We eat right

Most people try to eat right, that is, when eating food, they take into account the calorie content of food, its usefulness. With universal computerization and a busy rhythm of life, it is sometimes difficult to keep track of what goes into food. People have to eat on the go, buy convenience foods, snack on sandwiches, and this leads to overweight, chronic diseases. Scientists have long noted that obesity is becoming the most common problem. Nutritionists urge not to be lazy and not eat anything. It is better to stand at the stove for a while and cook a full meal. You don’t need special products for this, you don’t need to be a highly qualified cook. Food can be the simplest: vegetable soups, cereals on the water, boiled or stewed vegetables, boiled meat and the like.

rice dishes

Rice is a source of carbohydrates, contains B vitamins, calcium, phosphorus, potassium and a number of other equally useful and necessary trace elements. Boiled rice is especially useful. Its calorie content is approximately one hundred and ten kilocalories per hundred grams of product, but at the same time it is very nutritious. It can be safely consumed with vegetables, both boiled and raw. For example, everyone knows the Mexican mixture. In addition to rice, it contains corn, carrots, sweet peppers, and leeks. For those who follow the diet, just rice porridge will be useful. The calorie content of this dish is also low. Even if you add a little butter, the porridge will still be dietary and low-calorie. Boiled rice is also good with boiled fish. The calorie content will be just over a hundred kilocalories, especially if low-fat varieties of fish are used.

Rice cooking technology

Before eating rice dishes, it must first be thoroughly washed in running water. Water can be immediately salted, and in the future, when cooking, additional salt is not needed. After such preparation, you get friable boiled rice. Its calorie content will depend on the additives, that is, whether it will butter or meat cube, sugar and the like. Usually this dish is prepared from twenty to twenty-five minutes. Pour water into the pan and after boiling, put the rice and cook until tender. You can add boiled vegetable stew to it. Calorie content will also be low if you do not add extra fat, meat products. You can just put a small piece of boiled lean meat on the side.

Sweet rice dishes

Rice can be used in soups, side dishes, salads and sweet dishes. Tasty and healthy with dried fruits boiled rice. The calorie content of the dish will be quite low if you do not add extra sugars. After cooking ordinary rice, put the washed raisins, cut dried apricots into small pieces, you can add a teaspoon of honey. Makes a great light and nutritious dessert. You can cook boiled rice with fresh apples. The calorie content will be just over a hundred kilocalories. Put the cooked rice on a plate. My apple, peel, cut into pieces or slices and put on top. Instead of apples, you can take other fruits.

Rice with carrots and onions rich in vitamins and minerals such as: vitamin A - 42.2%, beta-carotene - 45.6%, silicon - 71.7%, cobalt - 20.5%, manganese - 14.9%

Benefits of Rice with Carrots and Onions

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient intake is accompanied by growth retardation, reproductive system disorders, increased fragility bone tissue, disorders of carbohydrate and lipid metabolism.

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Rice with vegetables is prepared almost all over the world, and each country boasts its own recipe. There are many options: stewed rice in a cauldron, fried in a pan, stewed in the oven and slow cooker.

Cooking a side dish in a cauldron

The success of preparing this side dish depends on the type of rice chosen, as well as on the dishes - be sure to have a thick-walled cauldron with a tight lid. Rice with long and thin grains, such as Basmati, works well. When stewing, its grain lengthens, boils soft and does not stick together.

Ingredients:

• 0.4 kg of long-grain Basmati rice;
• 150 g of peeled carrots;
• 150 g of onion;
• 40 ml of olive oil;
• 20 g "Peasant" oil;
• a pinch of black pepper;
• 15 g salt.

The elapsed time will be: 45 min. Serving per 100 g: 230 kcal.

How to cook rice with carrots and onions:

1. Rinse the rice several times by changing the water;
2. Peel the onion and chop into half rings;
3. Heat butter and 20 ml of olive oil in a cauldron, fry a lightly chopped onion in it;
4. Cut the carrot into long strips, add to the onion and cook together for 2 minutes. Add rice, season and stir;
5. Pour 400 ml of water into the cauldron, when it boils, reduce the heat and cover the dishes with a lid;
6. Cook over low heat for 10 minutes. Turn off the stove, let the rice stand under the lid for another ten minutes.

How to cook rice with carrots, onions and tomatoes

Most often, carrots and onions are added to rice. But you can cook it even tastier by adding tomatoes. Just first scald them with boiling water, remove the peel and chop into cubes.

You will need:

• 200 g long grain rice (or 2 packets);
• onion- 2 heads;
• refined oil - 50 ml;
• medium carrot - 2 pcs;
• dense tomatoes - 150 g;
• fresh or dried dill;
• salt - 12 g;
• freshly ground black pepper - 3 g.

Required time: 25 min. One serving 100 g: 250 kcal.

