How to cook brown rice so that it is soft and delicious? Brown Rice: Straw Recipes. How to cook brown rice

In other countries, rice grains are important for cultural purposes. It will be familiar to the beloved Asian peoples. When the product is properly prepared, the human body eliminates the essential nuts. It is important to be careful when choosing rice cake. The variety contains the type of vitamin complex that is available in the warehouse. The rice nourishes the body, allowing it to reach its maximum content.

Well, this product will miraculously fit into a person’s diet in order to combat weight gain. Brown rice, which is described below, is one of the highest varieties of this crop. Every day, people develop a strong figure and a healthy body.

Preparation of cereals

Basic knowledge about how to prepare brown rice before cooking will help you prepare white rice, mixed with wild pearl barley and buckwheat porridge. A few of these awkward recommendations will help you brew delicious and rose-colored herbs that will bring great value to your body.

Now, for the cob, place the product in a deep container and fill with the required amount of cold water, so that the rhubarb is three centimeters thicker than rice groats.

Mix the mixture with vigorous stirring. This way you will help the clogged saw from the rice grains to rise up the hill. Through a splint of water, add water and repeat the procedure again. There is no recommended number of rinses; it is necessary to repeat the procedure until the area that is being washed becomes clear. It is important to note that the given cereal crop is clean enough to survive its preparation.

Washing rice grains, regardless of the variety, is carried out using a binding procedure through the following procedures:

• Always running water washes away from the surface of the rice grains the saw and the grain, which is wasted during the transportation of the product to the industrial enterprise;
• Products found on supermarket shelves often have special chemical processing. Vona uses a stronger term for rice grains. During the process of grinding rice grains, the waste hulls are often removed in order to make further thermal processing more effective.

Don’t worry about this step, otherwise you will save your body from harmful microorganisms and possible allergic reactions.

For preparing rosemary herbs soaking is a necessary step. In addition, after an hour of soaking, the thick rice grains will become soft, which will help bring them to a ready-to-cook stage in a shorter period of time. At this stage, you need to know that the washed-out rice grains actively absorb extra flavors. And the rudina, which is vikorista for cooking, infuses on the savory berries of the finished herb. So, my dear, if you are going to use rice grains to soak them, you must make sure they are clean and boiled beforehand.

The use of tap water at this stage is unacceptable. At other times, rice grains develop a characteristic taste of chlorine, which is found in tap water storage. Borax rice grains have a fruity taste that is slightly reminiscent of the taste of forest peas.

For one kilogram of rice cereal you will need to stock up on three liters of clean and salted water. If you are able, add mineral water to any supermarket that stocks minerals and vitamins essential for the human body. This will increase the barkiness of brown rice grains. If you decide to boil the original water, it is recommended to boil it first.

The temperature regime for soaking will also require your respect. All the cooks need to cook in a medium temperature that does not allow the potato starch to burn. Otherwise, it seems that the temperature of the cold room for soaking may exceed sixty-two degrees.

Another important nuance when soaking rice grains is the addition of salt. Not a lot of people know about it and salt it if the grass is already ready. If for one kilogram of rice grains three liters of pure (or mineral) water are boiled, then for that volume you need to add a little less than two tablespoons of salt.

This amount of salt will be sufficient so that the rice grains absorb the necessary strength and do not take too much. If you notice that your cereal gives off some kind of foreign aroma, change the soaking water two or three times. The soaking process usually takes two to three years. It is very important that the structure of the grains softens and is ready before further cooking.

After the end of the hour, the rice grains need to be washed again. It is necessary to stock up on five liters of storage throughout the day. Don't forget that you'll screw up a small basin. At this stage, it is important not to drink krizhana or heat the water too hot.

At the first fall, the rice grains crack, which is then boiled until the cereal is boiled. And in another - the use of hot water from the tap to actively replenish the grain, which is sinking everything after sleep, with weak streams from the water supply. With the help of boiled water, it’s not easy for people to feel guilty. Therefore, washing, as in the first season, may be carried out until the hour when the soil becomes clear.

During the mitcha process, do not rub the grains with grains, otherwise you will get the characteristic rice sediment. Lower the loins to the bottom of the container and lightly lift the grains until they burn. Repeat the procedure several times, then add water.

It’s good to know that the rice cereal is ready before further cooking. The process of preparing the brown variety seems to be quite laborious, and at first you may be overwhelmed by the preparation of it. However, with these simple recommendations, your herb will turn out even more delicious. Also, do not forget about the colossal bark that comes from eating just one portion of a cereal crop.

