Cut the chicken breast into small cubes, then brown them in 2-3 tablespoons of oil.
Add one by one, the mushrooms and corn, as well as the rest of the chopped vegetables to taste.
Heat them, at the right heat, for 4-5 minutes (enough to penetrate easily).
Add the rice, mix lightly and keep it on the fire for a few minutes, then add water and salt to taste. (Also now I added the chopped green parsley tails).
Continue cooking, without mixing the ingredients, until the rice is cooked enough.
Sprinkle with freshly chopped greens.
Cut the chicken breast into thin strips and place in a bowl with a pinch of salt and pepper and 2 teaspoons of honey. Stir so that we cover the chicken strips and let them "rest" until we cut and prepare the other ingredients.
Wash the rice well with cold water, then leave it for at least 5 minutes in cold water, so that it swells and boils more easily. Then put the rice to boil, over low heat, in a saucepan with a lid.
Cut the onion into thin slices, zucchini and red and yellow bell peppers. We crush the garlic cloves.
We wash the mushrooms and cut them into slices.
For rice with chicken and vegetables, we must first boil the meat.
I used 1/2 chicken breast (cut into pieces to boil faster), which I washed with cold water and boiled in water (you can add a bay leaf and a little salt if you have introduced salt into the child's diet). After the meat is cooked, I throw away the resulting water during cooking.
Wash 6 tablespoons of rice well with cold water, then put & # 8220 soaked & # 8221 in a cup of clean water.
Wash the vegetables, peel them and then wash them again with cold water. I chopped onions, carrots, parsnips and bell peppers in the form of small cubes, but if you don't have patience or dexterity you can also grind them in the food processor (but be careful not to become pasta).
Finely chop the pre-cooked chicken.
The vegetables are boiled with 2 cups of water (400-500ml) and 1 tablespoon of oil, after the water has boiled for 5 minutes, add the boiled and chopped chicken together with the rice (drained of the water in which it was), give flame to a minimum, cover with a lid and cook for 15-20 minutes until the rice is done. If you have added salt to your diet, then you can also add salt to taste.
After turning off the heat, leave the rice in the pan covered with the lid, so that it absorbs from the liquid.
The rice with chicken and vegetables is served hot (or reheated), and can be stored in the refrigerator in an airtight container. When you reheat the rice, add a little more water.
The rice recipe with chicken and vegetables can be used to diversify the diet of babies, in the regular diet of children, or when they have digestive problems.
Bring water to a boil in a large bowl, then add the rice and simmer for 40 minutes. In a pan, melt the butter, then add the onion, celery, carrot, pepper, salt and pepper and mix all the ingredients, leaving them on the fire for about 5 minutes, until they get a softer texture. Add the peas and boiled rice over them, then mix everything and leave the pan on the fire for 6-7 minutes, until all the ingredients are cooked. In another pan, lightly brown the almonds. Place the rice with vegetables in a bowl, then add a topping of almonds and parsley.
The brown rice pilaf with vegetables can be served without topping or easily adapted to your chicken's culinary preferences!
Brown rice. Benefits & # 038 Recipes.
Brown rice is considered to be healthier than white rice because it has more nutritional properties and brings more health benefits. However, white rice is more widely consumed, as is the case with refined white flour versus wholemeal flour. We all know that refined products are much less healthy and yet convenience and lack of information make whole products less common on our tables. According to a study by American Journal of Clinical NutritionIn the fight against brown rice vs. white rice, brown rice is clearly the most appropriate choice both in terms of nutrition and in terms of the inherent benefits to the body.
Brown rice is an essential component of a healthy plant-based diet, along with vegetables, fruits, beans, grains, nuts and seeds.
Brown rice is a good source of important nutrients for health, such as fiber, phytochemicals and essential minerals. Brown rice bio & # 8211 ecologic & # 8211 organic can bring more health benefits than conventionally grown brown rice, as organically certified products contain lower levels of chemicals and pesticides that can affect health compared to foods from conventional crops.
Brown rice is rich in nutrients and does not have too many calories (106 calories per 95 grams), thus being a food indicated in the diet for maintaining optimal weight. Whole grains, such as brown rice, are high in fiber, which can reduce the risk of heart disease and certain types of cancer, ensure good digestion and optimal weight. Moreover, brown rice is rich in essential minerals, including magnesium and manganese, as well as bioactive phytonutrients such as lignans, phytoestrogens and phenolic compounds. Brown rice is a gluten-free food that does not contain bad fats or cholesterol (but only traces of fat and sodium).
