You will need
  • For cooking rice in Italian with stew (us 6 servings):
  • - 700 g stew;
  • - 200 g of rice;
  • 300 g vermicelli;
  • - garlic — 5 cloves;
  • - 2 tbsp tomato paste;
  • - greens (dill, parsley, coriander);
  • - 100 ml of vegetable oil;
  • chicken broth
  • - Bay leaf;
  • - salt, pepper (to taste);
  • - a saucepan.
  • To prepare the soup with rice and stew:
  • - 300 beef stew;
  • - 100 g of rice;
  • - leek;
  • - tomatoes — 2 PCs.;
  • - pepper — 2 PCs.;
  • - carrots — 1 PC.;
  • - herbs (parsley, dill, etc.);
  • - salt, spices (to taste).
  • To prepare the stew with rice and stew:
  • - 400 g beef stew;
  • - 100 g of rice;
  • - eggplant — 2 pieces;
  • - tomatoes — 2 PCs.;
  • - 250 g cauliflower;
  • - onions — 2 PCs.:
  • - 50 ml vegetable oil;
  • - pepper, salt (to taste);
  • - herbs (parsley, dill, Basil, etc.);
  • water;
  • - roaster.
Treat your homemade rice-Italian stew. In a saucepan calcined dry vermicelli until Golden brown, then add the vegetable oil and washed rice, stir. Pour in satanic boiled water to cover the rice and noodles, dissolve in water, cube chicken bouillon, add a few Bay leaves and crushed in chesnokodavilke garlic.

Bring the rice and vermicelli until soft, then put the skillet in a pre-heated oven, add a little more water and simmer until then, until you evaporate any excess liquid. Meanwhile, heat a pan, add vegetable oil and canned meat, finely chopped herbs (parsley, dill, etc.), Bay leaf, crushed garlic and tomato paste. Remove the casserole from the oven, divide the rice and vermicelli around the edges of the plates, and in the middle put the stew. The dish can be served to the table.
A simple and tasty dish will work if you have vegetables (can use frozen) and stew from which you can cook soup with rice and stew. Tomatoes wash, peel and finely chop. Sweet pepper wash, cut and remove the seeds and pith, then finely chop. Also slice the stems of leeks and herbs according to your taste. Carrots wash, peel and grate on a fine grater.

Chopped onions and carrots, sauté over medium heat in broth for about 10-15 minutes, then add rest of the vegetables and pour 1-1,5 liters of boiled water, let the dish to simmer. Meanwhile, rinse the rice and put in the soup, add spices and salt, cook until tender. 5-10 minutes before the soup is ready, add the canned meat and finely chopped greens. Then leave the soup for awhile to steep.
It turns out the original vegetable stew with rice and canned meat for cooking that need a roaster. Pour into the roasting pan a few glasses of water, wait until boiling, and then send it shredded pieces of corned beef. Rice wash. If you have time, figure it is better to soak in cold water for a few hours, and then it will become crumbly. Braise meat, then add rice, salt and pepper to taste. You need to cook over low heat until the rice has languished.

Meanwhile wash and clean the eggplants, cut them into cubes. In a pan, fry the slices of eggplant. Onions clean and cut into rings, add the eggplant and sauté vegetables until soft. Washed and sliced the tomatoes, put into a frying pan to the vegetables, season with salt and saute until tender.

Disassemble the cauliflower, cut off the stalks, florets chop. Cauliflower you need to add to the rice and the stew, when they are semi-ready. Simmer to about 5 minutes. If in the hearth there is little water left, you can pour more. Vegetables from the pan add to the pan, stir, again sprinkle with salt and pepper, then simmer on low heat until the liquid is evaporated, after which the dish needs to stand for 15-20 minutes.

Vegetable stew with rice and stew put portions on plates, garnish with a sprig of parsley or Basil, serve hot.