How long does it take to cook in an hour?

The quality of the preparation of this type of grain depends on the method that will give the advantage. When using a multicooker or double boiler, the product will be cooked for at least twenty-five minutes (based on the basic parameters of the “Pilaf” mode). If you clearly carried out the preliminary processing of the drilled cereal crop - repeated washing and soaking - then the cooking time will be reduced by fifteen minutes.

To achieve the traditional rosette consistency, you need to boil the water first, which takes about five minutes on average. After that, it takes no less than thirty minutes to bring the product to the finished stage. I lay down the rice grains for another length of twenty-five to thirty khvilins.

Cooking it on the stove takes a little over sixty minutes. To complete the trivial process of preparing this cereal crop is considered unpleasant by the authorities. When boiling in boiling water for forty-five grains, rice grains are boiled and consume most of the vitamins and microelements that are in the warehouse.

How to cook rice correctly?

Once you have planted the brown variety, you will no longer be able to convince yourself that you are satisfied with it. This product can be served as a stand-alone dish, lightly seasoned with soy sauce and spices, or as a side dish for all types of meat and fish. It’s great to steam rice for making low-calorie chicken cutlets. Rice is usually served with boiled vegetables.

Ok, let's move on to cooking brown rice. This cereal crop has several characteristics that must be addressed in order to obtain a ready-made, tasty herb.

First of all, the brown variety must be thoroughly cleaned of any debris and saw. For this purpose, the product should be carefully washed in warm water. It has long been believed that rice is washed in seven waters. But it is really necessary to rinse the rice as many times as possible so that the water becomes clear after washing.

Washing rice is a very important step that should never be ignored. The fragments, in addition to the saw, on the rice are particles of a special liquid, which is used to coat cereals during roasting. These products may be toxic and cause a reaction in the body, especially if the rice is not prepared correctly.

The next step is soaking the product. There is no single thought about the goodness of this process. The cooks were divided into two camps - one respected the need to soak the rice, while the other did not understand that they would spend an hour on this process. However, if we delve into the biological characteristics of the rice grain, we see that the grains of brown rice are thicker, compared with the white product that is familiar to us. To soften the husk of brown rice, it must be soaked in clean water.

You will need a deep container of cold drinking water. Add the necessary amount of rice and leave it aside for two to three years; It is permissible to soak brown rice completely. Change the water as much as possible (two or three times will be enough).

Regardless of the variety, the most delicious is the rice itself. Therefore, whenever you prepare pearl barley and buckwheat porridge, it is important to follow the water mixture of this product. So, to prepare one bottle of brown rice, you need to take two and a half to three bottles of clean water.

Don’t forget that the grain begins to sizzle in the water as it begins to boil. This nuance is also reflected in the savory fruits of the finished herb.

The boiling of this cereal crop must be done over low heat. The duration of the brew takes about forty khvilins. During the boiling process, do not stir the grains into the pan at any time. A couple of minutes before completion, it is permissible to lightly shake the pan once or twice. After the end of the hour, the container with cooked brown rice should be sunbathed in a warm terry towel or carpet and covered with fifteen to twenty quillins. During this short period of time, the grains of rice will absorb any water they have lost.

The grain of the cereal crop is carefully washed and soaked and then transferred to the multicooker bowl. Then you need to activate the “Pilaf” mode and listen for the sound signal about the end of the multicooker.

Regardless of the brand, whatever the model of the multicooker, there is a special section for boiling cereals. Before cooking, it is necessary to pour a small amount of water. It is a great duty to create a rare consistency; As a result, you eat rice porridge. Work hard so that the rice grains soften.

Skin grains have their own “set of rules” that help to maintain the validity of the product. It’s easy to get rid of the stench, but if it is ignored, it will lead to the fact that the rice grains begin to become sour and eventually lose their original power. Following these recommendations will allow you to remove all the waste from the product for your body:

• Store unpolished brown or brown rice at room temperature in a dry, dark place;
• The grain is preserved longer in containers made of darkened glass or ceramics, the appearance of the lid disappears.

It’s a low-cost fact, but eating this cereal itself helps you lose pounds of weight. Rich in algae cellulose, the product removes toxic substances, causing them to literally “evacuate” from the intestinal area.

