Sometimes with my home I cook delicious cutlets with rice for my mother's recipe.
Minced meat for cutlets with rice for any recipe, you can have it: mixed meat, pork, chicken abo ribny.
Cutlets with rice
For a recipe for savory rice cutlets, you need:
- - 700 g,
- - half bottle
- Chicken egg - 1 pc.,
- Sil,
- Spices, as you like.
How to cook minced meatballs with rice?
If I fry the cutlets in a frying pan, then I cook the rice until cooked, as the cutlets are steamed, then the minced meat rice can be put sirim (when ready, the cutlets with rice will look similar to “zhachki”).
And from such minced meat with additional rice, I cook stewed zhachki in sour cream sauce at the deep frying pan under the krishkoy, but there is another story ... and you have an idea for creativity 😉
Otzhe, vіdvaryuєmo rice, be it in a way that is convenient for you. I cook rice at the multicooker. I take promtium rice, 1 multi-flask, put yoga in a bowl with 2 multi-flasks and cook it on the “buckwheat” program (the Panasonic multicooker does not have the “Rice” program).
If the rice is ready, I mix yogo with minced meat, I add sire egg, strength and spices.
Meat minced meat in this photo of pork and yalovichini with additional cibules, whoever needs it, give sprats of cloves to the watchmaker. Zagalom, the ones you put in meatballs.
Formed from minced meat cutlets with rice, they should be robiti їх round splashed form, and it can be smeared on a baked frying pan (breading I’m not vicorist, for bazhanya you can squirrel with breadcrumbs, chalked with breadcrumbs or semolina).
If the first batch of cutlets is smeared, I will turn them over.
and from the other side I’m ready to pid krishkoy.
The axis of yaki juice homemade cutlets with rice I have:
Looking at the photo
I agree, and you will want to cook like this savory cutlets with meat and rice.
Good appetite to you, Mr. Anyuta!
Video recipe from YouTube channel:
Strava blows at the Redmond multicooker: steamed cutlets and rice for a side dish (cooked overnight).
pokrokovy recipe with photo
Submissions recipe allows you to add a side dish from the main herb. Adding rice to rob minced meat more lower, and ready cutlets - with a dietary herb, more popular in children's cuisine, especially when steamed.
Before cooking rice varto soak for a sprat of a year, occasionally changing the water: in this way the wine does not get sticky during cooking. Minced meat is important to taste without cibules: licorice with cibules invariably adds a warm meaty aroma. A chicken egg can be replaced with a spoonful of fresh mayonnaise.
Cutlets are served hot with a sauce. The stench looks amazingly on the green lettuce leaves.
warehouse
- 300 g minced meat
- 50 g rice
- 50 ml rosemary olive
- 1 chicken egg
- strength, and black chalking pepper for relish
Cooking
1. Minced meat should be moved to the deep end. Break a chicken egg in it, sip all the spices you choose. Mix vigorously.
2. Cook rice until cooked. Naishvidshe to cook steamed rice - about 15 khvilin. It is possible to fill the grits with dill and leave it for 6-8 years. Such rice can be cooked more savory - 10 quills will be enough. Vіdkinte yogo on drushlyak.
3. After boiling the rice, add to the minced meat in a bowl and mix.
4. On hot frying pan pour in the olive. Soak the valleys near the water and form them into small cutlets from the cooked minced meat. Claim them at the rose of oliya.
5. Change the fire to medium and coat the cutlets from the skin side with 5-7 quills. If you have formed great patties, then turning them over to the other side, cover with a lid - your patties will be steamed in the middle.
6. Ready cutlets Put the rice on a plate, or mnist.
7. If you love juice m'yasna strava, then put out the cutlets with a stretch of 5-10 strands near the bay with sour cream or mayonnaise, lightly adding salt and adding a clove to the watchmaker. The aroma of such a dish will be simply miraculous.
Gentlemen, take note
1. Round-grain rice, when soaked on the whole, may fall apart and crumble, and then, for a long time, a grain, which will not happen. Rice groats be of any grade, which was not sanded, also save the configuration. After a trivial perebubvannya in the cold water, it will kindly soften and swell, and then we’ll already be in the middle of the cutlets, the zest of which will be cooked. Black rice obov'yazkovo be brought to vіdvaryuvati hvilin 10-13.
2. The recipe states that the maker needs to add sour cream or mayonnaise sauce, but chi is not the meat itself. A lot of cooks and culinary-amateurs put crushed chasnikov's masa in minced meat, which, obviously, is allowed to work. However, in quiet cutlets, which are transferred to the refrigerator, the specific spicy aroma in a day or two most often transforms into a less receptive one.
3. Shards of spices are molded with wet hands, small drops of water are sometimes consumed by the brazier, after which the oliya is baked, it starts to crackle and sprinkle. Later, as if transferring cutlets from the working table to a frying pan, you need to wipe the palms.
4. If you choose pure pork mince, or just too fat, the amount of rice is better to increase up to 70-80 g.
The recipe is pretty simple. The cutlets are getting ready like a fire, and instead of bread, it is necessary to put rice or buckwheat.
