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Beef with rice

Beef with rice

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The best rice I have ever eaten is the one made with beef. It is a favorite recipe that I prepare at least 4-5 times a year. Simple.

  • 1 kg beef pulp
  • 3 new carrots
  • 1 teaspoon sea salt
  • 3 tablespoons oil
  • 1 link green onion
  • 1 link green parsley
  • black pepper

Servings: -

Preparation time: less than 90 minutes


The vegetables are cleaned and washed.

Meat and diced carrots with water to cover are boiled in a pressure cooker for 30 minutes.

Lightly fry the chopped onion with the rice.

Add the meat and carrots with the juice. Boil over low heat under the lid for 15 minutes. Top up with a little water.

Serve hot seasoned with green parsley and pepper. Mix with a fork and lightly sprinkle with rice.

Tips sites


Choose beef that has a bright pink color - this indicates freshness and the fact comes from a younger cow [will boil easier]

Donuts made of rice

These donuts from rice (fritelle di riso) are part of the rich range of fried desserts, specific to the spring period, along with the well-known & bdquochiacchere & rdquo, & bdquocastagnole & rdquo, & bdquozeppole fritte & rdquosau & bdquociambelle & rdquo; It is true that more recently (and this for a purely commercial reason) these delicious donuts are available, especially in the windows of department stores, throughout the carnival period between the feast of Epiphany (January 6) and until Tuesday (& bdquomarted & igrave grasso & rdquo) before & bdquoA Wednesday ash & rdquo, when it constitutes the entrance to Lent, also according to the same calendar.
These delicious Gogosi from rice have a distant origin (it is said even at the end of the Middle Ages), and today they are found in more and more diversified variants, from one region to another of Italy. There is thus the variant of mini donuts with apple cubes, with pine buds, or candied fruits, with urda or the variant that I will present to you in the following, with rice boiled in milk, specific to the area of ​​central Italy (Tuscany, Umbria and a part of the Lazio region).
The main difference between these dough Donuts from rice (frittelle) and the classic donuts, as we know them (candies, ciambelle, krapfen) is given by the fact that, in our case, we are not dealing with a leavened dough but with a fragile one, in the composition of which baking powder is used.
This recipe is an old one, taken from the culinary tradition of the villages of the past in central Italy (I received it from an old woman, neighbor, who still respects with holiness the beautiful traditions preserved from the old & # 128578).

How to cook pork with rice

Meat dish it is very simple to prepare. Finely chop the onion and garlic, put the carrot on the grater and fry them all in a tablespoon of oil. Meanwhile, cut the meat into cubes and put it in the pot, over the vegetables. After frying a little, put half a cup of water and let it boil. When the meat is almost cooked, pour over it a mixture made of tomato sauce, flour, soy sauce, a 2-3 tablespoons of water and spices. Let it boil for about 20 minutes, so that the flour does not remain raw and the meat boils very well.

When you think it's ready, taste it and if you need more salt, add it. Add parsley and pepper and let it simmer for a few more minutes. Now add the chilli flakes, if you want it to be spicy. I used an electric pressure cooker. If you do it on the stove it may take longer and more water will be needed.

Rice it prepares even easier. In a frying pan, melt the butter with a little salt. After it has melted, pour the washed rice over it. Mix well, then pour the water and bring to a boil. When the water drops almost completely, the rice should be done, you just have a little feeling that it still needs to penetrate. If so, turn off the heat, add the chopped parsley and pepper, and then cover it and let it sit for a few minutes. The rice will absorb the rest of the liquid and will become creamy and delicious.

It can be eaten like this or pickled. I'm curious if I'm going to make a meat dish with rice. I invite you to tell me in the comments.

Beef soup

One of the most often prepared soups from our house, plenty of vegetables and sour with borscht. It's simple and if you use beef broth, it has the advantage that it comes out even tastier and ensures a natural source of collagen. :)

Ingredients for a 5 l pot:

  • 1 & # 8211 1.5 kg beef or bone brine
  • 1 onion
  • 2 carrots
  • 1 celery root
  • 1 parsley root
  • 1 bell pepper
  • 150 g green beans
  • 150 g peas
  • 3 potatoes
  • 4 fresh or canned tomatoes
  • parsley
  • necessarily larch
  • 1 & # 8211 1.5 l borscht, to taste you can also use cabbage juice, pickle juice, green crocodiles or lemon
  • you can use whatever vegetables you like or which populate your fridge or garden, as those listed by me are not mandatory

We wash the meat and clean it as much as possible. I prefer to cut the meat and clean it of small skins and stingy to be done after cooking, it's easier.

Put the meat in a 5 l pot of cold water. You can also add a tablespoon of apple cider vinegar, it is supposed to be easier to extract minerals from the bones. Usually, I cook the meat in a slow cooker for hours on low heat for the benefit of the minerals in the bones. This can be done well, thank you, and in a normal pot, on the stove, over low heat.

When you are in a hurry, it is very useful and an instant pot or a pressure cooker. Obviously, the cooking time will be reduced.

