Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of sweet paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of diced tomatoes (14 oz)
- 1 can of kidney beans, drained and rinsed (14 oz)
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1/2 cup of sour cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
4. Add the sweet paprika, dried thyme, dried rosemary, salt, and black pepper, and stir to combine.
5. Add the diced tomatoes, kidney beans, frozen peas, and frozen corn, and stir to combine.
6. Add the rice and water, and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
9. Remove the pot from the heat and stir in the sour cream.
10. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 49g
Protein: 10g
Sodium: 720mg
Fiber: 7g
Substitutions for ingredients:
- You can use any type of rice you prefer, such as brown rice or wild rice.
- You can use any type of canned beans you prefer, such as black beans or chickpeas.
- You can use fresh or canned corn instead of frozen corn.
- You can use Greek yogurt instead of sour cream.
Variations:
- You can add diced carrots, celery, or bell peppers for extra vegetables.
- You can add cooked chicken or sausage for extra protein.
- You can use vegetable broth instead of water for extra flavor.
- You can add hot sauce or chili flakes for extra spice.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the stew to prevent the rice from sticking to the bottom of the pot.
- Adjust the seasoning to your taste by adding more salt, pepper, or herbs.
- Let the stew cool completely before storing in the refrigerator or freezer.
Storage instructions:
Store the Caș De Orez in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Caș De Orez in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread
- Green salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Steamed broccoli
Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add a little more water and continue cooking until tender.
- If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the rice and vegetables to a safe temperature of 165°F (74°C) to prevent foodborne illness.
- Store leftovers promptly in the refrigerator or freezer to prevent bacterial growth.
Food history:
Caș De Orez is a traditional Romanian dish that is typically made with rice, vegetables, and sour cream. It is a hearty and comforting stew that is perfect for cold weather.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the sour cream, with hints of sweetness from the peas and corn.
Serving suggestions:
Serve this dish as a main course for lunch or dinner, accompanied by a side salad or bread.
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Region: Romanian