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Pilaf with vegetables, fasting

Pilaf with vegetables, fasting

I came with lunch :) It turned out super delicious and filling!

  • 1 large onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 carrot
  • about 15 large olives
  • 50 ml oil
  • 1 cup rice
  • 4 water dogs
  • 1 teaspoon of broth
  • 1 tablespoon the secret of taste
  • pepper
  • dried parsley (fresh is better but I did not have)

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Pilaf with vegetables, fasting:

I chopped the julienned onion and put it to harden together with the oil until it softened. While the onion is cooking, I chopped the peppers into small cubes. I also added the peppers over the onion and let them cook together for a few minutes. I then added the rice and water and mixed well. I cut the carrot into rounds and put it over the rice together with the olives.

I left the rice on low to medium heat until it boiled well. 10-15 minutes before it was ready I put the broth (my rice swelled too much so I diluted it with a little water) and the secret of the taste together with the ground pepper. If necessary, add a little more salt, I didn't need it. At the end add parsley and serve with pickles or salads of your choice.


Tips sites

1

If you are not fasting, you can replace the water with chicken soup.

2

I like the softer pilaf, if you don't like it you can reduce the amount of water a bit.


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Method of preparation

Wash, chop the onion and simmer in oil. Add hot water and finely chopped vegetables. Add the rice (to one amount of rice, 3 amounts of water).
Bring to the boil. When cooked, season with salt and pepper, adding finely chopped greens.

It can also be served with meat or prepared with fried or boiled meat.

Pilaf with vegetables and mushrooms

Wash the rice. The cleaned carrot is given through the small grater and the zucchini through the large grater

Pilaf with chicken and vegetables at Philips Multicooker

Philips Multicooker has a special program for pilaf and cooking instructions. After 40


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You can prepare it when it is fasting and then serve it with a quick cabbage salad, or you can prepare it to serve next to a meat dish. Raw salad with fasting mayonnaise. The pictures are from the alms food. I thought I would introduce you today, because it is Wednesday and it is fasting day, the recipe for the monastery pilaf. It is perhaps the tastiest rice I have ever eaten. Alms menu (post) VARIANT 3. In the spring I went on the grass, to Bordei or to Lacul Teilor. Well, let me tell you about my wedding to the deceased. They can contain: fruits, sweets, cooked food (pilaf, chicken pulp), pies, cheeses.

PACKET & ldquoDE POST & rdquo variant 1 …………………………… ……… 30 ron. Fasting food for the memorial and alms. Rice with mushrooms and vegetables, recipe. I love rice, so the other day.

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Pilaf with mushroom sauce (fasting)

For Lent, I propose pilaf with mushroom sauce and white and red cabbage salad. It is a fasting food, full and healthy.

Pilaful:
Bring water to a boil, and when it starts to boil, add the coarsely chopped vegetables. Season to taste. The soup is ready in about 30 minutes.
Wash the rice in 4-5 waters, then place the rice in a saucepan in which I put a thin layer of oil. Pour the soup through a strainer, it should cover the rice three fingers thick. Bake at the right heat for about 30 minutes.

Meanwhile, prepare the mushroom sauce:
Cook the onion in a little hot oil until it melts a little, then add a glass of water.
When the water boils, add the mushrooms and season to taste.
After the water is reduced by half, add 1 tablespoon of broth, let it boil for a while, then turn on the heat.


How to serve a rice with vegetables

That's it, after five minutes, our vegetable rice is ready! What a special set we got! Vegetable rice is filling, flavorful, not to mention how good the colored vegetables look on the plate and what an attractive texture the whole dish has!

We serve rice with vegetables with chicken breast rolls, grilled pork or baked fish, but it can also be served with marinated meatballs or cheese balls! During Lent, we consume it simply, being delicious on its own!

A secret I would like to share with you, especially if you have time on one of the days and would like to try something more special, would be to use concentrated chicken soup instead of water for boiling rice! I assure you that you will notice the difference, the result being even tastier than plain cooked rice with vegetables!

I hope you will try this special recipe for rice with vegetables, very easy to prepare! I'm cooking!


Spinach pilaf

Finely chop the onion and garlic and fry in oil.

Over the hardened onion add the rice washed in cold water.

Cook a little together, then add water, three times the amount of rice. Bring to the boil over medium heat.

When the water is almost gone, add the spinach and let it boil for about 5-10 minutes. Season with salt and pepper.

It is served both hot and cold, and can be a garnish for steaks.


Italian bruschetta recipe

ingredients:
& # 8211 Italian bread (foccacia, ciabata), thick sliced
& # 8211 Cherry tomatoes, cut into small cubes
& # 8211 Extra virgin olive oil
& # 8211 Fresh, coarsely chopped basil
& # 8211 Garlic
& # 8211 Salt and pepper
Preparation: Mix the tomatoes, oil, salt, pepper and basil in a bowl. Cut the garlic into thin slices, rub the slice of bread with garlic on one side, then put the remaining garlic in the bowl with the tomatoes. Brown the slices of bread on a grill - the garlic side should be browner than the other. After the bread is ready, put the teaspoon of the tomato and basil mixture and arrange the bruschettas on a plate, decorated with basil leaves or black pepper.


Pilaf with vegetables, fasting - Recipes

I like the pilaf with vegetables because it is easy to make, it is creamy and next to it you can serve a summer salad with baked peppers or in winter with pickles. It's so simple, and I really like simple. Too many complications in this life to complicate what we eat.
Grandma always made pilaf when she cut a bird from the yard, the pilaf came out yellow and creamy and of course very tasty. I make it without too much fat, in fact I only add 2 tablespoons of oil, the rest I use either water or vegetable soup and very rarely chicken soup.


ingredients
300 gr rice
2 carrots
3 small onions or one large one
a slice of celery root
1 bell pepper
2 tomatoes
green parsley
salt and pepper to taste
2 tablespoons oil
the water

  • I cleaned, washed and chopped the carrots, onions and celery with the food processor. If you don't have one, you can grate them or cut them with a knife.
  • I cut the bell pepper into small pieces with a knife after washing it and removing the seeds
  • In a saucepan I put 2 tablespoons of oil to heat and I put the chopped vegetables
  • you can temper them in oil, but I like to smother them in water, because they don't give heartburn anymore
  • I let them soften for a few minutes and then I add the rice
  • over I add water, about 2 times the amount of water compared to how much rice we have
  • and let the pilaf boil, stirring from time to time, over low heat, not to burn, if you need more water add more, but a little
  • I put the tomatoes on the grater, thus removing the peel and when the rice was cooked I put them in the pan and seasoned with salt and pepper to taste
  • I let it boil for a few more minutes, the tomatoes boil and leave the taste in the food
  • at the end I added freshly chopped parsley

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