How to cook rice with stew in a frying pan: 3 recipes

Many people use rice to prepare a side dish for meat or pilaf. However, the meat requires a long cooking time. When you don't have time to prepare dishes with fresh meat ingredients, rice cereal can be turned into a filling meal on its own by cooking it with canned stew. If you have little time to prepare dinner and have to do it in cramped conditions, when you don’t have a cauldron or similar utensils at hand, you can cook rice with stewed meat in a frying pan. This dish turns out to be nourishing and aromatic; it does not require much effort to create. If you add ready-made rice porridge with stewed meat to fresh or canned vegetables, it will become even more delicious; your loved ones will surely enjoy this lunch or dinner.

Rice with stew and fried cabbage

Ingredients

200 gr. rice
700 gr. fresh cabbage
250-280 gr. beef stew
1 PC. large onion
to taste salt, pepper, vegetable oil, adjika for serving

How to cook

Boil rice in salted water. Finely chop the cabbage and fry in vegetable oil until tender. Salt and pepper. Dice the onion and fry it too.

In a saucepan, preferably with low sides, combine the ingredients, add the stew and heat through, stirring constantly. Serve with homemade adjika. Bon appetit.

Yeast pies with stew, rice and egg in the oven

Pour the required amount of warm milk into a cup.

Add granulated sugar to a cup of milk.

Then add 6 tablespoons of flour from the total required amount to a cup of milk and sugar.

And then add dry active yeast.

Using a pastry whisk, stir the ingredients in a bowl until smooth and leave in a warm place for 10-15 minutes to activate the yeast.

After a while, a characteristic yeast “cap” with bubbles forms on the surface of the cup, indicating that the yeast has been activated and the dough can be kneaded.

Beat the egg into the cup with the yeast mixture.

Then add salt and pour in vegetable oil.

Mix well with a pastry whisk until a homogeneous mass is formed.

Sift the remaining flour into the resulting mixture.

Stir the contents of the cup with a wooden spoon.

When mixing the flour mixture becomes difficult, place it on a lightly floured cutting board.

Knead with your hands an elastic, non-sticky dough, shape it into a ball and place in a plastic bag. Tie the bag and leave in a warm place for the dough to rise for 1-1.5 hours.

When choosing a bag, keep in mind that during the rise the dough will increase 2-2.5 times.

While the dough is rising, prepare the filling for the pies. To do this, place boiled rice in a cup.

Peel the eggs and cut into small pieces, add to a bowl of rice.

Wash the dill and green onions, dry with a kitchen towel and finely chop with a knife. Add finely chopped greens to a cup with rice and egg.

Remove the stew from the jar, chop it into small pieces using a fork and add it along with the fat to the cup with the remaining ingredients for the filling. Add salt and pepper to taste and stir. The filling for the pies is ready.

The dough rose well, increased 2-2.5 times.

Take the dough out of the plastic bag onto a cutting board, knead it well with your hands and divide into 10 equal parts, about 60-70 grams each.

Shape each piece of dough into a ball.

Roll out the dough ball with a rolling pin into a flat cake with a diameter of 10-12 centimeters.

Place 1.5-2 tablespoons of the prepared filling of rice, eggs, herbs and stew in the center of the dough cake.

Pinch the dough on two opposite sides.

Then from two other opposite sides.

Pinch the dough from one edge through the center to the other edge.

Then make the same seam to create a closed “envelope square”.

Form the remaining pies in the same way and place them on a baking sheet lined with baking parchment.

Using a pastry brush, brush the pies with the yolk whipped with milk, cover and leave to proof for 15-20 minutes.

Bake the pies in an oven preheated to 180 degrees for about 30 minutes until nicely browned.

Remove the finished pies with egg, rice and stew from the oven and cover with a clean kitchen towel and leave to cool.

Serve warm pies to the table. Bon appetit!

Author: Lorchen (Umarova Larissa)

Pilaf with stew in a slow cooker

Ingredients

Water 3 tbsp.
Canned beef stew 500 g
Bay leaf 2 pcs.
Onions 2 pcs.
Carrots 2 pcs.
Seasoning for pilaf 1 pinch
Steamed rice 2 tbsp.
Salt 1 pinch

Take the stew out of the jar and set aside the fat.
Fry grated carrots and chopped onions in this fat in a multicooker bowl, select the “Frying” mode for 5 minutes. Stir occasionally.
Then add the stew.
Pour in water, add rice, washed several times, bay leaf, spices and salt to taste. Close the lid, select the “Rice/Buckwheat” mode, press start. Do not open the multicooker until the beep sounds.
Our pilaf with stew is ready. Bon appetit!