And the presence of a large number of complex carbohydrates in the warehouse gives the body a feeling of fatigue, thereby reducing appetite and preventing people from overeating. If you have accumulated unnecessary skin fat from the bred wheat, it is recommended to consume low-calorie kefir and brown rice every day.

Select a day during which you do not have any serious physical activity planned. Today you need to consume a properly prepared rice side dish and low-fat kefir. In just twenty years you will carry out an intensive cleansing of the intestines and the walls of the pouch.

You can learn more about how to properly cook brown rice in this video.

Nowadays, a lot of different products have appeared in stores, the existence of which we were not aware of until 10-15 years ago. It’s completely natural that we often don’t know what we can prepare with it. One of these foolish products is rice. Today, at any supermarket, shoppers are presented with a number of types of this culture. Why bother with them? Today we will show you how to cook brown rice.

Before we give you some simple recipes for brown rice, let’s talk a little about those that taste like white rice and what it’s like.

It turns out that brown rice is just plain rice that has been purified and not polished. The grains themselves lose the membrane from the temples, which is why the rice turns brown. The bark of this variety (and there are close to 7 thousand in total) of rice for the body is richer than other types: it has a higher concentration of minerals, vitamins and cellulose. However, to properly cook brown rice, it takes more than an hour—about 40 minutes.

It is important to note that sprouted brown rice can protect against Alzheimer's disease and old age insanity. Doctors also recommend this very variety for dietary meals.

If you know how to cook brown rice, it will have a place in the diet of your homeland, and it will have a beneficial effect on your health.

The simplest recipe for brown rice is porridge: rinse 1 bottle of rice, pour 4 bottles of dill and bring to a boil. Remove the pan from the heat and place in the oven for 50 minutes. 10 minutes before it’s ready, season the porridge with bay leaf, paprika, and a small amount of vershkogo oil.

Next recipe for brown rice - salad: take 175-180 g of rice, 1 can of canned red kvass, 1 bell pepper, celery root, medium cibulin, parsley, hair peas, salt, black pepper and soybeans y sauce.

Boil the rice in boiling water for 40-45 minutes until the rice is softened, add water and rinse it in cold water. Add the ingredients (except peas) and add to the rice. Mix everything carefully and decorate the salad with broken pea kernels. For this salad you can add a few canned fish (for example, salmon or tuna), fresh tomatoes and cucumbers.

And finally we present to you the recipe for pilaf with brown rice. Take 200g rice, 1 carrot, cilantro, 4-5 cups of chasnik, olive oil, salt and spices for relish. Pour two glasses of cold water over the rice and bring to a boil. Change the heat, cover the container and simmer until the water is absorbed and evaporated. Peel the carrots and grate into a middle third. Clean and detail the clock. Heat the oil in a deep frying pan, grease the bowl, add carrots, stir, add a little water and simmer the vegetables. Then transfer the rice, cilantro into the pan, salt and pepper until relished and bring the sumish to a boil. Serve pilaf to the table with fresh vegetables and meat.

If you know other ways to cook brown rice, please share them with us in our article or below.

Brown (drill) rice Called unpolished rice, which is practically impossible to process. It is important that with such minimal processing the maximum amount of brown matter and minerals is preserved. Brown rice is loved by devotees of healthy food for the presence of new dietary cells, which has the power to cleanse and positively influence the human system.

Ingredients:

• 1.5 tbsp. brown rice
• 4 tbsp. sprinkling or hot broth
• 300 g carrots
• 200 g tsibuli
• 300 g mushrooms
• 2 tbsp. roslin oil
• salt, pepper and etc. spices

Preparation:

1. Mushrooms, I have pecheritsi, cut into cubes
2. Grate the carrots into a coarse grater. More details about the tsibul
3. Coat the tsibul, carrots and mushrooms on olive oil. The oil may need a little more, as indicated in the recipe - place it in the dish in which it is cooked.
4. Add brown rice to the vegetables. Stir
5. Add strong or broth and seasonings. I add a bay leaf, two peas of black and red pepper, a dash of oregano, and ground pepper. You can also add basil or a little to the chasnik - just to relish
6. Cook the rice over low heat under a lid until the water boils. Remove from heat and place under the lid for 10-15 minutes. Cooked brown rice with mushrooms

Delicious!

