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Easy to prepare and very tasty!
- 6 chicken hammers (lower legs)
- 2 large cups of rice
- salt, pepper, vegeta
- 2 red peppers
- 2 onions
- 1 large carrot
Preparation time: less than 60 minutes
RECIPE PREPARATION Rice pilaf with hammers:
Chop the onion, carrot and pepper and put in a frying pan in oil. When they are half hardened, add the hammers and season. Leave to fry. If it starts to stick to the pan, add water. When the thighs are half fried, add the rice. Leave it to fry for a few minutes, then add hot water until it covers it. If necessary, while boiling, add water, but hot.
Serve with parsley.
Monk Pilaf: The most tasty fasting pilaf
Pilaful is a fasting food that is prepared quickly and can be very tasty. Even if it is fasting, it does not mean that it cannot have a wealth of delicious tastes. Here's how to make a monastic fast:
2 tablespoons vegetable oil
METHOD OF PREPARATION
Cut all the vegetables into pieces. Wash the rice.
In the pot in which you prepare the monk's pilaf, pour the oil, then fry the onion, bell pepper and garlic if you put it. After two minutes, add the rest of the vegetables, then the spices.
Add the washed rice over the vegetables and sauté it a little, stirring constantly, for 2-3 minutes.
Pour water over all the ingredients and leave the pot on low heat for 30-40 minutes - until the rice is completely soft, but not porridge.
If you are still looking for a fasting recipe, we also recommend rice with vegetables
Brown rice: 3 healthy and tasty recipes
Compared to white rice, brown rice is extremely nutritious and healthy. Although both types are sources of carbohydrates, the difference is that they have a different nutritional value, which is determined by how the rice was processed.
The benefits of eating brown rice
When we talk about how the rice grain is processed, it is good to remember that, in the case of brown rice, only the outer layer (chaff) is removed, while for white rice, three grains of the grain are removed.
Brown rice grains contain several vitamins, minerals, dietary fiber, essential amino acids and gamma-orizanol. These phytonutrients help in weight loss, blood sugar control and many other aspects.
Try these healthy brown rice recipes and enjoy the benefits of this food:
Sesame rice balls
- 1 cup brown rice (can be short grain)
- 1 cup baby spinach, finely chopped
- 2 tablespoons roasted sesame seeds
Method of preparation
Put the brown rice in a suitable pan and pour the water (about 1 cup and 3/4) to cover it. Boil the composition. Stir once and reduce the heat to low heat. Cover the pan and continue to boil for about 40 minutes, until the brown rice is very soft. Take the pot off the fire. Set aside, covered, 5 minutes. Then incorporate the chopped spinach and sesame seeds pulled into the pan. Move the composition in a suitable bowl and let the rice cool for 10 minutes, enough to handle it.
With wet hands, take some of the boiled rice and form balls about the size of a golf ball. Serve the hot brown rice balls or at room temperature, being an excellent appetizer.
Mushroom pilaf, based on brown rice
- 2 and 1/2 tablespoons extra virgin olive oil
- 230 g small white mushrooms, cut into quarters (washed well)
- 5 onions (or young green onions), finely chopped
- salt and pepper to taste
- 4 cloves of garlic, chopped coarsely
- 1 tablespoon soy sauce
- 1 cup brown rice with long grain
- 1 cup chicken soup (or stock of vegetables)
- 1 cup water
- 1/4 file
Method of preparation
Preheat the oven to the right heat. In a frying pan, heat 2 tablespoons of olive oil, add the mushrooms and all the finely chopped green onion / onion (keeping, however, 2 tablespoons for decoration) and season with salt and pepper.
Cook over medium heat, stirring occasionally, for 8 minutes, until all the liquid left by the mushrooms has evaporated, and they have turned brown.
Add the garlic and the rest of the olive oil and keep on the stove for 2 minutes, over medium heat to high, stirring, until you see that the garlic has browned slightly. Pour the soy sauce and add the brown rice, then pour the chicken soup and water and bring to the boil. Season with salt and pepper to taste.
Pour the brown rice into a square ceramic or glass baking tray. Cover the pan with foil and bake for 45 minutes, until the liquid has been absorbed and see that the rice is soft. Remove the pan from the oven and set aside the rice, covered, for 10 minutes.
Squeeze the lime juice over the pilaf and loosen the rice with a fork. Season with salt, garnish with the green onions you kept earlier and serve.
