The combination of rice and meat is a classic of world cuisine.
These two components in one dish are found in almost every national cuisine in the world.
Rice and meat are perfect for each other, and it’s not even necessary to memorize one or another recipe for rice with meat in the oven, unless, of course, there is a specific purpose to prepare an original dish.
I liked the rice dish with meat in the oven - try to guess what it consists of, if you could not find out the exact recipe.
It will not work to guess - another dish will come out, no worse than the original.
Such ingredients cannot be spoiled, and even when baked.
Rice with meat in the oven - the basic principles of cooking
An incredibly huge assortment of rice and meat dishes is completely undeservedly ignored by the housewives, and women restrict themselves to cooking pilaf, cabbage rolls, risotto and three or four more dishes. Meanwhile, pilaf and cabbage rolls can be cooked even more deliciously in the oven, getting a completely new flavor. In addition, dishes cooked in the oven retain much more beneficial properties than when cooking or roasting.
Another advantage of cooking willows in the oven is, in addition to those already listed in saving time. If during cooking or stewing dishes you need to stand by the stove, lay the components in a certain sequence, mix, continuously monitor so as not to burn, then cooking in the oven involves basically laying all the components at the same time and baking in the set temperature mode. If at the same time the oven is equipped with a timer, then after it is turned on, you can start cooking the next dish, or calmly leave the kitchen and do other things, or just relax.
Rice is an ingredient that combines with almost any kind of product due to its neutral taste. In cooking, rice varieties are distinguished by hardness and starch content, which is important for the preparation of certain dishes with its use. Softer Italian varieties are used to make risotto. Asian species, harder, are used to make loose pilaf.
The preliminary stages of rice processing are thorough washing. They wash the grain with cold water until it becomes transparent, washing away excess starch, after which the rice is additionally kept in water for swelling and the formation of a harder structure, which makes it possible to prepare the rice crumbly. If sticky rice is needed for cooking, a short rinse is sufficient to remove only dirt from the surface of the grains. For meatballs or minced meat from rice, its starchy properties make it possible to create an adhesive mass that connects the components of minced meat. With a lack of starch, eggs or other ingredients are added.
As for the other components of rice dishes, the list and description of the main processing steps are so large that it is more convenient to talk about this in each of the recipes below, so as not to be limited to studying theoretical issues, and move on to the practical issue of cooking rice dishes and meat in the oven.
Recipe 1. Rice with meat in the oven: casserole
In this simple dish the highlight is the correct ratio of the main components. Rice during heat treatment increases by 30-40%, absorbing moisture. Meat, on the contrary, loses it and decreases by 35-40%. But being in a confined space, moisture from the meat goes into rice grains, so a balance is obtained. In order for the casserole to have a bound structure, it is enough to add eggs, and cheese crust and foil will help to maintain its juiciness during baking. For rice with meat, as a supplement, choose any ingredients to your liking. You can change them, including types of meat and rice, and get a completely new dish every time.
Product Composition:
Minced meat (optional) 400 g
Onions 100 g
Rice, round 150 g
Eggs 1 pc.
Broth or water 75 ml
Saffron (or Turmeric)
Ground nutmeg
A mixture of peppers, salt
Cheese, hard 200 g
Kernels (walnut) 50 g
Chopped prunes 60-70 g
Garlic 20 g
Rosemary
Cooking grease (for form)
Side dish: cherry, fresh cucumbers, greens
Sauce - honey-cranberry
Cooking:
Prunes can not be steamed, but washed and chopped along with garlic. Put chopped walnut and cheese in a separate bowl. In minced meat, add chopped onion, prepared rice, an egg mixed with broth or boiled water. Add chopped garlic and prunes to the same mass.
Turn on the oven to heat up to 180ºϹ. Proceed to prepare the baking dish. You can use the silicone mold for the cake or cake. If you want the casserole to be portioned, take separate forms, for example, for baking apiaries, but without a bottom, the same size. Grease selected forms with grease and fill them with not too tightly prepared minced meat. Sprinkle the minced meat with a mixture of cheese, nuts and herbs. Cover the mold with foil. Move the semi-finished product in the molds into a deep pan filled with water 2-3 cm and put in a prepared oven for baking, for 30-40 minutes. Then take out the casserole, for a moment, to remove the foil from the surface and brown the cheese crust.
