Fry the rice in a tablespoon of olive oil. Add 500 ml of water and bring to the boil until all the water has been absorbed. Season with salt. Remove from the pan in which it boiled in a bowl and allow to cool.

We clean the vegetables, wash them and cut them faithfully. Heat 2 tablespoons olive oil in a wok and sauté the onion. After 2 minutes add the carrot, then the bell pepper, zucchini and bamboo. Stir for 3 minutes on high heat. Add honey, soy sauce and balsamic vinegar. Season with salt and freshly ground pepper. Allow the vegetables to cool.

On 4 flat plates, arrange the cut salad, then the rice and the vegetables on top. Good appetite!

PS: You can also add soy sauce and Tabasco sauce to taste.


Rice with bamboo shoots

An Asian-style cooked rice in which paprika and turmeric add color, and bamboo shoots give a pleasant texture.

Cook the chopped salad in a hot pan with a little oil, then add the bamboo shoots and cook for 2 minutes. Remove the salad and the bamboo on a plate and set aside.

Put a tablespoon of butter in the same pan and let it melt. Add the garlic and cook until golden. Then add the rice and cook a little. Add 250ml of concentrated soup and stir constantly.

Bring to the boil and add the turmeric, paprika and garlic powder and simmer for 15-20 minutes. Add the rest of the concentrated soup along the way as the liquid is absorbed.

When the rice is almost cooked, add the bamboo shoots and the salad and the rest of the butter. Season with salt and pepper.

Serve the rice with freshly chopped coriander sprinkled on top.

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General cooking rules

In the vast majority of recipes, salad rice is boiled. Sometimes in salted water, with the addition of vegetable oil and (to taste) spices, but more often without salt. Rarely, wheat is fried.

How to prepare rice using the standard method:

  1. Rinse the berries to clean the drained water.
  2. Pour the water into a pan (pan) in a ratio of 1: 3.
  3. Over high heat to boil. Then cook for 15 minutes on low heat.
  4. Let the tail reach the preparation for 20 minutes.

For salads with fresh fruits and vegetables, boiled rice is washed. If the recipe requires another method of cooking, the fats are prepared according to the instructions.

The chicken is also boiled or (rarely) fried. Salads often use white meat (blood), although it does not matter. Delicious salad with rice and chicken is obtained from the thighs, legs, wings. The main thing is that the meat was clean, without skin and bones.

Boil (in other fried recipes) chicken cut into a cube, drink or disassemble your hands on the fiber.

Fresh vegetables and fruits are washed and dried. If necessary, remove the seeds and peel. Cutting method & # 8211 cube, straw. In salad vegetables (usually boiled carrots) rub with large chips.

Cut other possible ingredients from the salad with rice and chicken:

  • hard boiled eggs & # 8211 diced or grated
  • canned pineapple & # 8211 slices
  • hard cheese & # 8211 big sawdust
  • fresh or pickled mushrooms & # 8211 cut.

Gather salads, mixing all the prepared ingredients in one bowl. Dress with a sauce (mayonnaise, cream, vegetable oil) suggested in the recipe. Or spread in layers, each dressing of fat.

ingredients Number of
cooked chicken & # 8211 230 g
tomatoes & # 8211 4 pieces.
long boiled rice & # 8211 250 g
olive oil & # 8211 30 g
green parsley & # 8211 30 g
wine vinegar & # 8211 1 tbsp. IT.
hot sauce (tomatoes) & # 8211 30 g
sare & # 8211 2 pins
Cooking time: 30 minutes Calories per 100 grams: 165 Kcal

The peculiarity of this snack is a pleasant shade of acidity and a barely perceptible snack of pepper. The salad is original, although it is very simple to cook.

Ingredients calculated for 4 servings.

  1. Chicken fillets cut into cubes.
  2. The tomato is removed. Cut into slices.
  3. Tomatoes are mixed with tomato sauce, oil, vinegar.
  4. The resulting mixture is first combined with rice. Mixed. salted.
  5. Add the rest of the bowl. Easy to move from the bottom up, so as not to leaf through the tomato slices.

The salad moves in a portion of ice cream bowl or in a large salad bowl. Sprinkle with chopped greens.


Chinese noodles with wooden ears

The other day I found bamboo shoots in a jar in a shop and I immediately thought of a Chinese dish. I also bought wooden ears and a bag of rice noodles and I was already imagining how I would prepare them.

I know it may sound heavy and expensive, but it's not. Rice noodles can be found in almost all stores, as well as soy sauce. We don't miss the house, I rarely make a rice dish that I don't sprinkle with soy sauce. Walnut kernels can be replaced with peanuts, or peanuts. On the other hand, we can't find wooden ears and bamboo shoots everywhere, but you will definitely find them in bigger stores. Wooden ears are sold either on the shelf of mushrooms or on the shelf of international products. Also at the latter you will find bamboo shoots.

