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Vegetable pots with rice

Vegetable pots with rice

  • 3 large onions
  • 1 red pepper
  • 1 can of tomatoes cut into tomato juice
  • 2 cups boiled rice
  • 50ml of oil
  • parsley
  • salt
  • pepper
  • Bay leaf.

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetable pots with rice:


  1. We clean, wash and cut the julienned vegetables.

  2. Heat the oil in a saucepan and add the chopped onion and pepper to the soup as I said, julien :.

  3. Add salt and pepper and put the lid on.

  4. From time to time we stir so that it does not stick.

  5. When the vegetables have softened, add the can of tomatoes.

  6. Leave it on the fire until a tomato sauce is formed and add the two cups of boiled rice.

  7. Let it boil for a few more minutes, then turn off the heat and sprinkle with the greens,

  8. It is excellent both hot and cold.


Method of preparation

Cut the zucchini, potatoes and eggplant into cubes, square peppers, sliced ​​mushrooms, sliced ​​carrots and julienne onions. In a large pot put the onion and pepper to harden, after a minute put the zucchini and eggplant with a pinch of salt. After two minutes, add the carrots and mushrooms and cook until the vegetables leave their water.

Finely chop the garlic and add it to the pot. Pour the tomatoes into the broth, potatoes, rice and 1L of chicken juice. Add the paprika, salt and pepper and let it boil.

When the liquid drops, fill with the rest of the soup. When the potatoes have boiled and the rice is not hard at all, chop the parsley and add half to the pot. With the remaining quantity we can decorate the plates. Good appetite!


Vegetable stew with rice for winter is kind of pots of vegetables in a jar enriched with boiled rice. It is a simple canned recipe, which is very easy to prepare, and the taste is very good. It looks a bit like zacusca, but the difference between the two recipes is that zacusca is made with cooked vegetables, and in this case they are hardened in oil.

For this recipe vegetable stew for the winter we used the best seasonal vegetables: eggplant, zucchini, onions, tomatoes, bell peppers and kapia, carrots and celery. I will enjoy their taste in winter, both during Lent and when I want to put something on my table quickly. All I have to do is open the jar and heat the contents.

I also used rice, but if you don't like it you can give it up. However, it is only added at the end, so it does not influence the way you prepare. Depending on your taste, if you like spicy food, you can add a hot pepper next to the rest of the kapia peppers or pepper flakes. You can also put mushrooms if you want, but you will sauté them separately and put them together with the eggplant and zucchini to boil in the stew. In this case you will also have extra tomato juice. For 400 g of mushrooms cut into cubes and sauté in 2-3 tablespoons oil you will put in winter vegetable stew with rice another 100 ml of tomato juice and 2 g of salt.

In order for these cans to last over the winter, you must sterilize them in a bain marie. The stew will be put only in very clean, sterilized jars, warm to hot. The jars must have good lids (if possible new ones), so that there is no risk of air entering. Otherwise, they will ferment or the stew will sour.

If you want to be inspired and make other canned recipes with vegetables prepared by me for the winter, I leave you with some suggestions:

  • 1. sweet and sour vegetable salad for winter
  • 2. pickle salad in mustard sauce
  • 3. eggplant zacusca with mushrooms
  • 4. zacusca with dried beans
  • 5. spicy eggplant zacusca and kapia pepper
  • 6. eggplant in tomato juice
  • 7. Pumpkin in tomato juice
  • 8. vegetable soup in a jar

Do a blog search in the category cans (click here) and you can find them all, but also other tasty recipes.

This period seems perfect for canning. The vegetables are in high season and taste very good.

I leave below the list of ingredients and how to prepare for winter vegetable stew with rice presented step by step in pictures:

INGREDIENT:

(for 5 jars with a total capacity of 2210 ml & # 8211 2.2 l)

300 ml thick tomato juice & # 8211 I used passata

1 tablespoon eggplant salt

1 teaspoon varfuita sugar

1 tablespoon grated dried oregano

1/2 teaspoon ground pepper

1 teaspoon peppercorns

To quickly and easily make winter vegetable stew with rice, I prepared the ingredients at hand. I cleaned the onion and cut it into juliennes or scales, then I put it in the hot oil, in a very large pot & # 8211 so that all the vegetables can fit and I can mix easily when needed. I kept 3 tablespoons of oil to harden the eggplant and zucchini separately. After a few minutes I drained the water and let the onion cook slowly, over low heat, until the water evaporated, then it became soft and glassy. During this time I washed and cleaned the rest of the vegetables. I put the carrots in a large grater, I cut the peppers into thin strips of the right size, I grated the celery, I peeled the tomatoes and I cut them into quite small cubes (I collected the juice left by them during cutting and I put it over the vegetables together with the tomatoes and the thick juice like pasata), and I cut the zucchini and eggplant into medium-sized cubes without removing the peel. Eggplant peel brings color, and pumpkins have a lot of nutrients in the peel.

