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Serbian rice

Serbian rice



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I gave this name because I got the recipe from my grandmother who had Serbian origins. And of course that's what she called it.

  • 300 g of rice
  • 1 medium-sized zucchini
  • 3 onions
  • 2 peppers
  • 2 carrots
  • 1 parsnip
  • 1 parsley root
  • 1 bunch of green parsley
  • 200g celery
  • 3 suitable cards
  • 4 tomatoes
  • salt
  • pepper
  • hot and dried hot peppers
  • 50 ml oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Serbian rice:

All the vegetables were cleaned and cut into cubes or chopped as in the case of onions, the tomatoes were cut into small cubes. In a large pan put the oil on the heat and add the vegetables one by one to cook well. Wash the rice and add it over the vegetables to let it cook and add a little salt, pepper and hot pepper, then add the boiled water in the amount of 1 to 3 and put it in the hot oven until it browns nicely. on top then remove and add the finely chopped parsley.

Good appetite


Serbian rice - Recipes

Preparation time: 30 min.

Ingredient: Onions, bell peppers, carrots, peas (optional), mushrooms (optional), canned tomatoes or 1 tablespoon broth, round, delicate rice or meat soup, oil, salt, pepper, dill, parsley, 1 clove of garlic .

Method of preparation: Peel a squash, grate it and slice it. Fry all the vegetables a little, preferably in olive oil. Add the rice and mix with the vegetables.

Cover with water, add gently to taste and simmer. From time to time, stir and, if necessary, add water to boil the rice and vegetables. The food must be tied.

Add canned tomatoes or broth, spices, thin slices of garlic.

It is served as a garnish for steak or as fasting food.



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Serbian rice - Recipes

Preparation time: 30 min.

Ingredient: Onions, bell peppers, carrots, peas (optional), mushrooms (optional), canned tomatoes or 1 tablespoon broth, round, delicate rice or meat soup, oil, salt, pepper, dill, parsley, 1 clove of garlic .

Method of preparation: Peel a squash, grate it and slice it. Fry all the vegetables a little, preferably in olive oil. Add the rice and mix with the vegetables.

Cover with water, add gently to taste and simmer. From time to time, stir and, if necessary, add water to boil the rice and vegetables. The food must be tied.

Add canned tomatoes or broth, spices, thin slices of garlic.

It is served as a garnish for steak or as a fasting dish.



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Instructions

I celebrate rice with lots of vegetables, a very effective vegan recipe on fasting days and more.

First wash the rice in plenty of water until it becomes slightly transparent and leaves it waiting to drain well. Cut the onion into cubes and cook in a pan with oil over low heat. Meanwhile, cut the carrots in half, then slice and toss over the onions, continue with the peppers, cut into cubes and cook together with the carrots and onions for 2-3 minutes. Add the rice and cook it until it becomes more transparent, season with salt and pepper, add the diced peas and tomatoes, cook for another minute and fill with water, 3 times the amount of rice or if you want twice as much and half.

Bring to a simmer and cover with a lid to swell nicely. Cut the zucchini into cubes, salt a little to soften and fry in a pan with a small teaspoon of oil for 2-3 minutes. Turn off the heat and add it to the rice 5 minutes before it is ready, season more if you need more, I usually like this recipe much more spicy. At the end, break a few thyme leaves and sprinkle on top, add the twigs, chopped green parsley and leave the pan covered for 2 minutes. Serve with pickles or sour cabbage. Good appetite!


Instructions

I celebrate rice with lots of vegetables, a very effective vegan recipe on fasting days and more.

First wash the rice in plenty of water until it becomes slightly transparent and leaves it waiting to drain well. Cut the onion into cubes and cook in a pan with oil over low heat. Meanwhile, cut the carrots in half, then slice and toss over the onions, continue with the peppers, cut into cubes and cook together with the carrots and onions for 2-3 minutes. Add the rice and cook it until it becomes more transparent, season with salt and pepper, Add the peas and diced tomatoes, cook for another minute and fill with water, 3 times the amount of rice or if you want more alldente twice and half.

Bring to a simmer and cover with a lid to swell nicely. Cut the zucchini into cubes, salt a little to soften and fry in a pan with a small teaspoon of oil for 2-3 minutes. Turn off the heat and add it to the rice 5 minutes before it is ready, more spicy if you need more, I usually like this recipe much more spicy. At the end, break a few thyme leaves and sprinkle on top, add the twigs, chopped green parsley and leave the pan covered for 2 minutes. Serve with pickles or sauerkraut. Good appetite!


Serbian rice - Recipes

Preparation time: 30 min.

Ingredient: Onions, bell peppers, carrots, peas (optional), mushrooms (optional), canned tomatoes or 1 tablespoon broth, round, delicate rice or meat soup, oil, salt, pepper, dill, parsley, 1 clove of garlic .

