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photo: niftyrecipe.com Corn Vegetable Rice

Corn Vegetable Rice

Delicious and hearty dish perfectly suits fasting, vegetarians, vegans and those who adhere to proper nutrition. Vegetables and canned corn make the dish bright and appetizing, giving it a special piquant note. For this recipe, you can use any fresh or frozen vegetables. I added several kinds of cabbage and string beans in addition to onions, carrots and corn. Bulgarian pepper, zucchini, green peas and mushrooms will not be superfluous. Friable rice with vegetables can be an independent dish or serve as a side dish to chicken, meat or sausage products, if you do not stick to fasting.

Steps

  • 1. Clear off the bulb from the peel, wash it and cut it into a cube. With the help of a vegetable peeler, clean the washed carrots from the peel. Cut the carrots for quarter rings.
  • 2. Pour oil without smell on the frying pan. Put the chopped onions and carrots into the pan. Fry vegetables until soft, periodically stirring them.
  • 3. Then add a pre-thawed mixture of vegetables to them. I used the string beans, color and Brussels sprouts and broccoli. Fry the ingredients together for a minute.
  • 4. Then pour the fried vegetables into a saucepan.

  • 5. Add canned corn to them, strained from the marinade.
  • 6. Rinse rice groats carefully under the running water. Add rice to the pan with vegetables and corn.
  • 7. We bring one liter of water to a boil. Pour the ingredients in a saucepan with boiling water. Add salt, black pepper and spices to taste. You can use a ready mix of seasonings for pilaf or khmeli suneli.
  • 8. Let's mix all the ingredients. Cover the pan with a lid and put it on a slow fire. Cook rice with vegetables until they are ready. When the groats completely absorb all the water and the rice becomes soft and crumbly, turn the fire off.

  • 9. Bon Appetite!
  • 10. Corn Vegetable Rice


Dinner recipes

Ingredients

  • Rice
    250 ml
  • Onion
    1 pcs
  • Carrot
    1 pcs
  • Mixture of frozen vegetables
    150 g
  • Canned corn
    100 g
  • Vegetable oil
    3 tbsp
  • Water
    1 l
  • Parsley
    - to taste
  • Salt
    - to taste
  • Black pepper
    0,25 tsp
  • Provencal herbs
    0,25 tsp

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