Rice with green peas and carrots recipe. Rice with egg and green peas
Vegetables go well with rice. I offer you a recipe for a bright and very attractive dish; today we will cook rice with corn and green peas. For the dish we will need rice, preferably long-grain, medium-sized carrots and a glass of peas and corn. I want to say right away that canned peas cannot give the dish the same taste that you get if you add a handful of boiled frozen peas. We prepare this dish in our family quite often, so I stock up on peas and corn kernels ahead of time, even in the summer, trying to freeze them for future use. On the other hand, supermarkets now offer such an abundance of frozen vegetables that problems with finding ingredients for a dish should not arise. But it’s quite possible to use canned sweet corn, at least this time that’s what I did.
The dish is also good because it is universal: it can be served as a side dish with meat, fish or chicken. If you are a vegetarian, fasting or just on a diet, then this is also your dish. In a word, everyone can get enough of rice with green peas and corn.
Easy
Ingredients
- Rice – 1 glass;
- Carrots – 1 pc.;
- Peas – 100 g;
- Corn – 100 g;
- Salt, pepper - to taste;
- Vegetable oil – 1 tbsp. l.
Preparation
First, let's cook the rice. Fill it with water and rinse thoroughly, lightly rubbing the grains between your palms and drain the water. This procedure should be repeated at least 6 times, that is, rinse the rice in 6-7 waters until it becomes transparent. Fill the rice with water in a ratio of 1:2, salt it and add spices. Let the rice sit for 20 minutes, or even half an hour. The grains will absorb a certain amount of moisture and thereby reduce the cooking time, in addition, this step helps ensure that the rice turns out crumbly.
Also, in order to make the rice crumbly, it is recommended to pour a tablespoon of vegetable oil into the water. Place the rice on the fire, let it boil for a couple of minutes, cover with a lid and reduce the heat. Simmer for 10-15 minutes until all the water has evaporated. Usually it takes at least 20 minutes to cook rice, but if you pre-soaked it, the cooking time can be reduced to 10 minutes.
In the meantime, let's take care of the vegetables. Wash, peel and chop the carrots. To make the dish look nice, cut the carrots into small cubes, about the size of a pea or a grain of corn.
Boil the carrots in a small amount of lightly salted water. 10 minutes is enough for the pieces to become soft.
We also boil green peas for 5-7 minutes.
Place the vegetables in a sieve to remove excess moisture.
While we were busy with vegetables, rice arrived. About 5 minutes before the end of cooking, I checked the rice for doneness. It is important not to open the lid completely and not let steam out. If the grains are dense, but no longer crunchy, the rice is ready, but if they have become very soft and sticky, it is overcooked. My rice turned out crumbly - a sight for sore eyes!
Now it's time to add some bright colors to the dish! Pour canned corn and boiled green peas and carrot cubes into a pan with cooked rice.
Mix rice with vegetables. Voila! Can be served.
Rice with green peas and corn is ready. Place some fresh herbs on a plate and serve it as a bright and tasty dish on its own, or turn it into a side dish, serving it with meat or a piece of fish. One thing we can say for sure, vegetables made this dish not only colorful, but also lighter: after it you definitely won’t feel heavy in your stomach. I really hope that you will like this dish and become a frequent guest on your table. Bon appetit everyone.
This recipe for a side dish of rice and green peas will be a godsend for any housewife. If you are tired of the usual side dish of rice, you can transform it by adding canned green peas. The result will pleasantly surprise you! A side dish with rice and green peas goes well with any meat, and can also be eaten as an independent dish. Its preparation does not take much time, and if you suddenly have guests over, or after a working day, you need to quickly prepare something for dinner, then this dish is perfect for this.
To prepare we need
- 1 tbsp
- 1 PC
- 1 PC
- 1 jar canned
- 2-3 cloves
- 0.5 tsp
- taste
To prepare
- In order to prepare a quick and tasty side dish, we need: Peel the onion and cut into small cubes. Peel the carrots and grate on a coarse grater. Rinse the rice. Open the can of peas and drain the liquid. To boil water.
- Place the frying pan on the fire, add the butter and melt it.
- Add onions, carrots and fry vegetables for 5 minutes.
- Add the rice to the vegetables and pour hot, boiled water over it so that the water completely covers it.
- Salt, pepper and add spices if desired, mix.
- Cover with a lid and simmer for 20 minutes over moderate heat.
- After 20 minutes we try, the rice should be cooked by this time, add a can of peas, squeeze out the peeled garlic, stir, turn off the heat. Cover with a lid and let stand for another 5 minutes. Our side dish for meat with rice and green peas is ready.
Spicy rice with chili, green peas and spices is an excellent side dish when you want to cook something new from familiar products.
As you probably already guessed, this dish belongs to Indian cuisine, which means the food will turn out to be quite spicy, bright, with a lot of spices and an unusual taste. Despite the absence of meat in the recipe, the dish will be quite satisfying.
Green peas will need to be frozen; canned ones have a completely different taste. You need to add peas to rice without defrosting. When it comes to choosing a type of rice, basmati is the ideal option. But you can’t always find it and not everywhere, so go by what’s in stores. As culinary practice shows, fluffy rice can be obtained even from ordinary round rice, but provided that the proportions of grain and water are observed.
