Baked vegetable food with rice

Baked vegetable food with rice

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Leave the frozen vegetables to thaw. Peel an onion and finely chop it. We cleaned the carrot and cut it into slices, but with a serrated device. We put the tomatoes in a blender until they become a paste.

Heat the oil in a pan and simmer the onion. Add the tomatoes and bring to a boil. We cut the thawed pods into suitable pieces if they are whole. Put the carrot, the thawed vegetables in the pan and cover with water. When it starts to boil, season with salt and pepper to taste, add the dried dill. We wash the rice and let it eat. Let it boil for about 5 minutes, then pour everything into a yena bowl.

Cover with its lid, put it in the oven. Turn on the oven and leave the dish there until all the vegetables are well penetrated and the juice has dropped enough.

We get a very good fasting food or it can be used as a side dish next to a piece of meat.

Baked vegetable rice

Boil the mushrooms in a little water, 2 tablespoons of oil, garlic and parsley leaves. Put in a tray previously greased with a little oil alternative layers with: potatoes, carrots, onions, peppers, celery leaves, mushrooms and rice and for the last layer is kept from each ingredient, to have a beautiful appearance.

Put over these layers water, vegeta, a little salt and 2-3 tablespoons of oil, both liquid and to cover the composition with two fingers. Cover the pan and place in the oven for about an hour over medium heat.

Vegetable food with rice

First, peel the onion and cut it into small pieces. Carrots are washed, cleaned and put on the grater with large holes. In a saucepan put the oil to heat, then put the onion to harden. Add the carrot and let it cook for 2-3 minutes.

Meanwhile, peel the zucchini and grate them with large holes. Put over the carrots and add a little salt. Stir occasionally until the zucchini leave a little water.

Beans are cleaned, washed and broken into smaller pieces. Put over the rest of the vegetables and mix. The same is done with peppers that are cut into small cubes. If necessary, add about 100 ml of water and let it all boil over medium heat. Season with salt and pepper to taste.

Roast the tomatoes for 3-4 seconds, peel and then cut into cubes. Put them over the vegetables and let them continue to boil.

The rice is washed in several waters and boiled separately in salted water. When ready, drain and set aside.

The eggplant is washed, peeled and cut into cubes.

Pour over the vegetables and broth (or tomato juice), bring to the boil then add the eggplant cubes. Leave it to boil for another 15 minutes (until the eggplant softens) then add the rice. Homogenize everything, leave for another 2-3 minutes then remove from the heat. Sprinkle chopped green parsley and celery leaves on top.

Vegetable pots with rice - a seasonal food with perfect taste

  • Vegetable pots with rice (Maria Matyiku / Epoch Times) Vegetable pots with rice
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Heat 3 tablespoons oil, then add onions, donuts and peppers (Maria Matyiku / Epoch Times) Heat 3 tablespoons oil, then add onions, donuts and peppers
  • When the carrot starts to change color, add the cabbage and beans, along with the peeled and finely chopped tomatoes (Maria Matyiku / Epoch Times) When the carrot starts to change color, add the cabbage and beans, along with the peeled tomatoes and finely chopped
  • Add diced zucchini and cauliflower florets (Maria Matyiku / Epoch Times) Add diced zucchini and cauliflower florets
  • At the end add the rice boiled in salted water (Maria Matyiku / Epoch Times) At the end add the rice boiled in salted water
  • Serve hot or cold, plain or in combination with other dishes and hot peppers (Maria Matyiku / Epoch Times) Serve hot or cold, plain or in combination with other dishes and hot peppers

Do you want to enjoy a pot in which the mixture of colors, taste and aroma of vegetables blends perfectly? Prepared with vegetables that are abundant in the market, this pot is so good that it no longer needs to be combined with other dishes.