Method of preparation: Peel a squash, grate it and slice it. Fry all the vegetables a little, preferably in olive oil. Add the rice and mix with the vegetables.

Cover with water, add gently to taste and simmer. From time to time, stir and, if necessary, add water to boil the rice and vegetables. The food must be tied.

Add canned tomatoes or broth, spices, thin slices of garlic.

It is served as a garnish for steak or as fasting food.



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  • 2 tablespoons oil - one of sunflower and one of olives
  • 1 cup of wholemeal rice
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 1/2 red pepper, diced
  • 1 cube vegetable soup
  • about 1 liter of water
  • 2 small pumpkins, clean and cut into cubes
  • 1 can tomato pulp
  • a handful of chopped green dill
  • salt pepper

Vegetable pots with rice / Serbian pilaf

Whether it's summer or it's fasting time, this pot of Serbian vegetables / pilaf is a delight. Basically, the pot is a vegetable stew full of vitamins and nutrients, it can be served as such or as a side dish with various meat or fasting dishes.
I remember the times when I went to the village, my grandmother had two ways to prepare this pot, if it was for breakfast she would add eggs to it, and if it was for lunch or dinner rice. It was so good and tasty that it stuck somewhere on my retina and every time I cook it it reminds me of the holidays in the country, of the beautiful childhood I had.

Ingredients potted vegetables / Serbian pilaf

  • 300 g bell pepper
  • 300 g white onion
  • 200 g carrots
  • 3-4 cloves of garlic
  • 100 ml of sunflower oil
  • 500 g fresh tomatoes or 300 g tomatoes in broth
  • 70 g rice with round grain
  • 1 bunch of parsley
  • Salt and pepper to taste

Preparation of vegetable pots with rice / Serbian pilaf:

We wash and clean all the vegetables.
Cut the onion and pepper into juliennes, finely chop the garlic and put them to harden in oil for 10 minutes over medium heat.


Add the sliced ​​carrots and continue to simmer for another 10 minutes.

Add 300-350 ml of water, and when it starts to boil, add the previously washed rice, salt and pepper.

Add the tomatoes and continue cooking until the rice is cooked.


Add the parsley and the vegetable pot with rice is ready.


Simple, tasty and healthy! Good job and good appetite!


Basmati rice with vegetables

First of all, it is good to mention that this food is not risotto, it is not pilaf. It's just a rice dish, the only rice I found in the house before unpacking and the last boxes after moving. Basmati rice cooks faster than risotto rice, which is why I managed to finish yesterday's lunch in less than 15 minutes. If you want to turn this food into a vegetarian or fasting dish, all you have to do is not put butter (you just limit yourself to oil), don't put soup (the water is good enough) and don't put the cheese at the end (actually , never put it at the beginning).

For 2 servings I used 120 grams of basmati rice, half a kapia pepper, two cloves of garlic, two small onions, a few peas. eat everything and a celery stalk. I chopped them finely.

I melted half a tablespoon of butter with a little olive oil.

I chose the spices for my food: fenugreek seeds, Arabic cumin seeds, one teaspoon each.

I put the seeds in hot butter and browned them for half a minute.

I added the chopped vegetables and increased the heat for two minutes, stirring constantly in the vegetables.

I washed the rice and put it in the pan. I mixed well.

I put hot (chicken) soup over the rice. One polish at a time, as she was absorbed.

When I noticed that the rice was cooked enough for my taste, I prepared the cheese. I used Gruyere.

I incorporated it into the rice.

That was all.

Stay healthy.


Peel a squash, grate it and squeeze the juice. You can grate the carrot.
The rice is rinsed in several waters.
Fry the onion in oil, add the carrot, then the pepper and the tomato. They harden.

Add the rice and cook a little.

Add water, salt, mix and put the lid on.

Leave it on a high heat until it starts to boil, then let it simmer until it has no more water.

Turn off the heat and set aside, covered, for another 10 minutes.

Serbian pilaf is served as a side dish or as such, with a salad or pickles.


How to make vegetable stew with rice Serbian pot recipe?

What vegetables and vegetables do we put in Serbian pots?

I listed above what I put: white peppers and kapia, onions, garlic, zucchini, eggplant, beans and some grated vegetables (left over from recipe for vegetables in a jar or freezer for the winter).

The first step was to wash the vegetables. Then I cleaned them of shells and / or stalks and cut them into suitable pieces. Onions in scales, sliced ​​garlic, zucchini and eggplant in large cubes (eggplant remain peeled on them), peppers in slices 1 cm thick, bean pods in 4-5 cm pieces and vegetables in cubes or grated on a large grater.

Bean pods it can be green or white (yellow), wide or faithful. In some areas it is called & # 8222teci & # 8221.

I sprinkled the eggplant and zucchini cubes with a pinch of salt and drained them in a plastic strainer. However, being tender, they will land in the pan towards the end (like bean pods, by the way).


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