Wooden ears are rich in vitamins and minerals and are a good source of protein and fiber. They help lower blood cholesterol, strengthen the immune system and improve blood circulation. In addition to the benefits they have for the body, they are also very tasty. In combination with rice noodles, vegetables, nuts and flavored with soy sauce are simply delicious.

INGREDIENT:

  • 300 g of rice noodles
  • 150 g wooden ears
  • 2 medium carrots
  • 1 yellow pepper
  • 1/2 red pepper
  • 150 g bamboo shoots
  • 1 cm ginger root
  • 2 cloves of garlic
  • 70 g walnut / hazelnut kernels
  • soy sauce
  • salt

METHOD OF PREPARATION:

1. The wooden ears must be left to soak for at least 30 minutes in hot water, then strain them with water and wash them very well.

2. We clean the garlic cloves, press them and temper them with a tablespoon of oil and ginger, cleaned and given through a small grater. I used walnut oil, but you can use any oil you have in the house. Add the sliced ​​peppers and carrots, cover with a lid and let the vegetables simmer for 7-8 minutes.

3. Add the wooden ears, bamboo shoots, chopped walnut kernels, salt to taste and quench with soy sauce. The soy sauce is put in the same way, according to everyone's taste. You can put a few tablespoons of vegetables, and along the way add as much as you think is needed.

4. Separately put a pot of water to boil for the noodles. They do not have to boil much because they will stick and crush. When the water starts to boil, put the noodles and leave them for 2, maximum 3 minutes, then strain them with water and mix them with the vegetables. Leave the wok on the fire for a few more minutes, until the flavors mix.


For some time now, this assortment has been frequently found in Auchan's fishery - squid tentacles. Large, very large, at a very convenient price, so that they have become indispensable among my priorities of culinary experiments. The inspiration is from Italian cuisine, as well as the few useful but evasive data on cooking time. (For those who are not yet very familiar with the problem: the meat of these mollusks is very versatile and you can not go wrong with any combination of ingredients or spices, but you can go wrong in terms of cooking time that varies, depending on the size of the monster marine, between 3 minutes and 2 hours. If it is too boiled, it becomes rubbery, if it is not boiled enough, it is raw, and hard.) Personally I missed a couple of attempts with this size of tentacles until I find the optimal point . But the result of success is worth even a few less tender (but edible) attempts: it's tasty! A white meat scented with the aromas of tomato sauce with wine, a light food, very healthy, low in unbearable fats but generous in unsaturated fatty acids and very rich in clean proteins, of wild origin. It is a hot salad that can be served with couscous or rice, which can be turned directly into pasta sauce, or which can be served as such, with toast and a salad of vegetables. In any case, a glass of dry red wine or prosecco is an indispensable companion.

Ingredients (for two people):

  • Large squid tentacles, around 500 grams (we had 4 pieces of 560 gr. Together)
  • A small can of whole tomatoes peeled in juice (3-4 fresh, medium, peeled tomatoes)
  • 3 - 4 cloves of garlic
  • 100 - 150 ml. dry white wine
  • 30 ml. Apple vinegar
  • 1 bunch of parsley
  • Olive oil, 2-3 tablespoons
  • Dried pepperoncino (chilli) to taste
  • 5 - 6 bay leaves
  • Freshly ground pepper
  • 1-2 teaspoons of sugar
  • Salt

Boil 1.5 - 2 l of water with one or two teaspoons of sugar and bay leaves and vinegar. Wash the tentacles thoroughly under a continuous stream of cold water, insisting on the side with suction cups to eliminate possible traces of sand. If they are still welded, they separate from each other. With the smooth side of a hammer for schnitzels (or with a 1 l bottle) beat each tentacle separately, without crushing, for tenderizing. When the water starts to boil, place the tentacles one by one and somewhat neatly on the bottom of the pot, so that they all remain immersed in the water after they stiffen (almost instantly). Cover the pot with a lid and simmer for about 40 minutes (for the size indicated on the ingredients). They are cooked when the fork enters the meat relatively easily, but this “relatively” and this “easy” can be misleading: if it seems to enter relatively easily after the first 10 minutes of cooking, at the indicative dimensions I gave you, no are still cooked, I assure you. Well, after boiling, remove from the water and set aside to cool. In a large frying pan, prepare the sauce: the peeled and crushed garlic, together with the hot pepper, fry for 10 & 30 seconds in the olive oil, quench with the tomatoes cut into large pieces together with their juice, season with salt, of pepper, add the wine, cover and simmer for 5 minutes. Meanwhile, cut the tentacles into slices, thinner (2-3 mm) in areas with a larger circumference and progressively thicker as they thin out (the last 5-10 cm from the tip of the tentacle are left whole for decoration). Put the squid in the tomato sauce, mix and let it boil for 10, max. 15 minutes, until the sauce becomes thick. Finely chop the parsley, put it on top of the sauce, turn off the heat and stir.

We served it with a natural couscous, a lettuce and a dry Cabernet-Sauvignon, from Cricova (Underground City). Very good!


