Vegetable stew with rice and tomatoes for winter
Composition / ingredients
20
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Peel the pepper from the seeds, onions, carrots are also cleaned, then cut finely or three on a grater. We grind tomatoes.
Pour the oil into a saucepan, let it boil. Put carrots in boiling oil, let it boil for 10 minutes. Add the onion, let it boil for 10 minutes. Put the pepper, let it boil for another 10 minutes, stirring.
Add rice and tomatoes here, cook for slow.heat until the rice is cooked, stirring so that nothing burns.
Salt and pepper. We put them in sterilized jars, roll up the lids. We put the cans on the lids, wrap them up, let them stand for 10-12 hours like this.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
