We wash, clean the onion and cut it into cubes, then heat it in oil. Add the donut, zucchini and then diced meat (I used pork).
Peel the tomatoes, cut them into cubes, mix them with the broth and a cup of water and add them over the vegetables. We add salt and spices. Let it boil well.
Wash the rice and leave it in the water for about 10 minutes. Drain the water and add over the vegetables.
Turn on the heat and let it boil with the lid on. If the liquid has dropped, stir in the bowl. It is preferable to use a non-stick pan. When the rice is swollen, it is ready.
Good appetite !
Bulgarian salad classic recipe
Bulgarian salad classic recipe (Shopska) with Telemea cheese, cucumbers, tomatoes, onions, peppers and light and sour dressing. How to make Bulgarian salad? Simple! Chop all the vegetables and sprinkle with oil and vinegar. The original version does not contain eggs or ham.
Bulgarian salad is also known as Shopska salad (Șopska), its name comes from the Sopluk region of Bulgaria. No, it was not created there but was & # 8222invented & # 8221 in socialism in the 1960s by Balkanturist & # 8211 the Bulgarian equivalent of our ONT. It was a party directive that urged the chefs of the time to create various salads with famous names, in the hope that they will become famous among foreign tourists (Dobrogean, Macedonian, Thracian salad, etc.) & # 8211 see source. Of all these, only the "Bulgarian salad" has survived to this day, spreading throughout the Balkan Peninsula and becoming the national brand of Bulgaria.
That's like the story with & # 8222the Swedish buffet& # 8221 which was so named by ours in the & # 821770, being intended for Swedish tourists on the coast.
Bulgarian salad entered the Romanian restaurants in the years and has remained in their menus until today. The unpleasant part (in the case of any salad) is the presentation of unseasoned vegetables, accompanied by olive oil. That is, to season it yourself! What? A true chef knows how to taste a salad and does not make his customers do it for him. Not to mention the fact that often the salad is brought to you in some tiny bowls, full to the brim with chopped vegetables, in which you can't mix the dressing without staining the table. As with the Romanians, the salads are seasoned in large, spacious bowls, using special cutlery for the salad.
I also tempt you with my recipe for Argentine salad & # 8211 tomatoes, boiled eggs, telemea and garlic. The recipe has been tested by hundreds of readers and everyone was delighted with it.
For those who want a Romanian salad, I offer them this recipe.
There are no fixed amounts of Bulgarian salad ingredients. They must be somewhat balanced according to everyone's taste. It also depends on whether it is served as a stand-alone or as a garnish next to grills. I would say that 1 large tomato, 1/4 long cucumber (or 1 garden cucumber), 1/2 sprig of green onion and 1 small ripe pepper would be enough for one person. There are 4 of us and we made a bigger bowl of salad because we cooled what was left on the first day. Yes, the Bulgarian salad is delicious the next day.
Observation: in the original recipe it is specified that the peppers can be raw or baked. I baked them and I did well! They give a special flavor to the salad.
What to do with the remaining rice
Does it always seem like you have rice left on your hand? If you have any leftover rice that you don't want to miss, here are some easy ways to turn your white or brown steamed rice rice into a fabulous new meal or plate! Most of these ideas for using up leftover rice would also be great for using up leftover quinoa as well. Read on for some uses what to do with the remaining rice.
Season the white or brown rice and use it to make stuffed vegetarian tomatoes for a dish or a healthy part. Cut over the tops of the tomatoes, fill with a mixture of spiced rice, burn with olive oil and bake. It's so easy! The remaining rice can also be used to make stuffed peppers instead of stuffed tomatoes.
Rice stuffed with rice:
This is another great way to use your rice if you have lots and lots of leftovers and it is a poor and healthy way to include some vegetables in your diet. Discard the remaining rice with your favorite vinaigrette or other salad dressing, some fresh herbs or spices, and your favorite diced vegetables. Or, try one of the rice salad recipes below.
Rice salad recipes:
Throw some garlic, onion, soy sauce and sesame oil in the pan, add the remaining rice and any vegetables you have available and voila - you have a new meal: fried vegetable rice! For variation, try adding pineapple, cashews, scrambled eggs (or tofu to keep it vegan) and various sauces and spices. I always add a drop of sea salt and fresh lime juice. Fried rice can be served either as starters or as a plate.
