Rice with prunes

Wash the plums well in warm water, then boil them and bring them to the boil.

We take them out, let them cool, then we take out the seeds and put the plums back in the water in which they boiled then we add the rice (washed in some water), (1 measure rice - 3 measures liquid), a little salt, whole lemon peel and a cinnamon powder.

Bring to the boil, add the caramelized sugar quenched with the juice in which the plums were boiled and add a little lemon juice.

Stir gently and simmer on low heat for about 30 minutes. When the rice is ready to boil, remove the lemon peel ...

Good appetite! :)

Method of preparation

Double cream

Mmmmm. chocolate, vanilla and fruit & hellipWhat better combination could you want? washing

Sarlota with tangerines, cream cheese and whipped cream

The combination of cream cheese, tangerines and whipped cream is great. An easy and very easy dessert to make

Soluble fiber from prunes helps normalize blood sugar levels by increasing the shelf life of food in the stomach and delaying glucose absorption (the way sugar is transported in the blood) after meals.

Read also: The truth about pork ribs! How healthy are they?

Prunes. Soluble fiber also helps increase insulin sensitivity and thus plays an important role in preventing and treating type 2 diabetes.

These fibers also provide a feeling of satiety, increasing the residence time of food in the stomach and thus can help you eat less and lose weight.

POST RECIPES. We choose the plums and any impurities, wash them in some warm water, then boil them in clean water and bring them to a boil.

Fasting recipes. We let them cool, then we take them out of the water in which they boiled (which we keep!) And we take out the seeds.

Put the plums back in the water in which they boiled, add the rice (chosen and washed in a few waters), (proportion: 1 measure rice - 3 measures liquid), a little salt, whole peel (unroasted) from half a lemon and possibly a cinnamon stick.

POST RECIPES. Bring to a boil and add the caramelized sugar quenched with juice in which the plums were boiled. Stir gently and simmer on low heat for about 40 minutes.

POST RECIPES. When the rice is ready to cook, remove the lemon peel and cinnamon stick.

Beef rolls with prunes

This time I present you an excellent recipe for rolls with beef and prunes which will surely be appreciated by the whole family. Try this tasty, gluten-free and high-protein recipe for lunch or dinner.

I've always liked recipes that contain plums or plum jam. Salted meat recipes containing plums are no exception. The combination of plums and beef is perfect in my opinion. This recipe is relatively easy to prepare and is ready in just a few minutes. After cooking, the meat is soft and juicy.

I like to serve these beef rolls with rice and greens salad, but you can also use millet, potatoes or quinoa. If you do not have chickpea flour, you can thicken the sauce with any other type of flour or starch. I don't usually use bacon ham in recipes at all, but I can't imagine what these bacon-free rolls would taste like. However, if you want to prepare a more dietary version without bacon ham, you can replace it with prosciutto or other quality ham.

The first step is, of course, washing the plums and removing the stalks, leaving them to hydrate for an hour. After they have hydrated, wash the plums in a stream of cold water in a strainer. Then the plums are boiled in a liter of water and left on the fire until the water starts to boil and the plums have risen to the surface.

In another bowl, put the caramelized sugar, leaving it until golden. Pour a glass of water over the sugar and leave it on the fire until it dissolves very well.

We are going to take care of the onion, which we chop finely and put it to harden next to the flour, for a minute. Then add two tablespoons of water in which the prunes were boiled and mix well. It is important to stir constantly so that no lumps form due to the flour.

After the flour and onion have been incorporated, add the caramelized sugar, then add the plums and salt when the composition begins to thicken. All the ingredients are boiled for another ten minutes, and the dried plum food is ready!

Rice with prunes - Recipes

Now it's easy to find one the duck for sale. Enough to go to a nearby supermarket and you can enjoy guests with a delicious, appetizing dish. Duck goes well with many products. Therefore, the filling for stuffed duck carcasses set. When choosing & quotcarne chopped meat, keep in mind that this bird is fat enough Rice, vegetables, buckwheat, berries and fruits, citrus and dried fruits are perfect.You can put together some products for filling.For example, rice and dried fruits.And if add a slice of poultry to the right sauce, then you are guaranteed culinary success.