Adapting to your method of boiling, the idea is to boil, to collect the foam formed on top, then to give the small fire.

Keep boiling until the meat is almost done, when inserting a fork into it, it will easily enter.

We strain the juice and take care of slicing and cleaning the meat.

Chop the vegetables into cubes, so that they later fit in the spoon.

We put in the juice first the roots, onions and peppers, after about 10 minutes the potatoes, then the green beans, the peas, the cabbage. Then the tomatoes.

Boil the borscht separately and wait for it to boil, then pour it over the soup and bring a few more to the boil.

Optionally, if we want, we can now straighten the soup with eggs and cream. It will really get a more consistent taste.

Beat 2-3 eggs, put a few tablespoons of sour cream over them, then, pour hot juice from the soup over them gradually, one polish at a time, stirring, until the temperature in the bowl with the eggs and cream is as close as possible to the temperature. pot soups. Only now we can pour the mixture of eggs and cream into the soup, otherwise it is cut, and the soup will be less attractive.

Rice pilaf with chicken and vegetables, classic recipe

Pilaful is a food loved by some and completely disliked by others. It is a cheap and very tasty food if it is well cooked. In Ceausescu's time, rice was not appreciated, it was called ballast. It was everywhere, in all the canteens, in all the restaurants, it was simply everywhere, next to the ocean fish. There was that ugly, dirty rice, full of small pebbles and chaff, which had to be chosen very carefully and washed in many waters to stay clean. Hence the aversion of many people to pilaf & # 128578

How to make the perfect pilaf , I have already explained. I don't repeat, so as not to bore you.

There are several pilaf, fasting recipes with tender pieces of meat, fish or seafood and they are all very tasty.

It is just as tasty Pilaf with pumpkin and pepper, but also a Bulgarian pilaf or a Pilaf with gems & ndash something more exotic, made with raisins and other dried fruits.

Pilaf with chicken and vegetables, according to that classic recipe, any housewife makes it immediately and it is very tasty. And if it's also made with country birds, the pilaf is golden and fantastically good.


1. Wash the meat, cut it into pieces and boil it in cold water. The bones and any cartilage are put together with the meat to boil, being very important for the fulfillment of a soup. When it starts to boil, froth the juice well.

2. Finely chop the onion, parsley, celery and carrot. Roots are the tasty base for any soup. After the meat has cooked for 30 minutes, put the chopped vegetables in the pot.

3. Cut the bell pepper and diced tomatoes and finely chop the hot pepper & # 8211 if you want the soup to be a little hot. By boiling, even if the pepper is faster, its strength decreases. After the roots have boiled for 10 minutes, add the peppers and tomatoes. Also now we add the agurida. Beforehand, we clean the grains from the bunches and crush them as much as we can, in a bowl or in a mortar.

Let it simmer for 20-30 minutes. We taste and check if the meat is cooked, we give it salt and a pepper powder to taste and if we are satisfied, we take the kettle off the fire.

Finely chop the larch and flavor the soup. Cover the pot and let the soup rest and taste. We can, when we eat, season the soup with cream, yogurt or a little whipped milk.

Beef with rice - Recipes

Mutton is the most commonly eaten meat in the Orient.

Most kebabs are prepared with mutton, but beef can be used very well.

Aroma and taste can be given, depending on your preferences, with the spices and herbs we like. )

I present below a recipe, with a mixture of beef and sheep, where everyone can play with the ingredients and the shape of the kebab. :)


  • basmati rice - 300 g
  • minced beef and mutton mixture (not very fatty) - 500 gr
  • onion - a piece
  • freshly chopped parsley - 3 tbsp
  • freshly chopped dill - 3 tbsp
  • crushed saffron - 1 teaspoon
  • turmeric (turmeric) - 1 teaspoon
  • curry - 1 teaspoon
  • cumin - 1 teaspoon
  • grape seed or soybean oil - for frying kebab (I use one of these two types of oil for frying, more details about oil, find in the section "TIPS & IDEAS".)
  • butter - 50 gr
  • pepper - 1 teaspoon tip
  • salt


For starters, wash the rice with warm water in a bowl with 4-5 tablespoons of coarse salt. Stir slowly to avoid breaking the rice grains. Due to the water becoming cloudy, the rice will be washed in 3-4 waters. Only the first wash uses salt, and after the 3-4 washes, the taste is no longer salty, but very attenuated.

The ideal option is to keep the rice in the water for at least 4-5 hours after washing, but it can also be prepared immediately after washing. But, if it is kept in water, it will catch in volume and will boil much faster.

Put water in the Teflon pan (steamed Iranian-style basmati rice, cook in Teflon pan to avoid sticking), depending on how much rice we use, the water must be more, anyway it will be thrown away after the rice boils . As an idea, 2/3 of the pan… when the water starts to boil, add 2 tablespoons of salt, 2-3 tablespoons of oil, then add the well drained rice, mix lightly with a wooden spoon and let it boil over medium heat!

