Ingredients:
Zucchini - 1 piece, medium;
Onions - 2 medium-sized;
Carrots - 1 piece;.
Tomatoes - 2 pieces;.
Vegetable oil - 4 tbsp. Spoons;.
Butter - 40 g;.
Garlic - 2 cloves;
Pepper mixture - 0.3 tsp;.
A pinch of salt.
Rice - 0.5 cups.
A pinch of greens.

Preparing the recipe "Zucchini with Vegetables and Rice in a Multicooker":

This dish is easy to prepare, and using a slow cooker is a real pleasure. This device will cook everything itself and will not allow the rice to boil into porridge. Vegetables can be added to your taste and according to the season, the same can be said about seasonings and spices, since everything is already ready, it’s time to start.

We will prepare all the products, zucchini, vegetables, tomatoes, onions, oil, spices, salt, some herbs and rice.

Rinse the rice and add water, let it sit while we work on the vegetables.

Peel and chop the onion.

Peel the zucchini and cut into medium cubes.

Preheat the multicooker, pour vegetable oil into it and set the “fry 2” mode for 15 minutes.

Wash and chop the tomatoes while the oil heats up.

Place the onion in the multicooker bowl and fry it a little.

This is the most opportune moment to add spices in hot oil; they will impart their aroma to the dish.

Stir and add tomatoes.

Add zucchini to the slow cooker and continue frying.

Fry with the multicooker lid open.

When the frying time is over, let me remind you that it was 15 minutes. "Expose rice" mode. The time is set automatically in the program.

Lay out the rice, add salt and a piece of butter.

Stir and add about half a glass of hot water. The amount of water depends on the juiciness of your vegetables, but it should not be too much. Close the lid.

When the beep sounds, the dish is ready. Add some chopped parsley for flavor. Serve immediately.

Today we will prepare a fairly simple, but very tasty and healthy dish - zucchini with vegetables and rice in a slow cooker. Rice makes the food more filling, and vegetables help reduce its overall calorie content.

To prevent the rice from turning into porridge, you can take special rice for pilaf, then it will turn out crumbly. You can take any vegetables. I took: zucchini, tomatoes. onions and carrots. Since it's the season, you can experiment with them. And don’t forget to decorate the finished dish with a bunch of fresh parsley.

Ingredients for preparing stewed zucchini with vegetables and rice in a slow cooker:

• One medium zucchini;
• One onion head;
• One carrot;
• Two tomatoes;
• 2 tablespoons sunflower oil;
• Three cloves of garlic;
• Spices to taste;
• 1 tsp. salt;
• 100 grams of rice;
• A bunch of greenery.

Six servings
Cooking time: 60 minutes
Multicooker model: Philips, Panasonic, Redmond and others

How to cook zucchini with vegetables and rice in a slow cooker:

1. First, prepare the vegetables. Wash the tomatoes and remove their skins. Wash and peel the zucchini, carrots, onions and garlic.
2. Turn on the multicooker in baking or frying mode. While the vegetable oil is heating up, finely chop the garlic and onion. Grate the carrots. Cut the tomatoes into cubes. Peel the zucchini from seeds and peel and cut into medium cubes. If the zucchini has young and thin skin, you don’t have to peel it.
3. As soon as the sunflower oil has warmed up, add chopped onions, garlic, grated carrots and spices and fry for 5 minutes.
4 . Then add the tomatoes and fry for another 10 minutes. While the vegetables are frying, rinse the rice until clean.
5. As soon as the vegetables are fried, put the diced zucchini into the slow cooker, pour in the washed rice, add salt and pour a glass of water or broth.
6. Switch the multicooker to pilaf or rice mode.
7. After the signal, the zucchini with rice and vegetables are ready in the slow cooker, let's go to lunch! Bon appetit!

Summer is the time for recipes and dishes made from tender young zucchini! I have another experiment:

Porridge from rice and zucchini for children and adults

For my little son I prepare sweet porridge from rice And zucchini with adding carrots and milk, for very young children - this is a homemade equivalent of canned food, all that remains is to grind it into puree with a blender. Well, for adults, you can change this recipe a little, cook zucchini (without milk and sugar) with rice and minced meat or with mushrooms, such as champignons. We cooked a similar recipe, rice with oyster mushrooms, in a slow cooker.

I’ll show you in a step-by-step photo recipe,

how to cook porridge from rice with zucchini in a slow cooker

Ingredients for rice porridge with zucchini and carrots:

• 1 young zucchini,
• 1 carrot,
• 1 multi cup round rice,
• 1 multi glass of milk,
• 1 multi-glass of water,
• 50 g butter,
• 1-2 tablespoons of sugar (depending on how sweet you like it),
• a pinch of salt

Making porridge from rice with zucchini in a slow cooker

Since we are preparing this dish for a child, we remove the skin from the zucchini and do the same with the carrots.

