8 Variants Rice Pan Recipe with Step by Step Instructions
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
As vegetables I have used in the focus colorful cauliflower. You can buy vegetables flexibly according to season and you will find ideas for 8 variants in the article.
The dish turns out quickly, please plan 40 minutes. Then you can serve yourself and your loved ones a delicious dinner and a great vegetarian dish.
Table of Contents
1. Recipe Rice Pan
Here follows the ingredients list for your purchase and the step by step instructions for the kitchen. Note the following tips for the vegetable varieties according to season or market supply.
Guidance and Translation from Chef Thomas Sixt.
Rice pan recipe with 8 variations and seasonal tips on ingredients. With these instructions you cook a fine rice dish in less than 40 minutes.
|1||pc||cauliflower (I bought colorful cauliflower heads)|
|some||black ground pepper|
|some||brown raw sugar|
|1/4||bunch||Parsley (I use flat leaf parsley)|
|2-4||pc||figs (I have used dried figs)|
|2||TL||Sesam Furikake (I have used colored sesame seeds)|
Get the cauliflower ready in the kitchen. Preheat the oven at 200°C hot air.
In this recipe we cook the cauliflower in the oven.
You can also steam or blanch the cabbage.
The Cauliflower Cooking School provides detailed information on this.
Cut cauliflower florets
Divide cauliflower into florets and cut the stalk crosswise.
This way, the cauliflower pieces cook evenly.
I prepared the cauliflower on a baking sheet with baking paper.
You can season and marinate the cabbage florets directly on the baking sheet with salt, pepper, olive oil and a little sugar.
I like the cabbage still slightly al dente, then this tastes better.
Cook the cabbage in the oven for 25 minutes and taste a piece of cabbage.
If you like the degree of cooking, remove cabbage from the oven and set aside for later serving.
Cook basmati rice according to instructions on the package.
I soaked the rice in cold water in a bowl for 20 minutes.
Please change the water several times until it remains clear.
Put rice in a pot with double the amount of water.
Season with salt and sugar.
Bring rice to a boil and cook with lid on reduced heat.
When the rice is cooked to the desired degree, drain it or place it without the lid next to the stove.
Season rice with salt, pepper and cayenne pepper.
Shake the mushrooms clean and get them ready on a cutting board.
I used piopparello mushrooms, the small mushrooms are also called southern chanterelle, pioppino and southern chanterelle
As you can see, these mushrooms are very small and that’s what makes them look so lovely on the plate.
You can alternatively use mushrooms, shiitake mushrooms, oyster mushrooms or herb mushrooms.
If the mushrooms are very dirty, you will find a step by step guide in the cooking school mushroom washing.
Prepare the mushrooms for frying.
Leave small mushrooms the same size or cut in half.
Cut large mushrooms into oblong slices and keep the mushroom look.
Sauté the mushrooms in a pan over high heat with sunflower oil and let them color.
Season finely with salt, pepper, cayenne pepper and about sugar.
Leave the fried mushrooms in the pan and place next to the stove.
Cut the figs into fine cubes. You can also use pitted dates or raisins.
Prepare cauliflower on the baking sheet again briefly heat in the oven.
Rice pan ingredients
Add rice, figs and half of the goji berries to the pan with parsley leaves and some sesame seeds.
Mix rice pan
Gently mix the ingredients in the rice pan and season to taste.
Decorating and dressing
Arrange the prepared rice pan on hot plates.
Add the cauliflower florets and decorate the dish with the remaining goji berries and parsley.
Drizzle the prepared nut butter over the cauliflower and gently season the cabbage with salt.
Sprinkle the dish with the good sesame seeds and serve quickly. I wish you a good appetite!
This rice dish cannot be clearly assigned to a country.
–> You can add a little or more madras curry to the rice.
–> You can add cumin to the rice, the two first recommendations bring the dish in the direction of East Asia, India and Nepal.
–> You can serve humus as cream with it, then it goes towards Levant.
–> Mushrooms refined with soy sauce and chili sauce let you go in the direction of Asia 🙂 then use cilantro or Thai basil instead of parsley.
2. Calories and Nutritional Values Rice Pan
3. Variations of Rice Pan with Seasonal Vegetables Tips
Vegetables according to market supply and season:
–> Broccoli, like cauliflower, can be cooked in the oven.
–> Pumpkin in the oven is very fine and delicious with it.
–> Oven vegetables without potatoes is just as fine.
–> Zucchini vegetables you can quickly fry in a pan and add to it
–> Fennel vegetables are quite great and offer a subtle flavor variation
–> Roasted asparagus offers itself as a change in the asparagus season.
Rice Pan Variants Tips:
–> You can serve the rice pan lukewarm.
–> You can marinate leftover rice pan with vinegar and oil and serve as rice salad.
–> Rice pan tastes hot, lukewarm and cold, you can reheat the rice dish well.
You can take the rice pan to the office and enjoy a fine lunch!Tips from Chef Thomas Sixt
4. Rice Pan Pictures Gallery
In this food photo shoot wonderful pictures were created which you can find in the gallery below.
5. More Ideas of Vegetarian Cuisine
Comments, Cooking Questions and Answers
Below you can write to me directly.
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