Cereals and vegetables are the foundation of a healthy diet. In addition, these products are perfectly combined with each other. Try to cook stew from different vegetables with rice - it will add satiety to the dish and give it additional flavoring nuances.
Pick your recipe
You will need
-
- For vegetable broth:
- celery root;
- 1 onion;
- 1 carrot;
- sprig of caraway seeds;
- Bay leaf;
- salt and pepper.
- For meat broth:
- beef or chicken bone with meat;
- 1 onion;
- Bay leaf;
- salt and pepper.
- For stews:
- 1 tbsp. rice;
- 2 tbsp. broth;
- 200 g of champignons;
- 1 onion;
- 5-6 cloves of garlic;
- 3-4 tomatoes;
- 1 stalk of celery;
- 1 small zucchini;
- 1 carrot;
- 100 g of green peas;
- vegetable oil;
- salt and pepper.
Instruction manual
1
Cook the broth. For a vegetarian dish, it is better to cook it from vegetables. Peel the celery root, put it in cold water. Add the carrot and the onion without the husk cut in half. Also add bay leaf and a sprig of caraway seeds. Boil the broth for at least 40 minutes, periodically removing the foam. Salt in the middle of cooking. Strain the finished broth so that it becomes transparent. Vegetable broth can be replaced with chicken or beef. It is desirable to cook it on meat on the bone. Chicken broth will be cooked for about an hour, beef - about 2 hours. For added flavor, add black pepper peas and bay leaf to the pan.
2
Finely chop the peeled onion, fry it in warmed vegetable oil for 3-4 minutes. Then add chopped garlic to it. Cook another 2-3 minutes. Cut the carrots into strips. Scald tomatoes, remove peel from them and chop. Peel and chop the zucchini. Do the same with the celery stalk. Put the carrots in the pan with onions and garlic, and then the rest of the vegetables. Fry them over medium heat for at least 5 minutes, stirring occasionally and adding oil if necessary. Salt the mixture. Cut the mushrooms into small slices and sauté them in a separate pan for 4-5 minutes.
3
Take rice. Rinse it in running water, then put in a pan and lightly fry in oil. Grains should acquire a light golden hue, but not turn brown. Add vegetables and mushrooms to the rice. Pour in the same 2 cups of broth. Season with salt and pepper to taste, cover the pan with a lid and simmer, stirring occasionally, for 10 minutes. Then put canned green peas in the mixture. You can use fresh or frozen peas, but then you need to lay it in the stew earlier, along with the broth. Cook the mixture for another 10-15 minutes, until the rice is soft and the liquid evaporates. Serve the stew hot.
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