Rice, I have round Krasnodar, we sort it out and wash it in running water. Chop the vegetables into cubes, put them together with the rice in a multicooker saucepan,

add milk

and water (the quantity of products for rice porridge with vegetables can be changed, the volume of the multi-cooker cup is 160 ml, the main thing is that the ratio of rice and liquid in the porridge is at least 1:2).

I add sugar, butter and a small pinch of salt to the zucchini.

To be on the safe side, to make sure the porridge never escapes from the multicooker, I make an oil rim on the top of the bowl with a piece of butter.

We switch the multicooker to the automatic “milk porridge” mode and wait for the readiness signal.

How to cook porridge in a slow cooker on a delayed start for breakfast, adding all the ingredients from the evening, I wrote in the recipe for milk porridge from flakes.

Sweet rice porridge with zucchini and carrots in a slow cooker is ready!

All that remains is to lightly mix it and you can put it on plates!

As you can see, this rice porridge is thick, for a thinner porridge (to prepare it later in a blender for small children), reduce the rice by half or increase the amount of liquid.

Stewed zucchini and carrots in porridge with rice They turn out to be tender, so even children who have already mastered eating in pieces will like them a little.

This baby porridge with rice (or buckwheat) and zucchini can be introduced into a child’s diet from 4-5 months of age and will replace your baby’s baby porridge powder from any manufacturer 😉

ADVICE:

Rice and zucchini porridge in a slow cooker will be hypoallergenic in composition for children prone to allergies if cow's milk is replaced with a lactose-free mixture (or this porridge is made dairy-free, using water), and sugar is replaced with fructose.

Milk porridge with rice and zucchini according to this recipe is perfectly prepared on the stove in a saucepan in the oven or in an air fryer in ceramic pots under a lid, the proportions are the same.

Bon appetit to your little fidgets!

Regards, Anna

Yes, at the end of the article there is a video recipe:

How to cook

stuffed zucchini - boats with meat (minced meat) and rice, baked in the oven

from VideoCooking:

P.S. If the network is busy, you may not be able to access it, just try again several times :)

Time: 70 min.

Servings: 2-3

Difficulty: 2 out of 5

Recipe for preparing delicious zucchini with rice in a slow cooker

Zucchini with rice made in a slow cooker is an excellent dish that can please many with its extraordinary taste and benefits for the body.

Soft fluffy rice with small aromatic pieces of zucchini and vegetables are so harmonious and nutritious.

In addition to its excellent taste, the recipe for zucchini with rice, cooked in a slow cooker, differs from other dishes made from this vegetable in its enormous benefits for the body. That is why this recipe can be safely used for lunch or dinner.

Zucchini with rice turns out especially tasty if the recipe is followed correctly. After all, if you set the multicooker to the wrong mode or add more ingredients, the dish will turn out to have a completely different taste, often not what a person is accustomed to.

Therefore, it is important to follow the recipe exactly so that the dish turns out truly tasty, healthy, satisfying and nutritious.

It is worth noting that such a dish can be safely used as a “first”, both as an addition to meat and as an independent snack.

If you are going to use stewed zucchini as a dietary recipe, it should be consumed as an independent dish, which will be less caloric and more beneficial for the body.

You can serve the zucchini recipe in a slow cooker with the addition of rice in any form - both hot and cold. In any case, they will retain their juiciness and excellent taste.

Everyone knows that zucchini is good for health. These young vegetables are tasty and tender: they have a very low calorie content, which allows you to prepare harmless dietary dishes that will surely appeal to many.

Potassium salts found in zucchini quickly remove fluid from the body, which leads to rapid weight loss. This vegetable contains a large amount of fiber, as well as many microelements - iron, calcium, proteins and carbohydrates.

In addition, zucchini is endowed with pectins, which can remove cholesterol, toxins and radionuclides from the body.

Important: Zucchini is an excellent food for children, as this product is absolutely harmless and does not cause allergic reactions. Therefore, a recipe for zucchini with rice, made in a slow cooker, is an excellent solution for the whole family.

To make the dish more satisfying, rice is added to it, which goes well with this product and significantly improves its taste. As a result, you will get a complete dish that is satisfying, nutritious and incredibly tasty.

How delicious. In fact, this process is quite simple - you just need to prepare the necessary ingredients in advance and place them in the multicooker, choosing the right mode.

What is the dish usually served with?