Why cook with brown or whole rice?
Before going through the refining process, white rice is actually brown rice. Brown rice is unrefined and as such, unlike white rice, it contains the coating and bran, components that provide & # 8220nutritional integrity & # 8221 to rice grains that are richer in protein, thiamine, calcium, magnesium, fiber and potassium. White rice has a shorter cooking time and brown, whole, red or black rice boils in a slightly longer period of time.
For people trying to lose weight or for those with diabetes, brown rice can be an important help due to the low glycemic index that helps reduce insulin.
After processing, rice has only 55 percent of the initial elements and is sometimes industrially improved with B vitamins and iron. Unfortunately, many of the white rice packages have a label that says & # 8220enriched & # 8221. Since white rice has been shelled and implicitly deprived of iron, vitamins, zinc, magnesium and other nutrients during the refining process, producers need to add synthetic vitamins and iron so that it can be marketed as a "nutritious food". . & # 8221 Even enriched, white rice does not have as many nutritional benefits as brown rice.
The benefits of brown rice are listed below:
Rich in selenium. Brown rice is rich in selenium, which reduces the risk of developing known diseases such as cancer, heart disease and arthritis.
High manganese content. A cup of brown rice provides 80% of the RDA of manganese. Manganese helps the body synthesize fats. Manganese also brings many benefits to the nervous and reproductive systems.
Rich in natural oils. Natural oils are good for the body because these healthy fats help relieve bad cholesterol.
Helps to lose weight. The fiber content of brown rice maintains optimal food digestion and good bowel function. Brown rice is the perfect complement to the daily diet for those who want a regular intestinal transit. In addition, brown rice quickly induces the feeling of saturation, which means that we will eat less.
It is considered whole grains. Brown rice is considered a whole grain because it does not lose its & # 8220nutritional integrity & # 8221 through a refining process. Whole grains have been shown to help reduce plaque buildup and reduce the risk of heart disease.
Rich in antioxidants. Here's how brown rice can have antioxidants, not just fruits and vegetables. We usually associate foods rich in antioxidants with blueberries, strawberries and other fruits and vegetables. The antioxidant capacity of brown rice is comparable to that of the foods listed.
Rich in fiber. Brown rice is high in fiber and is one of the best foods that can help prevent colon cancer. This is due to the high level of fiber contained naturally. These fibers attach to harmful substances and toxins in the body, thus eliminating them and preventing them from attaching to the colon wall.
It doesn't raise your blood sugar too much. Brown rice consumed in moderation keeps blood sugar under control (unlike white rice). Studies show that for those who consume brown rice instead of white rice, the risk of developing diabetes decreases by up to 60%. Whole foods versus refined foods are generally recommended.
Food recommended for children. Brown rice meals are the best choice for children, due to the nutrients and fiber they contain. Whole grains and brown rice are a much better choice than products in the refined white rice cereals sector because, during growth, infants and young children require diets rich in natural nutrients for rapid healthy growth.
Consumption of organic (organic) brown rice can bring additional health benefits compared to consumption of non-organic rice. It is certain that organic food they have fewer pesticides and chemicals. Compared to those organic food crops, conventionally grown crops contain much more pesticide residues, which can be harmful to health depending on the type of pesticides and the level of human exposure to them. Organic foods, such as organic brown rice, are less industrially processed than non-organic foods, which means they will contain fewer artificial colors, flavors, sweeteners and preservatives, which are harmful to health.
Recipes with various types of rice
Tomato soup recipe with brown rice
Tomato soup with brown rice is prepared quickly, is delicious and rich in vitamins. It is rich in antioxidants & # 8211 respectively lycopene from tomatoes.
Tomato soup with organic brown rice
• olive oil
• 1 chopped onion
• finely chopped bell peppers
• 2 cloves of finely chopped garlic
• 100 grams of brown rice
• 500 grams of tomato juice
• 400 ml chicken soup (preferably country)
• parsley, rosemary or basil
• spices: turmeric (turmeric), salt, pepper.
Method of preparation:
Put the olive oil in a saucepan and sauté the onion for a few minutes. Add the chopped garlic and 1 teaspoon of turmeric and mix gently until the onion turns yellow. Stir in the brown rice. Add the chicken soup and tomato juice. Let it boil for 30 minutes. If the soup thickens too much, add chicken soup or water.
Tomato soup with brown rice can be decorated with chopped parsley, rosemary or fresh basil. It can also be served with toast or croutons.
