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I present you a food, fast, simple and healthy, which I made today. A perfect combination for lunch or dinner, at anyone's fingertips.
I WISH YOU GOOD LUCK!
- 1 kg. over white
- 200g. basmati rice
- special flour for fish
- an onion
- 300ml. olive oil, which I used to fry the fish
Preparation time: less than 60 minutes
RECIPE PREPARATION Basmati rice with white fish fillets:
About the rice preparation I showed in a previous recipe, so there is no point in mentioning it here as well. The recipes are identical, only today instead of adding Italian peppers, I added cherry tomatoes. I guarantee it is a delight.
I bought the fish fillet. All I had to do was wash it a little, dry it in a clean napkin, season it and fry it.
While the rice was cooking, I fried the fish, so I finished both dishes at once.
I WISH YOU GOOD LUCK!
After frying the fish, I put it on a kitchen paper, which sucks the oil.
It is recommended that for all fried dishes, use only olive oil.
Too bad I didn't have fresh parsley ... I only had it frozen.
Basmati rice with white fish fillets - Recipes
Mutton is the most commonly eaten meat in the Orient.
Most kebabs are prepared with mutton, but beef can be used very well.
Aroma and taste can be given, depending on your preferences, with the spices and herbs we like. )
I present below a recipe, with a mixture of beef and sheep, where everyone can play with the ingredients and the shape of the kebab. :)
- basmati rice - 300 g
- minced beef and mutton mixture (not very fatty) - 500 gr
- onion - a piece
- freshly chopped parsley - 3 tbsp
- freshly chopped dill - 3 tbsp
- crushed saffron - 1 teaspoon
- turmeric (turmeric) - 1 teaspoon
- curry - 1 teaspoon
- cumin - 1 teaspoon
- grape seed or soybean oil - for frying kebab (I use one of these two types of oil for frying, more details about oil, find in the section "TIPS & IDEAS".)
- butter - 50 gr
- pepper - 1 teaspoon tip
For starters, wash the rice with warm water in a bowl with 4-5 tablespoons of coarse salt. Stir slowly to avoid breaking the rice grains. Due to the water becoming cloudy, the rice will be washed in 3-4 waters. Only the first wash uses salt, and after the 3-4 washes, the taste is no longer salty, but very attenuated.
The ideal option is to keep the rice in the water for at least 4-5 hours after washing, but it can also be prepared immediately after washing. But, if it is kept in water, it will catch in volume and will boil much faster.
Put water in the Teflon pan (steamed Iranian-style basmati rice, cook in Teflon pan to avoid sticking), depending on how much rice we use, the water must be more, anyway it will be thrown away after the rice boils . As an idea, 2/3 of the pan… when the water starts to boil, add 2 tablespoons of salt, 2-3 tablespoons of oil, then add the well drained rice, mix lightly with a wooden spoon and let it boil over medium heat!
The most important thing is the cooking time of the rice, the rice grain must be boiled, but the core must still be hard… this is the secret of rice preparation, we must taste the rice grains, from time to time, anyway it does not take too long to boil, about 10 minutes, but from rice to rice, the cooking time also differs.
After the rice is cooked, turn it over with the water from the pan and, in a fine sieve, rinse once with lukewarm water and let the water drain. In this way, the rice loses more starch, and the rice thus prepared, steamed, fattens less :))
Meanwhile, wash the Teflon pan, place it on the fire, add enough oil to cover the entire bottom of the pan, but a very thin layer, after which you can use Lebanese glue, lettuce or potato, clean and cut thin slices with a thickness of 5 mm, which is placed at the bottom of the pan, trying to cover the bottom of the pan evenly, or do the same with lettuce leaves or stick cut into smaller pieces. This procedure is necessary to avoid wasting, burning or overcooking the rice too much. Depending on your preferences, however, you can also put the rice directly, so you will get the bottom layer fried. this part is called TAHDIG (Tadig), meaning the bottom of the pot / pan, in exact translation, and is a treat)
After the potato slices have been placed, the lettuce (put the lettuce in the hot oil at the bottom of the pans in 2 layers) or the glue, let the heat simmer (on the middle eye of the stove) add the rice from the sieve over the glue and the rice is raised from the sides to the center, obtaining a rice pyramid. )
Optionally, for more flavor and aroma, add half the amount of dissolved saffron, towards the edge of the pan, in a corner, then place a clean towel on the lid of the pan and cover the pan (place a towel on the table, then over the lid of the pan positioned with the handle up, arrange the excess towel over the lid - where is the handle and tie with something, preventing the towel from falling and catch fire).