Chicken with brown rice
- 2 tablespoons olive oil
- 1 whole chicken, cut into smaller pieces, without skin (you put the wings aside)
- salt and pepper to taste
- 4 cloves of garlic, grind
- 1 chopped onion
- 4 tomatoes, cut into cubes
- 1 cup brown rice with long grain
- 350 g bell peppers baked, drained and cut into strips (can be from the jar, but not in vinegar)
- 280 g frozen peas, left to thaw
- lemon slices, for serving, optional
Method of preparation
Heat the oil in a suitable saucepan over medium heat. Season the chicken pieces with 1 teaspoon of salt and 1/4 teaspoon of pepper. Brown the meat, turning it on all sides, until it gets a nice color, about 10 minutes, then take it out on a plate.
Add onion, garlic, salt and pepper to the same pan. Cook them, stirring from time to time, until the onions are soft, about 3-5 minutes. Add rice, tomatoes, baked bell peppers and 1 cup and 1/4 of water. Incorporate the chicken pieces in the rice composition, covering them well. Bring to the boil, reducing the flame. Cover the pan and cook over medium to low heat for 55-60 minutes, until the rice softens. If there is liquid left in the pan, take the lid off and simmer until it evaporates.
Sprinkle the peas over the contents of the bowl, cover with a lid and remove from the heat. Set the pan aside for 10 minutes, until the peas have warmed up and penetrated. If you want, you can serve brown rice with lemon slices.
Casserole for marinating 2L
Oven bowl, lid, ceramic, 2.17L, red
Vacuum cleaner VS3190X-01
Excellent recipe! I added a box of mushrooms and a diced sweet pepper. It turned out great on my taste.
super good my grandmother was doing something like that but with lamb and baking it in the test (like an earth oven) I will come back with the recipe. I put it in the oven in Roman dishes but very small (bowls) super.
Adrian Marian, September 21, 2015
I tried the recipe and I can say that it is as good as mine. You can try here another rice pilaf recipe with chicken: http://savour.ro/reteta/pilaf-de-orez-cu-pui/
Andreescu Cristina, January 20, 2014
super explicit recipe and definitely the product and the result. excellent! @!
Tuglui Grigore, November 11, 2013
Nadia Maria Costea, November 10, 2013
Sandra Larisa, if you had read the whole presentation you would have noticed that I specified how much rice is put. I and most of those who cook at home do not think that we prepare food with a scale next to us, and salt, pepper and other spices that are put in a food everyone puts them according to everyone's taste and pleasure. That's how I learned at the "school of life". All the best and as many tasty recipes as possible and appreciated by those who read them.
Sandra Larisa, November 6, 2013
Rice? how much rice ?? How much pepper? how much salt. A recipe must also have quantities :) Or at least that's how I learned at school :) (nutrition profile) Poor. very weak
burdulea maria elena (Chef de cuisine), May 1, 2010
dicarmencitta1957 (Chef de cuisine), April 22, 2010
A good thing, this is how the rice made in the oven is better, I know this from my grandmother, she always told me: & # 39 & # 39 & # 39 put them in the oven do not sit around and they taste even better & # 39 & # 39 & # 39 & # 39but not on high heat.
ana catalina focsa (Chef de cuisine), April 19, 2010
I really like rice, pilaf, plain, with vegetables, etc. it is a goodness. It is even better, if it is put in the oven as well. it melts in your mouth! Congratulations!
jsabrina (Chef de cuisine), March 18, 2010
Uh ... look, I didn't know about that! I usually put 1 cup of rice in 1 liter of water. But it's much easier and more interesting that way. and of course safer! Thanks for the idea!
NADIA MARIA (Chef de cuisine), March 18, 2010
Yes Camelia so you certainly don't go wrong with the amount of rice you put. And if you need boiled rice and put it to boil only with water or soup, always calculate one measure of rice and three of liquid. Stir a little after the rice is added and do not add a spoon until it is cooked. Without taking care not to get caught, leave it until the water drops and you're done.
2. Rice with turmeric and red beans or green beans
Another mixture of vegetables with rice is the one that has red bean or green pods, corn kernels, red peppers and turmeric flavor among the ingredients. The vegetable mixes with rice are boiled in water and a little salt, maximum 25 - 30 minutes, either in the oven in the oven tray or in yena dishes and for a delicious taste add 2 teaspoons of turmeric and two tablespoons of sunflower, almond or olive oil. Rice with turmeric (gives the rice a golden yellow hue) and red beans or green beans is an enticing culinary menu due to the beautiful shades of vegetables used as ingredients (corn kernels, red beans or green pods, onions, pieces of carrot and red pepper, a little celery and parsley) and has considerable nutritional value!
