Posts Tagged ‘rice’
Portions / number of persons: 4
Preparation time: 45 minutes
Cooking time: 10 minutes
Category: Salads, hot and cold entries, fish and seafood, rice, international specialties
We will dare with a specialty that I had the opportunity to try some time ago and that didn’t believe that you could be like me.
In general, raw fish not my passion. Moreover, I tend to avoid it because its texture is not me very nice. Read the rest of this entry »
For those who like rice with chicken or duck rice should not have to try another of its variants, the green rice with meat, I assure you will quickly be one of his favorite dishes.
¤4 pieces of beef.
¤750 gr. rice.
¤1 finely chopped garlic.
¤½ medium onion.
¤200 gr. liquefied cilantro.
¤Yellow pepper 2 tablespoons ground.
¤150 gr. of peas.
¤4 teaspoon crushed garlic.
¤1 medium carrot.
¤Salt and pepper to taste.
¤1 handful of rice noodles
¤1 red pepper
¤1 chicken breast
¤Garlic (2 cloves)
¤1 cup chicken broth
How to cook noodles to the wok is quick to prepare all the ingredients it before and we placed in small containers or on the cutting board, ready to add to wok. With this recipe are almost like Chinese.
For the meatballs with rice vegetables and other fresh vegetables can be used in the season. Each half a red and yellow bell peppers cut into small cubes. Leeks and cut into rings. Peel an onion, cut into small cubes and add half the vegetable. The other half of the onion is needed for the meatballs. In a small saucepan heat 1 tablespoon olive oil and cook the rice glaze over medium heat while stirring with a wooden spoon. Peppers, leeks and onions and lightly stir-fry cause.
Deglaze with vegetable stock and add tomatoes. The vegetable rice with salt and pepper, place a lid and bring to a boil. The temperature switch back to medium heat and soak the vegetables in rice about 20 minutes. About 5 minutes before end of cooking remove the lid, stir the rice and vegetables can reduce a little the remaining liquid. Knead the ground meat patties with a medium organic egg and bread crumbs. The rest of the onions, mix and season with pepper, salt and paprika. Read the rest of this entry »
Carrot puree can cook with potatoes or rice. Peel carrots, chop coarsely and place in a saucepan. Parsley root peel, cut coarsely and add to the carrots. Pour in water and add rice. Add half the butter and some salt. A lid on the pot and bring to boil the vegetables. Switch back and carrots over medium heat about 20 minutes until soft. Drain the carrots. Add cream and carrot puree. a little salt and season with white pepper.
Carrot puree in an open pot stirring creamy simmer until no liquid is present. Remove from heat and puree carrots embezzled remaining butter into small flakes with a wire whisk, until the carrot puree is loose. Carrot puree served as hot as possible. Read the rest of this entry »
Fried rice with pork cooked in a wok. Best boil the Basmati rice in time and leaves it to cool well, since it is frying relaxed if it is cold. A lid on top, cook the rice, switch back to medium and let Basmati swell about 10 minutes.
Remove the lid, stir Basmati, cool spread on a flat dish and leave. Thinly slice pork into a bowl and let mix with soy sauce and dark sesame oil and marinate well. Cut cabbage into bite-size strips. Mohren schalen, Peel the carrots, halved lengthwise and cut into bite-size strips, as previously seen in the picture. Read the rest of this entry »