Cooking Wild Brown Rice - Three Easy Ways

Cooking method 1. Take wild brown rice, fill it with water and let it sit for about twelve years. Then you need to add water to the rice. Next, take a saucepan, fill it with water and pour brown rice into it with half a bottle of water and repeat the bottle with rice. Then cook over low heat under a lid with the addition of the necessary spices and salt. Then the water needs to be boiled, salt is added to the wild rice, and banana spices are added, after which it is thoroughly mixed. Ready!

Cooking method 2. Place the wild rice in a bowl and run under cold running water, rubbing it with your hands at the same time. Let the rice sit, and then pour in the water. This process needs to be repeated two or three times. This process of washing and rubbing allows the starch to work on the surface of the rice grains and prevent them from becoming sticky. Next, pour the brown rice with water and leave it aside for the night. Then we pour water into a large saucepan, pour the rice in there in the proportion of two bottles of water per bottle of rice. You can use broth instead of water. Bring to a boil, change the heat, cover with a lid and then cook over low heat for twenty to thirty-five minutes until the rice has absorbed all the water. Then the fire rises and fills the pan with about fifteen pieces, the rice is not stirred. Before serving wild rice, it needs to be stirred to make it light and so that the rice grains are firmed together.

Cooking method 3. We need: brown rice - one bottle, water - five bottles, salt - for relish. Place brown rice under running water, then add dill and cook over medium heat. After ten minutes, change the temperature to the minimum value and cook the rice under the lid, stirring occasionally. We add more water for consumption. The hour before cooking brown rice takes about forty minutes. When cooking rice, do not add salt. Place the finished rice on a sieve and simmer until the water comes out. As a result, you remove the bulk rice from the cracked grains. Serve rice with vegetables, salads and hot herbs!

Baked brown rice

Brown rice may be dry and unsavoury, and if baked in the oven, it will turn out even better! A wonderful, healthy and savory side dish that goes well with meat or vegetarian salads. Preparation will only take a couple of shortbreads, but baking in the oven will require at least 1 year and 15-20 shortenings, so reserve an hour in advance.

Ingredients:

• 1½ cups brown rice;
• 2½ bottles of chicken broth;
• 1 teaspoon salt;
• 1 teaspoon of any olive oil to grease the baking dish.

To prepare baked brown rice:

1. Preheat the oven to 175 ºС.
2. Grease a baking dish with a diameter of 22-24 cm with olive oil. Come a vershkova or there will be some oliya for your relish.
3. Rinse the brown rice with cold water and dry it in the prepared baking dish. Pour some water over the chicken broth and add salt. Carefully and evenly follow the mold.
4. Cover loosely with a thin ball of aluminum foil and bake in a preheated oven for 1 year and 10 minutes.
5. Remove the brown rice from the oven and let stand for 5 minutes, first removing the foil.
6. Remove the foil and fluff the rice. If there is still no food left in your home, or perhaps there are a few fires below, adjust the cooking time for the next time.
7. Baked brown rice can be served immediately or stored in the refrigerator for at least a day. This wine may become tough and unsavory.

Options:

To add flavor to the flavors, before cooking, add 3-4 cloves of unpeeled chasnik to the rice, 2-3 tbsp. spoons of lightly greased tsibula or 1 teaspoon of your favorite seasoning.

Bury (brown) rice with vegetables

Ingredients:

• water – 1 l,
• carrots – 192 g,
• tsibul ripchasta - 131 g,
• Buri rice - 233 gr,
• canned kvasol struchkova - 295 g,
• canned corn -250 gr

Recipe:

1. Place rice, tsibulya and carrots in the multicooker bowl.
2. Fill with water, salt, add seasoning (I used turmeric and cumin).
3. You can set the rice-cereals mode on the multicooker to 40 minutes.
4. After 40 khvilins, add kvass and corn, and prepare 10 more khvilins. Read more:

Delicious!

PILAV WITH CHICKEN FILTS AND BROWN RICE AT THE MULTIVARTSIA

Ingredients:

• chicken breast fillet – 1 pc.
• tsibulya – 1 pc.
• carrots – 1 pc.
• sweet pepper - 1/2 pcs.
• Oliya Roslinna – 3-4 tbsp. l.
• salt, chalk pepper - for relish
• brown rice – 240 g
• water - 3 bottles
• greens - 1 bunch.

