Preparation time: 60 minutes. Ingredients: 200 g rice Deroni, 200 g pork meat, 4 green corms, 1 carrot, 2 green peppers, dill, parsley, salt, pepper. Method of preparation: Wash and cut the meat into small cubes then fry everything in hot oil. Meanwhile, temper the meat, chop the onion into washers and add it over the meat. Wash and chop the peppers and carrot, wash the rice, see if the meat is done, then add the onion, vegetables and rice. Cover everything with water and let it boil. If the water drops, add some more boiled water. Add salt, pepper, parsley and dill to your taste.
Rice with baked quince
Preparation time: 50 minutes. Ingredients: 3 quinces, 3 tablespoons of Deroni rice, 1-2 tablespoons sugar, ½ cup of raisins, 3 tablespoons of melted butter, ½ cup of walnut. Method of preparation: Wash the quince and remove the seeds. Boil the rice for 15 minutes, cover the raisins with hot water for 30 minutes then pass it through the strainer. Grind the nut cores. Mix rice, walnuts, raisins and sugar. Take this mixture and fill quince. Smear the tray with butter and bake it in oven on medium fire until it becomes crisp. Serve it with jam or sour cherries or horns.
Rice with milk
Preparation time: 60 minutes. Ingredients: Deroni rice, milk, sugar. Method of preparation: Boil the milk, wash rice and add it to the milk. Boil over low heat and mix it so that it does not stick. Boil until the rice softens and to obtain a mixture of something stronger than cream. After boiling put in plates and serve it cold.
Romanian rice “drob” with vegetables
Preparation time: 45 minutes. Ingredients: 200 g Deroni rice , 4 onions, 2 carrots, a celery root, 2 potatoes, 150 g oil, 5 tablespoons of crust, 2 tablespoons of spice, 100 g margarine, 2 bundle of parsley, a dill, 2 tablespoons of paprika, salt, pepper. Method of preparation: Sort and wash the rice, then add a triple amount of water over it, along with the spices. Boil the potatoes in their skin grate them on the fine grater. Clean the onions and cut it into small pieces, then let them brown in 2 tablespoons of margarine. Clean the carrots and celery then mas them. Pull the stones out of the olives then chop them Mix the boiled rice with vegetables, minced greens, 4 tablespoons of crust, a cup of vegetables soup and spices. Pour the whole composition into a tray with margarine, sprinkled with crust, put it into the oven and let it bake for approx. 30 minutes.
Romanian rice with vegetables
Preparation time: 30 minutes. Ingredients: Deroni rice, onions, pickled bell pepper, oil, salt, pepper, oregano, bay leaves. Method of preparation: In a saucepan pour 100 m of oil then add of the sliced onions and pickled bell pepper. After they are slightly fried, add the rice (try not to wash it, it will wash its taste away). Let simmer, until the rice whitens. Add salt, pepper, oregano, a leaf of bay, spices and stir for approx. 1 min. Pour hot water and let boil until the rice grain is done. If you like olives, add a few along with the water.
Romanian rice with chicken and vegetables
Preparation time: 60 minutes. Ingredients: 2 cups of Deroni rice , 10 tablespoons of olive oil or sunflower, 5 cloves of garlic, 2 red sweet peppers, half of a small white cabbage, 2 large carrots, 400 g chicken meat or pork (raw), soy sauce, 2 tablespoons of tomato paste, 2-3 tablespoons of water, a bigger chill pepper, salt, parsley. Method of preparation: Boil the rice, drain and rinse. Separately, add some oil in a pan, along with the mashed garlic cloves, fry it very little until they become golden add small cut meat strips, stirring continuously. Let brown, and add the thinly sliced cabbage, the grated carrot, as well as the pepper sticks (ingredients should be cut about the same size, to soak quickly). Stir continuously and let it stew for about 8 minutes. Then, add tomato paste diluted with water, soy sauce (5-6 large spoons). Let it boil for 6 minutes then add chopped peppers (clean, without seeds). Boil everything with the chilli pepper for1 minute, then add the rice, and bring everything once again to boiling, for another minute. Stop the fire and add ½ of a bundle of chopped parsley. Vegetables shouldn't be perfectly fried, they should remain firm.
Romanian rice with fruits
Preparation time: 15 minutes. Ingredients: 100 g rice Deroni, 1 apple, a pear, orange juice. Method of preparation: take the rice and wash it, boil it stirring continuously, so that it does not stick. Meanwhile, peel the apple and the pear and cut it into small cubes. Squeeze the orange and when the rice is almost done add the fruit as well as the orange juice, cover everything with a lid and let it stew for almost 10 minutes. When it's ready, put everything to a blender and serve it warm.
Romanian rice pudding with apples
Preparation time: 30-40 minutes. Ingredients: one cup of Deroni rice, 3 cups of water or milk, 3-4 tablespoons of sugar, cinnamon, 1 kg apples, butter, rum essence. Method of preparation: Let the rice soak in a little hot water. Peel the apples, cut it and remove the pits. In a thermo isolated vessel, anointed with butter place add the dripped rice mixed with sugar and rum essence. Add small cubes of butter amongst the rice. Pour the milk (water). Add the apple slices on top of it and sprinkle cinnamon. Place in the oven and leave until the rice is boiled and curdle, and apples have a golden crust. You can serve hot or cold.