Whole brown rice pilaf recipe with chicken breast
Brown rice with chicken is a healthy food, balanced in terms of the ratio of carbohydrates & # 8211 protein & # 8211 healthy fats. It is relatively easy to prepare.
& # 8211 300 grams boneless and diced chicken breast
& # 8211 250 grams of brown rice
& # 8211 onions, bell peppers, carrots
& # 8211 a can of tomatoes in their own juice or finely chopped fresh tomatoes
& # 8211 olive oil
& # 8211 sare
& # 8211 spices
& # 8211 parsley.
Method of preparation:
Boil the brown rice in water in which we added salt and two tablespoons of olive oil (for more than 30 minutes). After it boils, turn off the heat and leave the rice for a few minutes because it still absorbs from the water.
In a wok, sauté the onion, bell pepper and finely sliced carrot, and after only 5 minutes, add the chicken breast pieces. After another 5 minutes, add the canned tomatoes in their own juice (or the finely chopped fresh tomatoes) and leave for another 15 minutes on the fire. If it drops too much, add more water.
Before turning off the heat, add the rice, add the spices and mix well until everything is smooth. The turmeric (turmeric) spice gives a very nice color to the rice and a delicious taste.
Whole rice with seafood / Frutti di Mare Risotto
The recipe is very elegant. You can prepare it with brown rice, red rice, black rice or basmati rice »all these special types of brown rice can be found here«
Rice recipe with seafood
& # 8211 300 grams of fresh or frozen seafood
& # 8211 250 grams of red, black, brown or basmati rice
& # 8211 1 onion
& # 8211 3 cloves of garlic
& # 8211 1 bell pepper
& # 8211 Olive oil of the highest quality
& # 8211 ½ glass of semi-sweet white wine
& # 8211 70 gr butter
& # 8211 Parsley
& # 8211 Salt, pepper to taste, juice from half a lemon. The turmeric (turmeric) spice gives a very nice color to the rice and a delicious taste.
Method of preparation:
Boil the brown rice until it reaches the desired consistency (about 30 minutes). In a non-stick wok pan, sauté the finely chopped garlic, add the well drained seafood and sauté for 5 minutes. Then add the white wine and in 3 minutes the finely chopped parsley or basil, salt and pepper. Leave on the fire until a sauce is created.
In another pan, put 70 g of butter and sauté the finely chopped onion and pepper. Add the boiled rice, lemon juice and pour everything into the seafood wok pan. Mix, decorate and serve. We can put and separate the rice with vegetables next to the seafood with white wine sauce & # 8211 depends on your taste and imagination Good appetite!
Steamed chicken breast with vegetables and rice
Today I propose a steamed food, very easy and quick to make, tasty and healthy. After you taste this food, you will always want to steam it, both because the food is delicious and because it is healthy. Although the thought leads us to the taste of food cooked in water, I tell you that it is very different because vegetables, meat, pasta, rice, etc. retains its shape, color, taste, aroma and nutrients.
Method of preparation:
Because I have a 3-stage steamer, I thought of steaming 3 types of food at the same time.
The meat is usually placed in the lower compartment of the steamer, in my case the chicken breast.
We thin the chicken breast as for schnitzel and we pass it through a mix obtained from: 3 tablespoons olive oil, 1-2 tablespoons of lemon juice, salt and pepper to taste, 1 teaspoon paprika and a teaspoon of oregano . Grease the meat well with this mix and spread it on the grill of the lower compartment of the steamer.
In the middle compartment, I usually prepare rice, the steamer also has a special tray for making rice. I bought pre-cooked basmati and wild frozen rice mixed with vegetables, I didn't season it with absolutely anything, I didn't even add water and I didn't wait for it to thaw, I just added a tablespoon of olive oil instead. It goes to cook any rice you have in the pantry in the same way.
I put a lot of vegetables in the last compartment of the steamer. I usually put vegetables on top because it's not a problem if the juice from the vegetables drains over the meat and rice, because it's very good. You can put any vegetables you like and in whatever quantities you want, I put peppers, potatoes, carrots, celery, parsnips and parsley root, broccoli, cauliflower, green beans, yellow beans, peas and the result was wonderful. It is not necessary to season vegetables and salt or pepper or other spices at all. They are absolutely delicious without any spice.
When we have finished putting the vegetables, cover the steamer with its lid and pour the water into the container provided for this, pouring until the water level reaches the maximum indicator.
Set the steamer time to 40 minutes, during which time all 3 types of food will be steamed.
