Rice with vegetable sauce and pork pastrama is one of those recipes that blends tradition with comfort, offering a delicious and flavorful meal. Moreover, preparing this dish is a true pleasure, especially when using a multicooker, which will significantly simplify your work. This recipe is perfect for days when you want to indulge in something tasty but don’t have too much time on your hands. So, let’s get started!
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour and 10 minutes
Servings: 4
Necessary ingredients:
For the rice:
- 250 g round-grain rice
- 750 ml water
- 50 g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- A sprig of rosemary
- 1 bunch of fresh parsley, chopped
- 50 g grated parmesan
For the sauce:
- 1 red bell pepper, cut into sticks
- 1 green bell pepper, cut into sticks
- 1 red onion, sliced
- 1 carrot, cut into sticks
- 1 parsnip, cut into sticks
- 1 small celery root, cut into sticks
- 200 g smoked pork pastrama, cut into sticks
- 200 g tomato paste
- 200 g vegetable spread
- Salt, to taste
- Pepper, to taste
- 50 ml olive oil
- Fresh basil leaves, for garnish
Nutritional information (per serving):
Calories: approximately 600 kcal
Protein: 25 g
Carbohydrates: 70 g
Fat: 20 g
The story behind the recipe:
This recipe is inspired by culinary traditions that emphasize the use of fresh, seasonal ingredients. Rice dishes are versatile and can be adapted to individual tastes, while the vegetable sauce adds a touch of freshness and a unique flavor. The pork pastrama enhances the dish with additional savor and texture, turning this recipe into a true feast.
Preparation steps:
1. Hydrate the rice:
Start by rinsing the rice under cold water. Then, place it in a bowl and cover it with water, allowing it to hydrate for 30 minutes. This step is essential for achieving fluffy, well-cooked rice.
2. Prepare the rice in the multicooker:
Set the multicooker to the FRY program for 15 minutes. Add the butter and olive oil to the multicooker bowl. Once the butter has melted, add the finely chopped onion and carrot. Sauté, stirring occasionally, until they become translucent and fragrant.
3. Add the rice:
Drain the rice and add it to the sautéed onion and carrot. Mix well to combine the ingredients. This step will help the rice absorb the flavors of the vegetables.
4. Cook the rice:
Add 750 ml of hot water and set the RICE program for 40 minutes. About 15 minutes before the program ends, add salt, pepper, thyme, bay leaves, and the sprig of rosemary. These spices will enrich the flavor of the rice.
5. Finish the rice:
When the program is complete, stir in the chopped parsley and grated parmesan into the cooked rice. Mix well and let it sit for a few minutes to allow the flavors to meld.
6. Prepare the vegetable sauce:
Meanwhile, work on the sauce. Clean the vegetables and cut them into sticks. In a large skillet, heat the olive oil and add the vegetables to sauté. Cook them until they become slightly soft.
7. Add the pastrama:
Once the vegetables are tender, add the pork pastrama cut into sticks. Mix well and let it cook for a few minutes until the pastrama is lightly browned.
8. Add the sauce:
Next, add the vegetable spread and tomato paste. Allow the sauce to simmer for about 15 minutes, stirring occasionally. Adjust the taste with salt and pepper, and add a few fresh basil leaves at the end for an extra burst of flavor.
9. Serve:
Serve the warm rice generously topped with the vegetable sauce and pastrama. You can accompany this dish with a fresh salad or pickles for a contrast of textures and flavors.
Tips and variations:
- If you prefer a sweeter sauce, you can add a teaspoon of sugar to the sauce if the tomato juice is too tangy.
- Substitute the pork pastrama with chicken breast for a lighter version.
- You can experiment with other seasonal vegetables, such as zucchini or eggplant, to create an even richer sauce.
- A vegetarian version of this dish can include tofu or mushrooms, offering an interesting texture and unique flavor.
Frequently asked questions:
1. Can I use long-grain rice?
Absolutely! You can use long-grain rice, but it will require an adjustment in cooking time, as this type of rice needs more water and time to cook.
2. How can I make the sauce spicier?
If you like spicy food, you can add chili flakes or chili sauce to the vegetable sauce.
3. Can this dish be prepared in advance?
Yes, the rice and sauce can be made ahead and stored in the refrigerator. Reheat them before serving.
4. What drinks pair well with this dish?
Rice with vegetable sauce and pastrama pairs perfectly with a dry white wine or a light beer. Additionally, iced tea can be a refreshing choice.
This recipe for rice with vegetable sauce and pork pastrama is not only delicious but also packed with nutrients, making it an excellent option for family dinners or meals with friends. Cook with love and enjoy every bite!