Recipe:

1. Cut the zibula and carrots into strips and cubes.
2. Turn the multicooker down to the “Fry” mode and add oil to the bowl. Coat the cabbage and carrots until light golden brown.
3. Cut the sweet pepper into strips and pieces.
4. Add the yoghurt pepper to the multicooker bowl and place the chopped chicken fillet there. Coat 5-7 strands with a stretcher.
5. Prepare the required quantity of brown rice.
6. Place the rice in a bowl and coat with the mixture of ingredients for 3-4 minutes at a time.
7. Fill the multicooker bowl with water and add some salt and spices.
8. Sift the greens. Let's have some parsley and crepe, some basil. Turn down the sauté mode and prepare pilaf for 30 minutes.
9. Miracle friend's strain is ready. Serve hot pilaf with a side of vegetables and fresh herbs. It looks aesthetically pleasing when serving the pilaf into a cut cone shape.

Rice is one of the most popular side dishes, white grains are actually not so bad for the body. If you use borax rice and husks that you haven’t used up, then you can significantly improve your health by using ready-to-eat herbs.

What's this?

Essentially, brown rice is the whitest one, unless polished. Due to the fact that the husk is not collected, the product’s crust progresses several times. It was found that after an hour of sanding, almost 80% of the brown grains are removed, and the brown grits preserve them. Brown rice is prepared a little differently, but it’s not that easy. Its white counterpart can be identified by the characteristic shade of its natural skin. The calorie content of the product is 331 kilocalories per 100 g. Brown rice is rich in vitamins, including group B and PP, minerals (potassium, magnesium, copper, iron and others), as well as cellulose. It is also important to remember that the amount of polyunsaturated fats in brown rice is three and a half times greater than in white rice.

Korist and Skoda

It’s good to live with Qiu cereal when you’re sick. The product removes toxins and waste from the body, which results in changes in blood sugar and promotes the development of various inflammatory processes. Therefore, brown rice is recommended for those suffering from diabetes and heart disease, as well as for problems with the herbal tract. Since cereals have a beneficial effect on metabolic processes, the product is recommended for almost everyone, and it will definitely improve the appearance of hair, skin and other parts of the body. Doctors also recommend administering the product to those who need to improve intestinal motility and regulate nerves. No brown rice was found.

Preparation of cereals

Due to the obvious husk, brown rice is richly thick and tough, the bottom part is white. What can we say about those that preparing cereals can be more difficult and complicated. You need to wash the grains and then soak them - this procedure can speed up the further cooking process. Rinse the rice in cold water for a long time and carefully. It is necessary to work hard to collect all the sawdust, gluten, bean grains and brood that have been created both during cultivation and during transport of the crop. In addition, water can significantly replace the amount of waste liquids with which the rice was prepared.

The procedure will have to be repeated several times until the end of the day. When finished, you can sprinkle the cereal with dill, and then rinse it again with cold water. At the early stage, soak the rice in a deep container with cold water. The cereal can be soaked for up to ten years, for example, late in the evening using the method of wound preparation or for an evening meal. The minimum recommended soaking period is six years.

Rules that hour of cooking

Even before preparing the cob, remember that the term for storing brown cereal is smaller, lower white. It’s not good for you to buy rice in large quantities; it’s better to share meals with those closest to you. The grain is best preserved in glass jars with a lid that closes tightly. When starting cooking, it is important to ensure all proportions are correct, as adding water during cooking is strictly not recommended. As soon as the meal began, and closer to the end, it became clear that practically the whole countryside had gone, and the rice was still not ready, you needed to take the pan off the stove and wrap it in a warm towel for a few years.

When choosing dishes, it is important to choose large containers with a wide bottom. First of all, you should allow the grains to warm up evenly; otherwise, the grains, which have increased almost three times, should not come out of the pan. Next, brown rice is combined with peppers, turmeric and seeds. It is necessary to advance so that the wine is not suitable for preparing porridge. Place a teaspoon of salt on a bottle of cereal. Having brought the dish to a boil, boil the rice over medium heat for ten minutes, and then reduce it to a minimum and roast for another day under a closed lid. After the cooking is finished, put fifteen pieces of rice under the lid so that all the remaining water is absorbed.

Popular herb recipes

On the stove

There are three main methods for preparing this herb as a side dish: on the stove, in a slow cooker, and in a steamer. The simplest method is, of course, the first. First, rinse the bottle of cereal and soak it for the required number of hours. Then the rice is poured into three bottles of cold water and placed on the stove. The water is brought to a boil, steamed at such a stand for eight to ten minutes, after which the water is changed to clean cold.

