Can you Find me for a good receip which will be Veg and Made in 15 minute from rice?

Answer 1

Hi!
10 Minute Szechuan Chicken
This quick and easy dinner recipe is fabulous any night of the week!
Serves: 4 / Total Time: 10 minutes

1 tbsp corn oil
1 tbsp sesame oil
2 chicken breasts, boneless and skinless, cut into 1-inch cubes
2 tbsp cornstarch
3 cloves garlic, minced
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tbsp light brown sugar
1 bunch scallions, cut diagonally in 1-inch pieces
Hot cooked rice

1. Heat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat.
2. Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes.
4. Add the scallions. Cover and cook for two more minutes. Serve with hot, cooked rice or fried rice.

~~~~~ Spinach and Cheese Tortilla Pizza ~~~~~
Pizza is always a hit! Try serving a single tortilla for lunch with a salad.
Serving: 2 / Prep: 5 mins / Cook: 8 mins
Total Time: 13 mins

2 large (10 inch) flour tortillas
2 tbsp nonfat sour cream
1 (10 oz) package frozen chopped spinach, thawed & squeezed dry
1 large tomato, chopped
1/2 cup shredded, reduced-fat Monterey Jack cheese
1/4 cup thinly sliced green onions (scallions)

1. Preheat the oven to 450°F. Place the tortillas on a baking sheet coated with nonstick cooking spray. Bake for 3 minutes, or until golden brown. Remove from the oven and reduce the temperature to 350°F.

2. Spread the sour cream evenly over the tortillas. Top with the spinach and tomato. Next, sprinkle evenly with the Monterey Jack cheese. Bake for 5 minutes more, or until the cheese is melted. Sprinkle with the green onions. Cut each tortilla into 6 slices and serve immediately.

~~~~~ Savory Berry Salad ~~~~~
Total time: 15 minutes

1/4 cup raspberry vinegar or balsamic vinegar
4 tsp olive oil
2 tsp honey
2 tsp Dijon mustard
1/4 tsp each salt and pepper
8 cups torn mixed salad greens
1 cup thinly sliced fennel or celery
1 cup raspberries
1 cup blackberries
1 cup yellow cherry tomatoes, halved
1 ounces mild goat cheese, crumbled

1. In a small bowl, whisk together the vinegar, oil, honey, mustard, salt, and pepper.
2. Arrange the greens on 4 salad plates. Top with the fennel, raspberries, blackberries, tomatoes, and goat cheese. Drizzle with the dressing. Serves4.

Enjoy! ..._;-)

Answer 2

2cup of rice,wash,keep aside for 5minutes.in the same time keep a pressure cooker on the gas,put some oil,add 1/2tsp jeera,and then sliced onion when it will be transperent add grated ginger & garlic, stir it then add rice, stir,in another pan u put oil in it add vegetable like cauliflower,carrot potato whatever u like,add salt stir,until golden colour add some garam masala(u like to add) mix properly.off gas.
At the same time ur rice will be ready.Add 4cup of water,when bubble r come out add required salt& then vegetables also,cover it .after full prassure sim the gas 4 another 3mints.

Answer 3

lemon rice:
very easy to prepare boil the rice the fry the with onion, peanuts add some spices and salt according to ur taste add little bit of lemon juice thats it ready to eat. cheers

Answer 4

You could try a rissoto (which is rice based) with vegetable stock and vegetables.

Answer 5

You can visit: http://food.sify.com/keyword_recipe_search_h.php?lt=7&keywords=ri ce
Enjoy cooking

Answer 6

rice salad, with chives, corn , tomatoes and gerkhin, and eggs?