How to cook deliciously in a saucepan

carrots 3 pcs.
rice 1 kg
8 cloves garlic
sunflower oil 45 ml
stewed meats 0.9 kg
spices to taste
bulbs 3 pcs.

How to cook:

Chop the peeled onions into small cubes.
Cut carrots without peel into half rings.
Wash the rice, sort it, and drain the water.
Pour the specified amount of oil into a cauldron or into a pan with thick walls.
Warm it up.
Place the onion in hot oil and fry it for five minutes.
Then add carrots and mix. At the same time, you need to remove the fat from the top of the stew and also put it in the cauldron. Simmer until the fat is slightly reduced.
Add all the stew and stir and season. Simmer for about seven minutes.
Remove the peel from the garlic and place in a cauldron.
Place rice on top, smooth it out, do not stir. Carefully pour water down the side of the cauldron. The water should be 2 cm higher than the cereal.
Close the lid and cook for about forty minutes. Before serving, stir and remove the garlic.

How to cook

Cooking rice with stew is as easy as shelling pears. Place the vermicelli in a thick-bottomed pan and boil until it turns a nice golden brown.
Rinse the rice thoroughly, place it with the noodles, and pour in vegetable oil. Stir.
Add enough chicken broth to the ingredients in the pan so that it just covers the rice and noodles. It can be replaced with boiled water with a cube dissolved in it. Add a couple of bay leaves and garlic, passed through a press.
When the rice and vermicelli are almost ready, move the pan to the oven, add half a glass of liquid and simmer until the broth has completely evaporated.
While the rice and vermicelli are cooking, start making stew. To do this, pour vegetable oil into a frying pan, add tomato paste and chopped herbs, and add the stew. Stirring occasionally, simmer with the lid closed.

That's all, your dish is ready. Place the rice with vermicelli on a plate, place the prepared stew in the center, and garnish with fresh herbs. This dish goes well with vegetable salad.

Recipe for cooking in a slow cooker

spices to taste
1 can of stewed meat
water 0.6 l
carrots 2 pcs.
bulbs 2 pcs.
rice 0.3 kg

How to cook:

Peel the carrots and coarsely grate the fruit.
Finely chop the onion without using the peel.
Rinse the rice several times and remove all debris.
Place the bowl in the multicooker, select the “Baking” mode with a timer for twenty minutes. Let it warm up.
Remove the stew from the jar and transfer it to a hot bowl.
Fry the meat until all the fat has melted.
Then put chopped onion here, stir, cook for four minutes.
Next, add carrots with spices, stir and cook again for four minutes.
By this time, the “Baking” mode should already end. Place the rice in a bowl, carefully pour water over it and add salt. Close the device cover.
Select the “Pilaf” mode, the time will be set automatically.
After the device beeps, the dish can be served immediately, or you can keep it for another half hour in the “Warming” mode for a richer taste.

Camping pilaf with stew on the fire

sunflower oil 0.1 l
2 heads garlic
rice 0.9 kg
stewed meats 2 kg
bulbs 7 pcs.
carrots 4 pcs.
spice mixtures for meat to taste

How to cook:

Remove the skin from the onion, cut it into cubes, maybe not too finely.
Cut the carrots into long strips without using the peel.
Rinse the rice. You can even do this in a river, if the water is clean, or you can boil water in a cauldron, cool it, then rinse the grain in it several times. Fill it with water and set aside.
Place the cauldron over low heat, but the heat should already be good.
Preheat the cauldron, then pour oil into it and heat it.
Add the onion here and stir frequently until it becomes translucent.
Open the cans of stew, remove the fat from the top, place it in a cauldron and let it boil.
After three minutes, add carrot strips to the onion.
Simmer everything together for about twelve minutes.
Add the stew, stir, simmer for ten minutes.
When the mass looks more like soup, add spices.
Next, add the garlic; you don’t need to peel it, just wash it. Let simmer for another ten minutes.
Remove the garlic, add rice, stir. Add water if there is not enough liquid. Season again.
Let it simmer for about fifteen minutes, then return the garlic here, add water, and close the lid of the cauldron.
Place on the coals and cook for no more than forty minutes. Remove from heat, let sit for ten minutes, then divide into bowls and serve.

