Rice with a taste of spring

Name: Rice with a taste of spring - Betina N.
Ingredients: 100 g rice; 1 green onion; 50 g pressed ham; 1 egg; 50 ml white wine; 100 g peas; 1 cube of broth; 3 tablespoons of oil; curry; salt; pepper.

Salad - Rice with a taste of spring by Betina N. - Recipia

Spring-Flavored Rice When I want a simple one-pot meal, I prepare this rice with peas, pressed ham, and egg. The green onions and peas give it a fresh taste, while the rice becomes creamy in texture after cooking. White wine is added before the water and allowed to evaporate, leaving only its subtle aroma. The egg is prepared separately and then mixed into the rice at the end, along with the spices. Quick Info Total time: not specified exactly; preparation takes about the cooking time, plus the time needed for chopping the ingredients and preparing the egg. Preparation time: not specified in the original recipe. Cooking time: 10-15 minutes for the rice, plus a few minutes for the egg. Servings: the number of servings is not specified. Difficulty: easy. Recipe type: vegetable rice, vegetable pilaf, simple main dish. Ingredients 100 g rice 1 green onion, finely chopped 50 g pressed ham 1 egg 50 ml white wine 100 g peas 1 Delikat cube 3 tablespoons oil Salt, to taste Pepper, to taste Curry, to taste For this recipe, use enough water to cover the rice and ingredients in the pot. The exact amount is not mentioned, as it may vary depending on the type of rice and how much liquid it absorbs during cooking. Preparation Method 1. Prepare the ingredients Finely chop the green onion and cut the pressed ham into small pieces. It’s helpful to have all the ingredients ready before you start, as the onion, ham, peas, and rice will be added one at a time to the same pot. 2. Sauté the onion and ham Put the 3 tablespoons of oil in a pot and add the chopped green onion along with the pressed ham. Sauté for about a minute, stirring, just enough for the onion to soften slightly and the ham to warm up. There’s no need for prolonged browning. This step is brief, and the ingredients will continue to cook with the rice. 3. Add the peas and rice Add the peas and rice to the pot. Stir well and let them heat together. The rice should be well coated with oil and mixed with the onion, ham, and peas. At this stage, the ingredients are "toasting," meaning they are being heated and lightly fried before adding the liquid. Stir to prevent the rice from sticking to the bottom of the pot. 4. Deglaze with white wine Pour the 50 ml of white wine over the rice and vegetables. Let it boil until it evaporates well. It’s important that the wine does not remain in large quantities before adding the water. 5. Add the water and Delikat cube After the wine has evaporated, cover the ingredients with water and add the Delikat cube. Stir gently, then let the rice cook for 10-15 minutes. Check the pot from time to time. If the rice has absorbed the liquid but is still not cooked, add a little more water. The amount may vary depending on the rice, so it’s safer to add gradually than to put in too much liquid from the start. 6. Prepare the egg While the rice is cooking, crack the egg into a bowl and beat it well. Add a little salt. Heat a pan and pour in the beaten egg. Stir directly in the pan so that the egg cooks into small pieces. In a few minutes, it will be set. When ready, set it aside. 7. Finish the rice When the rice is cooked and the dish has become creamy, remove the pot from the heat. Season with salt, pepper, and curry, all added to taste. Add the prepared egg to the rice and mix well. The rice should be uniform, with pieces of egg distributed among the peas, ham, and grains of rice. 8. Let it cool After mixing all the ingredients, let the rice cool before serving. As it cools, the texture remains creamy, and the dish settles. Why I make this recipe often This rice is simple to prepare and uses a few easily combined ingredients. It doesn’t require complicated steps, and most of the cooking is done in one pot. The peas, ham, and egg make the rice more substantial, while the white wine and curry change its flavor from a simple pilaf. I also like that the texture can be monitored during cooking. If the rice needs more liquid, water can be added gradually without needing to measure an exact amount from the start. Tips and Variations Tips Stir the rice after adding the peas and before adding the wine, so the grains are coated with oil and don’t easily stick to the pot. Let the wine evaporate before adding the water. If you rush to the next step, the flavor of the dish may be stronger. Check the rice after the first 10 minutes of cooking. Some types cook faster, while others may need more liquid and a few extra minutes. Don’t add all the salt at the beginning. The Delikat cube and pressed ham are already salty, so it’s better to adjust the taste at the end. The egg is cooked separately and mixed into the rice after it is done. This way, the egg remains in pieces and doesn’t completely blend into the mixture. Substitutions The original recipe uses green onions, pressed ham, peas, and egg. If you make substitutions, it’s good to keep the same sequence of steps: the ingredients are sautéed, then the rice, wine, water, and flavor cube are added. The white wine is added in an amount of 50 ml and should be allowed to evaporate. If you don’t use it, the flavor and preparation method won’t be exactly as in the original recipe. Variations The amount of curry can be adjusted to taste. For a milder flavor, use a little; if you enjoy the spice’s aroma, you can add more at the end, along with the salt and pepper. The consistency can be left creamier or slightly drier, depending on the amount of water added during cooking. The important thing is that the rice is cooked before removing the pot from the heat. Serving Ideas The rice is served after it has cooled, as indicated in the recipe. It can be plated as a simple main dish since it contains rice, peas, ham, and egg. If you save it for later, you can serve it as an individual portion, without adding any more ingredients. The flavors of curry and white wine are already included in the dish. Frequently Asked Questions 1. What do I do if the rice isn’t cooked after 10-15 minutes? Check if there is still liquid. If the rice has absorbed the water but the grains are still hard, add a little water and continue cooking. The recipe recommends checking from time to time and adding liquid as needed. 2. Can I put the egg directly into the pot with the rice? In the original recipe, the egg is prepared separately in a pan, beaten with a little salt, and stirred until it forms small pieces. Only after the rice is cooked is the egg added to the pot and mixed. 3. When do I add the salt, pepper, and curry? These are added after the rice has cooked and the pot has been removed from the heat. The salt for the egg is added separately before cooking it in the pan. 4. Why should the wine be allowed to evaporate? The wine is added before the water and allowed to boil until it evaporates well. This way, the rice absorbs the wine’s aroma without the liquid remaining predominant in the dish. 5. Can I use more water from the start? The recipe does not specify an exact amount of water. It’s more practical to cover the rice and add a little liquid as needed, since too much water can make the dish softer than it should be. Nutritional Values The values below are estimates for the entire prepared quantity, not for an exact serving, as the number of servings is not specified. The calculation depends on the type of rice, the pressed ham used, the Delikat cube, and the amount of oil remaining in the dish. Calories: approximately 850-950 kcal for the entire recipe Protein: approximately 25-30 g Carbohydrates: approximately 105-115 g Fat: approximately 35-42 g A significant portion of the fat comes from the 3 tablespoons of oil, and some from the pressed ham and egg. The rice primarily contributes to the carbohydrate content, while the peas also add carbohydrates, fiber, and a moderate amount of protein. The values do not include additions not present in the original recipe. Storage and Reheating If not consumed immediately, let the rice cool and store it in the refrigerator in a covered container. Since the dish contains egg and cooked rice, it’s preferable to consume it within a short time and not leave it at room temperature for long. When reheating, the rice may become denser. Heat it gradually and stir gently, adding a little water if needed to restore its creamy texture. Repeated reheating of the entire quantity is not recommended; only heat the portion you plan to serve.

Rice with a taste of spring

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