Seasonal Vegetable Braised Rice

Seasonal Vegetable Braised Rice

by Food·Color

5.0 (1)







This idea has been there for a while, but there is no chance to express it. Today, the task of managing the rice falls to the head, cooking? That is impossible. Turning his eyes, the braised rice that I had been thinking about for some time happened to come true. There are food and rice, one pot to do. I also put the ready-made minced meat in it, even the meat, although very few. No way, mix with us, no meat. A little bit of oil and a little bit of salt. Don’t you advocate low salt and less oil nowadays? Add more water for fear of being unfamiliar and too hard. It doesn’t matter if the rice is soft, it’s hard, but if the mouth is bad, you can’t eat it. Not bad, a pot of food was exhausted, because there was no choice. This practice, in Xinjiang, there is mutton pilaf, in Fujian, it is called salty rice.


Seasonal Vegetable Braised Rice

1. Ingredients: 150 grams of rice, 20 grams of minced meat, 45 grams of taro, 55 grams of potatoes, 50 grams of lettuce, 50 grams of carrots, 30 grams of fresh red beans, a little oil, salt, 1 green onion, and water

Seasonal Vegetable Braised Rice recipe

2. Wash the red beans and drain. Wash the taro, carrots, potatoes, and lettuce separately, peel and dice, wash the rice twice, drain, wash and cut green onions, and set aside. Pour oil in the pot and heat it up.

Seasonal Vegetable Braised Rice recipe

3. Pour in minced meat and stir fry. Add various diced vegetables, stir-fry for a while, pour in rice and red beans, stir-fry evenly. Add salt, stir-fry evenly, pour in water, and cover the surface of the rice grains. Simmer on medium and low heat for about 30 minutes,

Seasonal Vegetable Braised Rice recipe

4. The rice is cooked thoroughly, add chopped green onion, stir evenly, serve, sprinkle chopped green onion on the surface

Seasonal Vegetable Braised Rice recipe


The diced vegetables can be changed as you like.
The amount of water added is added as appropriate according to the actual situation.
When simmering, keep a medium-to-small heat to prevent the bottom layer from being burnt and the rice grains are not cooked, and raw rice will appear.


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