml vegetable stock pepper 8 tbsp tinned corn salt 4 tbsp curd with parsley Cooking time: 90 minutes Caloric value:1 serve 290 kcal

Cooking: Boil the rice mixture in salted water and drain the water. Rinse and peel the pepper and broccoli. Dice the pepper, cut off the broccoli heads, and slice the stems finely. Rinse and peel the spring onions, slice into rings. Stew the vegetables in a big pan in hot oil. Pour in the vegetable stock, cover with a lid and stew for 5-7 minutes. Salt and pepper. Stir in the rice mixture and corn. Put the curd on top, garnish with chopped parsley and serve.

Rice with walnuts

Ingredients: (serves 4) 250g carrots 300g celery stems 2 sweet onions 2 tbsp butter 2 tbsp oil 400g long rice and bareet grass mixture 1L vegetable stock 5 tbsp lemon juice 300g small champignons 80g walnuts salt, pepper 1 bunch spring onions Cooking time: 35 minutes Caloric value:1 serve 690 kcal

Cooking: Julienne the carrots, slice the celery, peel and julienne the onions. Melt in a big pan 1 tbsp butter and 1 tbsp oil, stew the vegetables in it. Add the rest of the oil and butter. Mix the vegetables with the rice mixture and stew a little. Pour in the stock and lemon juice. Cover and boil for 10-15 minutes. Add the nuts and mushrooms and stew for 2 more minutes. Salt and pepper. Chop the spring onions finely to garnish the dish.

Dutch rice with meat

Ingredients: (serves 4) 300g neck and shoulder 50g celery root 1 leek stem 100g cabbage oil 1/4L meat stock 1 tbsp starch 1/2 tbsp brown sugar 1/2 tbsp ginger powder 200g rice 1 tsp vinegar 50g almond flakes salt Cooking time: 50 minutes Caloric value:1 serve 520 kcal

Cooking: Dice the meat. Slice the celery finely. Slice the leeks into rings. Chop the cabbage finely. For the sauce: melt 4 tbsp oil in a roast tin and fry the meat well. Add the vegetables, stock, cover and stew for 30 minutes. Boil the rice and drain the water. Mix the starch with the sugar, ginger, sail, vinegar, and a little water. Pour into the meat sauce and bring to a boil stirring continuously, then stir in the almonds. Dress the rice with the sauce and serve.

Creole rice with shrimps

Ingredients: (serves 4) 1 onion 250g boiled ham 1 garlic clove 2 tbsp butter 1 pepper 420g tomatoes 1 bay leaf, 1/2L meat stock 1/2 tsp chilli 250g long rice 250g boiled shrimps 1 tin of pineapple chunks Cooking time: 50 minutes Caloric value:1 serve 620 kcal

Cooking: Dice the ham. Mix the onions and garlic with the ham and fry in 1 tbsp butter. Slice the pepper, add to the mixture together with diced tomatoes, stock, bay leaf and thyme. Season with chilli and black pepper, bring to a boil, add rice, cover and boil for 30 minutes at low heat. Fry the pineapple chunks in butter. Shell the shrimps and mix them with the rice. Season and put onto plates with pineapples. Garnish with chilli.

Rice cutlets with vegetable ragout

Ingredients: (serves 4) 300 g rice salt 3 eggs 50 g flour 150 g curd with herbs 2 tbsp melted butter 1 onion 1 red and 1 green pepper 1 aubergine 1 courgette 300 g tomatoes 2 tbsp olive oil 2 sprigs rosemary and oregano each pepper Cooking time: 45 minutes Caloric value: 640 kcal per serve

Cooking: Boil the rice at least 20 minutes in 600 ml of salted water. Combine the eggs, the flour, the curd and the rice. Heat the melted butter and add the rice mixture 2 tbsp at a time. Fry the patties until brown. Peel and slice the onions. Rinse and slice the pepper, the aubergine and the courgette. Peel and dice the tomato. Fry the onion in oil, add the pepper and cook 5 minutes. Add the aubergine and the courgette and cook 5 minutes. Rinse the herbs, tear off the leaves, combine with the tomatoes and cook 5 minutes. Salt and pepper. Serve the cutlets with the vegetables.

Peppers baked with rice and meat

1 kg pepper
700 g minced meat
1 cup boiled rice
1 onion
0.5 cup tomato juice
100 g cheese
spring onions
fresh parsley and dill
salt, pepper
soured cream
sunflower oil

Cooking: Cut the pepper lengthwise and deseed it. Peel and slice the onions. Rinse and chop the herbs and the spring onions. Grate the cheese finely. Fry the meat and the onions, add salt and pepper, stir. Combine with the rice, herbs, tomato juice, stir again. Fill the pepper halves, top each with 1 tsp soured cream, sprinkle with the grated cheese. Bake 20-25 minutes in the oven preheated to 180 C. Garnish with spring onions.