Cooking brown rice with vegetables. Brown rice with baked vegetables. Baked Brown Rice

Rice is the basis of nutrition for almost half of the people living on Earth. What we used to call rice - beautiful, white or pearl grains of various shapes, in fact, are processed rice, polished rice grains.

Brown rice, or unpolished rice, also sometimes mistakenly called wild rice, after removing the inedible shell, in other words, the husk, is a brownish-colored grain.

Unpolished rice, brown rice is an excellent product for a healthy diet. The huge content of microelements and vitamins makes it an excellent dietary product. Be sure to cook using this rice.

I remember, as a child, I read in some book a story about sailors, when on a warship on a long voyage, people suffered from diseases that affected only the ship's officers and did not affect the sailors. The reason is that the sailors ate unpolished rice containing the shell, which contains the main amount of vitamins, if I’m not mistaken, B6, B12, A, E, PP, folic acid, etc.

Brown rice, or rather its shell, contains a lot of fiber, which is very useful for digestion. The more rice grains are processed, the less nutrients remain in it.

This kind of rice is now quite accessible and is often sold. Let's prepare unpolished rice with vegetables as a side dish for meat or as a main dish.

Brown rice takes longer to cook than polished rice. Apparently, this is due to the lower starch content in the shell. This must be taken into account when cooking.

Brown rice with vegetables. Tasty!

Ingredients (2 servings)

• Brown rice 1 glass
• Garlic 1 head
• Onion 1 piece
• Sweet pepper 1 piece
• Mild pepper 1-2 pods
• Corn (cons, small) 1 jar
• Carrot 1 piece
• Vegetable oil 3-4 tbsp. l.
• Spices: black pepper, salt, coriander, hot ground pepper, sweet paprika taste

1. Rinse brown rice under cold running water. Unlike white rice, unpolished rice does not contain rice “flour”, which takes a long time to wash out. But the presence of husks and various types of debris cannot be ruled out. Therefore, it is better to rinse the rice well. Soak the washed rice in cold water for 15-20 minutes.

   Vegetables for the dish

2. Peel the onions and carrots. Cut the onion into medium-sized cubes, and also cut the carrots into cubes. Remove seeds from sweet peppers and cut into small cubes or strips.

   Brown rice

3. Divide the garlic into cloves, but do not peel the garlic.
4. Heat vegetable oil in a saucepan. Immediately add the chopped onion and garlic cloves and fry everything for 5 minutes.

   Heat vegetable oil in a saucepan. Immediately add chopped onion

5. Add chopped carrots and, if desired, a few small pods of mildly hot pepper. Stir and fry over medium heat for 5 minutes.

   Add chopped carrots

6. Add chopped red bell pepper.

   Add chopped red bell pepper

7. Mix everything and continue to simmer over medium heat, without a lid. You need to stir often enough so that it doesn't burn and cooks evenly. Fry for approximately 10-12 minutes.
8. Next, add the entire contents of the canned corn jar, including the juice. Stir and continue frying for a few more minutes. As a result, all vegetables should become soft.

   Add the entire contents of the canned corn

9. Salt, pepper, add ground coriander and ground hot pepper to taste. For more intense coloring, you can add turmeric, saffron or 0.5 tsp. sweet ground paprika.

   Add spices

10. Add washed rice, draining the water first. Mix everything thoroughly, simmer for 5-6 minutes, stirring.

    Add rinsed brown rice

11. Next is an important point! Add hot water. For this amount of vegetables and rice, you need to add 2 cups of boiling water. Pour boiling water over, cover with a lid, and after waiting for it to boil completely, reduce the heat under the saucepan to low. The liquid should barely boil.

    

Brown (brown) rice called unpolished rice, which is practically unprocessed. It is believed that it is thanks to this minimal processing that the maximum amount of nutrients and minerals is preserved. Brown rice is loved by adherents of a healthy diet for the presence of dietary fiber, which has cleansing properties and has a positive effect on the human digestive system.

