New recipes

Baked vegetable rice

Baked vegetable rice

Boil the rice according to the instructions on the box.

Meanwhile, heat the finely chopped onion, add the finely chopped prosciutto and let it harden a bit. Add the vegetable mixture, season with salt and pepper. Add the vegetable and prosciutto mixture to the boiled rice and mix well.

Bechamel sauce: Melt the butter over low heat, add the white flour and pour the milk on top and let it boil until it thickens, stirring constantly. Remove from the heat and season with salt, pepper and nutmeg.

In a heat-resistant pan, spread a little beschamel sauce. Add a layer of rice, Parmesan cheese and continue until all the ingredients are smooth. Sprinkle finely chopped mozzarella on top and put in the preheated oven for about 30 minutes.




1. Boil the meat well before in salted water in which I added 2-3 whole carrots and a bay leaf and a pinch of salt. After boiling, strain and stop the soup separately from the meat.
Peel and wash the vegetables, then cut the onion into small pieces, slice the peppers finely, cut the carrots and celery into thin cubes and slice the mushrooms as well.

2. Fry the vegetables in oil, first mixing lightly with a wooden spoon, then simmer them a little, covering them with a lid. When the vegetables have softened, add the mushrooms, simmer them a bit and add them to the vegetables, then add the rice, stirring continuously for 5 minutes. After we harden a little and the rice we start to add a little soup (stopping about 200 ml separately) and let it boil over low heat, stirring from time to time.

3. Pour the rice with the vegetables in a higher tray, place the boiled coconut meat, pour the stopped soup and bake for about 20-30 minutes, until all the soup is reduced. Sprinkle chopped greens on top.
Good appetite!

1. Thanks to the adjustable pressure control valve, the ingredients retain their nutritional values
2. The comfortable handle with which it is provided does not heat up, so you can move it easily, anytime and anywhere.


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.

What a sign God sent to Father Calistratus. The "brandy" from the morning agheazma didn't help him either

The "Prince of Banat" returns. His son, Rami Iskandarani makes money on his money in clubs

To prepare the pilaf, add the spices and salt to the dry rice. Stir. 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.


Method of preparation

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil


Rice with chicken, vegetables and baked butter & # 8211 Mexican rice with chicken recipe

Rice with chicken, vegetables and baked butter & # 8211 Mexican rice with chicken recipe. Chicken breast with creamy rice, saffron, butter and baked vegetables. How to prepare baked chicken rice in Mexican style? Simple! Rice with vegetables, in the oven, with juicy pieces of chicken. A delight! I am a big fan of rice so I especially liked this recipe.

You will see that there is nothing complicated, that there is no need for exotic ingredients or special cooking techniques. Studying Mexican cuisine lately (on the occasion International Recipes project & # 8211 The Food Connection) I discovered some great recipes! Beyond what we (Europeans) think about their gastronomy, this vast territory of Mexico offers an abundance of vegetables and fruits, intensely used in culinary recipes. Let's not forget that tomatoes, peppers, beans and corn come from them, being brought to Europe after 1492.

Modern Mexican cuisine uses intensive butter and sweet cream for cooking. I fell in love with her!

And this recipe is received right from Mexico, from Ladies from his family Oscar (the Mexican who lives in Paris, his friend My dear Alina, former colleague from Medicine from Timisoara). Thanks again, as for Mexican stuffed pepper recipe & # 8211 Chilies in walnut.

This chicken rice is first cooked on the fire, in a pan (or pan) and then put in the oven. Chicken (pieces & # 8211 wings, thighs or even breast) is browned separately, not boiled & # 8222 a lot & # 8221. The special flavor is also given by the rather large quantities of butter (over 1 pack of 250 g) and of sweet cream for cooking. Yumm!

I used seasonal vegetables: bell peppers (which don't really exist in Mexico using poblanos or other less spicy varieties), hot peppers, onions, garlic, fresh tomatoes. The rice was long and sharp. The chicken I had on hand was a whole breast, with bone and skin & # 8211 much tastier than some simple fillets.

Of course there is something & # 8222exotic & # 8221 in the equation: almonds! Even if they do not contribute to the taste and aroma of this food, they give a fine alternation of textures, bringing the & # 8222crunchy & # 8221 factor in the recipe.

From the quantities below results 8 servings of rice with chicken, vegetables and baked butter or rice con pollo.


Method of preparation

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil


Baked vegetables with rice

The secret of baked vegetables or how I prepare delicious vegetables:

  • In any combination of vegetables I always put onions, red or white. It is so good and sweet made in the oven that you can even make onion salad baked in the oven. But I will return to this recipe.
  • If you use stronger vegetables, such as root vegetables, you can cut them a little thinner so that they have time to cook. And if they stay stronger it's not a tragedy, they're just as good.
  • Mix vegetables with about the same cooking time: tomatoes, onions, zucchini, eggplant, red, green or yellow peppers. If they make root mix: carrots, celery, parsnips, parsley root or beets.
  • I clean and cut the vegetables with spices, very little oil and a drop of balsamic vinegar. I mix them to cover them well with spices and oil.
  • I put the vegetables in a large tray, on baking paper, in a single layer. I never put them on top of each other if I want to get a reddish crust.

I would call them late autumn vegetables because in addition to the vegetables you find in the gardens and in the market since the summer, I also put leeks, delicious, fragrant and good. Cut it into slices of the right size so that it has time to cook with the other vegetables.

The recipe is one that can be easily adapted to any refrigerator. If you don't have leeks, just put onions, if you don't have red peppers put green peppers or gaben, if you don't have eggplants put a zuchini. The list of ingredients is indicative, and you can make this preparation with the vegetables you have at hand. Just make sure there are vegetables that have the same cooking time.


Method of preparation

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil


Method of preparation

Baked vegetable rice

Preheat the oven to 190 degrees. Wash the rice several times and dry well. Heat the oil

Fish stuffed with baked vegetables, in tomato sauce with rice garnish

The fish, after being cleaned of scales and washed well, will open and grow in width.