Serve on a plate with slices of cherry tomatoes, fresh cucumbers, a sprig of rosemary and cranberry-honey sauce.
Recipe 2. Rice with meat in the oven: stuffed zucchini
Grocery list:
Zucchini, young 900-1000 g
Boiled rice 350 g
Minced meat 800 g
Sweet pepper 200 g
Carrot 250 g
Onion 400 g
Flour 50 g
Tomato paste 100 g
Water 300 ml
Celery (stalks) 90-100 g
Parsley 120 g
Basil 70 g
Garlic 30 g
Ground coriander
A mixture of five peppers (ground)
Ground cloves
Bay leaf
Sugar
Salt
Oil (for passivation), olive
Cooking:
Young zucchini, small size, wash, cut the stalks and cut them lengthwise into two halves. After holding them for a couple of minutes, take out the inside with a spoon, preparing the vegetables in this way for stuffing: the thickness of the skin walls should be no more than 1 cm. Grind the pulp with a blender - it is needed to prepare the stuffing. In a large bowl, add mashed squash, boiled rice, finely chopped and passivated vegetables (onions, peppers, carrots and celery stalks) and minced meat, of your choice. Dress the minced meat with spices and chopped herbs; mix and soak for 20-30 minutes in the cold. Fill the zucchini halves with the filling and place in a baking sheet with high sides lined with foil. In the water, add tomato paste, grated with ground spices, salt, sugar and flour. Prepared sauce (you can not boil) pour the stuffed zucchini, cover them with foil on top and simmer until cooked at 180-200ºϹ.
Garnish with chopped herbs before serving.
Recipe 3. Rice with meat in the oven: chicken with pepper, tomatoes and eggplant
Ingredients:
Blue eggplant 400 g
300g steamed rice
Pepper 250 g
Chicken fillet 1.5 kg
Tomatoes, fleshy 450 g
Carrot 200 g
Onion 350 g
Chopped greens 100 g
Tomato Sauce 0.35 ml
Flour 70 g
Spice
Cooking Oil 100 ml
Sesame 150 g
Cream cheese 250 g
Cooking method:
Cut peeled eggplant, peppers and blanched tomatoes without peel, cut the onions and carrots into strips, chicken fillet into medium sized slices, and cheese into cubes. Sauté the onions and carrots with flour and tomato sauce. If necessary, add water and add spices.
This dish can be prepared in two ways: fry all the ingredients separately, and then put them in a baking dish, pour the dressing and simmer in the oven until cooked, or put all the ingredients on a baking tray greased with any cooking oil and cook completely in the oven, without pre-frying.
Regardless of the chosen cooking method, lay the products in layers in a baking dish: eggplant, pepper, meat, rice, tomatoes, cheese. Sprinkle with chopped herbs and sesame seeds on top. If the ingredients for baking are laid in raw form, then cook the dish in foil for 20-30 minutes, and bring to readiness in open form, at 200ºϹ, for 5-10 minutes. If the dish was subjected to preliminary heat treatment, then twenty-minute baking is sufficient, without the use of foil.
Recipe 4. Rice with meat in the oven: roll with pineapple and prunes in parsley sauce
Ingredients:
Tenderloin, pork 2.0 -2.2 kg
Canned Pineapples (cubes) 400 g
Onions 300 g
Butter, ghee 120 g
Prunes 200 g
Parsley, fresh 250 g
Sour cream (20%) 500 g
Spices: saffron, ground nutmeg, a mixture of peppers, curry, coriander, dried paprika (sweet)
Boiled rice (basmanti) 600 g
Garlic 30-40 g
Honey 50 g
Mustard 30 g
Sesame seeds 70-80 g
Order of preparation:
Cut the cut without films so that you get a whole layer of meat. Carefully beat the flesh, grate with a mixture of peppers, coriander and ground nutmeg, lightly salt. In a deep bowl, put rice, chopped prunes, cubes of pineapple, season with spices, add onion, gassed on melted butter, and, having thoroughly mixed the mass, put it on the prepared meat, spreading it evenly over the whole layer. Wrap the roll and lay it on the prepared pan, with the seam down. Place the pan in the oven, preheated to 200ºϹ, covering the cake mix with foil. Ten minutes before the end of baking, grease the surface of the roll with a mixture of honey diluted with water and mustard; sprinkle with sesame seeds and brown the roll.
