For a long time, pea dishes were preferred for their extraordinary taste and useful properties. Almost every one of us remembers the taste of soups, mashed potatoes, pies and cereals from this wonderful vegetable. Such dishes were prepared in the school cafeteria, kindergarten and at home. Even at that time, our grandmothers and mothers understood how much varied food can be prepared from this outstanding product.

Currently, due to the large assortment of delicacies, peas have receded into the background and are no longer so popular. True, it is sometimes used to make classic pea soup according to simple recipes. Many people do not even suspect that it is easy to cook jelly or make cutlets from such a wonderful vegetable. Let's explore what can be made from peas. But first you need to find out how to choose and cook it correctly. The article tells about all this.

What can be made from peas

Dry beans are among the most readily available foods. You can find them in almost any grocery store. In addition, there are frozen green peas on the market, which are also widely used in cooking. Not everyone knows what delicious, varied and simple pea dishes can be made. Only in Russian cuisine, the list of products made from this bean contains more than 10 main names.

The main dishes of peas include: soup, mashed potatoes, pancakes, cutlets, porridge, pies, jelly, croquettes, cheese, flat cakes. This list is far from complete. It is worth noting that any pea dish will be not only tasty, but also useful, it will help improve the condition of the body and cleanse it of harmful substances, and will become indispensable during fasting. Peas are considered a dietary dish, because there are only about 40 kcal per 100 grams of this product. The vegetable contains a large amount of vitamins and minerals necessary for the body of every person.

How to soak peas for soup

This is done to make the finished dish rich and aromatic. Due to proper steeping, peas will retain all the beneficial properties, acquire a more refined taste and aroma. On average, this procedure takes about 7 hours, but there are some subtleties. The temperature of the room where the soaked peas will be located should not be higher than +20 degrees, but not lower than 0. If you break this rule, then in the first case the vegetable will turn sour. It will no longer be possible to cook it. In the second case, the peas will remain tough, so they will have to be cooked much longer, which will negatively affect the taste and quality of the finished dish. If it is not possible to leave the soaked peas at a suitable temperature, then it is better to shorten or lengthen the residence time of the vegetable in the water. If the temperature in the room is above +20 degrees, it is recommended to soak the peas for no more than 4 hours. At low temperatures, it should be in the water for more than 8 hours.

The easiest recipe for soaking peas

It does not require special skills or equipment, and is easy to implement. How to soak peas for soup? You need to take about 3 liters of water for 1 kg of peas. It should be noted that the beans swell and greatly increase in volume. Therefore, it is better to take more water.

Soaking procedure:

1. You need to take an enamel pan, pour peas into it and pour water over it. In this case, all light debris will float to the surface.
2. Rinse the vegetable well, remove excess debris and spoiled beans.
3. Pour water over the peas so that it completely covers all the grains.
4. Put in a cool room for 7 hours.
5. When the peas are swollen, drain all the water from them and rinse again.

It is worth knowing that during the soaking process, peas cannot be stirred. If you constantly disturb a vegetable left in water, it will sour and become unsuitable for further cooking.

It should also be remembered that salt is added to the soup peas only when they are practically cooked. You can not add it either when soaking or cooking. From this, the peas turn into a mushy mass.

and smoked meats

This dish is relevant in the cold season, when hearty and high-calorie food is especially needed. The recipe for the classic pea soup with smoked ribs is very simple. The dish is easy to prepare, does not require a lot of time and will surely delight the whole family.

Ingredients:

• Potatoes - 500 grams.
• Onions - 1 pc.
• Smoked pork ribs - 400 grams.
• Carrots - 1 pc.
• Dry peas - 600 grams.
• Garlic - 3 cloves.
• Fresh herbs to taste.
• Refined vegetable oil - 50 ml.
• Salt, pepper, spices - to taste.

