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Rice pilaf with pork

Rice pilaf with pork


  • 800 gr pork (pork tenderloin)
  • 1 carrot
  • 1 yellow bell pepper (can be red / green)
  • 2 onions
  • 1 clove of garlic
  • 30 ml oil
  • salt pepper
  • 250 gr of rice
  • 1 tablespoon chopped green parsley

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Rice pilaf with pork:

The vegetables are cleaned and washed. Finely chop the onion and garlic, cut the pepper into cubes, and grate the carrot. Pork, I used from the pulp, cut into smaller cubes. Fry the onion and carrot in oil until soft. Then add the chopped pepper. After they have hardened, add the meat and leave for another 2-3 minutes. Pour the water to cover all the meat, then season with salt and pepper and bring to a boil. Meanwhile, wash the rice well and boil it separately in boiling salted water. Boil only halfway and strain. After the meat has boiled (if it has not boiled and the water has dropped, it can be filled with hot water until the meat boils) add the rice and let it simmer for another 5 minutes. Season again, if necessary, and at the end add chopped green parsley. Great appetite !!!


Low-fat, dried pork pilaf in a Redmond multicooker

So we need the following ingredients:

  • 500 grams of lean pork
  • Carrots & # 8211 500 grams
  • Bulbs & # 8211 two pieces
  • Rice & # 8211 two glasses
  • Oriental spices
  • Sunflower oil & # 8211 two tablespoons
  • A head of garlic
  • Two glasses of water
  • Dried fruits.

The cooking time will be 2 hours.

Calories per 100 grams & # 8211 200 kcal.

We're getting ready to work with Red Mulmanooker. To start, prepare all the ingredients. Cut small pieces of meat. Cut carrots medium straw, most importantly, not large, and then cut the onion into circles.

And here is the most basic prepared, go to the cooking process. Pour the oil into the bowl and start the frying function, put the pork and cover and pour for 20 minutes.

After the time has elapsed, add the carrots and onion, salt and pepper. Let it boil for another 15-20 minutes. Then add rice and pour water.

Replace the smooth garlic and dried fruit. Close the lid and let it cook for another hour. Before serving this wonderful dish, you must prepare a beautiful plate in advance.

After cooking the pilaf, simply pour from the multi-stove into a large container. Take a large grill of rice, decorated with meat.

At the top of this hill you can put a head of garlic. Now you can taste the wonderful food, enjoy the delicacy.!


Looking for: Recipe for baked rice with butter

Here's a recipe request from reader Gabe, which sounds pretty desperate. After hearing the description of this dish, however, we are very eager to try it too! Can anyone help?

WHY I WATCH - My ex-boyfriend's family is from Hawaii, and this Butter Baked Rice is a dish signed by his mother for the holidays. It is sinfully delicious, rich, without being too ground, not oily (Cooks.com recipe made the food terribly greasy for some reason), not too salty, more to the consistency of risotto, but not as thick and, of course, made with jasmine or basmati rice instead of Arborio. Of course, the mother would not give up the recipe of the woman who broke her son's heart, so I try another approach. Please help me!

In the past, we have no idea. I've never tried baked rice, but we definitely want it now! Does anyone have a good recipe?

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about getting the meat to the exact right temperature.

Meal plan for next week

Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after night, whether you're cooking for one or a family of eight. That's why, as promised, this series is changing - every week I will respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?

As I eat my weight in sweet strawberries at this time of year, I am reminded of what I need to do with the abundance of spring and summer fruits. Usually, I am not satisfied with the joys of berries and stone fruits as it is, but when I went a little overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for spreading fruit have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.

If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.

On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we still had a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.

It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways in which we can create less waste and be more efficient and careful with our production. Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.

Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with poached eggs as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!


Pork pilaf

Put a little oil in a pan and fry the meat on both sides. Add a glass of wine, salt, pepper, 1-2 bay leaves and simmer over low heat. When the liquid has dropped, add another cup of water, let it boil until it is ready. It takes about an hour.

Meanwhile, prepare the soup: put 1 liter of water to boil, and when it starts to boil, add the carrot, celery, parsley root, onion, bell pepper, all coarsely chopped vegetables. Season to taste. The soup is ready in about 30 minutes.

Next, wash the rice in 4-5 drops. Then place the rice in a saucepan in which I poured a cup of oil. Pour the soup through a strainer, the soup should cover the rice with about three fingers. Bake at the right heat for about 30 minutes. In the last 10 minutes, remove the pilaf and place the pork cut into smaller strips on top and put back in the oven.


