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Rice pilaf with vegetables

Rice pilaf with vegetables

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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice pilaf with vegetables:

cook the vegetables (I usually don't cook them but I boil them completely and finally add a little oil), add the rice, salt, pepper, paprika, the secret of the taste, add water and let it boil. Season with pickles, now in this cold weather. good appetite !!!

Method of preparation

This recipe is easy and quick to make and is perfect for any day of the week. It is worth trying, especially due to the cheap and tasty vegetables that can be found in the market.
I fried the thighs in a little olive oil until they were browned on all sides, then I added the chopped onion, sliced ​​peppers, chopped green parsley and let them cook over a good heat.

I added the diced tomatoes and the wine then the washed rice and let them penetrate for 1 minute. I poured the chicken soup over the rice, seasoned with salt and pepper and put the food in the oven to boil slowly and mix the flavors.

We enjoyed the pilaf with a tomato salad with basil. A delicacy.
Enjoy your meal!!

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Chickpea pilaf

The combination of chickpeas, or lentils, or beans with rice forms a complete protein. That is, a protein that contains all 8 essential amino acids necessary for the normal growth and development of the body. Proteins have the role of giving us the feeling of satiety / saturation and give us energy, contribute to tissue repair, strengthen bones and develop muscle mass and help burn fat.

Separately, chickpeas and rice are incomplete proteins, but together they form a perfect protein.

In addition to the nutritional benefits of this pilaf, it is easy to prepare and very tasty. I leave you to try and tell me how you feel.

From the ingredients below come two portions of pilaf with chickpeas. Here's how to prepare it:


  • 200 g boiled chickpeas
  • 100 g of rice
  • 1/2 red onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 6-8 cherry tomatoes / 2 normal tomatoes
  • 1/3 teaspoon cumin seeds
  • dried basil
  • black salt
  • pepper


1. I used ready-cooked chickpeas, I put them in the freezer. (Otherwise, the chickpeas are washed and left to soak overnight. In the morning, change the water and bring to the boil. As it boils, the foam must be removed.)

2. Wash the rice and bring to a boil.

3. Separately, clean and finely chop the onion and garlic cloves. Saute them for 1 minute with a tablespoon of oil, and then add the thinly sliced ​​pepper and tomatoes, cumin seeds, black salt and pepper. Cover with a lid and let the vegetables cook for 5 minutes in their own juice. Add the boiled chickpeas and leave for a few more minutes.

4. Strain the rice and pour it over the vegetables, cover again and let the vegetables mix their flavors until the juice is completely reduced. Taste the pilaf to check if it still needs salt or pepper and season with green parsley and dried basil. It goes perfectly with half sliced ​​avocado sprinkled with a little lemon juice, balsamic vinegar and sesame seeds.

Learn how to prepare the most delicious meat pilaf, ready in just 30 minutes! | SavurosTV

We present you the fastest meat pilaf recipe. It is very appetizing, fragrant and very delicious. If you want a hearty lunch, then make this quick meat pilaf. With this recipe we guarantee that you will never fail.
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Rice pilaf recipe with baked vegetables & # 8211

1. To prepare this pilaf of rice with vegetables in the oven, we must first wash the rice, drain it well of water. Put the juice of half a lemon on it and mix.

Tip: Lemon juice helps to keep the rice grains from sticking together.

2. Peel the vegetables, wash them and chop them. Only mushrooms are not washed. We clean them only from the skin and cut them into thin slices.

3. Heat the oil in a saucepan and sauté the onions, carrots, celery, mushrooms and peppers for a few minutes, until they become shiny. Add the ginger, turmeric and garlic and continue to harden for half a minute. Put the rice and cook it for 1-2 minutes, until it is covered with a glossy layer of oil.

4. Add hot soup (or water), salt and pepper and simmer until boiling. If the pan does not have plastic handles, we can put it in the oven. Otherwise we move the composition in a tray and put it in the preheated oven at 180 degrees for about 40 minutes, until the rice absorbs all the liquid.

Garnish this rice pilaf with baked vegetables with green quince and a little dill and serve it with pickle salads.

In the first stage, sauté the meat separately with a little salt and spices. Separately, simmer the carrot on the grater, and also separately fry the finely chopped onion.

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To prepare the pilaf, add the spices and salt to the dry rice. We mix. We will need a kettle or a pot (3 & # 8211 5 liters). We will grease the walls of the cauldron with butter. The first layer we will put will be the meat with all the fat left from it in the pan. The second layer will be the chopped onion. The third layer will be the carrot. The last layer will be rice.

On top we will put the whole garlic and a few slices of butter. We will pour boiling water to cover the rice about 1 centimeter. We will cover the kettle with a lid and put it in the preheated oven at 200 degrees, for 1 hour & # 8211 1 hour and 30 minutes.

Once the rice is ready, we will turn it over on a large platter for serving.


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