Chop the garlic and fresh, juicy parsley, season with spices and beat well with a blender with sour cream to a uniform consistency.
Before serving, cut the roll with plates of 1.5-2 cm, in portions and pour sauce.
Recipe 5. Rice with meat in the oven: stuffed duck, with apples and cinnamon
Ingredients:
Musk duck carcass 2.5 kg
Sweet and sour apples 300 g (net)
Basmanti rice 400 g
Saffron
Cinnamon
Cayenne pepper
Ground nutmeg
Cinnamon
Onion, white 250 g
Cranberries 300 g
Honey 100 g
Cooking:
Soak the washed rice in cold water for about three hours. Remove the core from the apples and cut them into slices. Cut the onion into small cubes. Combine the prepared ingredients and add to them 100 g of fresh cranberries and spices: cinnamon, nutmeg, saffron and pepper. Stir and stuff the prepared carcass. Sew in the abdomen and lay on a baking sheet. Bake in a preheated oven (200ºϹ) for 50-70 minutes. At the very end of the baking, remove the duck and grease the skin with a mixture of honey and mustard to get a brownish crust. Hold for another fifteen minutes in the oven, reducing the temperature to 160ºϹ. At the finished carcass, remove the threads and put it on a dish.
Boil 200 g of cranberries, wipe it through a sieve to remove the skin, add honey, 100 ml of water, simmer until “thin”, add cayenne pepper and serve the sauce to the duck.
Recipe 6. Rice with meat in the oven: pork zrazy with liver "on the pillow"
Ingredients:
Pork tenderloin 1.2 kg
Carrot 150 g
Liver 0.5 kg
Sour cream (15%) 100 ml
Pumpkin 400 g (net)
Ghee 50 g
Onion 200 g
Boiled rice (steamed) 300 g
Pepper "Ratunda"
Green pea
Cherry
Cauliflower
Salt
Ground pepper mixture: black, allspice, chili
Parsley
Soy sauce or white wine
Cooking:
Cut the tenderloin into portion pieces, 1.5 cm thick and beat. Sliced onions and carrots in butter until soft. Fry the prepared slices or cubes of the liver for 3-4 minutes, add sour cream and bring to a boil. Combine the passivated vegetables with the finished liver, and seasoning with spices, beat the mass to a uniform paste. In prepared, chopped pieces of meat, wrap the liver paste, curling the meat with a cone.
Cut the pumpkin and pepper in the same small cubes, sort the cabbage into inflorescences. Lubricate the mold with oil and place the prepared vegetables in it, along with seedless lice and fresh green peas. Sprinkle wine and sprinkle with a mixture of spices. Put the meat semi-finished products on top and bake until cooked. Garnish with greens when serving.
Recipe 7. Rice with meat in the oven: souffle with mushroom sauce
Ingredients:
4 eggs
Veal goulash, fried 700 g
Rice, boiled 400 g
Milk 150 ml
Cream (20%) 200 ml
Porcini mushrooms, boiled 300 g
Onion 150 g
Chopped greens 100 g
Parmesan (or other hard cheese) 250 g
Flour 70 g
Spice
Cooking:
Fry boiled porcini mushrooms until golden brown, add chopped onions, a couple of tablespoons of flour and milk with cream (1: 1). Stew until boiling, then beat with a blender and add chopped dill. Put boiled rice and fried veal goulash into a mold, fill with sauce, and from above - beaten eggs with milk and cream. Cover the mold with foil and set for 20 minutes to bake at 170-180ºϹ. Let the souffle cool down a little and put it on the dish, turning the form over. Before serving, sprinkle with chopped herbs and grated cheese, put in the microwave for 30 seconds.
Rice with meat in the oven - useful tips and tricks
Choose high-quality rice so that it does not boil during cooking.
Vegetables require a shorter cooking time than rice, and some types of meat are cooked, on the contrary, longer. When compiling a dish according to your own recipe, take into account the duration of preparation of each component and use simple methods of their arrangement, for example, boiled rice and half-cooked meat can be sent to the oven for baking simultaneously with vegetables.
Making a rice dish with meat in the oven is to your liking simple. It takes a little culinary imagination - and everything will work out.
