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Rice with vegetables and liver

Rice with vegetables and liver

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We wash and clean the liver of the skins, then we boil it.

We cut the onion into small pieces, we put the carrot and the parsnip on the grater, we cut the pepper into small cubes and we put them all in a heat-resistant bowl, in which we put enough oil to cover the bottom, we put the rice over it.

After the liver has boiled, we take it out of the water in which it boiled and we will put it over the rice as well.

Put the water in which the liver was boiled and put it in the oven until it drops and the rice and vegetables are ready.

At the end, season with salt and pepper.

After removing the bowl from the oven, sprinkle the dill and parsley on top.

What vegetables can we use for the Asian style fried rice recipe?

Fresh vegetables for fried rice recipe with vegetables can be whatever you like. I used onions, green onions and mushrooms. You can put any vegetables you have in the fridge and especially the vegetables you have had for some time and have not used yet. You have mushrooms that are going to spoil, add them to the food. Do you have pumpkins that don't look too good? Cut them into cubes and heat them until soft. Any vegetable can be used, it is important that you like it. If you have cooked meat in the fridge, you can use that as well. Add it at the same time as the rice and cook it until it warms up. In addition to meat, you can also put fish or seafood. Shrimp go perfectly, for example.

In order for this fried rice with vegetables to have the characteristic taste like in a restaurant, I added soy sauce and sesame oil. Buy good quality soy sauce, possibly with a lower salt content. In any case, take a slightly more expensive one that will taste much better. I avoid cheap soy sauces because they are a kind of imitation and only salt and give color, not taste. And sesame oil is very important because it gives the dish a great taste, fixed as in a restaurant. If you don't have it, you can omit it and put sesame seeds to serve. If you like Asian recipes, try the recipe beef with Asian-style vegetables. It's just as easy and delicious!

Quick and healthy: Rice with vegetables and parmesan

My childhood was, I think, a nightmare for my parents. And how could they have been reassured when they had such a capricious child near the house who ate practically nothing. No meat, no peppers, no meatballs, no fish and almost nothing that was cooked in the house. My (and their) luck was the macaroni and cheese, which managed to save me from starvation and made me great. But so do they to a point. Because after a culinary adventure that combined macaroni with cheese, sugar and pickles, all in the same plate, followed by nausea for a few days, I gave up on them.

It seems that even now I remember, as if in a fog, the great celebration, when, on an outing, my appetite suddenly struck me and I ate a small one, to the amazement of all those present.

Great nuisance, I admit, but of all the vegetables I used to eat, I never managed to come to terms with the pepper. Even now, as an older child, I do not kill myself after him, but one of the species in question managed - however & # 8211 to reach my heart. It's about the kapia pepper that I use in countless dishes and that - I take care - to have at hand all the time.

The mess with COVID, coronavirus or whatever you want to call it, made me obsessively gather kapia peppers in the fridge. And, as with uneaten vegetables, some of the "gentlemen" were no longer young at all.

Omelette, frittata, quiche and rice are the dishes with which you can get rid of the "leftovers" from the refrigerator, my kapia peppers from my early youth being the main reason why I prepared today a quick rice with vegetables and parmesan, extremely versatile and quick to cook, which can be Mediterranean, it can be cooked with salt, pepper and Parmesan cheese or it can have a slight Asian tint combined with about 2 tablespoons of soy sauce and a little lemon juice, in addition to salt and pepper. Because I have had adventures like the one that cured me of cheese macaroni over the years, today I chose to put them all together - Asia and Europe - in the same pot.

The good part about this rice is not only that it is ready as you would say "Parmesan!", But that it can be eaten either as a main course or as a side dish next to chicken schnitzel. E.g.


Ingredients for 2 servings

* 1 cup of rice with long grain, which does not stick

* 3 small (or 2 larger) kapia peppers

* 3 cherry tomatoes cut in four

* 1 handful of ghebe from the freezer (optional) - if you have fresh mushrooms use one hand

* 1 handful of peas from the freezer or jar

* 2 tablespoons olive oil

* grated Parmesan cheese for each plate

2. While the rice is cooking, cut the onion and garlic into thin slices, and the pepper into larger pieces.

3.Put a non-stick wok pan over high heat and heat the oil then sauté a little onion and garlic

4.After about 10 seconds, add the peppers, peas, mushrooms and tomatoes and put a quarter cup of warm water. Bring to the boil until the water drops, stirring occasionally. If the vegetables have not softened, repeat the operation.