The pan, with the lid thus wrapped in the towel, must stay on low heat for 30-45 minutes, depending on the pan used! If an average pan of about 30 cm in diameter is used, it takes about 30 minutes. Time will no longer be a mystery, after preparing this recipe a few times. ) The idea is that you do not have to lift the lid for 30 minutes, and after 30 minutes, test the rice if it is done, tasting it, it must come off grain by grain and be soft at the same time. For taste, you can add melted butter over the rice at the end, or if the rice is very dry, you can sprinkle with a little heated oil or melted butter in the kettle.
The larger the amount of rice or the larger the pan, the longer it takes to steam!
Saffron pestle, grind if it is not already ground, dissolve in 4-5 tablespoons of hot water, cover with a lid and leave for 5 minutes.
After the rice is cooked, take about 12 tablespoons and mix with the dissolved saffron until a uniform color of the rice grains is obtained. They are then used in the plate, both rice variants, both white and yellow, obtaining a harmonious color palette, a special and elegant result.
First, clean the onion and grate it, drain it in a fine sieve, and press with your fingers to remove all the liquid from the onion. Then mix with the minced meat, add curry, chopped parsley and dill, cumin, salt, pepper and turmeric, mix well until a homogeneous composition is obtained.
In an airtight container or a well-wrapped bowl with cling film, leave in the fridge for about 2 hours to combine the flavors of the ingredients.
When you want to cook, heat the pan, add the oil to the pan and leave for a few seconds, until the oil heats up.
You also need a bowl of water, in which the palms are moistened to avoid sticking the composition to the hands. Then from the meat composition, it is formed with the help of meatballs (they can have a round or oval shape - depending on preferences), with a thickness of about 1 cm. After there is certainty that the oil is hot, lower the heat and put the kebabs in the pan, fry on both sides, then remove on paper towels (be careful, the paper should be thicker to avoid sticking of kebabs, you can use a roll of paper called "kitchen towels" (thicker varnish) to get rid of excess oil.
Kebabul is served with saffron rice, sprinkled with sumac (sumak is a sour spice used in most skewers and kebabs, can be purchased from oriental stores or hypermarkets) and accompanied by summer salad, yogurt salad with beets or yogurt salad with spinach!
Why it's good to eat basmati rice
At present, rice is estimated to be the most consumed cereal in the world, "feeding" more than half of the globe, the consumption of this type of gluten-free cereals, doubling in the last three decades.
Rice is a tasty alternative to potatoes or pasta and there are plenty of types of rice to choose from. All kinds of rice are healthy and can be eaten as often as possible, in a varied diet. The taste and texture of rice can be improved by cooking it with other ingredients or serving it with a sauce.
Types of rice are classified by grain size - long (preferred by Indian and Chinese cuisine), medium and short (both preferred by European cuisine) - and by texture, from fluffy, to creamy and sticky. The color varies from brown to white and red. The shape, size, texture and other characteristics of the different varieties affect the way rice is used in recipes for what types of food it is suitable and how it is cooked. Every national cuisine prefers certain varieties of rice.
- Arborio & # 8211 is a round, white grain rice that absorbs large amounts of water, resulting in a creamy texture that is traditionally used to prepare Italian risotto.
- Japanese Sushi & # 8211 short grain rice, slightly sweet, almost becomes translucent when cooked, this very sticky rice is used in the preparation of sushi or as a garnish for Japanese cuisine.