I salted the eggplants and left them in a strainer to remove the bitter liquid. Here's how much liquid they left in 20 minutes (second picture below). I washed the rice in some water, then I boiled it for 15-20 minutes in salted water (usually 1 measure rice & # 8211 3 measures water), and when it was boiled I let it cool completely.

It is important that it be cold when it is added to vegetable stew for the winter, because it will no longer absorb the stew liquid.

During this time the onion became soft and glassy, ​​without coloring, so I added the carrots and peppers, I sautéed them for about 5 minutes, mixing well until the composition was homogenous, then I added the celery and mixed again. I let it cook with the lid on for about 5 minutes.

I added the diced tomatoes, the juice left by the tomatoes and the passata, sugar, oregano, salt and ground pepper. I mixed, put the lid back on and let it cook over low to medium heat for about 15 minutes.

My tomatoes left about 200 ml, so in total I had 500 ml of red juice in the pot. If your tomatoes do not leave as much juice you can fill with water or tomato juice - puree.

I rinsed the eggplants under running water to remove the salt, covered them with a kitchen towel and sautéed them in a large pan in the preserved oil.

When they softened and started to brown slightly, I added the pumpkin cubes and I hardened for about 2-3 minutes. I then put them over the rest of the vegetables in the large pot and added a teaspoon of peppercorns. I mixed and let the vegetable stew for the winter boil for another 10-15 minutes on medium heat. If the liquid has been absorbed by the vegetables, add a little more water so that all the vegetables can boil together.

When the stew boiled I put the rice, mixed it and took it off the heat. I put vegetable stew with rice in sterilized jars. I collected the oil from the pot and put it on top of the vegetables. This will prevent it from blooming.

I put the lids on, I tightened them well, then I put the jars in a pot in which I arranged a towel so that the jars do not directly touch the pot, but also do not stick together (otherwise they can explode during cooking). I put water in such a way as to cover them.

I boiled them for 45 minutes, then let them cool under a blanket until the next day.

I hope you will try the recipe, because it is one of the tastiest vegetable stews with rice that I have prepared.

I'm also waiting for you on the YouTube channel with easy-to-prepare canned recipes.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.


Method of preparation

Cut the zucchini, potatoes and eggplant into cubes, square peppers, sliced ​​mushrooms, sliced ​​carrots and julienne onions. In a large pot put the onion and pepper to harden, after a minute put the zucchini and eggplant with a pinch of salt. After two minutes, add the carrots and mushrooms and cook until the vegetables leave their water.

Finely chop the garlic and add it to the pot. Pour the tomatoes into the broth, potatoes, rice and 1L of chicken juice. Add the paprika, salt and pepper and let it boil.

When the liquid drops, fill with the rest of the soup. When the potatoes have boiled and the rice is not hard at all, chop the parsley and add half to the pot. With the remaining quantity we can decorate the plates. Good appetite!


2-3 large onions
2 eggplants
1 zucchini
1-2 tomatoes
2 carrots
2 peppers
3-4 tablespoons of olive oil
crushed coriander seeds
black pepper
sea ​​salt
4-5 cloves of garlic
fresh basil
1/2 cup rice (preferably basmati, wild or brown).

Difficulty: average & middot Preparation time: 30 minutes

Heat the oil, add the spices and 2 sliced ​​garlic cloves.
Add the sliced ​​vegetables on top, stir a little together, then add water to cover them halfway.
Leave it on low heat, under the lid until you get the desired consistency.
The rice is boiled, after which it is finally incorporated in the vegetable pot.
After the fire has stopped, add the remaining garlic and a few fresh basil leaves.


Recipe of the day: Pots of vegetables with rice in a jar for the winter

We are in the middle of the season canned for winter, which is why we invite you to try a healthy pot recipe, without preservatives, with lots of vegetables and rice.

Vegetable pots with rice in a jar for the winter

Ingredient:

  • 2 kg bell peppers
  • 2 kg of peppers
  • 2 kg gogosari
  • 1kg carrots
  • 1kg onion
  • 4kg tomatoes
  • 400g rice
  • 500ml oil
  • salt
  • pepper

Method of preparation:

Carrots are cleaned, washed and put on a large grater. Onions are cleaned, washed and finely chopped. In a large bowl, fry the carrots for a few minutes until soft, then add the onion. Meanwhile, all the peppers are washed, the stalks and seeds are removed and the juliennes are cut.

