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Vegetable Stew with Rice and Tomatoes for Winter

A juicy, healthy dish that will earn a permanent spot in your home menu! I've been making this vegetable stew with rice for a long time and I'm extremely happy with the recipe. You can eat it as a salad or a side dish, hot or cold, or even stir it into soup.

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Recipe author
Vegetable stew with rice and tomatoes for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 39 % 7 g
Carbohydrates 56 % 10 g
104 kcal
GI: 50 / 50 / 0

Cooking method

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  • Seed the peppers, and peel the onions and carrots, then chop them finely or grate them. Chop the tomatoes small. Pour the oil into a pot and bring it to a boil. Add the carrots to the hot oil and let them cook for 10 minutes. Add the onion and let it cook for 10 minutes. Add the peppers and cook for another 10 minutes, stirring. Now add the rice and tomatoes and cook over low heat until the rice is done, stirring so nothing burns. Season with salt and pepper. Spoon into sterilized jars and seal with the lids. Set the jars upside down, wrap them up, and let them sit that way for 10-12 hours.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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