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Your ally when vegetables are expensive! Stable prices, convenient, and no waste: "Ideas for using frozen vegetables & easy rice recipes"
Hello. I am Ayumi Nakaganji, a chef.
Do you use frozen vegetables?
I don't use it much because of the memories of mixed vegetables from my childhood, but when I tried it, I found that freezing technology has improved and it's delicious! It's convenient, easy, and there's no waste, so I've been using it quite a bit recently.
It is also extremely useful when vegetable supplies are unstable or prices are rising due to large typhoons or heavy rains.
This time, we will introduce some ideas and recipes for using frozen vegetables.
Favorite frozen vegetables
Frozen vegetables are pre-cut and pre-processed so they can be cooked as is. There are many different types, but I like the mixed type.
You can use it as is when you don't want to bother cutting and preparing many different kinds of vegetables, and it's great because it doesn't produce any waste. It's also great for making miso soup, soup, or pasta on busy mornings.
For this recipe, we will use diced three kinds of vegetables, as shown in the photo.
Image: Ayumi Chuganji
If you have diced curry, you can make it in no time if you suddenly get a craving for curry.
Image: Ayumi Chuganji
Another thing I often use is "pork soup" vegetables and meat that are frozen together. It's very convenient because you don't have to prepare many different kinds of vegetables, and because they are frozen, they cook quickly. Please check it out at your local supermarket.
By the way, apart from supermarkets, I also like MUJI's frozen vegetables because they have a strong vegetable flavor.
★Click here for recipes using frozen "taro" and "fried eggplant"★
Easy to make with frozen vegetables! No knife needed: Chicken thigh rice
Here is a simple rice recipe that you can easily add and cook. The gentle sweetness of vegetables is also a seasoning.
Image: Ayumi Chuganji
Ingredients (serves 3)
Frozen vegetables (mixed diced) *Recommended vegetables include potatoes, carrots, and onions.)...120g
Rice・・・2 cups
Chicken thigh...1 piece (300g)
A Consomme (granules)...2 teaspoons
A Salt・・・1/3 teaspoon
Butter...20g
Black pepper...appropriate amount
Parsley (chopped) - appropriate amount
Lemon (sliced into wedges)...3 pieces
<How to make>
(1) Wash the rice and soak it in water (30 minutes in summer, 60 minutes in winter). Cut off excess oil from the chicken thighs with kitchen scissors, and rub in 1/2 teaspoon of salt and pepper (both not included in the recipe) to season.
(2) Put rice and A into the inner pot of the rice cooker, add a little less water, just below the 2 cups line, and mix. If using a pot, use 380 ml of water.
(3) Place frozen vegetables and chicken thighs on top of the rice and cook on normal mode.
(4) Once cooked, remove the chicken, add butter and mix. Put the chicken back in and steam for 10 minutes.
(5) Cut the chicken into bite-sized pieces, season the cooked rice with salt (not included in the recipe), and serve in a bowl. Sprinkle with black pepper and parsley, and garnish with lemon.
By pre-seasoning the chicken thighs, the flavor won't be too diluted when you eat it as a filling, making it delicious. Since you don't need to use a knife to prepare this, it's also recommended for meals on busy days.
How was it?
Frozen vegetables save time and reduce waste. It's also great that they don't produce food waste in the summer. Why not try incorporating them into your daily diet? (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.
※Text and images:Ayumi Nakaganji
#recipe Check them all out!
#Homemade meal #cooking #Gourmet
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