Fried rice recipes:
If you have a lot of rice left over, a great way to turn it completely is with this vegetarian lentil bread recipe - ask for two cups full of leftover rice. Have you ever tried a vegetarian bread? You don't have to worry, because you really can't go wrong, and this recipe has over a dozen positive reviews. Sure, a lentil vegetarian bread isn't exactly the same as meat bread, but you may find that you like it much better. Try!
Heat a can of beans, add some hot sauce and the remaining rice, and you have a quick bean and rice burrito! Add to any pile of burritos you have on hand, such as salsa, cream, guacamole or maybe even some leftover vegetables. If you prefer to follow a recipe, here are some rice and burrito beans recipes to try:
Rice and belly bean recipes:
Use the remaining rice to make a rice soup! Open a canned soup and heat it over the stove, mixing the remaining rice and a few extra spices for a quick home-cooked meal suitable for the whole family.
You can use the remaining rice to make a gluten-free base & crust & quot for a breakfast quiche, just like in the wild rice quiche recipe below, or you can toss the rest of the rice with eggs and other ingredients before baking. Use about a cup of favorite rice in the quiche.
Rice pudding is a great way to use a lot of leftover rice all at once, and everyone loves rice pudding, kids and adults alike! You can add some cinnamon and nutmeg, or some raisins and dried fruit for a rice pudding for breakfast. If you have a large amount of rice left over, you need to use it, try turning it into desert rice left over.
If you only have a handful of rice on hand, try making dolmase - stuffed grape leaves from the Middle East! Combine the favorite rice with some fresh parsley or other herbs and boil in water with lemon juice and olive oil. For extraordinary dolmens, sprinkle them with a little fresh lemon juice, just before serving.
Recipes for stuffed grapes (dolmas):
Pots of fasting vegetables
Recipe for fasting vegetable pots, prepared with potatoes, carrots, white cabbage, celery root, onion, bell pepper, peas and green beans, eggplant and pumpkin
Potted vegetables with carp
Vegetable pots with carp prepared with potatoes, tomatoes, bell peppers, celery root and white wine
Vegetarian goulash (Bulgarian)
Vegetarian goulash (Bulgarian) prepared with carrots and potatoes, celery root, onion, fresh or canned mushrooms, eggplant and tomatoes
Bulgarian eggplant prepared with fresh tomatoes, garlic, onion, white bread and tomato sauce
- two medium pickled cabbages
- 150 g round grain rice
- a medium onion
- a tablespoon of lard (or 3-4 tablespoons of oil)
- a plate of pork chops
- 200 ml concentrated tomato juice
- two or three tablespoons of tomato broth
- a teaspoon of hot pepper paste (or hot pepper paprika)
- two tablespoons of dried or fresh dill
- a teaspoon of dried thyme
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3 simple and quick cooking rice recipes soon
1. Rice with forest mushrooms
A simple recipe, perfect now during Lent, when vegetarian recipes are in high demand. Although at first sight it may seem trivial, we played a little in the kitchen and improved the recipe with a little chopped cashews, fennel and spices such as oregano and nutmeg.
2. Grilled tofu with rice and green sauce
If you are fasting, one of the most complicated things is meat replacement. You have a miracle ingredient at hand, namely tofu. Well-known for its anti-inflammatory properties, tofu can also be an ingredient to crave. I grilled it and served it with a turmeric rice and a spicy sauce with jalapeno peppers and ginger.
3. Salad with rice, smoked salmon and kale
This salad with rice, salmon and kale is, we would say, a deconstructed sushi, with many ingredients in common with it. It is perfect for a healthy diet as it combines salmon, rice, broccoli, kale and avocado. Everything is flavored with a little lime juice, ginger and hot peppers. If you are a fan of Asian cuisine, it is clearly worth a try!
If we have whetted your appetite and these 3 simple and quick rice recipes are not enough for you, we recommend you take a look at this collection of 6 additional recipes!
& # 8211 Stains, pimples, aged skin & # 8211
Bring a liter of water to a boil, and when it boils, add 100 grams of basmati white rice. Boil for 5 minutes on low heat. Turn off the heat and let the stew cool for 30 minutes. Strain and pour the liquid into a glass container. Rice water can be stored in the refrigerator for a few days.
How to use
Lotion for a finer and fresher complexion
Apply rice water on the face with a cotton swab. It slows down skin aging, alleviates excessive sebum production and creates a matte complexion.