Ingredients
- dry rice – 1.5 cups
- green peas (frozen) – 300 g
- fresh carrots – 2 pcs.
- large onion – 2 pcs.
- any vegetable oil – 4-5 tbsp. l.
- salt to taste
- ground turmeric (powder) – 1 tsp.
- dried ground coriander – 1 tsp.
- ground chili pepper – 2/3 tsp (to taste)
- hot red pepper (ground) – 0.5 tsp.
- ground black pepper - half a teaspoon
- mustard seeds (if available) – 0.5 tsp.
Preparation
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The ratio of cereals and water is as follows: for long-grain basmati (or other Indian rice), add a glass of water to a glass of cereal. For other varieties (round or long grain), you need to take 1.5 cups of water per glass of rice.
Rinse the rice and cover with clean water. Leave for an hour.
Prepare a mixture of spices (the proportions and composition can be changed to suit your taste, but there should be at least a minimal amount of chili).
Chop the peeled onion into cubes or cut into half rings.
Cut the carrots into cubes.
Do not start frying vegetables until you have prepared the rice. Heat the oil in a deep saucepan and add the onions. Stir, turn down the heat. Lightly fry the onion until the color changes slightly.
Add carrots and simmer for 5 minutes over medium heat. Be careful not to burn the onion.
Add all the spices to the vegetables at once. If you add mustard seeds, you need to put them in hot oil before adding the onions. Stir and heat the spices until the aroma intensifies (1 minute).
Place rice in a saucepan. Immediately stir in vegetables.
Fry until the oil coats every grain of rice and the rice becomes buttery and bright.
Add frozen green peas and mix with rice.
Now you can pour boiling water (you already know the proportions). Salt the rice. Make the heat as high as possible and wait until the rice has absorbed almost all the water. There is no need to stir it. Cover with a lid and reduce heat to low.
Simmer the rice until cooked (20 minutes, no more).
Do not open the finished rice immediately, let it brew for a while, and then put it into portioned plates.
To slightly soften the taste of chili, do not forget to offer yogurt or kefir with spicy rice.
From Vedic cooking.
This is crumbly Indian rice with green peas and almonds. A very spicy, aromatic, definitely explosive dish. The East knows a lot about the aesthetics and uniqueness of food, which they prepare with great desire and love.
Friends, don’t even guess about the taste of the dish whose recipe is in front of you, because it will still be unexpected for you, no matter how much you imagine it visually. Therefore, it is easier to prepare and try.
The technology for preparing rice is simple, but to get the real Indian taste, you have to try. Then the result will not leave you indifferent.
How to cook unusual and tasty rice
Ingredients:
- Long rice (I have Kuban) – 180 – 200g
- Frozen green peas (fresh in summer) – 130 g
- Raw almonds – 40g
- Sea salt – 1 tsp.
- Cardamom – 4 boxes (ajar)
- Drinking water – approximately 0.5 l
- Turmeric – ¼ tsp.
- – 2 tsp.
- Cinnamon stick – 1 pc.
- Cloves – 6 stamens
Yield of the finished dish: 5-6 servings of 150 – 180g
Recipe difficulty level: simple, but you have to try
My cooking method:
1. Wash the rice, soak for 2-4 hours, rinse again
2. Coarsely chop the almonds (you can use a blender)
3. Add salt and turmeric to the water and bring to a boil under a closed lid.
4. Heat the oil and fry the cinnamon stick, cloves and almonds in it until the almonds are rich golden brown, stirring constantly
5. Add the prepared rice and simmer it over low heat for 2-3 minutes until translucent.
6. Pour boiling water into the rice, close the container with a lid, bring to a boil over high heat, hold for 5 minutes
7. Reduce heat to medium, keep for another 2 minutes
8. And another 2 minutes - on low heat
9. Open the lid and quickly add frozen peas.
10. Close again, turn off the heat and let the rice steam until cooked for another 5 - 10 minutes.
Indian Rice with Green Peas ready! Serve it hot. You can serve it with, it’s a great combination!
The dish is ideal for a festive table.
Good luck with your cooking! I look forward to your comments.
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Canned green peas are very popular in our country. The number of cans purchased in stores increases before the holidays, because we love to prepare salads with peas, and therefore we buy the product from the shelves. But snacks aren't the only use for canned peas. To prove this, I am sharing with you a recipe for a delicious side dish.
Rice with canned green peas is a very nutritious, light and tasty dish. I cook it as a side dish for fish dishes. But it can also become a complete lunch or dinner, especially if you are a vegetarian or vegan. In addition to rice and peas, I use vegetables in cooking to add richness to the dish. And as always - your favorite seasoning, which makes the side dish unusually aromatic. Our ingredients are ready, let's get started!
Boil the rice in water until cooked and liquid has been absorbed.
While the rice is cooking, prepare the vegetables. Cut the onion into small cubes.
Carrots - in small circles, semicircles or quarters, depending on the diameter of the carrot.
Cut the garlic into small pieces; you can chop it using a press.
Simmer the vegetables with vegetable oil over low heat until the vegetables are soft.
Transfer the cooked rice to frying, add salt, pepper and herbs de Provence to taste.
Keep it on the fire for a couple more minutes and add canned green peas. Stir and serve immediately, hot.
Rice with canned green peas is ready! Serve as a side dish or as an independent dish! Bon appetit!