Home made stuffed cabbage
Preparation time: 90 minutes. Ingredients (6 servings): 1 kg of fat pork, one sour cabbage with thin leaves, 3 onions, tomato paste, 1.5 l meat soup or water, paprika, 100 ml oil, 150 g round grain Deroni rice, pounded pepper , thyme, 400 g smoked ribbs, 5-6 well-riped tomatoes, salt, a sugar spoon, bay leaves. Method of preparation: Pass the meat through the mincing machine along with two sliced onions fired in lard. Mix with the rice and with 300 ml of the meat soup (or water) adding pepper and a little thyme. Separately scald the cabbage leaves, and cut them into medium sized pieces. Put the meat in the middle of the cabbage leaf, then roll it and pull the remaining ends inside the roll. Chop the remaining cabbage leaves into shreads. Place the shreads on the bottom of the pan and then add the rolls and the smoked ribs as well as the remaining shredded cabbage. Cut the remaining onion into thin slices and brown it in lard or oil add paprika, then add the tomato paste and meat soup (or water). Pour everything over the stuffed rolls of cabbage add a sprig of thyme, bay leaves, sugar, and the pepper grains. If the rolls are not covered with water, add some more. Carefully add salt (if possible, do not add salt at all) because the meat soup as well as the pickled cabbage and especially the ribs are salty enough, and when their juice will dry the stuffed cabbage will become even saltier. Let it stew for about 2 hours, then insert pan in the oven. Put the tomato slices on the dish and leave it for a longer time on the top stove over low heat. Serve it hot, with a piece of boiled ribbs, polenta and sour cream. However stuffed cabbage becomes even tastier the second or third day, when reheated.
Tips: Be careful not to boil the stuffed cabbage, only reheat it, otherwise their taste will fade. If you made more stuffed cabbage than we can eat, you can keep it in the freezer in plastic pots even for a few weeks. After being reheated, stuffed cabbage will be even tastier than fresh ones.
Romanian rice salad
Preparation time: 20 minutes. Ingredients: 100 g Deroni rice, 1 red pepper, 1 green pepper, 2 tomatoes, one tablespoon of mustard, 2 tablespoons of oil, spices Method of preparation: Boil the rice, then pour cold water over it for the grains not to stick. Drip out the water then put the rice into a bowl and mix it with peppers and small cubes of tomatoes, the mustard sauce, oil and spices then mix the sauce with the rice.
Romanian chicken stew with rice pilaf
Preparation time: 45 minutes. Ingredients: 1 chicken, 1-2 onions, 1 pepper, a tomato, 1 ½ cup Deroni rice , salt, pepper, a little oil. Method of preparation: Portion the washed chicken. Cut the onions, peppers and tomatoes into small cubes and fry them in little oil. Add the pieces of chicken, salt and pepper, and if you wish, 2-3 garlic cloves. Cover and let it stew. Meanwhile wash the rice, put it in a sauce with 4 cups of water and let it simmer. Turn off the heat when the rice is done, even if the water has not been absorbed (don't worry, the rice will absorb it). Finally you can sprinkle chopped parsley over it.
Romanian rice pilaf without meat
Cooking time: 20-25 minutes Ingredients: 100g oil, 1 cup of Deroni rice, 3 cups of water, 1 bundle of parsley, 1bundle of dill, ½ onion, 1 carrot, 1 sweet pepper, 1 tomato, 4-5 young vine leaves, 1 sprig of thyme, salt and pepper (to taste) Preparation: Boil 3 cups of water in a cast iron casserole, along with margarine or oil, then add the grated carrot, the finely chopped onion, the chopped pepper, the chopped sprig of thyme and the minced vine leaves. When the water boils, add the washed rice, stir all over low heat After 15-16 minutes add the sliced tomato, then the finely chopped parsley and the dill, salt and pepper at taste. Mix it all together and leave it on the heat for 1 minute. It can be served with green salad and pickles.
Romanian appetizer with rice
Preparation time: 60 minutes Ingredients: 250 g of Deroni rice, 1 large liver pate, 4 raw eggs, 3 boiled eggs, 1 carrot, 1 onion, spices, condiments, crust, Romanian pressed cheese and chopped parsley. Method of preparation: Boil the rice in the salted water, then let it cool. Grate the carrot and the onion. Put the mixture in a bowl and then mix the cooled rice, the raw eggs, the chopped carrot and onion, spices at taste, the parsley, the liver pate and the crust. Chop the boiled eggs and mix them with the rest of the composition. Grease a baking pan with margarine and coat it with flour. Put the composition into the baking pan and put it in the oven. If you want you can add grated pressed cheese on top. Leave it in the oven for approximately 30 minutes until it becomes golden brown.
Romanian stuffed Vine Leaves with Mushrooms
Preparation time: 45 minutes Ingredients: ½ cup of Deroni rice, ½ kg onions, 1 can of mushrooms, vine leaves Method of preparation: Chop the onion and fry it. When the onion goldens, put the sliced and carefully washed mushrooms. Leave it until the onions leaves its flavor and then add the sorted rice. Let all stew and wait for the rice to swell, then turn off the heat. When the composition cools a bit, roll the minced meat in the vine leaves with their lower part cut-off. Pour over a sauce made of: water, borsh and tomato sauce. If they don’t have enough fat, add oil. Serve with sour cream and maize porridge also called “mamaliguta”.
Romania 
