Composition / ingredients
Step-by-step cooking
Step 1:
How to make rice in sour cream with vegetables? First of all, prepare all the products that are specified in the recipe. Which vegetables are better to use? Absolutely any vegetables to your taste will be suitable for the recipe. I suggest you try a combination of broccoli, tomatoes, mushrooms, onions and carrots.
Step 2:
Rinse the rice to clean water and boil until tender. The rice variety can be any. In order to boil the grits, usually two glasses of water are used for a glass of rice.
Step 3:
While the rice is cooking, prepare the vegetables. Peel the onion and carrot. Rinse the mushrooms, broccoli, tomatoes, onions and carrots in cold water. Dry the vegetables with paper napkins to remove any remaining moisture. Cut the champignons into thin slices. If the mushrooms are large, then cut the plates in half. Chop the carrots into cubes or circles, onions into half rings or cubes, and disassemble the broccoli into small inflorescences.
Step 4:
Cut tomatoes into small pieces. If you have ripe cherry tomatoes, then use them for the recipe too. They are usually sweet, which gives a more balanced taste to the finished dish.
Step 5:
Heat vegetable oil in a frying pan with a thick bottom. Send onions, carrots, broccoli, mushrooms and tomatoes to fry. On high heat, stirring, cook the vegetables for about 4 - 5 minutes.
Step 6:
When the rice is ready, throw it into a colander and rinse under running water so that the grains do not stick together and the grits are crumbly. Send the rice and sour cream to the pan. Add salt and pepper to taste. At this stage, you can add a little garlic to taste.
Step 7:
Mix the contents of the pan thoroughly, reduce the heat to a minimum and cook rice with vegetables under a closed lid for a few seconds (literally until the sour cream warms up). If you keep the rice under the lid for too long, the sour cream may curdle. It will not affect the taste much, but the appearance of the finished dish will be different.
Step 8:
Done! When serving, sprinkle the rice with ground pepper and fresh chopped herbs.
Bon appetit!
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Boiled white fortified 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
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