Rice pilaf with vegetables and pork

I don't think there is a Romanian who hasn't eaten pilaf in his life. Rice is a complete food that we have all enjoyed even in the old days. There are countless recipes circulating on the internet, which are more and more tasty and even if there were no food blogs, Romanian housewives have made ancestral grandparents the best pilafs. I was afraid to put this recipe on the blog, in Romanian, because it seemed trivial to me. You won't believe it, but Americans don't really know what a real pilaf is. They have no choice, with all the abundance of rice of all kinds, the average American still buys semi-expanded rice that is boiled in 5 minutes and that he simply consumes, without adding anything.

There are many things that we in Romanian culture consider trivial, but that Americans have never heard of in their lives. One of the main reasons I started this blog was to educate those around me, to eat normally. I was tired of bringing my vegetable soup to the jar and hearing comments like: whew, what's that? vegetable soup & hellipzic me & hellipei: and what's that thing floating in the soup? eu: patrunjel & hellipei: whew, mananci patrunjel? (read parsley, dill, thyme, tarragon, it doesn't matter, the reaction was the same) - me: yes, and I like it very much, it gives good taste and aroma of food & hellipei: whew (sound of disgust), I would never eat anything green, I'd be sick & hellipnu I know how you can swallow that thing, they said, biting greedily from a hamburger at McDonald's!

Besides the fact that I found it totally disrespectful to grimace and comment on someone else's food, I found it fascinating that these people don't know what cooked food is. Don't get me wrong, I don't mean all Americans, I would be unfair to put them all in the same pot. After all, there are so many nations living here, so many ethnicities and customs, that it's hard to generalize. Unfortunately, there are many who eat only frozen bags and cardboard boxes and who have never tasted a real french fries in their lives, made from a peeled potato and fried in oil, without having been processed before. with a million chemicals and preservatives. So I decided to create a blog where I can share my simple, banal recipes maybe, for some of you, but precious and fascinating for those who do not know how to cook from scratch using natural ingredients.

Finally, going back to our recipe today, I remember that my grandmother from my mother, who spent her childhood in the south of the country and then the rest of her life in Bucharest, made pilaf very often, but with chicken. First he boiled the chicken and made the soup, then he took out the meat and put it in the oven with rice and vegetables. It was a way to cook economically, to "lengthen" the dishes, to last for several days. I learned these secrets from her, which if you want to know, only those who lived during the Great Depression or the economic crisis of the 1920s in America still remember her. And here, people cooked simply, with ingredients they found in season and stretched the dishes as much as they could to reach them for several days.

This recipe for rice pilaf with vegetables and pork is very simple. I started by heating the oven to 180C.

I used a few slices of boneless pork chops, which I fried a little on both sides in a pan in which I put very little oil.

After they were fried, I took them out on a plate and threw in the pan the finely chopped vegetables, onions, garlic, mushrooms, colored bell peppers (green, red, yellow). In the meantime, I cut the meat into pieces.

I let the vegetables harden a bit until they became translucent.

I added some frozen peas over the vegetables and continued sautéing them.

When the vegetables became translucent and penetrated halfway, I turned off the heat and added the pieces of meat, then the raw rice, washed and drained. I put them all in a clay pot with a lid.

I added 2 cups of water to cover the vegetables and rice. Then I added a knife tip from each spice: dried parsley, dill, ground coriander, cinnamon, ginger, nutmeg, salt and pepper to taste. I repeat, I put a knife tip from each spice. The idea is to give flavor to the rice and not to annihilate it with too many flavors.

I put the lid on the pot and put it in the oven heated to 180C.

I let the rice boil covered for about an hour, during which time I checked it from time to time to see if it needed water. If it is not boiled and the water has evaporated, add a quarter cup, but no more.

When the rice grain is cooked, put the lid aside and leave it like this, for about 10 minutes, to get a beautiful face, with a little thin crust on top.

Serve hot. It goes very well with a salad, if it's warmer outside, but pickles are best in winter.


How to cook pilaf in a boiler on the stove

  • pork neck & # 8211 600 g
  • carrots & # 8211 2 pieces
  • long grain rice & # 8211 450 g
  • onion & # 8211 2 medium pieces
  • garlic & # 8211 2 heads
  • zira & # 8211 1 tsp
  • salt and pepper to taste
  • oil (olive) & # 8211 6 st.lozhek
  • salt and pepper to taste
  • turmeric & # 8211 1 teaspoon.

Cooking time: 1 hour 30 minutes. Nutritional value (caloric content per 100 grams of product) & # 8211 157 kcal.

How to cook pork pilaf in a boiler at home on the stove? First you have to put the boiler on the stove, pour all the oil and heat it well. Prepare the zirvak in advance: chop the onion well, grate the carrots or cut them into strips.