So you cooked porridge (rice or Greek) and it turned out so that everyone didn’t cook and the porridge was gone, you can freeze and vicorate in cutlets.
Ingredients:
- Minced meat 500 g
- Egg 1 pc
- Qibulya 1 pc
- Jam rice chi buckwheat 100 g
- Sour cream 1 tbsp. l.
- Strength, black pepper for relish
- Sonyashnikova Oliya for lubrication
- Semolina for breading
Cooking recipe:
1. Add rice, cibula, egg, sour cream, salt and pepper to minced meat. Mix it up resolutely.
2. Stick cutlets. Carefully twirl, as if the hands of the troch were wet with water.
3. Snack some semolina on a plate. Roll the cutlets in manzi, cut off the bun.
4. Add olive oil to the frying pan. Brush the cutlets on the sides on medium heat. If I'm frying on another botsi, then I'll cover the cutlets with a lid, so that the stench is steamed. If you are not convinced that the cutlets are ready, put them on 10-15 quills in the oven, or on 3-5 quills in the micro-wave oven. Next, tell me what minced chicken the cutlets are ready to be served with swedish, lower pork and yalovich.
Cutlets are loved by that popular herb in the skin homeland. Є different recipesїхнє preparation. Today we will cook meatballs with rice and minced meat. To relish the grass, go out like a juice, savory that prey. The same rice and minced meat to make cutlets so succulent. Carrot gives licorice, and spices - rich taste and piquancy. You can take minced meat for these cutlets, whether it be: chicken, pork, or navit ribny. To improve your herb, you can add some ingredients: mushrooms, carrots, bell peppers, zucchini, syrah, chasnik, favorite spices, and soon you will see new hot. On the side dish good tribute mashed potatoes, cereals, fresh vegetables, but you can bring rice cutlets as an independent dish. You can pour it with sour cream and a favorite sauce. Such cutlets are suitable not only for grown-ups, but also for children.
warehouse
Minced meat - 300 grams
Rice round - 0.5 bottles
Carrot - 1 pc.
Cibulya - 1 pc.
Egg - 1 pc.
Borosno - 1 bottle
Strength 1 tsp
Basil - 1 pinch
Red chalking pepper - pinch
Roslinna oil for lubrication
Pokrokovy photo-recipe for cutlets with rice and minced meat
To prepare cutlets with rice and minced meat, we need the following ingredients: rice, minced meat, carrot, cibulya, egg, sil, black pepper, dried basil, oliya.
I already have minced pork ready. I froze yoga less. Since you don’t have minced meat, you can make yogo or buy it in the store.
Now let's clean the cibula from the skin. Narіzhemo yogo on dіbnі shmatochki. Let's clean the carrot and rub it on the great third. Carrot bazhano take juice and licorice, then the cutlets will look savory. 
Pour into the frying pan the troch of dewy olive oil and rozіvaєmo її. We put our vegetables and brush them, until the characteristic smell of cybuli. Let's season the vegetable sill. We take a frying pan with fire and let it cool down. If you transfer vegetables to minced meat, more butter, which is left out of vegetables, do not add, otherwise the minced meat for cutlets will be sharp for relish and super-fat.
I took rice round, promiyogo under running water. Pour water into a saucepan, wait until it boils, put rice, salt. We cook rice until ready, unforgettable. We take rice from the fire, we put yogo drushlyak and we pour out the homeland. Rinse yoga pid cold water and transfer it back to the pan. Chekaєmo, while wine is cool. Bazhano, so that rice is not boiled, then it will be easier to make cutlets from a new one. 
At the bottom of the bowl put rice, minced meat, vegetables, eggs, salt and spices. We change the ingredients. 
Now add 1-2 tablespoons of boroshna and mix again. For example, minced wiyshov is rare, add more borosna. 
Wet hands with water and savory cutlets, small size. Then, soak the skin patty in flour on both sides. You can work on this stage of ours, having corrected the drink of the finished product, brewing, as if you still made patties on greased, we can see the next point. 
Nallemo on the frying pan oliyu and good program її. We serve our cutlets and grease them over medium heat until they are greased. Let's turn them over for an additional wooden spatula to the next side. Lubricate the cutlets on the other side of the hvilin 5 until ready.
Cutlets with rice - a recipe for savings! Three equals of a small amount of meat come out richly (approximately 16) savory cutlets, and all zavdyaki rice, added to minced meat:) I love tsі cutlets for relish, tse perche, і in a friend way, for those that you can not cook a side dish before them! Well, you can take it with fresh vegetables instead of a side dish :)
Also, cook minced pork, cibula, chasnik, rice, water, sil, black pepper, olive, egg, breadcrumbs. Like you have pork pulp, twist it into meat cutters. Clean the cibula and the clockwork and decorate it for clarity.
Add the cibula to the minced meat and the chasnik, also twisted into a meat grinder, the other chicken egg. Wait until ready by the water z|іz| adding salt rice. Rice is guilty of being rotting, not viscous porridge!
Add rice with minced pork, insipte strong and black chalking pepper.
Stir the minced meat and form cutlets from it. Roll the cutlets on the sides with breadcrumbs.
Brush cutlets until crispy growing olive, and then put out the chill 10 by pouring some hot water into the pan.