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Rice pasta with vegetables

Rice pasta with vegetables

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Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Rice pasta with vegetables:

Put the pasta to boil according to the instructions on the package (usually it boils in maximum 5 minutes, depending on the thickness). Grate the carrot and zucchini (if you don't have a zucchini, a good substitute is white cabbage) and add an olive oil. Keep on the fire about 3-4 minutes and then add the previously drained pasta. Add the spices to taste (I prefer the basil). Serve hot or cold.

Tips sites


The pasta is boiled in hot water in which we can put a little salt and oil so that it does not stick to the pot.


If you want the vegetables to be soft and well done, you can keep them on the fire longer.

Chicken with vegetables and rice noodles in Chinese style

Asian cuisine is so versatile that I don't think you can find anything good and tasty in the fridge or pantry. You just have to have a few more sauces, like soy sauce, fish sauce, chilli and the meal is ready.

Being well known for the depth of taste, but also for the freshness of the ingredients used, Asian cuisine seems complicated, but some dishes can be ready in less than 15 minutes.

The ingredients are simple and available to anyone, today the sauces and spices can be bought from neighborhood stores.

They are appreciated by the whole family, being the key to the success of a lunch or dinner.

How to make chicken with vegetables and rice noodles in Chinese style

  • 700 g chicken breast
  • 2 tablespoons starch
  • 300 g carrots
  • 1 bell pepper
  • 100 g mushroom mushrooms
  • 100 g pleurotus mushrooms
  • A medium yellow onion
  • 2-3 cloves of garlic
  • 50 g green peas
  • 300 g of rice noodles
  • 1 hot pepper or to taste
  • 100 ml vegetable oil
  • 150 ml soy sauce
  • 150 ml Thai sauce
  • 150 ml hot chilli sauce
  • 50 ml fish sauce
  • 2 eggs

Peel the vegetables and cut them as follows: julienne carrots, peppers, onions, mushrooms and sliced ​​hot peppers, finely chop the garlic.

Cut the chicken breast into juliennes, add the starch and 50-60 ml soy sauce and mix well.

Heat a wok pan, put half the amount of oil, put the marinated chicken breast and mix in one until lightly browned. We take it out and set it aside. The fire must be on a high flame and must be cooked quickly, do not cook too much as it will harden and will not be fragile.

If you do not have a wok pan, or a pan large enough, make the chicken in 2-3 slices, otherwise it will gum and will not be juicy.

In the same pan put the difference of remaining oil, vegetables and sauté for 3-4 minutes.

Meanwhile, put a pot of water and salt to boil in which we put the rice noodles and leave them to hydrate for 2-3 minutes, it is not necessary to boil them. Then we drain them and put them aside.

We make the omelet and cut it into juliennes.

Over the vegetables we put the chicken breast, peas, sauces, noodles and julienne cut omelette. We continue to cook for another 2-3 minutes and it is cotton wool to serve.

Simple isn't it ?! But now I let you get to work not before wishing you good luck and good appetite!

HOW TO PREPARE vegetable pilaf in Thermomix

Preparation time: 5 min.

Total cooking time: 30 min.

Difficulty: Easy

Amount: 4 servings

  1. Put in the bowl an onion, 40 g oil of olives or sunflower, put the measuring cap and set 5 sec./speed 5 , then 3 min./120° C / speed 1 .
  2. Wash and cut into large pieces a carrot (140 g), put it in the bowl over the onion and chop coarsely 7 sec./speed 4.5 .
  3. slices 150 g mushrooms , put them in the bowl and sauté 7 min./120°C/speed.
  4. Put in the bowl 200 g round grain rice and still saute 3 min./120°C/speed 1 .
  5. * Optional step for extra flavor: put 60 g dry white wine and program the Thermomix like this 1 min./Varoma/speed 1 .
  6. Put 700 g of water, 2 teaspoons of vegetable concentrate, a little pepper, a little saffron and mix 6 sec./speed 3.
  7. Cover with a lid and boil the rice 17 min./100°C// speed 1 (also check the cooking time on the package).
  8. Serve with Parmesan .

Tips for serving rice pilaf with vegetables at Thermomix

Enjoy the rice pilaf with vegetables while it is still hot with a fresh salad of greens or a salad with pickles.

For added freshness, replace the Parmesan from step 8 with a little freshly chopped parsley. You can also keep the parmesan and you can add parsley if you prefer.


It is advisable to use round grain rice because it has a large amount of starch and acquires a creamy texture. It is used for pilaf, risotto or rice pudding.

2 glasses of rice,
4 glasses apart,
1 onion,
1 zucchini,
1 red pepper,
1 small box of peas,
1 teaspoon of saffron,
salt, pepper, olive oil,

Finely chop the onion. Zucchini, pepper is chopped into small pieces. The peas are leaking.

