Thaï rice with small vegetables


Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
277K 4.4/5 based on 31 reviews
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 18 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 21 min.
Cooking: 13 min.
All in all: 1 hour 34 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Thaï rice with small vegetables
Cook 0 kg 2 g Thai rice.

This can be done beforehand, even several days before.

Stage 2 - 25 min.
Thaï rice with small vegetables
Peel and wash: 9 carrots, 9 turnips, 9 leeks, 2 cauliflower and 3 shallots.

Stage 3 - 10 min.
Thaï rice with small vegetables
Cut carrots and turnips into small pieces.

Stage 4 - 10 min.
Thaï rice with small vegetables
Chop leeks finely.

Stage 5 - 5 min.
Thaï rice with small vegetables
Chop shallot.

Stage 6 - 10 min.
Thaï rice with small vegetables
Cut cauliflower into florets.

Stage 7 - 1 min.
Thaï rice with small vegetables
Pour 12 tablespoons olive oil into a large pan on medium heat, as soon as oil is hot, add shallot, salt, pepper, and cook 1 minute.

Stage 8 - 1 min.
Thaï rice with small vegetables
Add carrots, turnips and cauliflower.

Stir well, but do not salt at this stage to prevent vegetables from releasing too much water.

Stage 9 - 7 min.
Thaï rice with small vegetables
Cover and leave to cook 7 minutes.

We put these vegetables in first, because they take longer to cook than leeks, and leeks became a dull green if overcooked.

Stage 10 - 3 min.
Thaï rice with small vegetables
After this time, remove lid and add leeks, mix well and cook uncovered for 3 minutes.

Stage 11 - 2 min.
Thaï rice with small vegetables
After this time add cooked rice, mix well and cook 2 more minutes, still uncovered.

Salt, pepper, and check seasoning.

Stage 12
Thaï rice with small vegetables
Your Thaï rice with small vegetables is ready.
Remarks
For success with this recipe, it's important that leeks stay a pretty green and are not overcooked, it's more attractive and tastier. That's why the lid is removed when they go in the pan as the last vegetables.

You can use a different kind of rice: apart from Thaï, there's Basmati, Italian, Camargue, etc.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 40 %580 60 %180 30 %4,410 220 %18,440 220 %
Per 100 g1 1 %7 1 %2 0 %60 3 %250 3 %
Per person6 2 %30 3 %10 2 %240 10 %1,030 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 18 people : 12.68 €
  • Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Nicholas's fish
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
February 21th 2011243K4.8 56 min.
Spaghetti with mushrooms
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
March 12th 201567K4.1 1 hour 3 min.
Salmon and Spinach Gratin
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27th 201660K4.3 46 min.
Chestnut moelleux
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
February 11th 201846K 15 1 hour 13 min.
Spinach Mornay
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
June 13th 202459K4 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page