Ingredients:

• 1.5 tbsp. brown rice
• 4 tbsp. boiling water or hot broth
• 300 g carrots
• 200 g onion
• 300 g mushrooms
• 2 tbsp. vegetable oil
• salt, pepper and other spices

Preparation:

1. Mushrooms, I used champignons, cut into cubes
2. Grate the carrots on a coarse grater. Chop the onion
3. Fry onions, carrots and mushrooms in vegetable oil. You may need a little more oil than indicated in the recipe - it also depends on the container in which you cook
4. Add brown rice to vegetables. Stir
5. Add boiling water or broth, salt and seasonings. I add a bay leaf, two peas each of black and allspice, a little oregano, and ground pepper. You can also add basil or a little garlic - to taste
6. Cook the rice over low heat, covered, until the water boils away. Then remove from heat and leave covered for 10-15 minutes. After this, brown rice with mushrooms is ready

Bon appetit!

Cooking Wild Brown Rice - Three Easy Ways

Cooking method 1. Take wild brown rice, fill it with water and leave for twelve hours. Then you need to drain the water from the rice. Next, take a saucepan, fill it with water and pour brown rice into it in the ratio of four and a half cups of water to one and a half cups of rice. Next, cook over low heat under the lid with the addition of the necessary spices and salt. Then the water needs to be drained, add salt to the wild rice, also add the desired spices, and then mix thoroughly. Ready!

Cooking method 2. Place the wild rice in a bowl and wash under cold running water while rubbing it with your hands. Let the rice settle, then pour out the water. This process needs to be repeated about two to three times. This process of washing and rubbing gets rid of the starch on the surface of the rice grains and prevents them from sticking together. Next, fill the brown rice with water and leave it overnight. Then pour water into a large saucepan, add rice in the proportion of two glasses of water per glass of rice. You can use broth instead of water. Bring to a boil, reduce heat, cover with a lid and then simmer over low heat for twenty to thirty-five minutes until the rice has absorbed all the water. Then turn off the heat and leave the pan for about fifteen minutes, without stirring the rice. Before serving, wild rice needs to be stirred to add fluffiness and to help separate the rice grains from each other.

Cooking method 3. We will need: brown rice - one glass, water - five glasses, salt - to taste. Wash brown rice in running water, then add boiling water and cook over medium heat. After ten minutes, reduce the temperature to the minimum value and then cook the rice under the lid, stirring occasionally. If necessary, add more water. The total cooking time for brown rice will take you about forty minutes. Do not add salt to the rice when cooking. Place the finished rice in a sieve and wait until the water is completely gone. As a result, you will get crumbly rice with open grains. Serve rice with vegetables, salads and hot dishes!

Baked Brown Rice

Brown rice can be dry and bland, but when baked in the oven, it turns into something tender and fluffy! A wonderful, healthy and tasty side dish that goes well with meat dishes or vegetarian salads. Prep will only take a couple of minutes, but baking in the oven will take at least 1 hour and 15-20 minutes, so plan ahead.

Ingredients:

• 1 ½ cups brown rice;
• 2½ cups chicken broth or water;
• 1 teaspoon salt;
• 1 teaspoon of any oil to grease the baking dish.

To prepare baked brown rice:

1. Preheat the oven to 175ºC.
2. Grease a baking dish with a diameter of 22-24 cm. Butter or any vegetable oil of your choice will do.
3. Rinse the brown rice with cold water and place in the prepared baking dish. Pour in chicken broth or water and add salt. Gently and evenly spread over the pan.
4. Cover the pan tightly with a double layer of aluminum foil and bake in the preheated oven for 1 hour and 10 minutes.
5. Remove the brown rice from the oven and let sit for 5 minutes before removing the foil.
6. Remove the foil and loosen the rice. If there is still liquid left in it or, on the contrary, it is slightly burnt on the bottom, adjust the cooking time for next time.
7. Baked brown rice can be served immediately or stored in the refrigerator for up to one day. After this, it may become tough and tasteless.