Cook the onion until it becomes transparent in 2 tablespoons of oil. Then add the pepper and zucchini. Add salt and pepper until the vegetables are slightly soft.

Add the rice, mix for 1 minute with the vegetables, add the water and the saffron. Mix well and simmer covered for 15 minutes, over low heat.

The food is ready when the water has dropped and the rice is boiled.

What I used today for the vegetable rice recipe:

  • - 1 cup with rice mixture (wild, basmati, black and whole)
  • - 1 small onion
  • - Half bell pepper (I had yellow)
  • - 1 carrot
  • - 1 parsley root
  • - 1 piece of celery root
  • - A handful of mushrooms from the freezer (I found an extraordinarily good mix with all kinds of mushrooms and pigs predominate)
  • - Olive oil, very little, about 2-3 tablespoons
  • - Hot peppers and freshly ground pepper
  • - Very little salt, not at all
  • - Green parsley


Hello dear lusts. Today I prepared a very delicious fasting recipe for ASIAN STYLE RICE WITH VEGETABLES. The vegetables remain crispy and colorful and the sweet and sour taste is perfect. I hope you like this recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!


  • 250 gr. - broccoli
  • 200 gr & # 8211 rice noodles
  • ½ & # 8211 yellow sweet peppers
  • ½ & # 8211 red sweet pepper
  • ½ & # 8211 chili peppers
  • 1 medium onion
  • 2 cm. ginger - fresh
  • 3-4 cloves of garlic
  • 3 tablespoons hot sweet sauce
  • 3-4 tablespoons - soy sauce

For decoration:

Method of preparation:

  1. First of all put a saucepan of water to boil.
  2. Cut the broccoli bunches in half or four. Then cut the onion into semicircles, then slice the yellow and red peppers, ginger, garlic and chili peppers.
  3. Heat a frying pan over high heat. Pour oil and add broccoli, cook for a minute, add a tablespoon of soy sauce and keep everything on the fire for another 2-3 minutes, stirring occasionally. Remove the broccoli on a plate and pour another tablespoon of oil into the same pan, add the onion and cook for 2-3 minutes, stirring occasionally.
  4. Meanwhile, put the rice noodles in the boiling water and boil it according to the instructions on the package.
  5. Add the sweet peppers over the onion together with the ginger, garlic and chili pepper. Mix and pour the soy sauce together with the sweet and sour sauce, let it fry for another 2 minutes, stirring periodically.
  6. Then add the noodles to the pan with the broccoli. Pour 200 ml. of the water in which he boiled the noodles and mix everything together. Let them simmer for another minute and serve the noodles immediately.
  7. Garnish with fresh parsley and sesame seeds. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

& ndash 1 cup long grain rice, like Basmati

& ndash How many red, yellow, green bell peppers

& ndash 3 tablespoons frozen or canned corn

& ndash 3 fresh mushrooms or 2-3 tablespoons canned

& ndash 2-3 tablespoons seedless olives

& ndash Sun-dried tomatoes and any other vegetables you want

& ndash Salt, pepper and hot pepper to taste

& ndash 2-3 tablespoons of olive oil

How to make a recipe for rice salad with vegetables?

The rice is washed in some water, until the water remains clear and then boiled, according to the instructions on the package. I used Basmati rice and I put 1 cup of rice and 3 cups of water, salt and boiled it for 16 minutes, over low heat. It is important that the rice remains slightly all-dente.

Leave to cool and separate the vegetables, clean them, wash them and cut them into cubes, if they are frozen, bring them to a short boil. I like to put mushrooms raw. You can also add donuts or pickles, greens, cucumbers, tomatoes (but only the pulp, cleaned of seeds). Lightly mix the vegetables with the rice, oil, salt, pepper and hot pepper.

It is ideal to let it cool for 15-20 minutes, to harmonize the tastes. & # 128578

What else can I tell you? It is a cheerful, colorful, fast, filling, vitaminizing, cheap salad and the list goes on. & # 128578

Rice with Mexican vegetables simple recipe with butter or fasting

Rice with Mexican vegetables simple recipe with butter or fasting. How to make rice garnish with a mix of frozen (bagged) or fresh vegetables? Rice vegetable recipe. Recipes for vegetable and rice garnishes. Fasting or vegan recipes.

Everyone knows how to make a simple rice garnish with Mexican vegetables, right? Well, not all of them manage to give it a pleasant taste and a fine texture. Often the rice comes out bland, watery or sticky, the vegetables are washed and chopped & # 8211 far too cooked.

In the following I will show you how I prepare this rice with Mexican vegetables (frozen or fresh) so that it has good taste and beautiful appearance. That is, the rice should remain "grain by grain", the vegetables should retain their natural color and their texture should be "al dente" (slightly crunchy).