- Jasmine & # 8211 is a soft, long-grain, fragrant, aromatic rice, available as both white and brown rice. Ideal for serving Thai style or Indian curry, it can be mixed with french fries or pilaf.
- Bhutan & # 8211 is grown in the Himalayas, the berries are red, it tastes like walnuts.
- Forbidden & # 8211 is a black rice, cooked acquires the color purple, the taste is sweet and sticky texture. It is perfect for puddings and sweet rice dishes.
- fairy tale & # 8211 is a fragrant, long, thin, nut-flavored rice with a delicate aroma and light, light texture that becomes fluffy when cooked. It goes very well with Indian and Thai cuisine.
Basmati rice It has been grown in the Himalayas for over 1,000 years, and India, where it is a staple food, and Pakistan, are the largest producers and exporters of basmati rice. However, In the Punjab region, real basmati rice is grown, which exists in two variants: white and brown .
Basmati rice - the king of rice full of flavors and taste
In Ayurvedic medicine, the term basmati means pure, and this rice is appreciated for its healing properties both physically and spiritually. Basmati rice is one of the most popular varieties of rice. Why? It is a long grain rice with a delicate aroma, with a taste that is associated with the taste of walnuts. In Hindu, bass means "aroma" and mati means "full of", so basmati & # 8211 "full of flavor" .
With its very long and thin grains, basmati is often called the "king" of rice, for its excellent qualities and special taste. It is grown only in northern India and Pakistan, and no other type of rice can be labeled as basmati. It is also sold in whole form, when it is lighter and cooks faster than other types of brown rice.
Basmati rice must be washed before cooking, to remove the starch powder left after processing, so before cooking, it must be boiled in 2-3 waters, then left to soak for half an hour. Unlike other types of rice, basmati rice doubles in amount after boiling, is non-sticky and easily digested .
It is used in salads or as a side dish, plain or seasoned with salt. When cooked, the grains stand apart, and the end result is usually quite dry and firm. The extra nutritional advantage of basmati rice is that it has a low glycemic index, its carbohydrate content is absorbed into the bloodstream more slowly than other types of rice, and therefore helps maintain a stable blood sugar level. .
Rice, an excellent food for strengthening the immune system
If you cooked at least once basmati rice , then you really know its scent, but its nutritional value is as great as the aroma.
Nutritional values per 100 grams of boiled basmati rice:
- 120 calories
- 0.38 gr fat
- 3.52 g protein
- 25.08 g of carbohydrates
- 1 gr fiber
- vitamin B1 and iron.
It is valuable due to its low glycemic index and can be consumed by diabetics, because it does not increase blood sugar levels, compared to other cereals and products made from white flour.
Basmati rice cooking tricks
- The first step: wash the rice! It looks weird, especially if you buy it ready packaged in separate portions, but it's an important process because it removes excess starch.
- Rinse the rice well until the water is clear. Then let the rice soak in water (about 30 minutes), even if you often fail to do so. It is a trick that improves the texture of the rice, the grains expand and better absorb the sauces you use together.
- Whole rice should be cooked longer than white rice and with a larger amount of water, the proportion is one cup of brown rice and 3 cups of water.
- The whole rice is boiled in cold water, and the salt will be added at the end, because the salt will help the rice to finish cooking.
. Because a single cup of cooked rice contains 240 kilocalories, and starchy foods can be harmful to health because they increase the risk of diabetes, it is recommended to combine rice with coconut oil. If you add coconut oil, when you boil the rice, you will reduce the calorie absorption by up to 50%.
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Basmati rice versus regular rice
Basmati rice is a special variety of rice from India. Like all types of rice, it can be more or less processed - white rice is the most processed, while brown rice is the least processed, with more fiber.
This type of rice has a specific aroma, due to a contained substance. It is found in basmati rice about 12 times more than in other types of rice. Brown basmati rice is 20% richer in fiber than other varieties. Find out HERE how many calories basmati rice has!
