Every housewife can cook rice, but not everyone can cook it deliciously. In this recipe we will tell you in detail how to cook delicious rice with zucchini and carrots.
If you have the choice of having mashed potatoes or rice as a side dish, choose rice. It is healthier, and its taste is much richer and more varied than the usual puree. In addition, you can add different vegetables to rice. Moreover, this can be not only a side dish, but also an independent dish for lunch or a light dinner.
In our culture, rice and all dishes with it are not as popular (well, except for pilaf) as, say, in eastern countries. This includes risotto, fried rice, and rice with vegetables. But there are still many varieties of rice. Even on the shelves of modern stores a considerable variety has appeared.
Today we will cook rice with seasonal vegetables - zucchini and carrots. Although, if you want to enjoy this dish in winter, feel free to freeze the zucchini and use it.
- Calorie content per 100 g - 96 kcal.
- Number of servings - for 4 people
- Cooking time - 30 minutes
Ingredients:
- Rice - 1 tbsp.
- Water - 2 tbsp.
- Young zucchini - 1 pc.
- Carrots - 1 pc.
- Onion - 1/2 pcs.
- Garlic - 1–2 cloves
- Vegetable oil
- Salt and pepper
Rice with zucchini and carrots - step-by-step preparation with photos
First of all, let's prepare the vegetables. Peel and cut the onions and carrots (into cubes and strips, respectively). For a more aesthetically pleasing dish, grate the carrots using a Korean carrot grater. Don't forget to chop the garlic. Before all this, rinse the rice in several waters. Fill it with warm water and cook over high heat. When the water boils, salt the rice and cover the pan with a lid. Make the fire minimal. Cook for 12–15 minutes.
A few words about zucchini. This dish is prepared with young zucchini; with overripe zucchini it will not be as tasty. Wash the young zucchini and also cut into strips. You can grate it on a Korean carrot grater in the same way.
Heat vegetable oil in a frying pan and fry the onion and garlic.
Add the carrots to the onions, reduce the heat and sauté the vegetables for 5 minutes.
Now it’s the turn of the zucchini. Place them in a frying pan and add vegetable oil if necessary. There shouldn’t be a lot of it, but the vegetables shouldn’t burn either. Saute the zucchini with other vegetables for another 7 minutes.
Add the boiled rice to the vegetables and stir.
Turn off the gas and cover the pan with a lid. Let the dish sit for 5 minutes.
Cooking stewed zucchini with rice. This summer dish will captivate you with its simplicity and ability to satisfy your hunger without a subsequent feeling of heaviness. The combination of zucchini with tomatoes, onions, garlic and carrots can be called classic. And adding rice cereal to them makes the dish very satisfying. Stewed vegetables and rice in a little oil are light and flavorful. Sprinkled with herbs, they tempt you to immediately enjoy delicious homemade food.
Ingredients:
- zucchini – 300 g;
- tomatoes – 250 g;
- carrots – 150 g;
- onion – 100 g;
- garlic – 3 cloves;
- rice – 150 g;
- dill – 20 g;
- vegetable oil – 3 tbsp. l;
- salt, spices - 1/2 tsp.
Preparation
We clean and wash the vegetables. If desired, blanch the tomatoes and remove the skin. We simply make a cross-shaped cut on the fruit. Place them in boiling water for a few seconds, then remove and remove the skin. Those who are in a hurry can do without this procedure, but they will have to come to terms with the fact that there will be skins in the dish.
Cut the zucchini into cubes, and the onion into smaller pieces. Chop the tomatoes randomly, garlic very finely. Three carrots on a grater.
Pour vegetable oil into a frying pan, heat it, add onions and carrots. Fry for 5-7 minutes until the vegetables are soft.
Then add zucchini and tomatoes to the fried onions and carrots. Stir, simmer for 10 minutes under the lid. Salt and season with spices.
Wash the rice and add it to the vegetables. Fill everything with cold water so that it completely covers the contents of the pan. Cover with a lid and simmer for another 20 minutes.
After a while we look at Fig. If it is ready, then you can turn off the fire. If the cereal has not yet swelled and the liquid has boiled away, add more water, cover with a lid and simmer until the rice is ready.