If you want more cooked vegetables, you can set them for another 10 minutes, taking care to fill the steamer container with water if its level has dropped, otherwise the steamer will not start.
The chicken is perfectly cooked, juicy and extremely tasty both from the mix I went through and from the juice drained from the vegetables.
The rice and vegetables in the rice are cooked perfectly, I added a curry powder, salt and pepper for the exotic taste.
Although the vegetables were cooked extremely well and kept their shape, color, taste and aroma, they have a sweet taste that is not drowning or bland, in my opinion it is not the case to season with absolutely nothing.
We serve in plates all 3 types of food, you can decorate with chopped green parsley, green onions, green garlic.
The food is served immediately hot, without salads because it is low in fat.
Steamed foods go through an ideal preparation process: it is easy, healthy and has no problems. Easy - because there are no fats, healthy - because it concentrates vitamins and minerals in food, does not cause problems - because it does not need permanent supervision, the food does not burn, but keeps warm for a long time.
Chicken Breast Recipe with Vegetables and Rice Noodles in Asian Style
If you are looking for a simple recipe full of Asian-style flavors, I highly recommend the chicken breast recipe with hoisin sauce and vegetable garnish with rice noodles.
The preparation time of this recipe is a maximum of 40 minutes.
Ingredients for 4 servings:
- 500-600 g chicken breast (chicken fillets)
- 2-3 carrots
- 3 mushroom mushrooms (larger)
- 1 link green onion
- sos hoisin
- 80-100 g of rice noodles
- 4-5 tablespoons sunflower / olive oil
- salt pepper
- wash the meat and cut into strips of approx. 1.5 cm thick
- the vegetables are cleaned, washed and cut into juliennes (or obliquely to have a special appearance when placed on a plate)
- put 2-3 tablespoons of oil in a pan and fry the chicken breast for about 8 minutes and then add a little water and leave until the water decreases and then add the hoisin sauce and simmer together 2-3 minutes
- separately, put the oil in another pan and let it heat up and put the vegetables in the pan
- the rice noodles can be boiled separately in a pot and then added over the vegetables OR they can be put together with the vegetables (after about 3 minutes in which the vegetables were put in the pan in hot oil) and leave for 3-4 minutes (you can add a little water & be careful not to overdo it with water)
The food is ready, you can place it on a plate and it can be served with bamboo or bean sprouts (or combined).
Here are the pictures of preparing the chicken breast recipe with vegetable garnish and rice noodles:
BASMATI RICE WITH VEGETABLES AND CHICKEN BREAST
We talked about the wonderful characteristics of basmati rice in a previous article (if you want to know the origin and properties of this product follow the link: http://blogcusaresipiper.com/2014/02/15/orez-basmati-cu-piept -de-pui /).
And if we know that basmati rice is a mega healthy product, why not combine it with equally healthy vegetables and chicken breast. Here's how:
INGREDIENTS (for 3 people):
basmati rice & # 8211 300-350 gr
chicken breast & # 8211 200-300 gr
onion & # 8211 1 pc. average
carrots & # 8211 2 pcs
eggplant & # 8211 1 pc.
zucchini (zucchini) & # 8211 1 pc.
oil & # 8211 3-4 tablespoons
Wash the rice in some water and boil it in a sufficient amount of salted water. Boil for 10 minutes, then drain and rinse with cold water.
Meanwhile, chop all the straw vegetables and start to fry them in oil in the following order: first the onion, then the carrot, then the zucchini and only the eggplant.
In a separate pan, in which we poured 1 tablespoon of oil, cook for a few minutes the minced chicken breast in narrow strips.
After the vegetables in the pan have softened a bit (don't exaggerate, the vegetables must keep their shape), add the chicken breast to them and keep them on the fire for 3-5 minutes. Saram, piparam.
Serve the rice with the vegetables and the chicken breast on a plate.
Rapid, tastes, healthy! Good appetite!
Saute onions, mushrooms and hot peppers for three to four minutes, until they change color. Add the chopped garlic and leave the mixture on the fire for another minute. Pour the whole amount of soup, add the rice, carrots and salt to taste. Let the mixture simmer for about 45 minutes. All the while, heat the oven to 180 degrees Celsius and place the pistachios in a small pan to brown for six to eight minutes. When the time has passed, mix the pistachios with the rice, add the pepper and chopped parsley and serve hot.
Rice with vegetables and pistachios is a delicious dish that can be served as such, if you are a vegetarian or fasting, but also as a garnish for a portion of grilled chicken breast.