Many people are poorly perceived and do not like to eat boiled rice as a garnish. Indeed, that this dish had a delicate taste, it must be able to properly prepare, using the salt and various spices competently. But, if the rice for garnish is not just boiled, but mixed with pre-fried vegetables, then you will get a delicious dish that you can serve yourself on any table. It is perfect for diet and fasting days. Let's find out with you how to cook rice with carrots.
Rice with carrots in a multivark
Ingredients:
- rice - 1,5 items;
- canned corn - 1 pot;
- carrots - 1 piece;
- bulb - 1 piece;
- Bulgarian pepper - 1 pc .;
- spice;
- vegetable oil - 2 tbsp. spoons.
Preparation
Rinse the rice several times, until the water becomes completely clear. Bulb and carrots are cleaned and finely shredded. Open the jar of canned corn and gently drain the liquid from it. Bulgarian pepper is washed, processed, seeds are extracted and cut into strips.
Turn on the multivark in the network, select the "Frying" mode, pour into the bowl of the oil, spread the ray and passer it to transparency. Then add the carrots and all the other vegetables. Then we fall asleep rice, salt, pepper and level with a spatula. Pour the right amount of water, put the program "Rice", close the lid and prepare the dish for about half an hour. Ready rice with corn and carrots is put on a large dish and served to the table.
The recipe for rice and carrots
Ingredients:
- rice - 300 g;
- carrots - 1 piece;
- peas - 40 g;
- cumin - 1 teaspoon;
- olive oil - 2 tbsp. spoons;
- laurel leaf;
- water - 600 ml;
- spice.
Preparation
So, to cook boiled rice with carrot croup properly rinsed and soaked for about 1 hour in cold water. Without wasting time, we take a saucepan with high sides, pour oil into it and heat it over medium heat. Then throw the cumin, bay leaf and fry for 30 seconds. After that we put peas, we add the cleared and grated carrots. We mix everything thoroughly, we pass for a few minutes, and we spread the frozen rice to the vegetables. Pour in the necessary amount of water, add salt, season with spices, cover with a lid and cook the dish until cooked over medium heat, stirring occasionally.
Rice with garlic and carrots
Ingredients:
- bulb - 1 piece;
- vegetable oil - 3 tbsp. spoons;
- Mexican vegetable mixture - 200 g;
- carrots - 1 piece;
- rice - 1 item;
- spice;
- garlic - 2 cloves.
Preparation
Rice is well washed, pour 2 glasses of cold water and boil until ready, throwing a pinch of salt. Carrots and onions are cleaned, washed and cut into cubes. In a deep frying pan, warm up a little vegetable oil and fry the vegetables until soft.
Then lay out the Mexican mixture, squeeze out the garlic, mix and pass the minutes. 3. We add the finished rice to the pan, salt to taste, wait for a few minutes, and then remove it from the plate and serve as a self-serving dish.
Squid stuffed with rice and carrots
Ingredients:
- squid - 5 pieces;
- rice - 1 item;
- carrots - 1 piece;
- bulb - 1 piece;
- vegetable oil - 1 tbsp. a spoon;
- spice.
Preparation
Rice is washed and boiled until cooked. Carrots and onions are cleaned, finely shredded and wessed for 5 minutes in oil. Then add rice to the vegetables, mix and stew for another 5 minutes. Squids are cleaned, boiled entirely with spices, a little cold and fill them with cooked stuffing. After that, we put in the fridge, and before serving, cut into small slices.