Step by step recipe:

1. If the rice is loose: rinse thoroughly, then pour it with clean water, cook for 20 minutes. To make the side dish crumbly, water must be taken in the following proportion: 1 part of cereal + 1 part of liquid;
2. If the rice is in bags, then everything is much simpler. Boil it in salted water directly in the bags;
3. Heat the oil in a heavy and deep frying pan and brown the finely chopped onion. Add coarsely grated carrots, simmer for a couple of minutes;
4. Scald the tomatoes with boiling water, remove the skin from them. Peeled tomatoes can be cut into small cubes or mashed. Then add to the vegetables in the pan, mix and simmer for 5 minutes;
5. Mix dressing with cooked rice, season with spices, pepper and, if necessary, salt.

Fried rice with onions and carrots in a pan

For some reason, fried rice is cooked less often than stew. But in vain, in fact, the dish will turn out to be very original and tasty. Boiled rice goes well with vegetable pasta - most importantly, do not be afraid to cook new dishes.

Ingredients:

Cooking time: 40 min. Serving of rice per 100 g: 255 kcal.

How to cook delicious:

1. Take ordinary round-grain rice, rinse in three waters. Put it in a saucepan and pour clean water at room temperature in a ratio of 1: 1. If you are afraid that the water will boil away, you can add a little. Pour a little refined oil into the pan and put on maximum heat;
2. When the water boils, immediately reduce the heat to a minimum and cover the pan with a lid or foil. Simmer rice for 20 minutes;
3. Grind onion, garlic, coriander, chili and carrots with a blender to a paste-like state;
4. Heat 35 ml refined oil in a heavy skillet. Put the pasta and cook over medium heat for 2 minutes;
5. Pour the rest of the oil into the pan, put the cooked and already cooled rice;
6. Fry the rice until it warms up, then add the chopped green onion, fry for another minute.

Braised rice with carrots and onions in a slow cooker

If you care about your health and watch your figure, then stewed rice cooked in a slow cooker is perfect for you. The main thing is to take only juicy vegetables and fry them a little in oil, it will be much tastier.

You will need:

• 0.3 kg long grain rice;
• 140 g of onions;
• 140 g fresh carrots;
• 50 ml of refined oil;
• 450 ml of water;
• spices to taste.

Cooking Required: 50 min. Calorie content of 1 serving 100 g: 249 kcal.

Cooking:

1. Clean vegetables. Grate the carrots, and chop the onion into a cube;
2. Put the prepared vegetables into the multicooker bowl, pour in the oil, mix with a spatula. Fry for 15 minutes by setting the "Frying" or "Baking" program;
3. Rinse the rice thoroughly, changing the water four times. Then add to carrots and onions, pour in water, salt, season with pepper. Cook for half an hour by selecting the Cereals program.

easy and quick to prepare, just follow our tips.

Read how to do cottage cheese from milk and kefir.

Beef liver fried with onions can be either an addition to a side dish or a separate dish, or a filling for a pie. Recipe for tender meat.

Rice with carrots, onions, meat and garlic in the oven

This is a great dinner option for a large and friendly family. Just do not forget to season the meat with herbs, garlic and spices when cooking - you get deliciousness. And be sure to add fragrant oil to the finished dish.

Required products:

• 0.5 kg of steamed rice;
• 0.5 kg of pulp;
• 250 g fresh carrots;
• 3 heads of ordinary onions;
• 120 ml of refined olive oil;
• 5 cloves of young garlic;
• 3 g black pepper;
• 10 g of table salt;
• a handful of chopped dill.

Cooking Required: 1 hour. Serving 100 g contains: 380 kcal.

Cooking:

1. Mash garlic cloves and pour 60 ml of warmed olive oil;
2. Coarsely grate the carrot, cut the onion and meat into small cubes. Vegetables need to be mixed and fried a little in oil;
3. Place the meat in a bowl. Season it to taste: salt, herbs, chopped garlic, freshly ground pepper;
4. Divide the meat into approximately two equal piles. Vegetables should be three parts;
5. Put a vegetable layer on the bottom of the greased form, a layer of meat on it, and spread rice on top, then again vegetables, meat, rice, the final layer is vegetable;
6. From above, carefully pour everything with boiling water, so that the liquid is 1 cm above the vegetable layer;
7. Wrap the form with foil and put in a hot oven for 35 minutes;
8. In the finished rice, add fragrant olive oil infused with garlic;
9. Turn off the oven and let the dish stand for five minutes.