Options:

To make the taste brighter, before baking, add 3-4 cloves of unpeeled garlic, 2-3 tbsp. spoons of lightly fried onions or 1 teaspoon of your favorite seasoning.

Brown (brown) rice with vegetables

Ingredients:

• water - 1 l,
• carrots - 192 gr,
• onions - 131 gr,
• brown rice - 233 gr,
• canned green beans - 295 g,
• canned corn -250 gr

Recipe:

1. Place rice, onions and carrots in the multicooker bowl.
2. Fill with water, salt, add seasonings (I used turmeric and cumin).
3. Set the multicooker to “rice-cereals” mode for 40 minutes.
4. After 40 minutes, add beans and corn, and cook for another 10 minutes. Read more:

Bon appetit!

PILAV WITH CHICKEN FILLET AND BROWN RICE IN A MULTICOOKER

Ingredients:

• chicken breast fillet – 1 pc.
• onion – 1 pc.
• carrots – 1 pc.
• sweet pepper – ½ pc.
• vegetable oil – 3-4 tbsp. l.
• salt, ground pepper - to taste
• brown rice – 240 g
• water – 3 glasses
• greens - 1 bunch.

Recipe:

1. Cut the onions and carrots into strips or cubes.
2. Turn on the multicooker to the “Fry” mode and add oil to the bowl. Fry the onions and carrots until light golden brown.
3. Cut the sweet pepper into strips or pieces.
4. Add the pepper to the multicooker bowl and place the chopped chicken fillet there. Fry for 5-7 minutes.
5. Prepare the required amount of brown rice.
6. Place the rice in the bowl and fry with the rest of the ingredients for 3-4 minutes.
7. Pour water into the multicooker bowl, add salt and spices.
8. Add greens. Parsley and dill, a little basil will do. Turn on the “Stew” mode and cook the pilaf for 30 minutes.
9. An excellent second course is ready. Serve the pilaf hot with a side dish of vegetables and fresh herbs. It looks aesthetically pleasing if you give the pilaf the shape of a truncated cone when serving it.

Brown rice is unpolished rice that has undergone minimal processing, usually long-grain varieties. This rice has a characteristic nutty flavor; it is much healthier than white rice in terms of nutrients, vitamins and microelements. highly valued by nutritionists and healthy eating advocates. Brown varieties of rice go well with vegetables, meat, mushrooms, fish and other products; they are well suited for preparing pilaf and shavli and various other dishes of this type, combining ingredients of different origins. Properly cooked brown rice is fluffy.

Before cooking rice, rinse it thoroughly with cold water. Then the water should be drained, after which you can steam the rice with boiling water for 5-20 minutes to remove excess starchy substances. After such preparation, the water must be drained and you can cook the rice either separately, filling it with clean cold water, or put it in a working container for cooking along with other products (pilaf, shavli, soups, etc.). During cooking, do not stir the rice with a spoon, otherwise it will turn out sticky. Cooking time for brown rice can vary widely, on average from 10 to 25 minutes (and more in pilafs) depending on the desired degree of cooking. If you cook the rice separately, after boiling until desired condition, drain excess water (it is convenient to use a special sieve for this). You can cook brown rice separately in a slow cooker - it’s very convenient (read the instructions for the device carefully). It is good to serve rice prepared in this way with meat gravy, stewed mushrooms or vegetables (eggplant, sweet peppers, young beans, zucchini, pumpkin, tomatoes, etc.).

Pilaf with brown rice and vegetables - a simplified recipe

Ingredients:

• (boneless meat) – about 600 g;
• pure lamb fat - about 50-100 g;
• onions – 1-2 pcs.;
• carrots – 1-2 pcs.;
• sweet pepper – 1-2 pcs. (optional seasonal ingredient);
• cumin seeds;
• a mixture of dry spices for pilaf without chemical additives;
• tomato paste (optional component, optional);
• garlic;
• various fresh greens (parsley, cilantro, basil, tarragon, etc.).