Rice with stewed meat in a frying pan

Compound:

rice (preferably long) – 0.2 kg;
water – 0.5 l;
stewed beef or pork – 0.3 kg;
carrots – 100 g;
onions – 100 g;
refined vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Rinse the rice well and drain in a colander. Let it dry.
Scrub the carrots, wash and dry with a napkin. Grind on a coarse grater.
Remove the skin from the onion. Cut the vegetable into small cubes.
Pour oil into a deep frying pan, add onions and carrots. Fry them until the onions turn golden.
Add rice to the vegetables, fry it together with the vegetables for 2-3 minutes.
Add stew, stir. Continue frying food for another 2-3 minutes.
Boil water and pour hot water over the food in the pan. Cover it with a lid. Turn down the heat.
After 15 minutes, stir the contents of the pan, adding salt and spices. After a couple of minutes, remove the pan from the heat.

Rice prepared according to this recipe turns out to be crumbly, but imbued with the aroma of meat and vegetables. It is unlikely that anyone will be able to refuse such a treat.

Cooking unusual pilaf with soy sauce

curry 10 g
soy sauce 60 ml
sunflower oil 20 ml
long rice 0.3 kg
bulbs 1 pc.
carrots 1 pc.
beef stew 1 can

How to cook:

First you need to cook the rice. It should be washed several times and sorted by hand, and then placed in a saucepan. To fill with water. It will take twice as much. Add curry.
Place on the fire, cover with a lid, and cook for twenty minutes after boiling.
Peel and peel carrots and onions, respectively. They need to be crushed: finely chopped or grated. You can blend it in a blender, but you don’t need to make a paste.
Place the stew in a bowl. Remove the fat with a spoon onto another plate. Using your hands, sort through the meat, removing veins and films, as well as cartilage.
Heat a little oil in a frying pan and place the carrots and onions in it. Simmer them together for about seven minutes over low heat.
Next, add the sorted stew and stir.
After three minutes, pour in soy sauce and stir.
Add the fat, heat it through, and then add all the cooked rice without water.
Stir, keep on fire for a few more minutes so that all the flavors combine, and then serve with pickled cucumbers.

Cooking features

Even an inexperienced housewife can make rice with stew in a frying pan, as this task is not difficult. Knowing the technology of cooking rice dishes in a frying pan will help you avoid mistakes and get the expected result.

Different varieties of rice do not have the same characteristics. One of the main ones is the starch content in grains. The choice of rice cereal variety depends on what kind of dish you want. If you want to cook a dish in a frying pan that resembles porridge with stew or risotto, it is better to opt for short-grain rice, which contains a significant amount of starch. Long grain rice contains little starch and makes the dish less sticky.
There is no need to rinse the rice before cooking in a frying pan, only if you want to make it risotto. In other cases, it is washed until clear water. It is especially important to rinse the rice well if you want it to be crumbly in the finished dish.
The taste of the finished dish will greatly depend on the quality of the canned meat. It is believed that the most delicious rice is made with beef and pork stew, but using stewed chicken makes the dish more economical. It is important that the stew contains only meat, salt and spices. If the composition contains vegetable protein, starch and similar additives, it is better to refrain from purchasing - you cannot prepare a tasty dish from such canned food.
Almost always, rice and stewed dishes cooked in a frying pan include onions. Carrots are often included in the composition. Additionally, tomatoes and other vegetables can be added to the composition. Sometimes the composition includes quince and dried fruits. All this makes it possible to add more juiciness to a dish of rice and stewed meat, and sometimes greatly change its taste, which allows you to diversify the menu, even making lunches and dinners from the same basic ingredients.
The taste of the dish is also influenced by the bouquet of herbs and spices used for its preparation. Paprika or turmeric are often added, which go well with rice and meat.
To prevent the rice from sticking, it is first fried, then covered with water and simmered. At this time, cover the pan with a lid, which is not recommended to be lifted during the first 15 minutes of cooking. Afterwards, you can check the readiness of the rice and add water if necessary. Typically, white rice is ready within 15–20 minutes from the start of stewing, brown rice after 30 minutes.
To prepare rice dishes, it is recommended to choose thick-walled frying pans with a thick bottom, but a regular frying pan with a high-quality non-stick or ceramic coating will do. It is important that the frying pan is deep, otherwise the portion of rice will turn out to be very small and will not be enough for the whole family.