The side dish should not look like rice porridge. A good side dish is crumbly, and to make it so, you need to choose the right kind of rice:

1. For a side dish, it is better to take long-grain Basmati rice. Its grains are well preserved during cooking and do not stick together at all;
2. For cooking in a slow cooker, long-grain rice of the Jasmine variety is suitable. It retains its shape, but sticks together. It is better to cook it under the lid;
3. Steamed rice is also suitable for a side dish, it has a fairly bright taste, but it takes a little longer to cook than usual. It will take half an hour;
4. Another important point is the amount of water in which the cereal is cooked. Firstly, it is necessary to fill the cereal not with boiling water, but with water at room temperature. Secondly, keep the proportions 1:1. Thirdly, the lid on the dishes in which rice is cooked must be very tight. If it does not fit well, use regular foil. By the way, a little refined oil, a little bit of garlic and ginger are sometimes added to the water;
5. Another culinary subtlety is to fry vegetables in oil before combining them with rice. But you need to put chopped vegetables in a warm vegetable oil, and not in a red-hot one, as it usually happens. So the vegetables retain their taste better;
6. Ready rice is seasoned with fragrant oil, for example, garlic - it gives the whole dish a pleasant aroma.

Bon appetit!

Rice is one of the most widespread grain crops all over the world. It is nutritious and goes well with many products: vegetables, fish, meat.

There are many varieties of this grain crop, and in order to understand them, they grouped according to certain criteria: according to the method of processing and the shape of the grain. From your choice, dishes can acquire some features.

Considering grain processing, I single out T:

1. brown rice. It has this color due to the presence of a bran shell, which makes it very useful. It contains vitamins, fiber, folic acid, etc.
2. White rice. Its grains are polished during processing and become smooth and even. Despite the lower content of nutrients, this rice is the most commonly used.
3. steamed rice. Due to the fact that the grains undergo special processing using special technologies, up to 4/5 of all vitamins and minerals remain in rice. During the cooking process, the color of the cereal changes from yellowish to white.

Depending on the form, there are:

• long grain rice, for the preparation of which water is needed a little and it does not stick together during the cooking process;
• medium grain rice in the process of cooking, it is saturated with the aromas of the other components of the dish, a lot of water is needed for cooking, the grains become soft;
• round grain rice requires a lot of liquid for cooking, and, as a result, takes on a mushy appearance.

What is the benefit of rice?

The benefits of this grain crop are very high. After all, rice

• beneficial effect on the nervous system;
• improves the quality of sleep;
• restores appetite;
• replenishes strength after illness;
• recommended for diseases of the kidneys, bladder;
• removes poisons and all harmful substances from the body;
• eliminates unpleasant odor from the oral cavity;
• wonderful tool for cleansing the body.

Due to its composition, rice, among other benefits, is able to maintain an optimal acid-base balance of a person.

For many of us, the process of losing weight is associated with eating rice, and boiled in water without adding salt.

Why Rice? The answer is simple enough. Dry rice is very low in calories.. Depending on the variety, the numbers may be as follows:

• 362 kcal contains 100 g of long-grain polished rice;
• 340 kcal - 100 g of coarse-grained rice;
• the smallest amount is 285 kcal, in 100 g of brown black rice.

During cooking, rice swells and increases its volume by about three times, but the number of calories remains the same.

Hearty and low-calorie rice porridge is also very healthy. Rice is rich in B, E and PP vitamins, minerals and complex carbohydrates.

Despite all the benefits of rice, you can follow a mono-diet based on this product only as a last resort and not for a long period of time (up to two weeks).

You will get a more gentle and lasting effect by adding various stewed vegetables and boiled meat to your daily diet to boiled rice.

Rice with vegetables

The composition of such a dish, in addition to boiled rice, includes onions, carrots, bell peppers, and tomatoes. Vegetables are stewed with the addition of sunflower oil.

The calorie content of 100 g of the resulting rice with vegetables will be approximately 99 kcal.

Often, rice cooked in a pot becomes sticky and viscous, especially for novice housewives. To avoid this trouble, you need, if possible, to acquire a slow cooker and with its help to please yourself and loved ones with great dishes.

Calorie boiled rice with chicken

Boiled chicken meat is also dietary product. Let's figure out how many calories we get by preparing boiled rice with chicken.

If for cooking take chicken breast, then 100 g ready meal will contain 111 kcal.

But from meat you need to remove high-calorie skins y.

If you stew rice with chicken legs, then its calorie content will be 136 kcal per 100 g of product.

From the foregoing, it follows that such dishes can be included in the diet of people who want to keep their figure in good shape.

The nuances of cooking

Although many people think that there is no wisdom in cooking rice, even they will be interested in such tips for cooking rice:

1. To make rice crumbly, it must be washed after cooking;
2. It is better to cook rice in enamelware.
3. In order for the grains to boil, they need to be put in a cold liquid, and in order to remain whole, in a boiling one.
4. So that the grains do not stick together, before cooking they need to be soaked in water for half an hour.
5. To prevent rice from overcooking, it can be fried before dipping into water until some of the grains become transparent.