Most often, sour cream is used to season zucchini with rice. However, it is not the only thing that can best complement a dish and give it additional flavor. Fresh salads, chopped vegetables, mayonnaise, winter preparations - all this can be safely served.

Some housewives use the meat part, which also goes well with these components. It can be cutlets, chops, roasts and even ordinary sausage.

And, of course, you can decorate ready-made stewed vegetables with rice with fresh herbs, which add an amazing aroma and additional taste to the cereal.

Cooking method

To prepare a zucchini recipe in a slow cooker, you will need a minimum set of products that can be easily purchased in the store.

Ingredients:

It is better to take zucchini young - this way it will be easy to peel and cut and you will not have to remove the seeds from it.

Step 1

It’s worth noting right away that this dish is prepared according to the season. In addition to the main components, you can also add any vegetables to it (though in this case you will end up with a stew with rice).

We prepare the products: wash the vegetables and remove the stem, take out the spices and salt.

Step 2

We wash the rice under running water using a sieve and lightly dry the cereal. Or you can soak it in cold water while the vegetables are being prepared.

Step 3

Peel the onion and chop finely.

Step 4

Peel the zucchini and cut into small cubes.

Step 5

Cut the tomatoes into cubes.

Step 6

Cut the carrots into pieces.

Step 7

Set the multicooker to “Fry” mode and pour in a little oil. It should warm up for 2 minutes.

Step 8

Place the onion in a bowl and fry it lightly. Then lay out the rest of the vegetables, add spices and continue to fry the food with the lid open for 20 minutes.

Step 9

Place a piece of butter, salt in a bowl and add rice. Pour half a glass of hot water over the cereal, turn on the “Stew” mode and close the device. The recipe for zucchini with rice takes 40 minutes to prepare.

While the dish is being prepared, you can chop the greens. At the end of cooking, sprinkle the stew with herbs and serve.

The dish turns out rich, aromatic, tasty and very healthy. The zucchini holds its shape perfectly, the rice does not boil over, and the juice obtained from the vegetables is not absorbed into the food as it cools.

Watch another version of this dish in the video below:

Sometimes you really want to lightly relieve the body and switch to light food for a while. Light food is not at all synonymous with the word bland or not tasty. Simply, to prepare light meals, they use certain foods that are easy to digest, help the body remove toxins and replenish us with essential vitamins and microelements. And these dishes, as a rule, are low in calories. Japan is perhaps one of the healthiest countries in the world. The basis of the daily diet is rice and vegetables, as well as fish and sauces. Let's prepare a dish today inspired by Japanese cuisine - rice with zucchini and mushrooms.

Taste Info Second: cereals

Ingredients for 4 servings:

• 1 cup rice;
• 1 young zucchini;
• 1 bell pepper;
• 150 g of mushrooms (oyster mushrooms or champignons);
• 1 tbsp. salt;
• Bay leaf;
• a pinch of ground pepper.

How to cook rice with mushrooms and zucchini

When preparing this simple recipe, it is very important to follow the order in which you add the ingredients. Only in this case the result will be a fragrant and colorful dish, and all the vegetables will retain their shape.
The first step is to cook the rice. Place a glass of washed rice in a saucepan and fill it with three glasses of water. Add 0.5 tablespoon of salt and cook the rice until cooked (not all the water has boiled away).


We will cook vegetables and mushrooms separately from the rice in a small Dutch oven or in a frying pan with high sides.
Pour 50 ml of sunflower oil into the frying pan and add bay leaf. Turn on the fire.
Peel the carrots and remove the seeds from the pepper. We cut the vegetables into thin longitudinal strips.


Place the peppers and carrots in boiling oil and fry over high heat for about 5 minutes, stirring them frequently with a wooden spatula. Then turn the heat down and prepare the next component.


Oyster mushrooms do not take long to cook, just like champignons. That's why they were chosen for this simple recipe. Wash the oyster mushrooms and chop them coarsely.


Add the mushrooms to the roasting pan with the peppers and carrots and continue to fry everything.

Next, wash the zucchini and cut it into lengthwise strips. This cut will look very impressive in this dish.


Add the zucchini to the roasting pan and cook all the ingredients until thoroughly cooked (another 5-7 minutes). Salt (0.5 tbsp) and pepper the vegetables and mushrooms.


Place the boiled rice in a colander and rinse. Then add the rice to the frying pan and mix with vegetables, mushrooms and aromatic oil in which everything was fried.


Rice with vegetables and mushrooms is ready; we advise you to prepare this dish in the fall or summer from young zucchini. Instead of the usual store-bought oyster mushrooms and champignons, you can take wild mushrooms, but in this case they should be boiled first.