5.After the rice has boiled and the vegetables have softened, put the rice over the vegetables, turn off the heat and then season with salt and pepper. If you want to give the rice a light Asian touch, add 2 tablespoons of soy sauce and a few drops of lemon juice. Mix and taste

Rice with vegetables and curry

The Americans and more recently the Romanians drove me crazy because I put chives in many dishes (this is one of the dozens of names :))) and I also got 2 & quottufe & quot :)).
Now unfortunately both are cut, but they grow very fast and I like their taste :)

Too much hassle for me :)) I stick to the local ingredients that I can buy from any market.

take a look at how good it is if you grate some Parmesan cheese when you add water, so that it melts a little

It's been a long time since I visited the page! But the return is in force! Today you saved my dinner! I can't wait to see what it tastes like! ) I'm back with impressions! Thanks for the ideas!

With pleasure, Ana! If the return is in force, then you can overlook your absence so long :)

Hi! It turned out very fragrant and tasty! It was to the liking of the whole family! It's just that the ratio of 1 to 3, for my rice, was a bit small and it came out a bit hard, but the important thing is that the rice was boiled and it turned out very good! Today. Baked cabbage (all your recipe)! A day of joy!

Hi, I was probably a bit & quotimped & quoted in expression when I wrote the recipe :) That ratio of 1 to 3 is valid in the case of simple pilaf - if we add the vegetables, they will absorb a little of that water and will practically we need to add two or three tablespoons of vegetable water. I hope the baked cabbage comes out better than the pilaf.

Rice with vegetables and liver - Recipes


Rice worms, my favorites!

I have a weakness for Chinese cuisine, I like their combinations and the way the Chinese are more unique in their dishes. Whenever I enjoy Chinese dishes with their chopsticks, I remember the movies with Bruce Lee and Jackie Chan and my childhood) Here I share a recipe that is very easy to prepare and also very tasty!


  • Chinese rice noodles - 200 g (do not use thin and white rice noodles, the noodles should be yellow and slightly thicker than those of white and very thin rice)
  • Red kapia pepper - ½ pcs
  • Green bell peppers - ½ pcs
  • shitake mushrooms - 2-3 pieces
  • wooden ear mushrooms - 3-4 pieces
  • Red onion - 1 pc
  • Carrot - 1 pc
  • Soy sauce - 2-3 tablespoons
  • Oyster sauce - 5 tbsp
  • fish sauce - 1 teaspoon
  • sesame oil - 1/2 teaspoon
  • Grated ginger - a teaspoon
  • Mixture of 13 Chinese spices / China mixture - 1/2 teaspoon
  • Soybean oil - 100 ml
  • salt in case the soybean is not salty

We hydrate the shitake mushrooms and wooden ears in a bowl of hot water for about an hour.

Let the rice noodles in cold water in a bowl for 15-20 minutes (rice noodles do not have to be boiled as it says on their packaging for 2-3 or 7 minutes, it is enough to leave them in cold water, they will cook later with the vegetables).

Cut the peppers into thin strips (length 5-6 cm, width 0.5 cm), cut the onion into juliennes, cut the carrot into thin strips. We grate the ginger on a small grater.

Put the wok pan on the fire with soybean oil, heat the vegetables over high heat and after I have cooked them a little (the vegetables must be "Al Dente"), add the grated ginger, then add the noodles from the water, no need strain them because we will need a little water in the pan, then mix them with the vegetables and cook them together for a few more minutes, taking care not to crush the noodles. add the soy sauce, oyster and spices, mix until the noodles take on a uniform color and are done.

P.S. Soy sauce is salty, for this reason we often do NOT have to use salt in food that contains soy sauce, but this depends on the soy sauce, depending on the brand, may contain more or less salt. so? Taste the food and if necessary, sprinkle a little more salt. )

You can order Asian and oriental sauces and ingredients online from this site: Tan Viet Romania.

2 glasses of rice,
4 glasses apart,
1 onion,
1 zucchini,
1 red pepper,
1 small box of peas,
1 teaspoon of saffron,
salt, pepper, olive oil,

Finely chop the onion. Zucchini, pepper is chopped into small pieces. The peas are leaking.

Cook the onion until it becomes transparent in 2 tablespoons of oil. Then add the pepper and zucchini. Add salt and pepper until the vegetables are slightly soft.

Add the rice, mix for 1 minute with the vegetables, add the water and the saffron. Mix well and simmer covered for 15 minutes, over low heat.

The food is ready when the water has dropped and the rice is boiled.


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