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour and 10 minutes
Servings: 4
Necessary ingredients:
For the rice:
- 250 g round-grain rice
- 750 ml water
- 50 g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- A sprig of rosemary
- 1 bunch of fresh parsley, chopped
- 50 g grated parmesan
For the sauce:
- 1 red bell pepper, cut into sticks
- 1 green bell pepper, cut into sticks
- 1 red onion, sliced
- 1 carrot, cut into sticks
- 1 parsnip, cut into sticks
- 1 small celery root, cut into sticks
- 200 g smoked pork pastrama, cut into sticks
- 200 g tomato paste
- 200 g vegetable spread
- Salt, to taste
- Pepper, to taste
- 50 ml olive oil
- Fresh basil leaves, for garnish
Nutritional information (per serving):
Calories: approximately 600 kcal
Protein: 25 g
Carbohydrates: 70 g
Fat: 20 g
The story behind the recipe:
This recipe is inspired by culinary traditions that emphasize the use of fresh, seasonal ingredients. Rice dishes are versatile and can be adapted to individual tastes, while the vegetable sauce adds a touch of freshness and a unique flavor. The pork pastrama enhances the dish with additional savor and texture, turning this recipe into a true feast.
Preparation steps:
1. Hydrate the rice:
Start by rinsing the rice under cold water. Then, place it in a bowl and cover it with water, allowing it to hydrate for 30 minutes. This step is essential for achieving fluffy, well-cooked rice.
2. Prepare the rice in the multicooker:
Set the multicooker to the FRY program for 15 minutes. Add the butter and olive oil to the multicooker bowl. Once the butter has melted, add the finely chopped onion and carrot. Sauté, stirring occasionally, until they become translucent and fragrant.
3. Add the rice:
Drain the rice and add it to the sautéed onion and carrot. Mix well to combine the ingredients. This step will help the rice absorb the flavors of the vegetables.
4. Cook the rice:
Add 750 ml of hot water and set the RICE program for 40 minutes. About 15 minutes before the program ends, add salt, pepper, thyme, bay leaves, and the sprig of rosemary. These spices will enrich the flavor of the rice.
5. Finish the rice:
When the program is complete, stir in the chopped parsley and grated parmesan into the cooked rice. Mix well and let it sit for a few minutes to allow the flavors to meld.
6. Prepare the vegetable sauce:
Meanwhile, work on the sauce. Clean the vegetables and cut them into sticks. In a large skillet, heat the olive oil and add the vegetables to sauté. Cook them until they become slightly soft.
7. Add the pastrama:
Once the vegetables are tender, add the pork pastrama cut into sticks. Mix well and let it cook for a few minutes until the pastrama is lightly browned.
8. Add the sauce:
Next, add the vegetable spread and tomato paste. Allow the sauce to simmer for about 15 minutes, stirring occasionally. Adjust the taste with salt and pepper, and add a few fresh basil leaves at the end for an extra burst of flavor.
9. Serve:
Serve the warm rice generously topped with the vegetable sauce and pastrama. You can accompany this dish with a fresh salad or pickles for a contrast of textures and flavors.
Tips and variations:
- If you prefer a sweeter sauce, you can add a teaspoon of sugar to the sauce if the tomato juice is too tangy.
- Substitute the pork pastrama with chicken breast for a lighter version.
- You can experiment with other seasonal vegetables, such as zucchini or eggplant, to create an even richer sauce.
- A vegetarian version of this dish can include tofu or mushrooms, offering an interesting texture and unique flavor.
Frequently asked questions:
1. Can I use long-grain rice?
Absolutely! You can use long-grain rice, but it will require an adjustment in cooking time, as this type of rice needs more water and time to cook.
2. How can I make the sauce spicier?
If you like spicy food, you can add chili flakes or chili sauce to the vegetable sauce.
3. Can this dish be prepared in advance?
Yes, the rice and sauce can be made ahead and stored in the refrigerator. Reheat them before serving.
4. What drinks pair well with this dish?
Rice with vegetable sauce and pastrama pairs perfectly with a dry white wine or a light beer. Additionally, iced tea can be a refreshing choice.
This recipe for rice with vegetable sauce and pork pastrama is not only delicious but also packed with nutrients, making it an excellent option for family dinners or meals with friends. Cook with love and enjoy every bite!
Ingredients
250 g round grain rice, 750 ml water, 50 g butter, 1 tablespoon olive oil, 1 onion, 1 carrot, salt, pepper, thyme, rosemary, fresh parsley, 50 g parmesan. For the sauce: 1 red bell pepper, 1 green bell pepper, 1 red onion, 1 carrot, 1 parsnip, 1 small celery, 200 g smoked pork pastrami, 200 g tomato paste, 200 g vegetable spread, salt, pepper, 50 ml olive oil, basil leaves.