Rice with frozen vegetables is a tasty and simple side dish that goes well with meat and fish. Although, however, it will be good as an independent dish.
Content:
- The benefits of the dish
- Ingredients
- Step by step cooking
- Video recipe
This dish belongs to healthy and dietary side dishes that will appeal to everyone who wants to lose weight, and who just loves to eat deliciously. Simply put, a side dish of rice with frozen vegetables is a balanced, satisfying and delicious dish.
The benefits of rice with vegetables
Rice
Rice, along with potatoes, is an equally popular side dish for meat and fish dishes. It has both excellent taste and great benefits for the human body. For example, rice contains vitamins E and group B, all kinds of trace elements and minerals. Rice groats are generally the most important dietary product that is recommended for overweight people.
Rice is traditionally cooked by boiling it until tender. But sometimes it happens that the cereal is boiled, turning into porridge. To prevent this from happening, you should know some of the secrets of cooking rice. In addition, during cooking, one must strive to preserve all the useful and valuable properties of this cereal. To do this, while cooking rice, gradually add water and evaporate it, and not rinse the cereals three times and pour the water into the sink. This recommendation applies to all cereals.
Vegetables
Vegetables are an excellent source of vitamins, minerals and other natural compounds that our body needs. However, fresh they are available only in the warm season, and in winter they are very expensive, from which they are inaccessible. Therefore, many housewives harvest vegetables for future use by freezing them. This is a simple and reliable way to preserve all the nutrients in vegetables, since during conservation and drying they are exposed to high temperatures, which kills most of the nutrients.
Shock freezing of vegetables is a technology that allows them to preserve the taste, structure, color, 100% of microelements and 90% of vitamins. Such vegetables are in no way inferior to fresh ones in their useful and nutritious properties.
- Caloric content per 100 g - 98, 8 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Rice - 200 g
- Frozen vegetables - 250 g
- Ground paprika - 1 tsp
- Ground ginger - 0.5 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking stewed rice with frozen vegetables
1. Heat the pan, I draw your attention to the fact that you do not need to pour oil! Place frozen vegetables in a preheated skillet, which do not defrost. The mixture of vegetables can be very different at your discretion. For example, you can use zucchini, tomatoes, eggplant, peppers, cauliflower, carrots, etc.
2. Rinse the rice once under water to preserve all the nutrients and put it in the pan with the vegetables. Also add ground paprika and ginger.
3. Turn on medium heat and add 50 ml of drinking water to the pan. Simmer vegetables with rice stirring all the time. When all the water has evaporated, add more of it, and continue this way until the rice is fully cooked. Season with salt and pepper halfway through cooking and cook until tender. With this method of cooking rice, it retains all the beneficial and nutritious properties.
See also the video recipe: Rice with vegetables (dietary).
