Side dishes

Vegetable stew with rice


Ingredients for Cooking Vegetable Stew with Rice

  1. Long grain rice unpolished 1/2 cup
  2. Medium Carrot 3 pieces
  3. Medium sized celery stalk 2 pieces
  4. White cabbage 100 grams
  5. 1 medium onion
  6. 2 cloves medium sized garlic
  7. Fresh dill to taste
  8. Fresh cilantro to taste
  9. Basil leaves to taste
  10. Sesame to taste
  11. Vegetable oil for frying
  12. Pure water (boiling water) 2 cups
  13. Salt to taste
  14. Ground black pepper to taste
  • Main Ingredients: Cabbage, Carrot, Garlic, Rice
  • Serving 3 servings

Inventory:

Medium cauldron with a lid, Cooker, Wooden spatula, Tablespoon, Sieve, Cloth towel, Frying pan, Plate - 4 pieces, Saucer - 2 pieces, Cutting board, Knife, Serving dish, Glass

Cooking vegetable stew with rice:

Step 1: prepare the pic.


Pour rice into a sieve and rinse thoroughly under running water. Attention: repeat this action several times until the liquid becomes clear. Then we leave the cereal aside so that all the water from the glass. Important: for cooking, you can use any rice to your taste. But in the unpolished component there are more necessary microelements and vitamins than in any other grits, therefore stew can be made not only tasty, but also useful.

Step 2: prepare the carrots.


Using a knife, peel the carrots and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Attention: the vegetable can also be chopped into other pieces. For example, it can be circles, strips or even carrots, grated with a coarse grater on the chips. The crushed component is transferred to a free plate and temporarily set aside.

Step 3: prepare the celery stalks.


We wash the celery stalks under running water and put it on a cutting board. Using a knife, grind the component and pour into a clean plate.

Step 4: prepare the onions.


With a knife, peel the onions from the husks and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

Step 5: prepare the garlic.


We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then easily remove the husk.

Finely chop the cloves and pour into a free saucer.

Step 6: prepare the cabbage.


We wash the cabbage under running water and put it on a cutting board. If necessary, remove the coarsened upper leaves. Now, using the knife, chop the component and pour into a clean plate.

Step 7: prepare the greens.


We wash the dill, cilantro and basil leaves under running water and put it on a cutting board. In turn, chop the greens and pour into a common free saucer. Attention: you can add components to the stew selectively or dispense with them altogether.

Step 8: cook the vegetable stew with rice.


Pour vegetable oil into the middle cauldron so that it slightly covers the bottom of the container, and put on medium heat. Across 3-5 minutes gently pour the rice and immediately mix everything thoroughly with a wooden spatula. Attention: It is advisable to dry the last component well before spreading it in hot oil. Reduce the heat and fry the grits until pale brown. Important: all the time we stir the rice with improvised inventory so that it does not burn.

Then pour it with boiling water, cover the cauldron and cook over very low heat for 15 minutes. This dish is called Brazilian rice and is often cooked with fried onions and garlic. We will not do this, as we still have vegetables that are waiting for their right time. After the allotted minutes, remove the lid and check the readiness of the cereal. If the water evaporates completely and the component swells, you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 7-10 minutes. At the end, turn off the burner, and set the cauldron aside and wrap it with a cloth towel so that steam does not escape. We leave the rice still to insist, but for now we will cook the vegetables.

Pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, gently pour the chopped onion, celery stalks and carrots into it. Reduce the heat and simmer the vegetables for 10-12 minutes. Attention: stir components from time to time with a wooden spatula so that they do not burn. Then put the chopped cabbage and finely chopped garlic in the pan. Keep cooking still for 10-15 minutes to softness.

At the end, turn off the burner, and add chopped greens and sesame to the container. Again, thoroughly mix everything with a wooden spatula and let it brew 5 more minutes.

We free the cauldron with hot rice from a cloth towel and remove the lid. We spread the vegetable frying here, and also pour salt and black pepper to taste. Mix everything well with a wooden spatula or tablespoon until smooth. Ready vegetable stew with rice!

Step 9: serve the vegetable stew with rice.


We lay out still hot vegetable stew with rice on a special plate and serve it with a white or red dry wine to the dinner table.
Good appetite!

Recipe Tips:

- In addition to the spices indicated in the recipe, you can add any other to your taste in the dish. For example, for boiled rice it can be special condiments, and vegetable stew can be sprinkled with “hops-suneli” or “a mixture of bell peppers”;

- in the summer, you can also add vegetables such as zucchini, tomatoes and eggplant to the dish;

- Vegetable stew with rice perfectly savor with natural grape juice.