Creamy pilaf with meat
Why did I call it meat and didn't specify which one? Because I always adapted it to the type and amount of meat available and it always turned out great!
The best is with pork or chicken.
Anyway, it remains a favorite recipe and is praised, eaten with lust and appreciated by everyone in the house.
I never use weighed ingredients and yet, following the directions of the recipe, even adapted to the quantities you have in the house, I guarantee that it will come out perfect, creamy and very, very good! Especially if you use homemade tomato juice and good meat.
Creamy pilaf with meat
- 60 ml oil
- 50 g butter
- 300 g rice & # 8211 I use either good scotti rice at all or rice for risotto
- 100 ml of semi-sweet white wine
- 2 pieces chicken breast or 800 g pork
- a big red bell pepper
- a carrot
- 1-2 onions
- 3 cloves garlic
- 1, 3 l water (1300ml)
- 250 ml of tomato juice or a tablespoon full of broth
- 2-3 tablespoons grated Parmesan cheese
- green parsley
- 2 was dafin
- 1-2 tablespoons paprika
Preparation Creamy Pilaf with meat
The recipe may seem long or complicated, but it is not at all, and if it is a little different than the classic pilaf, believe me it is worth following all the steps & lt3
- Prepare a bowl with 30 ml of oil and put it on the fire, heat it.
- Put the diced pieces of meat and lightly fry them on all sides & # 8211 4-5 minutes.
- Then put the diced vegetables and bay leaves. Stir until the vegetables soften slightly, then add the tomato juice and cook for another minute.
- Then pour the water, add the paprika, thyme and adjust the taste of salt. Bring to a medium to low heat, with the pan partially covered, to boil for 45-50 minutes from the moment it boils, if you use pork or 25-30 minutes if you use chicken. The idea is to cook the meat almost completely (95%). Tested.
At this point, if you do not want to serve the pilaf soon, you can stop and resume the preparation of the pilaf 30 minutes before eating. If you take it now to the end, keep the liquid on low heat, as low as you prepare the second stage.
- Put the remaining butter and oil (the 30 ml) in a bowl and let it heat well.
- Add the rice (washed and drained well) and fry it for 4-5 minutes, stirring constantly.
- Pour the wine, mix and leave until it evaporates.
- Then add 3 tablespoons of vegetable juice (to be clear soup, without meat and vegetables) and from this moment boil the rice for 20 minutes, over medium heat, stirring occasionally and gradually adding 2 tablespoons of hot juice. , when the initial set decreases. So 3 polishes, mix lightly, when you subtract 2 more, then again 2 and so on & # 8211 This process ensures the consistency and creaminess of the pilaf.
- At this point the rice should be boiled about 80-90% of the total boiling required.
- Add the meat and vegetables plus the juice to completely cover the rice and match the taste of salt and pepper & # 8211 see photo.
- From now on, let it simmer until the rice is completely cooked and all the ingredients have become friends :))
note & # 8211 do not put all the remaining liquid over the meat and vegetables from the start, do not get an exaggerated boiled rice. Stop 1-2 poles and add them only if necessary. I put it all together until the end
Turn off the heat, add chopped green parsley and grated Parmesan cheese, mix lightly, then serve hot with pickles or salad.
How to make this rice with pipote and chicken hearts tasty pilaf recipe?
Ingredients for pilaf with pipettes and hearts
I took the pipettes and hearts out of the cold 1 hour before cooking them. They must reach room temperature. I checked the pipettes so they didn't have a thick yellow membrane attached. If you want you can cut them in half & # 8211 I left them like that because they get boiled anyway.
I prepared my onion, carrot, donuts and celery slice. If you do not have at hand the vegetable soup mentioned above, then supplement with another carrot, a parsnip and a parsley root.
I put the carrot on the large grater and the bleach on the small mesh one. We cut the peppers or donuts into cubes (we need them towards the end).
I chose a favorite rice with a sharp grain. On the box it says that it needs another 10 minutes of boiling compared to the 20-22 minutes needed for a classic long grain rice. Pre-cooked rice should not be washed, leave to dry.
Foodblogger at Savori Urbane. #savoriurbane
We've all eaten rice pilaf at least once in our lives. It is a filling, healthy and extremely easy to make dish.
Pilaful is a rice-based food that often contains vegetables and / or meat. Pilaful is a food found in many parts of the world: the Balkans, East Africa, Latin America, the Middle East, South Asia and more.
The word 'pilaf' comes from the Turkish language, where it was originally written 'pilav'. The oldest pilaf recipe comes from the Persian area, from the tenth century. Avicenna, one of the most famous writers, mathematicians and physicists of the time, wrote in one of his medical science books how to prepare several pilaf recipes, according to Wikipedia.