The most important thing is the cooking time of the rice, the rice grain must be boiled, but the core must still be hard… this is the secret of rice preparation, we must taste the rice grains, from time to time, anyway it does not take too long to boil, about 10 minutes, but from rice to rice, the cooking time also differs.

After the rice is cooked, turn it over with the water from the pan and, in a fine sieve, rinse once with lukewarm water and let the water drain. In this way, the rice loses more starch, and the rice thus prepared, steamed, fattens less :))

Meanwhile, wash the Teflon pan, place it on the fire, add enough oil to cover the entire bottom of the pan, but a very thin layer, after which you can use Lebanese glue, lettuce or potato, clean and cut thin slices with a thickness of 5 mm, which is placed at the bottom of the pan, trying to cover the bottom of the pan evenly, or do the same with lettuce leaves or stick cut into smaller pieces. This procedure is necessary to avoid wasting, burning or overcooking the rice too much. Depending on your preferences, however, you can also put the rice directly, so you will get the bottom layer fried. this part is called TAHDIG (Tadig), meaning the bottom of the pot / pan, in exact translation, and is a treat)

After the potato slices have been placed, the lettuce (put the lettuce in the hot oil at the bottom of the pans in 2 layers) or the glue, let the heat simmer (on the middle eye of the stove) add the rice from the sieve over the glue and the rice is raised from the sides to the center, obtaining a rice pyramid. )

Optionally, for more flavor and aroma, add half the amount of dissolved saffron, towards the edge of the pan, in a corner, then place a clean towel on the lid of the pan and cover the pan (place a towel on the table, then over the lid of the pan positioned with the handle up, arrange the excess towel over the lid - where is the handle and tie with something, preventing the towel from falling and catch fire).

The pan, with the lid thus wrapped in the towel, must stay on low heat for 30-45 minutes, depending on the pan used! If an average pan of about 30 cm in diameter is used, it takes about 30 minutes. Time will no longer be a mystery, after preparing this recipe a few times. ) The idea is that you do not have to lift the lid for 30 minutes, and after 30 minutes, test the rice if it is done, tasting it, it must come off grain by grain and be soft at the same time. For taste, you can add melted butter over the rice at the end, or if the rice is very dry, you can sprinkle with a little heated oil or melted butter in the kettle.

The bigger the amount of rice or the bigger the pan, the longer it has to steam!


Saffron pestle, grind if it is not already ground, dissolve in 4-5 tablespoons of hot water, cover with a lid and leave for 5 minutes.

After the rice is cooked, take about 12 tablespoons and mix with the dissolved saffron until a uniform color of the rice grains is obtained. They are then used in the plate, both rice variants, both white and yellow, obtaining a harmonious color palette, a special and elegant result.


To start, clean the onion and grate it, drain it in a fine sieve, and press with your fingers to remove all the liquid from the onion. Then mix with the minced meat, add curry, chopped parsley and dill, cumin, salt, pepper and turmeric, mix well until a homogeneous composition is obtained.

In an airtight container or a well-wrapped bowl with cling film, leave in the fridge for about 2 hours to combine the flavors of the ingredients.

When you want to cook, heat the pan, add the oil to the pan and leave for a few seconds, until the oil heats up.

You also need a bowl of water, in which the palms are moistened to avoid sticking the composition to the hands. Then from the meat composition, it is formed with the help of meatballs (they can have a round or oval shape - depending on preferences), with a thickness of about 1 cm. After there is certainty that the oil is hot, lower the heat and put the kebabs in the pan, fry on both sides, then remove on paper towels (be careful, the paper should be thicker to avoid sticking of kebabs, you can use a roll of paper called "kitchen towels" (thicker varnish) to get rid of excess oil.

Kebabul is served with saffron rice, sprinkled with sumac (sumak is a sour spice used in most skewers and kebabs, can be purchased from oriental stores or hypermarkets) and accompanied by summer salad, yogurt salad with beets or yogurt salad with spinach!

Mix 2 tablespoons of starch with a tablespoon of oil, then roll the pieces of meat through it, then fry well on all sides in 2 tablespoons of oil.

Remove from the pan, and add the onion to the remaining oil and cook.

Move the meat and onions to another bowl, add the beer, beef concentrate or water, Jamaican pepper, cinnamon, sugar, black pepper, a pinch of salt and basil, and simmer together.

After the meat is well cooked, add the sliced ​​garlic and bell pepper

then the tomato paste, bring to a boil and the food is ready.

Add more salt to taste.

I served it with buckwheat and parsley rice, and broccoli and cabbage salad with carrot and chayotte.

Recommendations for chefs

You can use different methods to diversify your recipe balls. Some complete their dish, bake it with potatoes and cheese, buckwheat and other ingredients.

Others add a variety of vegetables, especially cabbage. In particular, hedgehogs are obtained if the filling is sprinkled twice through a meat grinder.

You can't experiment with the composition of the hedgehogs themselves, but easily change the sauce recipe.

Of course, different spices are always relevant: add a little hop-sun, oregano, turmeric & # 8211 and you'll be pleasantly surprised by the result.

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