Stewed zucchini with rice will be tender, soft and very flavorful. With this method of stewing in a frying pan, rice will become crumbly.
Place the prepared vegetables and rice on lettuce leaves or directly on a plate. Sprinkle with chopped washed and dried dill. Serve hot. The dish can be either a side dish for meat or fish, or an independent dish.
When you want to please yourself and your loved ones with something delicious, I suggest preparing the most delicious stewed zucchini with rice. This dish is very light and dietary. Surely the dish of stewed zucchini is familiar to many housewives, but if you experiment a little and add rice to the zucchini, you get a tender and pleasant-tasting dish. I love this unusual recipe: with a little time, you can create a chic dish from simple ingredients.
Ingredients
- zucchini - 2 pieces;
- rice - 1.5 tablespoons;
- tomato - 1 piece;
- carrots - 1 piece;
- garlic - 2 cloves;
- onions - 1 piece;
- salt - to taste;
- ground black pepper - to taste;
- dill;
- sour cream - 2 tablespoons (optional).
Preparation
First, let's prepare the zucchini. The zucchini needs to be washed, cut off all excess and cut into small cubes. Pour the diced zucchini into a saucepan, add salt and put on fire (for this it is best to use a pan with a non-stick bottom). Place the pan with the zucchini on low heat for ten or fifteen minutes: they will release their juice and become softer. While the zucchini is stewing, prepare the onions. Onions must be peeled, washed and cut into small cubes.
Wash the raw carrots, peel them and grate them on a coarse grater (you can cut them into cubes). Next, you need to fry the carrots and onions: to do this, pour the chopped vegetables (carrots and onions) into a hot frying pan with vegetable oil and fry until golden brown. Wash the fresh tomato, cut into medium-sized cubes, add to the pan with the onions and carrots. Continue frying vegetables. Adjust the amount of tomatoes to your taste.
If you don't like roasted vegetables, you can skip this roasting step and skip the roasting and use the vegetables raw. I like to add fresh bell pepper. The zucchini should have released its juice well, add fried vegetables (or fresh ones if desired), and mix thoroughly. Rinse the rice and also add to the pan with vegetables, mix everything well and continue to simmer until the rice is ready. You can determine the amount of rice according to your taste.
To prevent the rice from burning, make sure there is some water (vegetable juice) at the bottom. Simmer everything over low heat. If you notice that there is not enough vegetable juice, you can add a little water. When the vegetables and rice have been stewed, you need to bring them to taste. You can add a couple of cloves of diced garlic (or put through a press). Wash the dill, chop finely and add to the stewed vegetables. You can add a couple of spoons of sour cream: then the dish will not be so dietary. Add salt to taste to the vegetables, ground black pepper (you can add your favorite spices), mix everything thoroughly, simmer for a couple more minutes and remove from heat.
A very healthy dish that can be prepared for all family members: children, those losing weight, those fasting, and those who adhere to proper nutrition.
Zucchini with vegetables makes the dish juicy, and rice makes it filling. You can put raw rice in the dish and stew it with vegetables, but I prefer to boil the rice in advance, and even more often I use yesterday’s rice if there is leftover from some other dish.
Let's prepare all the ingredients for making stewed zucchini with rice and vegetables.
Wash and peel all the vegetables. Cut the bell pepper into cubes, zucchini into semicircles, onion into cubes, and carrots into strips.
Heat vegetable oil in a frying pan, I use olive oil. Add the onions and carrots and fry the vegetables over medium heat for 5-7 minutes, stirring.
Add bell pepper to the pan. Fry the vegetables for another 2-3 minutes.
Add the zucchini to the pan with the rest of the vegetables. Fry the vegetables for another 3-4 minutes.
Add salt and pepper to taste.
Cut the tomato into cubes and add to the pan. Simmer the vegetables for 10-12 minutes, covering the pan with a lid, they will release their juice. If it is not enough to stew vegetables, add 1-2 tbsp. water. Vegetables must be stewed.
Meanwhile, cook the rice according to package instructions. You can boil it in advance.
Add rice to the pan, mix all the ingredients and heat the dish for another 3-4 minutes.
Stewed zucchini with vegetables and rice is ready.
Bon appetit!