Each country has its own pilaf recipes, which are more inventive and tasty. In Romania, a recipe you can never fail is the classic pilaf, flavored with salt, pepper and hardened onions.
Below is a recipe for delicious rice pilaf, which goes great with all kinds of steaks.
Rice pilaf with chicken wings and vegetables Simple, spicy, filling and tasty recipe. Pilaful is a light, cheap and easy to prepare food.
There are some secrets to getting a tasty pilaf, with fluffy rice, with grains that are not missing. Vegetables are very important, they are responsible for completing the taste, but also the appetizing appearance.
Since I know myself in our kitchen, the pilaf starts on the stove and continues cooking in the oven. It is a simple and safe method, so that in the end the beans are perfectly cooked and you notice that the expression & # 8220bob with bob & # 8221 makes sense when you look at the pilaf prepared in this way.
One of the secrets of tasty chicken pilaf is frying pieces of meat beforehand. In the oil in which the meat was fried, the onion is to be hardened, then the vegetables are sautéed. In the same pan! And in the end, the rice cooks a little. Quench everything with soup. Only after this stage everything is moved to the heat-resistant dish (if you started cooking in the pot and not in the pan, leave everything in the pot) and continue cooking in the oven. Salt and pepper are important. A pilaf without spices is not tasty, so don't forget to use them. I generally use bay leaves for flavor, but if you don't like their taste you can use thyme (dry or fresh), and at the end the green, freshly chopped orange brings the last drop of flavor that this needs. rice pilaf with chicken wings and vegetables.
Another secret to the rice pilaf with chicken and vegetables it's soup. The soup can be chicken or vegetable. If you make clear chicken soup, don't forget to always put 500-1000 ml in the freezer for such foods, but you can make chicken stock or vegetable stock. If you do not have time to prepare stock (concentrated soup) or you do not have space in the freezer and you want to use commercial cubes, then buy only organic or those with natural ingredients! After all, you can only use water, but in no case cubes with chemicals!
The rice used for pilaf has a long grain. Without advertising them, I use the Scotti brand for pilaf. I find it very good. If I can't find it, I replace it with the one for gaskets or Camolino & # 8211 writes on the bag & # 8220bob with bob & # 8221. Depending on the type of rice used, the amount of liquid may be different. If I cooked the pilila on the stove's eye, I would use 3 cups of liquid (soup or water) for a cup of rice, but in the oven I want it creamier, so I put a little more liquid. If you cook the pilaf on the eye of the stove, be sure to boil it over low heat so that the starch remains in the grains and does not become sticky.
Another secret of tasty pilaf is fat. I use sunflower oil or sunflower oil combined with olive oil or oil combined with butter.
I prepared this rice pilaf with chicken wings, but you can replace them with hammers or chicken upper legs.
Other recipes by pilaf / rice with chicken prepared by me you can find if you click on the titles of the following recipes:
If you want to see how to make rice pilaf with chicken wings and vegetables I now leave you the list of ingredients and how to prepare it:
100 g preserved mushrooms
For starters I fried the wings seasoned with salt and pepper in the pan. During this time I chopped the onion and the vegetables I was going to use.
I'm sorry I didn't have a little frozen peas, because I would have had more colors in my pile. If you have them, you will only put them at the end, when you put the rice in the oven.
When the wings were fried on both sides, I took them out and put the onion to cook. When it became glassy and softened, I added the vegetables and sautéed them for a few good minutes, stirring quite often.
When they were almost ready I put the chopped mushrooms, I continued to sauté for another 2-3 minutes, then I put the rice and I sautéed everything, stirring often in the pan for 1 minute, then I quenched with a little soup.
After this time I moved the rice to the pot where I will continue cooking in the oven. I put the wings over the rice, I added peppercorns, a teaspoon of salt, a bay leaf and I poured the rest of the soup.
I put the pot in the preheated oven at 180 ° C, I put the lid on and let it cook. After 40-45 minutes it was ready!
I sprinkled freshly chopped green parsley, without mixing. You can also put it directly on the plate.
I let the rice rest for 10-15 minutes, then I ate it with great appetite.
I leave here a simple recipe and very easy to prepare: chicken with beer in the oven. I invite you to subscribe as my YouTube channel.
Pilaf multicooker recipes: how to cook pilaf multicooker and the tastiest recipes for multicooker pilaf, multicooker pasta, Turkish pilaf with vegetables, baked chicken pilaf, rice pilaf with broth.
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