Cut the peppers into the bowl over the carrots and onions together with a handful of salt. Put the tomatoes in hot water and peel them. Then cut into cubes and place in a bowl when the other vegetables have softened.

Separately, boil the rice in half and add it to the vegetables when the tomatoes have boiled and the sauce has started to become thick.

Season with salt and pepper to taste and let the vegetable pot simmer until the rice is cooked. Pot of vegetables with rice pour into 800ml jars, sterilize in the oven for a few minutes, then put the lids and leave them wrapped in beds until the next day.

Pot of vegetables with rice in a jar for the winter it is very good on fasting days and on any other day when you want a delicious snack.


2-3 large onions
2 eggplants
1 zucchini
1-2 tomatoes
2 carrots
2 peppers
3-4 tablespoons of olive oil
crushed coriander seeds
black pepper
sea ​​salt
4-5 cloves of garlic
fresh basil
1/2 cup rice (preferably basmati, wild or brown).

Difficulty: average & middot Preparation time: 30 minutes

Heat the oil, add the spices and 2 sliced ​​garlic cloves.
Add the sliced ​​vegetables on top, stir a little together, then add water to cover them halfway.
Leave it on low heat, under the lid until you get the desired consistency.
The rice is boiled, after which it is finally incorporated in the vegetable pot.
After the fire has stopped, add the remaining garlic and a few fresh basil leaves.


Pots of Vegetables with Rice

Today we will do Vegetable pots with rice. Every year when the tomatoes ripen in my garden, I usually make this dish. Contains only tomatoes, peppers, onions and rice. It is very easy and fast.

ingredients:
1 kg of peeled and diced tomatoes
2 larger onions cut into scales
3 chopped capsicums julienne
150 ml of water
150 grams of rice
2 tablespoons sugar
salt and pepper to taste
100 ml of oil

In a saucepan put the oil, onion, capsicum and a little salt. We keep them on the fire for about 10 minutes until they have softened, stirring occasionally in them.

Then add the tomatoes, water, sugar, salt and pepper to taste. Let it boil for about 10 minutes, stirring occasionally.

When the vegetables are cooked, add the rice. Let it boil for 20 minutes, over medium heat, stirring constantly.

After the 20 minutes have passed, put a lid on and let the pot sit for half an hour. During this time the rice will swell and thicken the pot.

Now is the time to serve him. Look how good it looks! I just adore him. The vegetables boiled so well that they formed a sauce that enveloped the rice. It smells magnificent.


VEGETABLE STEAM WITH RICE FOR WINTER

Vegetable stew with rice for the winter is kind of pots of vegetables in a jar enriched with boiled rice. It is a simple canned recipe, which is very easy to prepare, and the taste is very good. It looks a bit like zacusca, but the difference between the two recipes is that zacusca is made with cooked vegetables, and in this case they are hardened in oil.

For this recipe vegetable stew for winter we used the best seasonal vegetables: eggplant, zucchini, onions, tomatoes, bell peppers and kapia, carrots and celery. I will enjoy their taste in winter, both during Lent and when I want to put something on my table quickly. All I have to do is open the jar and heat the contents.

I also used rice, but if you don't like it you can give it up. However, it is only added at the end, so it does not influence the way you prepare. Depending on your taste, if you like spicy food, you can add a hot pepper next to the rest of the kapia peppers or pepper flakes. You can also put mushrooms if you want, but you will sauté them separately and put them together with the eggplant and zucchini to boil in the stew. In this case you will also have extra tomato juice. For 400 g of mushrooms cut into cubes and sauté in 2-3 tablespoons oil you will put in winter vegetable stew with rice another 100 ml of tomato juice and 2 g of salt.

In order for these cans to last over the winter, you must sterilize them in a bain marie. The stew will be put only in very clean, sterilized jars, warm to hot. The jars must have good lids (if possible new ones), so that there is no risk of air entering. Otherwise, they will ferment or the stew will sour.

If you want to be inspired and make other canned recipes with vegetables prepared by me for the winter, I leave you with some suggestions:

  • 1. sweet and sour vegetable salad for winter
  • 2. pickle salad in mustard sauce
  • 3. eggplant zacusca with mushrooms
  • 4. zacusca with dried beans
  • 5. spicy eggplant and capsicum zacusca
  • 6. eggplant in tomato juice
  • 7. Pumpkin in tomato juice
  • 8. vegetable soup in a jar

Do a blog search in the category cans (click here) and you can find them all, but also other tasty recipes.

This period seems perfect for canning. The vegetables are in high season and taste very good.