In Asia, rice water is also used for baths. It is especially recommended for those with irritated or aged skin. Prepare two liters of rice water and pour into the tub water. Alternatively, you can use a sponge soaked in rice water and lightly squeezed. This sponge massages the legs, buttocks, décolleté and other areas of the body.
For shiny hair
Prepare rice water according to the indicated recipe. Leave it in a covered pot for a day or two. It is poured as a hardener over wet, freshly washed hair, from the root to the tips. Leave on for 10 minutes, then rinse.
How is the monk pot made in the oven?
The vegetables are cut into suitable pieces and organized into piles, depending on the cooking times. Some of them are hardened in the pan and others (the freshest) are put directly in the tray that goes in the oven. The best monk's pot is made in thick and heavy cast iron pots or tuci, pots that can go directly into the oven from the stove. If you do not have such a thing (or the pots have plastic handles) you can transfer their contents in a heat-resistant form or in another metal tray. Cover everything with a cup of homemade broth or crushed tomato pulp and cook slowly for an hour.
From the quantities below we obtained a large form of monk pot, enough to feed 6 people.
- 2 medium onions
- 1 grated carrot (on a large grater)
- & frac12 leek rounds
- 1 small eggplant cut into quarters of slices
- 1 small zucchini cut into quarter slices
- & frac12 of small cauliflower unfolded in bouquets
- 1 large potato chopped into cubes
- 1 red pepper cut into suitable strips
- 3 ripe and juicy tomatoes, cut into cubes
- 4-5 cloves of sliced garlic (optional, do not appear in the recipe)
- 200 g green beans (pasta)
- Optional: cabbage and celery
- 100 ml tomato broth or cardboard puree
- 100 ml oil
- salt and pepper
Bulgarian fasting pilaf. Sanda Marin's delicious recipe
Rice is one of the most used foods during fasting. It is nutritious, tasty and can be prepared quickly, in countless ways. One of the most delicious and handy fasting dishes is, without a doubt, the pilaf of vegetables.
Do you still remember the famous lady of Romanian cuisine Sanda Marin? It entered the history of Romanian gastronomy with the famous "Carte de bucate", published in 1936, by the "Cartea Românească" publishing house. The book, prefaced by the famous Păstorel Teodoreanu, contains no more, no less than 10,000 culinary recipes from the local cuisine, some inspired or borrowed from international gastronomy. The book arose from the need to adapt cooking to the ideology and food shortages of communism.
Today we are talking about cooking rice, so we present you a delicious and extremely quick and easy to make recipe for Bulgarian pilaf, found among the pages of Sanda Marin's book.
Peel the onion and cut it into small pieces. Place in a saucepan in which the oil has been heated, stirring occasionally until soft. Add sliced peppers, then rice (washed) and sliced tomatoes. Pour three cups of water, season with salt and pepper, cover the pan and bake for 30-40 minutes (until the rice boils).
How to make Bulgarian chicken with cauliflower
The whole chicken, will unfold into the right pieces (wings chest legs, and the rest of the chicken: back and cob will be kept for soup), washed, seasoned with salt and pepper and fried (just how much the flesh will change color, giving a yellow tint), in a teflon pan with butter and oil hot on all sides (about 15 minutes).
After frying, chicken pieces, they will be taken out of the pan and put in a bowl.
In the remaining fat, put it to harden onion cleaned, finely chopped, bell pepper, cleaned of seeds, washed and cut into thin strips, for approx 5 minutes, stirring constantly with a spatula (so as not to burn).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
In the meantime, cauliflower it will be unwrapped in bouquets and boiled in a small pot with hot water and a pinch of salt ( not too much, because we want a cauliflower al-dente), along with broad green bean pods.
Corn starch (or white flour), mixed with sweet paprika will be added to the pan, extinguishing everything with dry white wine with warm meat soup (or warm water), mixing everything vigorously (so as not to form lumps from the flour), letting it boil.
Chicken meat, will be added to the sauce formed, letting it continue to boil for at least approx 30 minutes (if the sauce will thicken too much and the meat is still not cooked enough, then you can add warm meat soup (or warm water).
In the middle of cooking, they will be added the bouquets of boiled cauliflower (al-dente), the broad-boiled bean pods (drained of water in a strainer), seasoning everything with salt and pepper.
According to taste, it can be added to sauce a little lemon juice (3-4 tablespoons).
Bulgarian chicken with cauliflower, will be served with parsley finely chopped finely on top, with toast, etc .. (according to preferences).