Garnish from a mixture of cereals with vegetables
In the croup selected for this side dish approximately the same cooking time. It turns out the crumbly, but at the same time soft and juicy.You will need:
- Rice "Jasmine" - 100 g;
- Barrier Groat - 85 g;
- Wheat cereals - 85 g;
- onion - 150 g;
- carrot - 100 g;
- Bulgarian pepper - 150 g;
- Vegetable oil - 20 g;
- oregano - 1 tsp;
- salt
So, we take a pot with a thick bottom and pour oil into it. Onions cut down thin quarter rings and pass it until soft. After adding to the bow and other vegetables, in our case it is a sweet pepper, sliced with small cubes, and marching carrots on a large grater. However, the list of vegetables for this side dish is limited only by your preferences. Comething Vegetables on the messenger fire for a couple of minutes, and then add oregano to them. Now we divide stewed vegetables on 3 approximately equal parts, 2 of which while removing from the pan.
The remaining vegetables distribute along the bottom to the smooth layer. Cereals mix with each other and rinse well. The mixture of the croup is approximately divided into 2 parts and lay out the first part in the pan on top of vegetables. Then again lay the layer of vegetables, then the second layer of cereals, and on it - the remaining vegetables. The resulting dish salt and gently pour water to the top layer of vegetables.
We close the porridge with a lid and after boiling water, cook for 15 minutes. After let it stand under the lid for another 5 minutes. The resulting porridge can be both a garnish and a completely independent dish.
Rice with buckwheat and cabbage
Another interesting combination of croup - rice and buckwheat, taken in equal proportions.You will need:
- rice - 100 g;
- Buckwheat - 100 g;
- white cabbage - 400 g;
- carrots - 60 g;
- onion - 70 g;
- oil grained - 10 g;
- salt
Ricked rice and buckwheat well, pour into the pan and cook until prepared with the addition of salt. While cooks are boiled, prepare vegetables. We put a small piece of fused oil in the pan and pass the cut onions to it. Then lay out the shallow carrot onions onions, and it is a finely chopped cabbage. Solim vegetables, add a couple of tablespoons of water to them. We cover the lid and on the smallest heat of the vegetables about 10-15 minutes. When vegetables are ready, you can mix them. When carrying out the layers, all vegetables (for example, carrots) retain their bright color, and the cabbage remains light and does not darken.
Buckwheat-rice porridge at this point should also be ready. We lay out porridge in the pan and mix it well with vegetables. Then cover the dish with a lid and let it stand for several minutes on the lowest fire, and then another 10 minutes without additional heating, but under the lid. It turned out a very tasty and satisfying garnish.
Hot vinaigrette
A very interesting variant of the side dish, which received its name in honor of the well-known salad.You will need:
- beets - 300 g;
- carrot - 200 g;
- Pumpkin - 250 g;
- onion - 100 g;
- Salted barrel cucumbers - 100 g;
- Vegetable oil - 15 g;
- dill - 20 g;
- The mixture of peppers crushed;
- salt;
- lemon juice (optional)
On the bottom of the heat-resistant form, which can be put into the oven, lay onions sliced with thin rings. I spread the sliced thin straw raw beets, slightly straw and pepper, watering vegetable oil. Top on the beet laying carrots, also chopped straw. Instead of the usual potato vigranet, use pumpkin. It is cut by small parsing and lay out on top of carrots. Solim vegetables cover them with a lid or foil and send an oven to heated to 180 degrees for 35-40 minutes. Then finished vegetables cover with a large dish and turn over so that the bottom layer is up.
Top sprinkle with cucumbers and dill. You can lay out such a side dish on a plate as a piece of cake, while saving the layers.
Makaroni with carrot sauce
Those who simply do not represent their lives and meals without macaroni, probably the next side dish.You will need:
- Pasta - 180 g;
- carrot 250 g;
- Olive oil - 15 g;
- The herbs of Italian cuisine - 1 tsp;
- Kurkuma - 1/2 h.;
- salt
In the pan pour olive or other vegetable oil. We lay out a grated carrot in it and pass on the messenger fire until soft. Then we pour water into the pan and on the slow heat can be boiled carrots 10 minutes after boiling. For fragrance, we add a mixture of Italian herbs to the carrot sauce, and for brightness - some turmeric.
In the sauce, pour your favorite pasta, it is desirable that they are not very large. We close the pan with a lid and cook pasta about 10 minutes on the mesmer fire. Bright, satisfying, fragrant and very tasty garnish is ready.
Rice with vegetables
And this garnish will certainly remind a little plov.You will need:
- Rice red Samarkand (any fig) - 350 g;
- onion - 150 g;
- carrot - 200 g;
- garlic - 3-4 teeth;
- Vegetable oil - 20 g;
- salt
For this side dish in a deep saucepan with the addition of oil passing to softly chopped onions and chopped garlic. Then we post a well-washed rice in the scenery, moving it and salt. In our case, this is a red rice, which is often used for Plov. On top of the rice lay the bulk layer of finely grated carrots. Fill the dish of hot water about closure with carrots.
On a slow fire under the lid, we cook rice about 20 minutes. Gently mix rice with all vegetables and give him another 10 minutes in the lid, so he can soak fragrances. Such a garnish is perfect for, for example, a turkey or any other bird.