Bamboo Rice Salad - Recipes

The recipe for classic California caravans causes a lot of controversy about the ingredients used. Many sushi chefs use cucumbers instead of avocado for the filling, as this is a fairly hard fruit that chews for a long time. Another element in dispute is crab meat. Some Japanese restaurants prefer to replace crab meat with crab sticks, as this not only significantly reduces the cost of the roll, but also makes it softer and softer.

  • - 100 g of Japanese boiled rice
  • - 2-3 leaves pressed by clouds of algae
  • - 100 g of crab sticks or crab meat
  • - 1 avocado or cucumber
  • - sesame or tobiko caviar
  • - Wasabi
  • - food film
  • - bamboo makisa.

Spread the film hanging on a bamboo makisa and put half a sheet of cloud algae on it. We moisten our hands with water so that the rice does not stick to them. Form an even layer of rice on the surface of the leaf, leaving about 1 cm of algae that is not covered with rice from one edge.

Pour the seaweed sheet so that the rice surface is on the food film. Apply wasabi to seaweed with a thin layer. At the edge of the roll, place the crab sticks (or crab meat) in one or two layers, depending on the desired thickness of the roll. Then put a few cucumber cloths (or a strip of avocado) on the crab sticks.

Make sure that the filling has the same thickness and length, we start to gently twist the roll, pressing lightly on the makissa. We unwrap the bamboo makis and take out the film.

Sprinkle the roll with tobiko caviar or sesame seeds, then carefully cut into several equal parts.

The "California" corners must be served with soy sauce, wasabi and pickled ginger.


How do we prepare rice recipe with Mexican vegetables?

Heat the oil in a pan, add the rice and fry for 1 minute.

Add the frozen vegetables, the spice and 2 cups (150ml) of water.

Let it simmer with a lid for 10-15 minutes (depending on what kind of rice you use, normally the cooking time is passed on the package), during which time we stir from time to time.

Add another 1/2 cup of water, cover with a lid, turn off the heat and let it sit for 5 minutes, then serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


My favorite salad with tuna "Water Drop" - an appetizer in thin layers and super delicious!

We present you the recipe for a delicious salad, served in layers. From simple but perfectly combined ingredients, you get a light, fresh and good-looking appetizer.

Due to the way it is assembled, it can be served both on a large plate and in individual portions. Enjoy your loved ones with a fine and fragrant salad, which will remain for a long time among your favorite appetizers.

ingredients

- 150 g of rice with boiled round grain

Method of preparation

1. Chop the onion and marinate it in the lemon juice.

2. Mix the onion with the tuna.

3. Arrange the salad in layers as follows: boiled rice, grated cheese, tuna with onion, grated cucumber, grated boiled egg.


For starters, boil the rice in 3 cups of water and a little salt.

When it is cooked (about 10 minutes) let it cool a bit and then put it in a bowl.

Add flour, salt, pepper, pepper paste, grated cheese and a little smoked paprika. Stir until smooth.

To be as efficient as possible, first we shape the meatballs, then we fry them.

With a wet hand we shape the meatballs inside which we put a piece of cheese. We pass each one through a beaten egg and then through the breadcrumbs and fry them in oil, turning them on all sides until they are nicely browned.

We take them out on a paper napkin and serve them as I wrote with a salad and a yogurt sauce. You can also serve them with natural potatoes.

Forget how the cheese is spread :)

You can serve them both hot and cold.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


6 recipes with rice to try

1. Baby octopus with rice and squid

Usually, the preparation of seafood tends to be easier than that of other types of meat, and the taste is always delicious. So there is nothing stopping us from combining fried squid with octopus cooked in rice. And that in just 30 minutes.

2. Rice with prunes

Romanian cuisine sometimes surprisingly combines different ingredients, and this recipe below is a perfect example. It is a fairly common dish in rural areas, especially during fasting. Even if at first the combination of rice with onions and plums seems a little strange to you, we advise you not to be conservative and to try at least once!

3. Varieties in vine leaves with rice, walnuts and raisins

How about some vines in vine leaves? Such a traditional fasting recipe, less often. Here is a variant in which, in addition to rice, there are also nuts, raisins, celery and carrots alike. You can also try it, and when they are ready, it is best to serve them with cream.

4. Salad with rice noodles and green beans

Are you a fan of Asian cuisine? Then let's prepare a healthy salad. Its main ingredients are green beans, asparagus, and rice noodles. We also have a delicious dressing that balances the flavors and highlights the dish.

5. Rice with wild mushrooms

A simple recipe, perfect now during Lent, when vegetarian recipes are in high demand. Although at first glance it may seem trivial, we played a little in the kitchen and improved the recipe with a little chopped cashews, fennel and spices such as oregano and nutmeg.

6. Tomatoes stuffed with rice and cod

Try these stuffed, juicy and creamy tomatoes over the top. This is due to the tomato pulp, respectively the combination of boiled rice and cod. Serve them with a little cream and you will see how right we are.


Video: Leichter Sommersalat in 5 Minuten! Ich werde nie müde, diesen Salat zu essen! #162


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