Salt the rice, bring to the boil again, reduce the heat to minimum and set aside under the lid. If water is visually absorbed from the grain, you can add water and deprive the product of another ten minutes. If necessary, the saucepan can be additionally wrapped in a towel. You can season the finished herb with olive oil or olive oil, and then sprinkle with chopped parsley and dill.

At the steamer

Brown rice is a very brown product. By steaming it, you can maximize its brownness: preserve both the structure and the power of the grains. Correctly repair it as needed: pour the cereal into the bowl of the unit, pour in cold water, which will be twice as much, close the lid and set the correct mode and 35 minutes. In the event that there was no time to soak the rice, the processing time will increase to one year. Cooking in a multicooker is done in a similar manner. Rice is sizzled in a bowl and water is poured in, so that the liquid and solid liquid may be reduced. In the multicooker, select the “Rice” mode and set the hour from thirty to forty minutes.

A variety of herbs can be deliciously prepared from brown rice, including those that satisfy the dietary needs. Since the product has a spicy pea flavor, it is necessary to prepare it so that other ingredients added to it combine with it. Brown grains taste good with seafood, veal, chicken, turkey and other meat products, including fatty ones. It is traditional to eat rice with mushrooms or vegetables, as well as to serve pilaf. It’s impossible not to remember all the recipes for soups, salads, desserts and casseroles.

Walnut casserole

The preparation of walnut casserole with brown rice is even more delicious and awkward. The first cereal is cooked in a quantity of 100 grams, after which it is cooled and washed. For a bowl of rice, add one egg and 100 g of grated hard cheese. With the prepared baking dish, add the mixture and put it in the oven for five minutes. At this point, a medium-sized zucchini is peeled, grated and excess juice is added.

Take 200 g of Feta siru, knead and combine with zucchini, after which two eggs, diced bell pepper and shaken crepe are added to the mixture. Everything is topped off with ten-hundred-hundred-six-th-inch pieces, salt and pepper and mixed thoroughly. The masa is poured into the mold on top of the base, and everything is put into the oven. The temperature must be 180 degrees, and the cooking time should be close to p.m. A few minutes before the process is completed, you can add some grated cheese to the casserole to create a crust.

Risotto with brown rice

Another popular dish is risotto with brown rice. You will need enough grain in one bottle, so you need to wash and soak it first. One small cibulin is cut into small fragments and brushed with two cups for an hour until the mixture becomes practically transparent. Then you can add chopped or grated carrots and a bottle of rice. Steam all the bits under a closed lid, then pour in 600 ml of chicken or vegetable broth. Strava is extinguished twenty times. Finally, add spices, such as curry and basil, as well as tomato paste ten minutes before the fire starts.

Warm salad

Brown rice can be an ingredient in a warm salad. To prepare one of them you need 100 g of cereal, 150 g of bacon, one eggplant, one red cibulin, 20 g of olives, three tablespoons of olive oil and spices. Rice is prepared following a traditional recipe. At this point, cut the bacon into thin slices and brush well before placing it in a bowl. In another frying pan, sear the cibulini in olive oil and replace them with eggplant cubes with the skin. The olives are cut into rings and placed in a bowl at the same time as preparing the ingredients. Season everything with salt and pepper, and season the jars with the excess oil on which the ingredients were coated.

Rice with smoked hearts

Such a simple product, how chicken hearts and brown rice can be transformed into an appetizing herb. The ingredients include a kilogram of offal, 100 grams of bacon, a bottle of cereal, half a bottle of frozen peas, five tablespoons of soy sauce, a tablespoon of honey, a teaspoon of dried chasnik, half a teaspoon each of two types of peppers and salt. The skin heart is washed and cut into two parts. Soy sauce is mixed with honey, after which you add a couple of hours of offal.

At this point, the rice begins to cook according to the original schedule, and the bacon begins to fry in a frying pan. When the meat is ready, add the marinade to the bacon, and the whole mixture is simmered until the water is steamed. When all the water is ready, the hearts are coated a little more, and then the peas, chalk and spices are placed in the frying pan. Everything is simmered on fire for an hour, after which the meat is mixed with the cooking rice. If necessary, salt the dish and garnish it with fresh sprinkles, parsley and tomato slices.

Rice with spinach

Lovers of Greek cuisine will enjoy eating brown rice and spinach. Cream a bottle of cereal, you need a tablespoon of olive oil, cibul, a bunch of fresh spinach, two cups of chasnik, two bottles of chicken or vegetable broth, fresh parsley, 100 grams of Feta cheese, spices and lemon juice . When the oil is heated, coat the thinly sliced ​​cibula until it turns into a golden color. Here, for five minutes, you can buy something from a watchman.

