Rice with vegetables: classic recipe, in paella, in rissotto, in pilaf or in cake

Rice with paella is a nutritious, delicious, economical and healthy dish that can save any meal. Choose the recipe version you like best and be prepared not to leave a grain on the plate!

Rice, a valuable essential cereal in the kitchen, is one of the most rewarding ingredients to cook, due to its great versatility and its ability to absorb flavors. In addition, having a neutral flavor, it combines well with most vegetables.

Rice with vegetables is a helpful, complete and delicious dish that can save you any meal. There are many options for preparing rice with vegetables. We detail them for you.

• Rice with vegetables in the form of paella
• Rice with vegetables in the form of risotto
• Rice with vegetables in the form of pilaf and pilau
• Rice with vegetables in cake

RICE WITH VEGETABLES IN THE FORM OF PAELLA

It is an emblem of Spanish gastronomy. It is necessary to use special short-grain rice, better if it is Calasparra.

Organically grown, it is the only one in Spain with denomination of origin. It is a select variety, short grain type “bomba”, which is grown in Murcia. It does not fall apart despite its thickness.

Although the ingredients can be diverse (vegetables, meat or seafood), the base is a rice very seasoned with saffron and a substantial broth.

First heat a good olive oil in the paella pan and fry a garlic (onion is discouraged). Then add the vegetables and the rest of the ingredients and, after sautéing them, add the rice, stirring it for a few minutes. Add the boiling broth with the saffron and let it cook, first a few minutes over high heat and finally over a softer heat.

Here is the recipe for rice with vegetables in the form of a detailed paella, so you can prepare it, step by step:

INGREDIENTS (SERVES 4):

• 2 cups Calasparra short-grain brown rice
• 200 g green beans
• 200 g mushrooms
• 2 onions
• 1 red bell pepper
• 1 green pepper
• 2 carrots
• 1 strip of wakame seaweed
• 200 g diced seitan
• 2 garlic cloves
• 1 bay leaf
• a few strands of saffron
• soy sauce, olive oil and salt

PREPARATION (20′ + 1 H. COOKING):

1. Soak the rice the night before and the seaweed half an hour before use. Chop the onion and cut the carrots, beans and seaweed into small pieces. Wash and laminate the mushrooms and cut the peppers into strips. Heat the oil in the paella pan and fry the chopped onion and garlic for a few minutes.
2. Add the pepper and sauté 5 minutes. Add the remaining vegetables, including seaweed, bay leaf and salt, and cook 5 more minutes. When they are tender but firm, add the seitan cubes and drained rice, and sauté with the vegetables for a few minutes.
3. Meanwhile boil the broth (taking advantage of the soaking water of the algae) with the strands of saffron and pour over the rice along with a few drops of soy sauce, rectifying it with salt if necessary.
4. Garnish with strips of red pepper and cook over low heat, uncovered, until the rice is soft but whole, adding, if necessary, more broth (hot) during cooking. Remove from heat and let stand, covered with a clean dishcloth, before serving.

NUTRITIONAL INFORMATION:

• Protein: 20 g
• Carbohydrates: 55 g
• Fat: 7 g
• Cholesterol: 0 mg
• Calories: 363.

RICE WITH VEGETABLES IN THE FORM OF RISOTTO

It is a recipe of Italian origin, which requires patience and time.

It consists of cooking the rice over low heat and adding the broth gradually, so that the grains are always juicy but not immersed in the liquid as when it is intended to cook with the hot water method.

To acquire the typical creamy consistency, it is necessary to use a short-grain rice, rich in starch, and stir it several times with a wooden spatula.

Bomba white rice is a short, round, fully refined grain of quick cooking, which absorbs flavors very well. It tends to open up and release starch, which makes it suitable for rice pudding.

The recipe will be on point when the grains are tender but still whole. It is usually seasoned with Parmesan cheese.

RICE WITH VEGETABLES IN THE FORM OF PILAF AND PILAU

It is a method typical of some countries of the East. It is recommended to use long grain rice, preferably basmati. You can use:

• White basmati. The most appreciated by gourmets around the world, given its incomparable fragrance and how loose it remains. It is cooked in 15 minutes. Ideal for pilafs and as a base to accompany spicy dishes.
• Integral basmati. Integral variety of long grain of great quality. The real one (grown in India) gives off an intense aroma It is relatively quick to cook, but it is preferable to soak it before. Excellent with legumes.

The rice is left to soak for an hour and a half, renewing the water, so that it loses part of the starch. Then, in a thick-bottomed casserole, fry plenty of onion, and when it is transparent, add the rice, well drained. Stir over moderate heat for several minutes.

Once sautéed, add the necessary broth at once, cover the saucepan well and let it cook, on the stove or in the oven, until it has absorbed all the broth.

RICE WITH VEGETABLES IN CAKE

INGREDIENTS (SERVES 4):

• 200 g brown rice
• 50 g wild rice
• 1 red bell pepper
• 250 g spinach
• 1 onion
• 1 leek
• 1 carrot
• 75 g grated mozzarella cheese
• 50 g grated Emmental cheese
• 1 tablespoon sesame seeds
• olive oil
• salt

PREPARATION (15′ + 1 H. 20′ COOKING):

1. Cook the rice dishes (mixed) in a thick-bottomed casserole with just over twice the broth of its volume. Add the onion and leek well chopped, half a teaspoon of salt and a splash of oil. Cover well and set on high heat.
2. When it comes to a boil, lower the flame and let it simmer until the water is absorbed. Remove from heat, add mozzarella, stir and re-cover the rice quickly, letting it rest for about 10 more minutes.
3. Meanwhile, roast the pepper in the oven, peel it and cut into medium pieces. Boil the spinach and drain well. Peel and cut the carrot into very small cubes and sauté in oil for a few minutes.
4. Place half of the rice in a baking container smeared in oil, cover with half of the red pepper, top half of the spinach and repeat the operation again with another layer of rice, red pepper and spinach again.
5. Distribute the carrots over the last layer of spinach, sprinkle with the grated cheese and add the sesame seeds. Bake over medium heat until cheese lightly browned.

NUTRITIONAL INFORMATION:

• Protein: 15 g
• Carbohydrates: 53 g
• Fat: 14 g
• Cholesterol: 23 mg
• Calories: 392