This kind of vegetable garnish with rice goes well with fried meats in a pan, oven or grill, but also with fish or seafood. If we exclude butter from the recipe then we are talking about a main kind of post or a vegan dish.

In supermarkets there are bags with a mix of frozen Mexican vegetables containing corn grains, peas, carrots, green bean pods and large boiled bean pods, diced red peppers and strips of yellow peppers. They cook quickly and very easily but the mixture itself is bland and we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce). I talked about sauteed Mexican vegetables in another recipe & # 8211 see here.

Basically we make a sautéed vegetable in the pan which we mix at the end with a simple rice boiled in salted water & # 8230 Simple as hello! The rice would be good to be one with a long (sharp) grain, but it is not an end of the country if we have one with a round grain at hand. The latter has more starch and, by boiling, will become sticky. No baths because we'll rinse it anyway before putting it over the vegetables. In this recipe you can also use pre-drilled bags with parboiled rice which you prepare according to the instructions on the package.

If we choose fresh vegetables then we can make a mix as we showed in this recipe & # 8211 see here.

From the quantities below it results approx. 4 servings of rice with Mexican vegetables.

Rice pasta with shrimp and vegetables

1st of all, we need: rice pasta (doh), some shrimp, a bell pepper, mushrooms, a carrot and soy sauce. Of course, the quantities will vary depending on hunger, cravings and what you have in the fridge)

Also, the shrimp are fried a little & # 8211 enough to get a light pink color & # 8211 are ready in a minute, be careful not to wrinkle, otherwise you will eat something between rubber and mouse (not in a good way & # 8230)
As for rice pasta & # 8211 attention! do not boil, but put in hot water for 5 to 10 minutes, until soft.
Then we put everything in the wok, pour the soy sauce and we stir it like there & # 8217s not tomorrow.
Delicious even cold the next day.

In the meantime I was back at the Chinese store from the megadubious Red Dragon and I replenished the supply of soy sauce, dried hot peppers, sesame oil and other balari, plus I bought rice pasta, beans and sweet potatoes & # 8211 can & # 8217t wait to try them.

Rice with Vegetable Salad Recipe (Fasting)

  • 250 grams of rice cooked al dente
  • 3 boiled carrots and cut into cubes
  • 1/2 bunch of steamed broccoli
  • 1 canned little sweet corn
  • 2-3 tablespoons boiled peas
  • 1 large diced tomato
  • a few olives
  • 150 grams of boiled chickpeas and drained well
  • salt (pepper to taste)
  • For dressing rooms:
  • 1/2 steamed zucchini and cut into cubes
  • 1 teaspoon mustard
  • salt (pepper to taste)
  • 2 teaspoons lemon juice
  • 75 ml extra virgin olive oil
  • a little olive oil flavored with herbs for finishing

Baked vegetable rice

I won't tell you that this rice with baked vegetables is as well prepared for fasting as the one with butter and parmesan, because it has no way and probably you don't even expect it :), but I can tell you that it can be adapted during Lent, thus managing to diversify the menu and put a good and healthy side dish on the table.

Ingredients rice with baked vegetables

  • 300 g mixture of vegetables & # 8211 cooked, frozen or fresh, as you have at hand the mixture can be with anything you like, broccoli, white root, peas, carrots, leeks, peppers, pods
  • 200 g Scotti rice good at all
  • 30 ml olive oil
  • 50 g butter (we do not use it on fasting)
  • a teaspoon of homemade vegeta (or bought, if you use)
  • 1/2 teaspoon salt
  • 550-600 ml water
  • a saffron knife tip & # 8211 I put, but it is optional and you can replace it with turmeric or turmeric
  • 2 tablespoons grated Parmesan cheese (same, only if not fasting) & # 8211 can be replaced with a variant of fasting cheese

How to prepare rice with baked vegetables

Heat the olive oil together with the butter in a pan.

Dip the vegetable mixture and cook for 2 minutes if the vegetables are cooked, and if they are fresh we put them gradually, the hard ones first, cook for 2-3 minutes, then add the rest and leave for 5 minutes, stirring occasionally.

Add water and a teaspoon of vegetables, plus salt.

If the vegetables are cooked, add 500 ml of water, leave it to boil only, if they are fresh, add 550 ml of water, let it boil for 5 minutes, until it softens slightly.

Put the rice in a heat-resistant dish and wash it well.

After we have prepared the vegetables, we pour them with hot water over the rice, put a lid on the bowl and put it in the oven, at 200 degrees, on the middle step, for 30-35 minutes.

Before 10 minutes, carefully pull the bowl out, mix lightly and then put it back until the set time expires. Also now taste and see if it is necessary to leave it for 10 or 15 minutes.

Remove from the oven, put the Parmesan cheese, mix with two forks and leave for another 10 minutes under the lid (not in the oven), then serve. When there is no fasting, along with meat, fasting only with salad or pickles.


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  4. Micaiah

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