2 small eggplants
a cup (150 g) of large grain rice
3 tablespoons oil
a large onion
2 donuts
a pepper
a carrot
250 g finely chopped cabbage
250 g green beans or green peas
4 suitable potatoes
2 zucchini
1/2 cauliflower
4 matching tomatoes
1/2 teaspoon sugar (optional)
salt, pepper to taste
finely chopped green parsley


Choose two small, pitted (slightly fluffy) shaped eggplants. Wash the eggplant and cut into cubes, sprinkle with salt and set aside for 30 minutes to drain the bitter juice.

The rice is washed in cold water, then boiled in 3 cups of water, in which a pinch of salt is added.

Meanwhile, prepare the other vegetables. Cut the onion into small pieces, cut the donuts and peppers into thin slices, cut the carrot into round slices or pass through a grater with large holes. The cabbage is cut finely, and the bean pods are cleaned of the ends and broken into 2-3 cm pieces.

In a large frying pan or saucepan, heat 3 tablespoons of oil, then add the onion, donuts and pepper. After frying for a few minutes, add the carrot. When the carrot starts to change color, add the cabbage and beans. Continue to simmer over low / medium heat for 15 minutes.

Peel a squash, grate it and put it in a saucepan, along with the peeled and finely chopped tomatoes. Eggplants are rinsed under cold running water, drained in a strainer, then added to pots.

Continue cooking for another 15 minutes, then add the diced zucchini and cauliflower florets and continue cooking. The vegetables are not allowed to boil until they are crushed. Each vegetable must maintain its shape and retain its color.

At the end, add the rice boiled in salted water, well drained, turning gently until the grains mix well with the vegetable pot.

Season with salt and pepper to taste, add a little sugar and garnish with finely chopped green parsley.

Serve hot or cold, plain or in combination with other dishes (scrambled eggs, sausages or steak) and hot peppers.
We wish you good luck!

Baked chicken steak with vegetables

A few days ago, I received a surprise package from Eden. In it I found a set of beautiful plates from the advertisement and an invitation to show how well you can eat at home.

I accepted this challenge because her (and the campaign's) message resonates a lot with what I think: you can eat very well at home and no, you really don't need to stay in the kitchen all day! With this in mind, I have chosen to present to you what I have prepared for a dinner during the week. A dinner for the preparation of which I needed very little time and which was colorful and delicious and & # 8211 above all & # 8211 was the reason for a happy family meal.

And you have the opportunity to win prizes offered by Edenia in this campaign. Read the details here.


*** for this recipe I used the products from the range Eden*

For the steak
1 whole chicken (seasoned with salt, pepper, paprika)
1/2 bag of frozen baby carrot carrots
1/2 bag of frozen broccoli
1/2 bag of frozen cauliflower

For rice
1 cup rice
1/2 cup frozen corn
1/2 pomegranate
green parsley

Washed and cleaned chicken, I seasoned it with salt, pepper and paprika and I massaged the meat spices well. I tied his legs with string and turned his wings. I placed him on his back with his chest up in the tray. I put it in the oven over high heat, until it started to cook, but it still hasn't browned.
I then added the frozen vegetables to the tray: carrots, broccoli and cauliflower and put everything in the oven over low heat. Along the way, from time to time, I opened the oven door, tilted the tray and gathered with a spoonful of the sauce formed and put over the chicken.

Meanwhile, I prepared the rice in the pan. I cook the rice a little, until the grain turns a dull white color and begins to give off a sweet smell. Then I extinguished with water and added the frozen corn kernels.
When it boiled, I added the pomegranate seeds and chopped green parsley.

Baked vegetable food with rice - Recipes

Ingredients Nettle Food with Rice:

half a cup of rice

half a casserole with diced tomatoes

the juice of half a lemon

Preparation Nettle food with rice and garlic:

After you have scalded the nettles and they have cooled, chop them finely. Chop the onion, pepper and garlic and let them harden for about three minutes. Add the rice and let it harden for three minutes, add two cups of the water in which the nettles were boiled and stir from time to time so that the rice does not stick. After the rice is half cooked, add the nettles, diced tomatoes, salt, pepper and lemon juice. Place the dish in the oven at 170 degrees Celsius for 30 minutes. You can serve the food with a portion of warm polenta.