Preparation

Cut the lamb fat into small cracklings and melt in a cauldron. Add cumin (1-3 teaspoons), mix and add finely chopped onions and carrots with a knife. Reduce the heat, lightly fry everything together, stirring, and add the meat, cut into small pieces (slices or cubes). Stir, cover with a lid and simmer the meat for 30 minutes to 1.5 hours, depending on the age and gender of the animal. Stir occasionally; if necessary, add a little water to the cauldron.

We wash the rice thoroughly with cold water, and then soak it in boiling water, then drain the water.

When the meat is almost ready (taste), add washed rice and sweet pepper cut into short strips. Add water until your finger is covered with rice. You can add 1-2 tbsp. spoons of tomato. Stir the pilaf once, no more, otherwise the rice will stick together.

Cook over low heat, covering with a lid. When the liquid has almost evaporated, we make “shafts” in the mass of pilaf to the bottom using a wooden stick or a table knife. Place 1 clove of garlic into the “mines”, maybe unpeeled. When the pilaf is almost ready, you can place the cauldron without a lid in a preheated oven for about 15 minutes. This action gives the pilaf a special aroma and color (however, it is not necessary).

Serve pilaf sprinkled with fresh finely chopped herbs. Of course, it is good to serve this dish with unleavened flatbreads and fresh green tea.

Hello, dear visitors of the culinary blog. “Spanish Recipes”! In one of his cooking programs Carlos Arguignano– a famous Spanish chef told how to cook delicious and healthy brown rice with vegetables.

Brown rice

Brown rice, or as it is also called brown rice, is much healthier than white polished rice. White rice, when polished, loses vitamin B1, which is so necessary for the proper functioning of the cardiovascular and nervous systems of our body. Brown rice retains vitamin B1. This vitamin is tied to the fiber contained in the husks and bran, which are preserved when the rice is processed in this case.

Due to the fact that brown rice retains dietary fiber (fiber) after processing, eating it allows you to cleanse the intestines of toxins, reduce sugar levels, prevent the formation of cholesterol plaques in the blood and normalize metabolism.

In addition, brown rice contains vitamin E (a strong antioxidant) and elements such as magnesium and potassium.

The recipe for brown rice with vegetables is very suitable for all those who are watching their weight. Nutritionists advise preparing dishes from this rice more often during diets aimed at losing weight.

Brown rice with vegetables

To prepare 4 servings of this dish, take the following products:

• 400 gr. brown rice,
• 2 leeks,
• 1 – 2 red sweet peppers,
• 4 tomatoes
• 2 cloves of garlic,
• 1 eggplant,
• 4 young onions,
• olive oil,
• parsley sprig,
• salt.

For mayonnaise:

• 1 egg,
• 1 clove of garlic,
• olive oil,
• vinegar.

1. Preheat the oven to 180 degrees. Place the eggplant, bell peppers, tomatoes and onions on a baking sheet. Drizzle a thin stream of olive oil over the vegetables and add a little salt. Bake in the oven for approximately 35 minutes.

2. Remove the baking sheet with the prepared baked vegetables from the oven. After they have cooled a little, cut the onions and tomatoes into 4 parts, peel the peppers from seeds and cut into strips, and the eggplant into circles.

3. Remove the top layer from the leek stems, cut off the green leaves and wash it. Chop very finely. Pour a little olive oil into a wide and deep frying pan and simmer the onion in it. Peel and finely chop 2 cloves of garlic, add to the pan, mix with onion and continue to simmer for another 5 minutes.

4. Pour brown rice into the pan, mix with onions and leeks. Pour in 1600 ml. water (in a ratio of 1/4, i.e. for 1 part rice - 4 parts water), add salt and cook until tender.

Finely chop the parsley and sprinkle it over the cooked rice.

5. Prepare mayonnaise. To do this, beat an egg into a glass of a blender, pour in a little wine vinegar, salt, add a finely chopped clove of garlic and pour in olive oil. Beat the mayonnaise with a blender.

6. Divide brown rice among plates. Add baked vegetables to it, which can be slightly salted and sprinkled with olive oil. Serve mayonnaise separately in a gravy boat.

Bon appetit!

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