Here are some of the benefits of consuming basmati rice:
- It is very healthy, because it does not contain gluten and fats, it is an important source of essential amino acids and folic acid, an essential substance for the proper functioning of the whole body. The glycemic index of basmati rice is medium, not high, which means that the energy is released in a longer time than in the case of other types of rice. In other words, you stay hungry longer.
- It has a delicious taste, unique is a rice with a long and thin grain, which by cooking does not become sticky, which gives it a special texture. Once you taste the basmati rice, you will not return to other types of rice, because they will seem fading and you will be dissatisfied with their texture.
- The older it is, the tastier it becomes, just like an old wine. There are brands that store it for months before processing it, which gives it an even stronger flavor.
- It is tasty enough to be eaten as such, but its texture allows the penetration of flavors from other foods, which means that it is wonderful in combination with a mix of vegetables or meat.
How to make basmati rice
To get a perfect rice, you need to know how to prepare it to order. Here's how to get one basmati rice delicious!
Method of preparation: it is very important to rinse the rice before cooking it. Put it in a bowl of water at room temperature and use your hands to wash it. Thus, the starch is removed and the grains do not stick together. It seems that rice is even easier to digest if you wash it first, precisely because the starch is removed.
Strain the rice and repeat the process until the water remains clear (about 3-4 times). Now put water on it and let it sit for about 30 minutes. Then strain it, cover it with water (it should always be three times the amount of rice) with a little salt and let it boil over medium heat. Then turn the heat to low, cover the pan and let the rice simmer for 15 minutes. Turn off the heat and let the rice sit for another 5 minutes before straining. If you want to give it extra flavor, add a tablespoon of butter or margarine.
Basmati rice is the perfect garnish for steak, pan-fried vegetables, salads and just about any type of food, being able to successfully replace bread. For milk rice we recommend using regular rice, if you want to get that creamy and slightly sticky texture.
I convinced you to buy it too basmati rice? If so, try eating it as a side dish with this Asian-style beef steak!
Basmati Integral Rice 500g
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• Grown in organic crops, friendly to the environment and health and does not come from genetically modified seeds.
• "Basmati" comes from Sanskrit and means fragrant, fragrant.
• It is a long grain rice, one of the longest in Indian cuisine. It is aromatic and has a particular taste, and the grains separate well in the preparation, they do not break like the other varieties of rice.
• Basmati rice is considered the easiest to digest and has a medium glycemic index with a slower absorption of carbohydrates than white rice.
• Brown rice has a higher concentration of vitamins and minerals than its standardized sibling: magnesium that lowers blood pressure, reduces the frequency of migraines and the risk of heart attack or stroke, manganese, selenium, vitamins B1, B2, B3, and B6 and fiber.
• Studies have shown that blood sugar levels are 12 to 19 percent lower for those who consume whole grain rice, as opposed to those who consume it in the clear sky.
• One package contains 500g of wholemeal basmati rice, certified organic.
• Average nutritional information per 100g product: energy 360/1524 kcal / kj, fat 2.9g (of which saturated fatty acids 0.6g), carbohydrates 74g (of which sugars 1g), protein 7.9g, fiber 3.5g, salt & lt 0.01g.
• May contain traces of nuts, soy, sesame, gluten-free cereals.
• It is less suitable for preparing pilaf, and we recommend that you do not mix it with other vegetables but that you prepare it simply, with a little oil and a little salt in the water in which it boils, in order to enjoy its taste and aroma unaltered. Maybe add a little saffron, but don't overdo it.
- 1 cup basmati brown rice
- 1 onion
- 1 red bell pepper
- 1 sweet potato
- 2 cloves of garlic
- 1 tablespoon coconut oil
- 1 zucchini
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 tablespoon Tamari sauce (optional)
- salt never
- Before boiling, the rice is washed in 2-3 waters, and left to soak for 30 minutes.
- Pour 2 cups of water over the rice and put it on the fire, when the water starts to boil add the turmeric powder and a little salt, cover the pot and reduce the heat to a minimum and let it boil for 10 minutes.