    • the duck
    • duck necks (heart
    • liver
    • stomach)
    • 1-1, 5 st. rice
    • salt
    • Red pepper
    • coriander
    • dried basil
    • 3 cloves of garlic
    • 1-2 onions
    • parsley and dill
    • cooking oil for frying
    • 100 ml. dry white wine
    • 50 gr. plums
    • 50 gr. raisins.

    Defrost the duck. Better to do it in the fridge itself. Wash and cut delicate organs. Do not throw them out, it will be useful for filling (rice with biscuits). Cut the sebaceous gland near the tail so that no specific odor appears during preparation.

    Carefully cut the neck, but leave the skin around it. Wash the inside of the case thoroughly. Sprinkle the whole duck with boiling water, repeat 2-3 times.

    Put the birds inside and out with a mixture of spices - salt, ground red pepper, coriander, basil and garlic. Clean in a cool place for 1-1, 5 hours.

    Wash the rice. Cut the fine entrails (liver, stomach, heart), add rice. Boil everything up to half the cereal in salted water. The rice should remain kneaded. Throw yourself into a hammer to get into the water.

    Crush the onion and garlic. Pour lightly into vegetable oil. Add the chopped parsley and a little red pepper, mix well and add to the rice with biscuits.

    Wash the dried fruit. Fill them with hot water and let them steam a little. After cutting the plum. Add a lot of dried fruit to the filling and mix well.

    Fill the housing with the prepared mixture. The seal is not strictly necessary, because the rice will expand a little more.

    Sew a duck with threads or toothpicks so that the filling does not leave the belly in the process. The legs and wings are tied and wrapped in foil so that they do not burn.

    Put the stuffed bird in the duck. Preheat the oven to 200-220 degrees C. Apply the dish on the shelf and place a baking sheet under it.

    Drain water with the exuded juice, start 30 minutes after the stuffed bird has been removed from the oven.

    Rotate the housing periodically from side to side. At the same time, pierce the side with a fork so that the juice stands out.

    Cook for 2-2, 5 hours. Once the juice is clear, the duck is ready. Remove it and pour a dry white wine. Then put it back in the oven for 15-20 minutes.

    Remove the foil and thread before serving. Sprinkle with herbs and cut with kitchen scissors for portions. Carefully remove the filling and place it on the same slice as the duck pieces.

    Use white cotton threads to hold the carcass so that the meat does not stain.

    If you dress a duck already stuffed in foil and put it in the fridge, you can save it for a day and bake it just before the guests arrive.

    Dried plum food with rice

    Dried plum food with rice from: prunes, rice, onions, oil, salt.


    • 400 g prunes
    • half a cup of rice
    • an onion
    • oil
    • salt

    Method of preparation:

    Plums, if they are very dry, put them in cold water in the evening. Onion clean, wash and fry in hot oil, add plums, then water and bring to a boil.

    When they are almost cooked, put them on rice (washed and kept in cold water) and bring to the boil. Then add salt, season to taste, let it boil for a few minutes and set aside on the fire.

    Friday's recipe. Rice with prunes (recipe by Radu Anton Roman)

    "In the morning, to pick plums on an empty stomach, because they are good for enchantment", said Artur Gorovei, whom he quoted, with the delicacy of the one who knows how to enjoy traditions as well as dishes, my old friend Radu Anton Roman. "The starost of Romanian gastronomy", who left us a decade ago, Radu Anton Roman asks himself, from time to time, to be read and quoted. Pomenit.

    And being us today on a Friday, with all its customs and restrictions, we will "mention" a fasting dish. But not before mentioning here a word of Niculiță-Voronca, about Good Friday and her holy day: nothing until the next day. Others eat a piece of bread and water in the evening, and spend all day fasting and praying. ” It's not a Good Friday, so it's worth a meal. of post. With prunes with rice, for example, according to the recipe from Radu Anton Roman's book, "Stories of the Romanian cuisine" (Jurnalul Publishing House and Paideia Publishing House, 2010)

    You will need: .1 bowl of prunes, 1 cup of rice, 1 onion, oil.

    Video: Žampionová rýže a kuře (January 2022).