Traditional recipes

Rice with potatoes

Rice with potatoes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I've been hearing about this dish during Lent. Today I have a few potatoes left from the soup, cleaned and cut, I didn't know what to do with them, so I tried this dish. Very good, by the way!

  • Covasna white potatoes 3-4 pieces,
  • brown rice approx. 250 g,
  • yellow onion 1 piece,
  • bell pepper 1 piece,
  • carrot 1 piece,
  • sunflower oil 1 tsp,
  • iodized salt,
  • paprika,
  • freshly ground pepper,
  • green dill 1/2 link,

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice with potatoes:

Peel the onion, cut it into small pieces and put it to harden in fat and a little water. Peel a squash, grate it and slice it. Finely chopped and chopped potatoes are added to the vegetable mixture, along with the rice, topping with water, approx. 700 ml. Season with salt, pepper and paprika, leaving to boil for approx. 25 minutes on medium heat.

It is served as such or with meat dishes and seasonal salad.

Good appetite!

Tips sites

1

on sweet days the oil can be replaced with 1 tablespoon of duck fat, the preparation will have a special taste.


Rice water

& # 8211 Stains, pimples, aged skin & # 8211

Bring a liter of water to a boil, and when it boils, add 100 grams of basmati white rice. Boil for 5 minutes on low heat. Turn off the heat and let the stew cool for 30 minutes. Strain and pour the liquid into a glass container. Rice water can be stored in the refrigerator for a few days.

How to use

Lotion for a finer and fresher complexion

Apply rice water on the face with a cotton swab. It slows down skin aging, alleviates excessive sebum production and creates a matte complexion.

Beauty bath

In Asia, rice water is also used for baths. It is especially recommended for those with irritated or aged skin. Prepare two liters of rice water and pour into the tub water. Alternatively, you can use a sponge soaked in rice water and lightly squeezed. This sponge massages the legs, buttocks, décolleté and other areas of the body.

For shiny hair

Prepare rice water according to the indicated recipe. Leave it in a covered pot for a day or two. It is poured as a hardener over wet, freshly washed hair, from the root to the tips. Leave on for 10 minutes, then rinse.


Fasting meatballs with potatoes and rice in the oven

Fasting meatballs with potatoes and rice in the oven are a tasty, healthy and filling meal idea during fasting periods over the year. These delicious fasting meatballs with potatoes and rice are eaten plain, along with salads, sauces or other garnishes, depending on your preferences. Excellent and full of flavor.

Share with friends:

These fasting meatballs with potatoes and rice, in the oven, they are perfect for any meal during Lent and beyond. They are spicy, filling, tasty and healthy. They can be eaten as such, plain or with salads and other side dishes.

From that recipe for fasting meatballs with potatoes and rice a generous portion of meatballs will result, but they can be consumed the next day, being as good as on the day of preparation. It can be served both hot and cold, depending on your preferences.

You can shape these delicious fasting meatballs with potatoes and rice into any shape you want. Smaller round meatballs fit very well as an appetizer, while larger, flattened meatballs go more as a main course.

For a more consistent texture you can use red potatoes in the meatball dough. White potatoes are more floury and the texture of the meatballs will be softer. In any of the variants, the taste will be just as good, and the fasting meatballs will be eaten with the same appetite :).


Lamb soup recipe with Rice and Potatoes

Lamb soup recipe. In a kukta put the lamb, peppercorns, bay leaves, vinegar and water. Set the safety measure and put the pressure on 2. When the indicator has risen, reduce the flame and boil for 15 minutes. Remove from the heat and set aside until the indicator has dropped.

Meanwhile, fry the onion in lard with the coarse salt over low heat for 20 minutes. Add the carrots, celery, parsley root and cook for another 10 minutes. Then remove from the heat. Wash the rice and prepare the potatoes.