Delicious pilaf with stew and seasonings over the fire

So, if you decide to cook pilaf with stew over a fire, you will need:

steamed rice – 900 g;
beef stew – 3-4 cans of 500 g each;
carrots and large onions – 4 pcs each;
zira – 1 tbsp. l;
garlic – 2 heads;
hops-suneli – 2 tsp;
2 pinches each of coriander and ground pepper;
salt;
sunflower oil – 125 ml.

How to cook pilaf with stew over a fire

Remove the top dry husk from the garlic heads and leave whole, do not cut into cloves. Peel the bulbs and root vegetables. Chop the carrots into medium strips and the onion into large cubes.
Hang (install) a cauldron with sunflower oil over the fire. Fry the onion until light golden brown, add chopped vegetables.
Open the cans of stew, scoop up the fat with a spoon and add it to the cauldron. Continue cooking vegetables for 5-7 minutes.
Place the meat in the cauldron. If the pieces are large, use a fork to cut them into smaller pieces. Stir and after 5 minutes throw all the spices and garlic into the cauldron. Lastly, salt.
Now the rice: spread it evenly, but do not mix it with meat and vegetables. Pour enough hot water on top to cover the cereal by 5 mm.
Wait until the cereal absorbs water. Using a wooden spatula, form the rice into a mound. Then pierce this mound of cereal in several places with a skewer, pour another glass of water and tightly cover the cauldron with a lid. Cook pilaf over a fire with moderate heat for another 20-25 minutes.
Fragrant student pilaf with stew on the fire is ready! Bon appetit!

Step-by-step recipe with photos

Pilaf is a delicious dish that can feed the whole family. There are a huge number of recipes for its preparation. But the principle is almost the same for everyone. Its essence is to create a thick meat gravy called “zirvak”, in which cereals, namely rice, are then cooked. As you can see, there is nothing complicated. The main thing is to purchase the necessary products.

For pilaf, fatty meats are often chosen, such as lamb or pork; beef or poultry is less often used. Today I took a risk and broke all the stereotypes by replacing fresh meat with stewed meat. I want to say that the experiment was a great success. The dish turned out so tasty that the tasters unanimously asked for more. The rice was saturated with meat juice and spices, but at the same time remained crumbly and retained its structure, and the pieces of meat (although it would probably be more correct to say their fibers) were evenly distributed throughout the dish.

Delicious recipe! 300 Milliliters is how many glasses

Therefore, if you haven’t tried this version of pilaf yet, I highly recommend it!

To prepare pilaf with stew, prepare the necessary set of ingredients according to the list.

Cut the peeled onion into cubes, and the carrots into long sticks or grate on a large-mesh grater. Place the vegetables in a cauldron, add vegetable oil and place on the stove.

Cook over medium heat, stirring occasionally to ensure nothing burns, until golden brown, about 3-4 minutes.

Then open the can of stew and transfer its contents to the cauldron. Very often, bay leaves and allspice peas are found in meat; we will not reuse them, but simply throw them away.

When exposed to high temperatures, the meat “jelly” will dissolve, creating a rich broth. Stew vegetables together with pieces of meat in it for 2-3 minutes. Add salt, ground black pepper and seasoning to the pilaf.

Spread the washed rice in an even layer over the gravy.

Fill the contents of the cauldron with boiling water so that the liquid rises 1.5 cm above the cereal. If necessary, add more salt, and place a whole head of garlic, previously washed but not peeled, in the center.

Cover the cauldron with a lid and bring the liquid to a boil again. Then reduce the heat and cook the pilaf for about 30 minutes until the liquid has completely evaporated. During this time, the rice should be completely cooked and soft, but not turn into porridge, but retain its structure.

Delicious recipe! Ranetki frozen for the winter

Let the finished dish sit for 10-15 minutes, covered. Then carefully mix all the layers with a wooden spatula.

The most delicious pilaf with stew is ready. Place it in a heap on a large flat dish and serve hot.

Save

I cooked)

Estimate

I always keep a jar of stew in the pantry. Yes, just in case. If you need to cook something very quickly, it comes in handy. I like to cook rice with stew. It's satisfying and healthy.