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Rice with tomatoes


- Finely chop the onion and sauté it with olive oil in a saucepan. When it is fried and soaked, add the diced tomatoes. You can use fresh tomatoes, but very well cooked or canned tomatoes, without peel. Heat a little more and add the rice. Add the tomato juice and mix for another 2 minutes together. Pour hot water, add salt, pepper and let it boil, then put on low heat and cover with a lid. Let it boil, stirring a little, until it sticks to the bottom. At the end we add a little finely chopped green coriander.

- It is served especially for fish dishes, meatballs, parjoale, etc



Tomatoes Stuffed With Rice And Parmesan

1. Cut a 2cm thick slice on top of each tomato. Remove the pulp, place in a bowl and set aside.

2. Put the olive oil in a medium pan. Add onion and garlic and cook until soft.

3. Add the tomato pulp to the pan, increase the heat slightly and simmer for about 10 minutes, stirring occasionally, until the mixture is well reduced and thickened.

4. Add the rice, dehydrated tomatoes and vegetable broth, cover and simmer for 10 minutes. Add the basil, lemon peel and Parmesan cheese and season to taste.

5. Preheat the oven to 190C. Put the tomatoes in a tray lined with baking paper and fill with the rice mixture. Add the tops, cut and bake in the oven for 35-40 minutes, until the tomatoes are tender and the rice is cooked. Garnish with basil leaves.


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Ingredients for the tomato rice fasting recipe:

  • 300 gr rice with round grain
  • 1 kg of very well ripened tomatoes blended in a blender
  • 1 finely chopped onion
  • 2 cloves of garlic cut into thin slices
  • 1 chopped bell pepper
  • 1 red pepper cut into small cubes
  • 6 tablespoons oil
  • 1 teaspoon sugar
  • 1 bunch chopped parsley (or basil)
  • salt
  • freshly ground pepper


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Rice with tomatoes - Recipes

Ingredient:

  • For 3 servings
  • 195 g of rice
  • 1 onion
  • 500 g tomatoes
  • ¼ teaspoon of black pepper
  • 1 teaspoon olive oil
  • ⅓ parsley connection

The first step in preparing the recipe is preparing the ingredients. Wash the rice and drain. Wash the tomatoes, peel them and cut them into cubes. Peel an onion and cut it into small pieces.

Put 2-3 teaspoons of water in a saucepan or deep frying pan, then add the onion. When the onion is soft, add the rice, tomatoes, black pepper, salt, finely chopped parsley, olive oil and 2 ½ cups of water. Boil over medium heat until the rice completely absorbs the liquid, stirring periodically.

Serve garnished with thin slices of olive and 50 g of cheese.

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Tomatoes stuffed with rice

Tomatoes stuffed with rice, bell pepper, onion and dill, baked

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Tomatoes stuffed with baked cow's cheese, with white milk sauce, margarine, flour, lemon and dill

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Tomatoes stuffed with rice and mushrooms

I prepared half of the composition, for 6 tomatoes. Cut the tomato in the part where it was coded, remove the core with the seeds, salt it and place it upside down to drain.

During this time, fry the finely chopped onion in oil, together with the grated carrot, add the rice and, when it starts to brown, quench it with the vegetable soup. Let it boil for 2-3 minutes, add the chopped tomato core and juice (not necessarily everything) and then the chopped and drained mushrooms (if they are preserved in oil), keep for another 5 minutes, add salt, parsley.

It is important that the final composition is slightly juicy. Fill the tomatoes, place in a saucepan and pour over the sauce made of water, oil, salt, peeled and finely chopped tomatoes, garlic powder (garlic), kept on high heat for 10 minutes. Sprinkle a little over the tomatoes. grated cheese.

Bake for 15 minutes on low heat.
If we want, serve them with a little chopped parsley on top. They are served hot but are good and cold.


Tomato soup with rice

All vegetables, including garlic, cleaned, washed, cut, put in a pot, boil, with 1 teaspoon of salt, with enough water to cover.

After they have boiled well, strain them without throwing water, then pour them into the blender, pass everything finely, mix the resulting puree with the soup, if it is too thick, add the boiling water (each as you think), put the pot back on the fire, and when it starts to boil, add the rice, the connection of washed celery, and after 5-6 min. boil, match the taste, remove the celery leaves, add the oil, turn off the heat and serve after it has cooled.

In our family even now, but also as a child, we do not miss such a soup from the menu during the summer, because it is tasty and refreshing.

Tomato soup with rice

Wash the tomatoes and cut the onion into slices, clean and finely chop. Melt the butter

Tomato soup with rice and mashed vegetables

Tomato soup with rice is, of course, one of the soups we can make as often as possible in the off-season.


Tomato soup with rice

I do it all with rice. But I boil a carrot, a parsley, 1/2 celery and an onion, which I pass after they have boiled. Very good! You gave me an idea of ​​what to do with Scarlat. I only eat once.

Niko Stan (Chef de cuisine), June 13, 2009

valentina ionita (Chef de cuisine), April 29, 2009

Your soup looks very good. I prepare it differently, but I think that the soup prepared by you is also delicious. A beet of the right size 2 bundles of green onions or a dried onion 1 carrot a parsnip half a celery 2 cloves of garlic 2 pieces of bell pepper 1 kg of fresh or canned tomatoes if you need to add a tablespoon of tomato paste parsley finely chopped dill finely chopped noodles or noodles salt, pepper, thyme, tarragon, basil Put all the vegetables to boil in cold water (to be very well covered with water). When they are cooked, pass the vegetables very well through a strainer and mix with all the juice in which they were boiled. If it is too thick, add a little more boiled water. The charm of this soup is to be a clearer soup. The leftovers from the mashed vegetables are discarded. Boil a little on low heat, salt and season to taste, add noodles or noodles and cook for a few more minutes. At the end add finely chopped greens. It is better when served colder. It is cool and light.

samoila tudorel (Chef de cuisine), April 12, 2009

The soup we used to eat as lunch for lunch, when our teacher was Iurie Darie's mother, a unique woman!