Remove the lamb and then strain the remaining soup. Put it in a pot with the hardened vegetables and bring to a boil. Put the potatoes, reduce the heat and simmer for 10 minutes. Then add the rice and spices (thyme, larch, tarragon) and leave until cooked. Then take the soup off the heat and put the meat in it.

In a bowl, mix the cream well with the jam, then pour 2-3 tablespoons of liquid from the soup. Pour them into the pot, add the parsley and then adjust the seasoning to your liking.
Adjust the amount of potatoes and rice according to how thick you want the soup to be.


Potatoes stuffed with rice

Peel the potatoes, cut them in half and remove the core. We clean the onion, then we cut it into small pieces and we harden it on 50 ml of oil. Add the cup of washed and squeezed rice over the hardened onion and put about 4 cups of water (measure the cup of water to be the same as the cup in which I put the rice) and boil on the fire. After the rice has boiled, add salt and pepper and add the chopped dill. With this composition we fill the halves of hollowed potatoes.
Place the potatoes in a saucepan (tray), pour 1 cup of water and put everything in the oven for about 30 minutes (the oven should be preheated).
When they are ready, add the broth dissolved in 100 ml of water, match the taste with a little salt and ground pepper to the potatoes and let them in the oven to soak for about 10-15 minutes.

You can also add mushrooms to the filling if you have them at hand, or different vegetables.


4 cups boiled rice
2-3 mushrooms
1/2 cup carrot
1 tablespoon vegetable soup (prepared & icircn in advance)
1/3 cup green onions
4 slices of ham (chicken or turkey)
1 tablespoon olive oil
salt and pepper
Sesame oil
sesame seeds (for seasoning)
Preparation time : 35-40 minutes

Step 1: You will cut the carrot into small pieces
Step 2: You will also chop the green onion
Step 3: The ham will be diced, as will the mushrooms
Step 4: You will heat the olive oil and heat the carrot and the mushrooms in it. When they start to soften, put vegetable soup over them. You can also add a little sesame oil, but also salt and pepper
Step 5: You will take care to put the green onion to harden, but without it browning much, but only to soften it a little.
Step 6: You will mix boiled rice with hardened vegetables, but also with ham, forming & acircnd balls about the size of a golf ball
Step 7: You can add salt, pepper and possibly a little sesame oil


2 tomatoes
2 potatoes
1 medium eggplant
1 cauliflower as small as possible
2 carrots
2 medium onions
2 peppers
1 zucchini
150 g green beans
200 ml of tomato juice
salt
2-3 tablespoons oil
2-3 strands of green parsley

Peel the onions and chop them finely. Wash the vegetables. Peel a squash, grate it and slice the eggplant, carrots and zucchini. You scald the tomatoes, peel them and cut them into cubes, as well as the peppers. He broke the cauliflower into bunches and the green beans into two.

Put oil in a cauldron and place the vegetables in layers. The first layer of onions, followed by carrots, zucchini, cauliflower, eggplant, green beans, peppers, and tomatoes on top. Mix the tomato juice with a pinch of salt and pour it over this vegetable pot. You can prepare a portion of rice to serve with the vegetable pot.

Cover the pot and simmer until the water drops. Garnish this pot of vegetables with potatoes and rice with green parsley leaves.


Potato dish with olives and rice (fasting)

Today we made a potato dish & # 160 because we are trying to fast at least on Wednesday and Friday. It is very good and easy to make.

green onion tails (I put from 3 links)

1 small glass of semi-dry white wine

Finely chop the onion stalks, cut the carrot and celery stalks into small squares and put them in 2-3 tablespoons of olive oil. When they have softened, add the glass of wine and leave on low heat until it evaporates.

Add the diced tomatoes and let them cook for 2-3 minutes together with the rest of the vegetables.

Now add the diced potatoes and water to cover the potatoes, bay leaves, salt, a few peppercorns. Cover with a lid and leave for about 15 minutes on low heat, then add the olives and rice.

I advise you to use a fast boiling rice like Arborio.

Cover again and simmer until all the vegetables are soft.