Ovaj recept za ukusan i jako zdrav ručak prepun povrća idealan je za vegetarijance i sve one koji zele zdravo da se hrane. Posebnu aromu ovom jelu daje bijelo vino, a finu kremastu teksturu vrhnje za kuvanje, probajte sigurno će vas osvojiti na prvi zalogaj!
Potrebno:
250 g šargarepe
250 g tikvice
150 g mlade boranije
200 g brokolija
150 g kukuruza šećerca
50 ml suvog bijelog vina
250 ml pavlake za kuvanje
1 žumance
2 kašike maslinovog ulja
40 g maslaca
1 kašika povrća
250 g pirinča
20 g maslaca
50 ml suvog bijelog vina
50 ml vode
2 kašičice vegete
Priprema:
Na miješavini maslinovog ulja i maslaca dinstajte šargarepu iseckanu na rezance sve dok napola ne omekša.
Zatim dodajte tikvice iseckane na prutiće i vegetu pa sve zajedno dinstajte do kraja.
Mladu boranju i cvetiće brokolija kratko prokuvajte u vodi i ocedite.
U dinstanu šargarepu i tikvice dodajte 50 ml vina, a zatim dodajte boraniju, kukuruz i brokoli. Tijekom dinstanja dodajte malo vode. Pred kraj kuvanja dodajte pavlaku, kratko prokuvajte i miješajte žumance.
Pirinač kuvajte u blago posoljenoj vodi, ali ne do kraja, pa ocedite. U odgovarajućem tiganju rastopite maslac, dodajte oceđen pirinač, vino i vodu. Pospite vegetom i još kratko prodinstajte.
Uz povrće poslužite prilog od pirinča.
Ovo jelo možete pripremiti i na drugi način ovako:
Povrće stavite u vatrostalnu posudu, pa prelijte pavlakom, u koju ste umešali dva razmućena žumanca. Zapecite u zagrejanoj rerni na 200°C 15-20 minuta.
Važno je povrće pripremati prema tvrdoći, a vino će prilikom dinstanja, uz aromu, spriječiti raskuvavanje mekšeg povrća. Uz toplo jelo poslužite zelenu salatu.
I to je to, dobar tek!
Necessary ingredients:
250 g carrots
250 g zucchini
150 g of young beans
200 g broccoli
150 g sweet corn
50 ml of dry white wine
250 ml of cooking sour cream
1 egg yolk
2 tablespoons olive oil
40 g butter
1 tablespoon vegeta
250 g of rice
20 g butter
50 ml of dry white wine
50 ml of water
2 teaspoons vegeta
Method:
In a mixture of olive oil and butter, sauté the carrot, chopped into noodles, until it is half soft.
Then add the zucchini chopped into sticks and vegeta, and simmer until combined.
Boil young green beans and broccoli flowers briefly in water and drain.
Add 50 ml of wine to the stewed carrot and zucchini, and then add the green beans, corn and broccoli. During the stew, add a little water. Before the end of cooking, add sour cream, boil briefly and stir in the egg yolks.
Cook the rice in slightly salted water, but not until the end, then drain. In a suitable pan, melt the butter, add the drained rice, wine and water. Sprinkle with vegeta and simmer for a while longer.
Serve with vegetables and rice side dish.
You can prepare this dish in another way. Put the vegetables in a fireproof dish, then pour over the sour cream, in which you have mixed two beaten egg yolks. Bake in a preheated oven at 200 ° C for 15-20 minutes.
It is important to prepare the vegetables according to their hardness, and the wine will prevent the soaking of softer vegetables during stewing, along with the aroma. Serve green salad with a warm dish.
Izvor:novine.ca
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