(recipe inspired by mega-image.ro)

We invite you to discover more information about the Olive Oil from the Ormylia Monastery in Greece:

Properties of nettles

Nettle is both a delicious food that can be cooked in the form of soup, puree, stew, and a medicinal plant used for internal and external use.

It has a beneficial action in anemia, blood diseases, blood pressure regulation, supporting the pancreas and automatically helps control blood sugar.

Nettle food with rice

It is also helpful for those suffering from ulcers, having a laxative, depurative, diuretic, hemostatic, antiseptic, emollient effect. Prevents and helps in the recovery of kidney diseases.

Fights rheumatism, varicose ulcers and hemorrhoids. Fights sciatica and neuritis, supports wound healing. It has an anti-allergic action, stimulates hair growth and restores its naturalness.

How to make rabbit food with baked vegetables

Put it in a wide and high pan (diameter 24 cm) oil (50 ml ) heated it, then added onion cut fish, left to cook until translucent about 7 minutes, following carrots cut the slices of approx 1 cm, continuing cooking still Ten minutes, mixing with the paddle as needed.

To be added bell pepper coarsely cut, garliccut it into thin slices, seasoning everything with salt and pepper to taste and left to cook yet 5-7 minutes, then put out the fire.

Separate into one bowl will make a mixture from: 1 tablespoon fine salt, 1 teaspoon ground pepper, 3 tablespoons flour, through which they will pass pieces of rabbit meat which will be fried separately in another Teflon pan with hot oil (50 ml), iturning them on all sides until they become a color golden brown.

Pieces of rabbit meat cooked, will be added to the pan with the hardened vegetables, adding red wine mixed with water, bay leaf, rosemary sprig and sage leaves (optional), covering the pan with a cover and put in the preheated oven at 180 degrees for about 90 minutes.

Rabbit food with baked vegetables will serve hot, decorated with parsley finely chopped with a sweet cabbage salad, with of a glass of Pinot Noir wine.

Method of preparation

In a pot that can be used in the oven and also to fry in it without catching food, heat 2-3 tablespoons of sunflower oil and fry the cups that I seasoned a little on one side and the other. After we fry them a little, we take them out on a plate.

In the remaining oil we start frying the vegetables we start with the carrot and onion and in turn we mix the rest inside-we don't fry much - then we add the rinsed rice and season the vegetables with red pepper and a little pepper salt and two saffron threads which were dissolved in two tablespoons of water. Mix everything well and put the meat on top and add the soup everywhere, but not to cover the meat.

The vessel with all the composition is transferred to the oven heated to 200 degrees C, for 40 minutes.

After 30 minutes, if you see that you have a lot of liquid, put only on the bottom to dry the rice and vegetables. Everything should be lightly browned and not too dry.

It is served with a salad of green leaves or pickles. It is a very delicious food and easy to make.

For those who are vegan, this dish can be prepared without meat and soup using different mushrooms and the liquid can be water or a vegetable-liquid soup.

Baked potatoes with vegetables and rosemary

1 half kilo of potatoes, 2 pumpkins, 3 carrots, 2 onions, 1 leek, 2 white or red bell peppers as desired, 2 teaspoons rosemary, 4 cloves garlic, salt and pepper to taste, 2 teaspoons oregano, 50 ml oil

Method of preparation

Peel the potatoes, wash and cut into cubes and place in a bowl. Peel the onions and finely chop them, as well as the leeks, then add them over the potatoes. Peel the carrots, wash and cut them into rounds, then add them over the onions and potatoes. Wash the zucchini and chop them into cubes, do the same with the bell peppers, then put them over the rest of the chopped vegetables. Add the crushed or finely chopped garlic, salt and pepper, rosemary, oregano and oil. Mix all the ingredients very well with a spatula.

Line a tray with baking paper, add the vegetable and potato mixture and bake the tray for about 35-40 minutes at 180 degrees.


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