- Put the coconut oil in the pan together with the diced onion, pepper, zucchini and sweet potato (including the peel). Cover the pan with a lid and let the vegetables simmer over low heat, stirring occasionally.
- When the vegetables are ready, add the chopped garlic, dill, parsley, salt, cayenne pepper and Tamari sauce (optional).
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FTW MILK RICE!
If you run out of cow's milk, you can use vegetable milk, and if you don't have vegetable milk you can make your own. You need a blender, 1 liter of water and a handful of almonds, oats, coconut, or a mix between them all.
Rice is a mega versatile cereal and is a reliable ally in any kitchen, because it allows you to make many dishes in which it is the main star and fits as well as a garnish, you just need to be guided. For example, rice is a perfect garnish for: stews, curries, goes with cream soups, and over. For other rice recipe ideas click here.
White, organic Basmati rice, 500g
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• • Basmati • comes from Sanskrit and means fragrant, fragrant.
• It is a long grain rice, which has its origins in Indian cuisine.
• It is aromatic and has a particular taste, the grains separate well in the preparation, they do not break like the other varieties of rice.
• Basmati rice is considered the easiest to digest and has a medium glycemic index with a slower absorption of carbohydrates than white rice.
• Basmati rice is low in fat, but rich in amino acids and protein.
• It has a higher fiber content than other types of rice.
• It is a good option for people with diabetes, due to the average glycemic index, which means that its carbohydrates are released gradually.
• It is also suitable in weight loss diets due to the slow absorption of carbohydrates, the feeling of satiety being maintained for longer.
• One bag contains 500 grams of white basmati rice, certified organic product.
• Average nutritional information per 100 g product: energy 363kcal / 1540 kj, fats 1.2g (of which saturated fatty acids 0.4g), carbohydrates 78g (of which sugars 1.1g), salt 0.03g, protein 9.3g, 1.4g fiber.
• Country of origin of the ingredients: India.
• It is also suitable for preparing pilaf, but it can be better prepared simply, with a little oil and a little salt in the water in which it boils, to enjoy its taste and aroma.
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Vegetable soup with rice and fish
& # 8211 200 g mix of frozen rice vegetables, 100 g white fish fillets, 1 tablespoon dehydrated green onion, 1 strain canned lemongrass, 2 tablespoons fish sauce, 2 tablespoons rice vinegar, salt, ground white pepper, 1 , 2 l water
We cut the fish into strips. Boil the water with the lemongrass stem, put the frozen vegetables and cook on medium heat for 7 minutes. Add the fish, fish sauce, vinegar, salt and pepper to taste and cook for 3 minutes. We serve hot soup.
Good appetite! (if you liked it leave a comment)
Basmati fish and rice with mushrooms
Basmati rice is if not a king of rice, at least a high-ranking prince. With a long, very fragrant grain (by the way, fairy tale & icircn Sanskrit & icircneans & quotcel aromatic & quot), Basmati comes from the Panjabi region and is cultivated mainly & icircn India and Pakistan
- 4 fish fillets (you can also use code, if you like more than & acirct pangasius)
- 250 grams of Basmati rice
- 500 grams of fresh mushrooms
- a lăm & acircie
- ginger c & acirct a walnut
- soy sauce
- extra virgin olive oil
- salt pepper
The fish is marinated with icing lemon juice, mixed with 3 tablespoons of soy sauce, 3 tablespoons of olive oil and ginger given on a small grater. Leave in the fridge for an hour.
Mushrooms are cut into pieces
And they are hardened for a few minutes (I used a non-stick pan, in which I did not put any drop of oil or other fat, because the mushrooms leave a lot of water anyway).
Wash the rice well and put it to boil in a pot of water. With a lot of water, the rice absorbs it. Since it starts to boil, over medium heat, leave it for another 12-14 minutes, then drain and mix well with the mushrooms and add a curry powder, which gives a special flavor and makes it more colorful, 3- 4 tablespoons soy sauce, salt and pepper.