After the butter in the boiler is hot, put the onion there and lightly fry. Then put the carrots in the onion and, stirring a little, let the vegetables sweat in the fat for about 3-4 minutes.

Rinse the pork well, remove the excess film and cut into small pieces. Add the meat to the sirwak and fry until golden brown, stirring the pilaf spaces periodically.

Add all the spices, pepper and salt. At this stage, pour a quantity of hot water that covers the pork with vegetables and put the washed and cleaned garlic on top. The boiler to close the lid, reduce the fire to a minimum and let it chop for 40 minutes.

Once the meat has become soft, add the pre-washed rice with plenty of water. Without mixing the food, add more boiling water so that the flow does not damage the rice and the water level is 1 cm higher.

Set the maximum power of the fire and bring the contents to a boil, close the lid for 10 minutes. After the indicated time, reduce the burner flame to the minimum value again and leave the pilaf for 15 minutes to reach # 8221.

The finished food, after removing it from the heat, must remain under the lid for 10 minutes. Now mix the meat with the rice, arrange in plates and decorate with greens.


  • chicken leg - 3 pcs
  • Figure - 1.5 v
  • Carrots - 1 pc
  • Onions - 1 pc
  • Garlic - 5 puppies
  • broth or water - 3 st
  • vegetable oil - 3 tbsp. it.
  • Dried gooseberry - 1 hour. it.
  • salt - to taste
  • pepper - to taste.

1️⃣ lower thighs wash, dry with paper towels and send to the steak in the "frying". I set the time for 30 minutes. After 15 minutes, turn over the chicken.

2️⃣ Here's a chicken we have. It is not ready yet, but still before rice and new vegetables.

3️⃣ Up to multivarka fried chicken, onion and diced carrots.

4️⃣ send aesthetic vegetables to chicken.

5️⃣ There is also send some of the garlic - the turn mode, "Frying" for 5 minutes.

time 6️⃣ rice It - is well washed, and added to the bowl Multivarki. No need to shake.

7️⃣ Pouring water - should be at 2 finger above the rice level.

Put the 8️⃣ "hardening or" pilaf "mode for 20 minutes, don't forget to add a dry dracil. When beeping, not multivarku open, subject to relaxing figure another 15 minutes.

Just like that, I prepared a delicious dinner - fragrant rice with chicken in the multivarka.


In the first stage, sauté the meat separately with a little salt and spices. Separately, simmer the carrot on the grater, and also separately fry the finely chopped onion.

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To prepare the pilaf, add the spices and salt to the dry rice. We mix. We will need a kettle or a pot (3 & # 8211 5 liters). We will grease the walls of the cauldron with butter. The first layer we will put will be the meat with all the fat left from it in the pan. The second layer will be the chopped onion. The third layer will be the carrot. The last layer will be rice.

On top we will put the whole garlic and a few slices of butter. We will pour boiling water to cover the rice about 1 centimeter. We will cover the kettle with a lid and put it in the preheated oven at 200 degrees, for 1 hour & # 8211 1 hour and 30 minutes.

Once the rice is ready, we will turn it over on a large platter for serving.


Appetizer pie & # 8211 A real treat, made of meat, mushrooms and rice. Here's how to prepare it

Appetizer pie with meat, mushrooms and rice - The culinary experiments will never stop as they lead to the creation of new combinations, some even incredibly successful, combining various flavors and tastes…

Today we want to offer you an original recipe for appetizer pie, made of layers of mushrooms, cheese, rice, meat and green beans, accompanied by a tender and tasty dough. In addition, it is very easy to prepare…

Ingredient:

  • 300 g Champingnon mushrooms
  • 300 g hard cheese
  • 300 g minced pork
  • 300 g green beans
  • 3 eggs
  • 1 cup of kefir
  • 1 glass of wheat flour
  • 1 glass of rice
  • 1 onion
  • 3 tablespoons oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder

Method of preparation:

In a large bowl, mix the flour, kefir, eggs, baking powder and salt until a homogeneous, fairly liquid dough is obtained.

Boil the rice, peel the onion, finely chop and fry with the minced meat.
Grate the pine cheese, and wash the mushrooms and green beans and cut them into pieces of the right size.

The tray in which the pie will be baked is lined with baking paper.

Arrange the ingredients in the pan in the following order: mushrooms, cheese, rice, meat mixture with fried onions and green beans.

Pour the previously prepared dough on top and put the tray in the preheated oven at 180 degrees Celsius, for 40 minutes.

When the pie is ready, take it out of the oven, leave it to cool for a few minutes, then turn it on a plate so that the layer of mushrooms is on top.