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Rice in sour cream with vegetables

Rice with Vegetables in Sour Cream

Wonderfully tasty, easy, and simple, from everyday ingredients! Rice with vegetables in sour cream is a bright, colorful dish that makes a great side for meat or fish. It's also lovely on its own — a perfect light dinner!

Pearl

Recipe author

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Composition / ingredients

Servings:

Rice

Water

Carrot

Onion

Broccoli

120

White mushrooms

100

Tomatoes

100

Sour cream

100

Vegetable oil

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 17 % 4 g

Carbohydrates 74 % 17 g

114 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make rice with vegetables in sour cream? First, gather all the ingredients. Which vegetables should you use? Absolutely any you like will work. I suggest trying a combination of broccoli, tomatoes, mushrooms, onion, and carrot.
Step 2:

Rinse the rice until the water runs clear and boil it until tender. Any variety works. Typically you use two cups of water per cup of rice.
Step 3:

While the rice cooks, prep the vegetables. Peel the onion and carrot. Rinse the mushrooms, broccoli, tomatoes, onion, and carrot in cold water, then pat them dry with paper towels. Slice the mushrooms thin — if they're large, halve the slices. Cut the carrot into sticks or rounds, the onion into half-rings or dice, and break the broccoli into small florets.
Step 4:

Cut the tomatoes into small pieces. If you have ripe cherry tomatoes, use those too — they're usually a bit sweet, which gives the finished dish a more balanced flavor.
Step 5:

Heat the vegetable oil in a heavy-bottomed skillet. Add the onion, carrot, broccoli, mushrooms, and tomatoes and cook over high heat, stirring, for about 4–5 minutes.
Step 6:

When the rice is done, drain it in a colander and rinse it under running water so the grains stay separate and fluffy. Add the rice and sour cream to the skillet. Season with salt and pepper to taste. At this point you can add a little garlic to taste, too.
Step 7:

Stir the contents of the skillet well, reduce the heat to low, and cook the rice and vegetables covered for just a few seconds — literally until the sour cream warms through. If you leave it covered too long, the sour cream may split. That won't affect the taste much, but the finished dish won't look quite as nice.
Step 8:

Done! Serve the rice sprinkled with ground pepper and fresh chopped herbs.

Enjoy!
Tip: for rice dishes that come out great every time, read our article on choosing the right rice and the secrets of cooking it.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or rotten smell, and not slippery to the touch. Rinse them well under warm or cold running water to remove any dirt. Trim off any bad spots. Tiny mushrooms under an inch don't need peeling at all — just rinse them well. Larger ones are best peeled of their membranes.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and form toxic compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.