I leave below the list of ingredients and how to prepare for winter vegetable stew with rice presented step by step in pictures:

INGREDIENT:

(for 5 jars with a total capacity of 2210 ml & # 8211 2.2 l)

300 ml thick tomato juice & # 8211 I used passata

1 tablespoon eggplant salt

1 teaspoon varfuita sugar

1 tablespoon grated dried oregano

1/2 teaspoon ground pepper

1 teaspoon peppercorns

To quickly and easily make winter vegetable stew with rice, I prepared the ingredients at hand. I cleaned the onion and cut it into juliennes or scales, then I put it in the hot oil, in a very large pot & # 8211 so that all the vegetables can fit and I can mix easily when needed. I kept 3 tablespoons of oil to harden the eggplant and zucchini separately. After a few minutes I drained the water and let the onion cook slowly, over low heat, until the water evaporated, then it became soft and glassy. During this time I washed and cleaned the rest of the vegetables. I put the carrots in a large grater, I cut the peppers into thin strips of the right size, I grated the celery, I peeled the tomatoes and I cut them into quite small cubes (I collected the juice left by them during cutting and I put it over the vegetables together with the tomatoes and the thick juice like pasata), and I cut the zucchini and eggplant into medium-sized cubes without removing the peel. Eggplant peel brings color, and pumpkins have a lot of nutrients in the peel.

I salted the eggplants and left them in a strainer to remove the bitter liquid. Here's how much liquid they left in 20 minutes (second picture below). I washed the rice in some water, then I boiled it for 15-20 minutes in salted water (usually 1 measure rice & # 8211 3 measures water), and when it was boiled I let it cool completely.

It is important that it be cold when it is added to vegetable stew for the winter, because it will no longer absorb the stew liquid.

During this time the onion became soft and glassy, ​​without coloring, so I added the carrots and peppers, I sautéed them for about 5 minutes, mixing well until the composition was homogenous, then I added the celery and mixed again. I let it cook with the lid on for about 5 minutes.

I added diced tomatoes, the juice left by the tomatoes and the passata, sugar, oregano, salt and ground pepper. I mixed, put the lid back on and let it cook over low to medium heat for about 15 minutes.

My tomatoes left about 200 ml, so in total I had 500 ml of red juice in the pot. If your tomatoes do not leave as much juice you can fill with water or tomato juice - puree.

I rinsed the eggplants under running water to remove the salt, covered them with a kitchen towel and sautéed them in a large pan in the preserved oil.

When they softened and started to brown slightly, I added the pumpkin cubes and I hardened for about 2-3 minutes. I then put them over the rest of the vegetables in the large pot and added a teaspoon of peppercorns. I mixed and let the vegetable stew for the winter boil for another 10-15 minutes on medium heat. If the liquid has been absorbed by the vegetables, add a little more water so that all the vegetables can boil together.

When the stew boiled I put the rice, mixed it and took it off the heat. I put vegetable stew with rice in sterilized jars. I collected the oil from the pot and put it on top of the vegetables. This will prevent it from blooming.

I put the lids on, tightened them tightly, then put the jars in a pot in which I arranged a towel so that the jars did not directly touch the pot, but also did not stick together (otherwise they can explode during cooking). I put water in such a way as to cover them.

I boiled them for 45 minutes, then let them cool under a blanket until the next day.

I hope you will try the recipe, because it is one of the tastiest vegetable stews with rice that I have prepared.

I'm also waiting for you on the YouTube channel with easy-to-prepare canned recipes.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.


Vegetable pots with beans & # 8211 find out how to prepare this recipe

Vegetable pots with beans

The vegetable pot is a fresh and healthy food. Due to the fact that now you can find vegetables in all seasons, we can no longer say that it is just an autumn food & # 8211 summer :).

It's perfect for a day of fasting. It can be served simply but as a side dish to rice and steaks.

Ingredients vegetable pot with beans

  • 3-4 red peppers, yellow
  • 3 tomatoes
  • 3-4 onions
  • 220 ml canned beans
  • salt, pepper, 1 cube of Maggi
  • 4-5 tablespoons oil
  • sour cream for serving

Method of preparation

Peel onions and peppers and cut into thin slices. Peel a squash, grate it and cut it into cubes.

Because not all vegetables are cooked at the same time, we must gradually add them. Heat the oil in a pan and add the onion. Season with a little salt and cook well.

Add the peppers over them and cook for another 10 minutes.

Sprinkle gently, then add the tomatoes. Season with pepper and salt to taste. When all is cooked, add the beans. Mix well and boil for another 5 minutes.

0. Vegetable pot ingredients 1. clean the vegetables 2. cut into thin slices (cubes) 3.heat the oil 4. add onion and a little salt 5. add the peppers 6. Sprinkle gently 7. add the tomatoes 8. season with pepper and salt 9. add the beans 10. Vegetable pots with beans