Fresh spinach is cut into slices and mixed with rice and crops and taken to the tsibula with a clock. Everything is poured into two bottles of broth and placed on the fire for about fifty minutes. The substance must be salted and seasoned with spices. The readiness of the grass is indicated by the size of the grain - as soon as it becomes soft, it can be removed. Serve the straw, sizzle with cubes of Feta Sira and sprinkle with lemon juice.

The recipe for brown rice with mushrooms and green peas is amazing in the next video.

Today I want to learn how to properly cook brown (brown) rice, and introduce a number of awkward recipes from Wiconian cooking. You can please your loved ones with new, tasty herbs. Who knows a lot about the benefits of brown rice for health? I wrote to the statistics, you can read it. Ale thin preparation for most gifts is a mystery.

Yak cook brown rice

You can prepare herbs from the brown variety, just like you would prepare from zvichay, zvychny, and white. However, it is necessary to ensure that the brown one takes longer to cook than the white one, almost twice, and in the finished form it will look a little tougher. If you would like to prepare some rice as a side dish, finish with a few servings:

To soften and speed up the cooking process, rinse the rice under running water and soak for 2-3 years. Soak the rice overnight and it will cook in 20 minutes, becoming tender and bubbly.

We have started cooking rice for a side dish, the time has come to discover what kind of rice we can prepare from it.

Yak gotuvati pilaf?

To prepare pilaf we take:

• Rice - 1 bottle,
• Water - 2.5 bottles,
• Carrot - 1 large,
• Chasnik, pepper, cilantro, salt - for relish.

Yak gotuvati pilaf with brown rice for this recipe:

1. Pour water over the cereal and bring to a boil. Then change the fire and cook until the water is absorbed.
2. Grease the chasnik with olive oil (oil behind the eggplants), then add grated carrots into the middle, adding 2 bottles of water, simmer until ready.
3. Eat stewed carrots with rice, stir thoroughly, add salt, pepper and simmer a little more at once. When serving, sprinkle with cilantro.

Recipe for rice with turkey and vegetables

To prepare the herb you will need: brown rice – 200g, leek – 1 piece, green peas (can be frozen) – 200g, turkey, fillet – 300g, celery – 100g, chasnik, black pepper, salt, soy sauce, olive oil - for relish.

• Fill the cereal with water in a ratio of 1:2 (two parts water – 1 part rice), and let it cook.
• In the middle of the fire, we coat the turkey with the tsibule - pores, cut into rings.
• Then add green peas and finely chopped celery to the frying pan, simmer until ready.
• Add stewed vegetables and turkey to the prepared rice, add salt, chasnik, pepper, soy sauce, and simmer the giblets at once.

How to cook rice with vegetables?

Get acquainted:

Rice – 200 gr., 500 gr. zucchini, tomatoes - 4 pcs., eggplant - 1 pc., red pepper - 1 pc., red pepper - 1 pc., chasnik, salt, black pepper, olive oil, parsley - for relish.

Vershkov oil for seasoning rice.

• Puree the cereal, add water (for 1 part - 2 parts of water), cook until done for 35-40 minutes.
• Cut the eggplants, add salt and let stand for 10 minutes.
• Zucchini, red pepper, tomatoes, cut tsibul chasnik. Coat the vegetables with oil, add parsley, spices, and simmer over low heat until done.

When the porridge is ready, season it with top butter|mastil|, serve z|iz| stewed vegetables, decorating the greens.

Salad with brown rice.

1. Recipe No. 1. For the salad you will need: cereal - paprika, half a sweet red pepper, beer, pea hairs - 2 tbsp. spoons, tsibulya, salt, parsley - for relish. For salad dressing: olive oil – 4 tbsp. spoons, 2 tbsp. spoons of lemon and orange juice.

• Boil the cereal until ready, add finely chopped vegetables, season and enjoy your appetite!

1. Recipe No. 2. Need: 200 gr. brown rice, 100 gr. canned tuna, 1 can of canned red kvass, 1 red sweet pepper, 2 stalks of celery, cibul, salt, parsley, pepper - for relish.

• Boil the cereal until ready. Cut the vegetables finely and combine with grains, add seasoning. Delicious!

Please watch the video, here is a recipe for how to cook brown rice. I am already pleased with its simplicity.