Answer 7

TRY SOME OF THESE GREAT RECIPES:
-------------------------------------------------------------------------
Serves: 4
Cooking time (approx.): 15 minutes
Style: Italian Vegetarian

2 cup(s) long-grained rice
1 cup(s) shelled green peas
1 cup(s) diced french beans and carrots
1 cup(s) finely chopped parsley
3 cups water
1 cup(s) milk
4 tablespoons grated cheese
salt to taste


Combine the rice, vegetables, parsley, water, milk and salt in a heavy-bottomed pan. Bring to a boil. Cover and simmer for about 15 minutes or till the rice grains are cooked and all the water has evaporated. Mix in the cheese.
TIPS:

Rice should be cooked such that the grains are firm, well-separated and not overcooked.
Serve hot topped with: tomato sauce.
----------------------------------------------------------------------------------
Serves: 4
Cooking time (approx.): 19 minutes
Style: Spanish Vegetarian

2 tablespoon(s) butter
2 cloves
1 teaspoon(s) cinnamon bits
2 medium onion(s) chopped
2 cup(s) rice
2 tablespoon(s) vermicelli
2 big tomatoes chopped
2 green bell pepper(s) deseeded and diced small
1 teaspoon(s) red chilli powder
4 teaspoons freshly ground black peppercorns
4 cups water
salt to taste


Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly. Add the chopped onions and continue stir-frying on medium heat till very lightly browned. Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic.
Stir in the rest of the ingredients and bring to a boil. Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm.
TIPS:

Rice should be cooked such that the grains are firm, well-separated and not overcooked.
Serve hot
--------------------------------------------------------------------------------
Serves: 4
Cooking time (approx.): 4 minutes
Style: Mexican Vegetarian

2 tablespoon(s) oil
1 teaspoon(s) finely chopped garlic
2 medium onion(s) chopped
2 big tomatoes pureed
2 teaspoon(s) tomato ketchup
1 teaspoon(s) red chilli powder
2 teaspoon(s) freshly ground black peppercorns
4 cups cooked rice
2 tablespoon(s) chopped cilantro leaves
salt to taste


Heat the oil in a wok. Add the garlic and fry briefly till soft. Next add the chopped onions and continue stir-frying on medium heat till lightly browned. Add the tomato puree. Mix well and saute for about 2 minute(s) or till dry.
Stir in the tomato ketchup, red chilli powder, salt and pepper. Add the cooked rice and toss well on medium-high heat for about 2 minute(s). Mix in the chopped cilantro leaves.
TIPS:

Rice should be cooked such that the grains are firm, well-separated and not overcooked.
It is best to prepare the rice in advance. This helps in separating the grains.
Serve hot
------------------------------------------------------------------------------------
Serves: 4
Cooking time (approx.): 4 minutes
Style: Thai Vegetarian

2 tablespoon(s) oil
2 teaspoon(s) finely chopped garlic
2 spring onion(s) chopped
1 cup(s) pineapple pieces
2 tablespoon(s) green peas blanched
2 tablespoon(s) raisins soaked in a little water
1 teaspoon(s) red chilli powder
1 teaspoon(s) freshly ground black peppercorns
4 cups steamed rice
2 tablespoon(s) soy sauce
a pinch of sugar
salt to taste
fried cashewnuts to garnish.


Heat the oil in a wok. Add the garlic and fry briefly till soft. Next add the chopped spring onions, pineapple pieces, green peas and raisins. Continue stir-frying on medium-high heat for about 2 minute(s) or till the onions are transparent.
Mix in the rest of the ingredients and toss well on medium-high heat for about 2 minute(s).
Garnish with fried cashewnuts.
TIPS:

Rice should be cooked such that the grains are firm, well-separated and not overcooked.
It is best to prepare the rice in advance. This helps in separating the grains.
Serve hot
-----------------------------------------------------------------------------------
Serves: 4
Cooking time (approx.): 16 minutes
Style: Indian Vegetarian

1 tablespoon(s) clarified butter (ghee)
4 cloves
4 green cardamoms lightly crushed with the skin
2 cup(s) long-grained rice
4 cups water
½ teaspoon(s) saffron strands
1 cup(s) sugar


Heat the clarified butter (ghee) in a heavy-bottomed pan. Fry the cloves and cardamoms briefly. Add the rice and coat well with the clarified butter. Add the water and saffron strands. Mix well. Cook on low heat for about 8 minutes or till the rice is half-cooked.
Mix in the sugar and cook on low heat for about 8 minutes or till the rice is fully cooked and tender.
TIPS:

The saffron strands can be soaked in a little warm milk for about 15 minutes before adding to the rice. This helps in extracting more flavor out of saffron.
Serve hot




THESE ARE GREAT RECIPES I EAT IT ALL THE TIME!!!