Step-by-step cooking:

1. Pour dry peas into a suitable bowl, remove debris and bad grains, rinse several times under running water.
2. Pour into a 2-3 liter saucepan, completely fill all the beans with water and put in a cool, dark place for 6-7 hours.
3. Cut into pieces, rinse with water and cook over medium heat for 60-80 minutes. The degree of doneness of meat is determined by how easily it separates from the bone.
4. When the ribs are ready, they must be removed from the pan, separated from the bone, and set aside.
5. Filter the resulting broth through a sieve and put on fire again, add soaked peas to it and cook for half an hour.
6. Peel onions, carrots and potatoes, wash well.
7. Cut the potatoes into medium cubes, chop the rest of the vegetables.
8. Heat the oil in a frying pan and fry the onions and carrots in it until golden brown.
9. When the peas are boiled, add chopped potatoes and cooked vegetables to the meat broth. Boil for 25-30 minutes.
10. 5 minutes before being ready, place the meat in the soup, salt and pepper, add chopped garlic.

When serving, pea soup with smoked ribs is decorated with fresh herbs, which should be washed well in advance and finely chopped.

Pea porridge with meat

Beans for such a dish should also be prepared in advance. How to soak peas for soup or porridge, we have discussed above. For such a dish, absolutely any meat can be used. Various vegetables and spices are also added. The benefit of this bean meal isn't just the ease of preparation. The main advantage is that peas can be boiled to any state. This will not spoil either its appearance or taste.

Ingredients:

• Filtered water - 1.5 liters.
• Carrots - 1 pc.
• Dry peas (split) - 400 grams.
• Onions - 1 pc.
• Beef - 500 grams.
• Salt, pepper, refined sunflower oil, fresh herbs.

Cooking process:

1. Rinse dry split peas thoroughly, soak for 5-6 hours.
2. Cut beef meat at room temperature into small pieces, rinse with water, cook for 1.5-2.5 hours (cooking time depends on the quality of the meat).
3. Remove the cooked meat from the broth and set aside.
4. Strain the broth itself through a sieve, put it back on the fire, add soaked peas there, salt, cook for 1 hour.
5. Meanwhile, peel the vegetables, rinse, and chop finely.
6. Pour 2 tablespoons of vegetable oil into a hot frying pan and fry the carrots and onions in it until golden brown.
7. Crush the finished pea porridge until mushy.
8. After that, add beef meat to the ready-made vegetables, salt, pepper and fry over medium heat for 7-10 minutes.
9. Add the prepared meat to the porridge, mix thoroughly and let it brew for another 4 minutes over low heat.
10. If you wish, you can decorate the dish with fresh herbs, peas in pods or vegetables.

The cooked meat does not need to be added to the beans during cooking. You can do this before serving.

Often, modern housewives are faced with a situation of long preparation of beans and a lack of time for this. Therefore, they are interested in how to cook pea porridge without soaking. The solution to such a problem is quite simple. To cook pea porridge without soaking, the beans should be rinsed well, poured into a saucepan, add salt, a little vegetable oil and cook until cooked for 2-3 hours.

Bean cutlets

What can you cook with peas to surprise your loved ones? Vegetarian cutlets are a great choice. They contain a large amount of protein and carbohydrates, so they will be an excellent substitute for meat during fasting or vegetarianism.

Ingredients:

• Dry peas - 300 grams.
• Chicken egg - 1 pc.
• Wheat flour - 150 grams.
• Onions - 1 pc.
• Refined vegetable oil - 50 ml.
• Black pepper, salt, spices.

Cooking process:

1. First, dry peas must be prepared for cooking and soaked, put in a dark, cool place so that they swell.
2. Rinse the finished beans well under running water, place in an enamel pan and pour water 2-3 cm above the peas level.
3. Cook the product over high heat for about 10-20 minutes, then reduce to medium and stir constantly so that the beans do not burn.
4. The degree of doneness of peas is easy enough to determine. It will be ready when it turns into a thick, homogeneous mass.
5. Put the peas in a bowl and let cool.
6. Peel the onion, wash and chop finely.
7. Fry in vegetable oil until golden brown, add to the pea mass and mix thoroughly.
8. Form small cakes 8-10 cm in diameter from this mass.
9. Prepare two deep bowls. Break an egg into one, and pour a little flour into the other.
10. The resulting cakes must be rolled in these ingredients twice (egg - flour - egg - flour).
11. Heat the pan well, pour in vegetable oil. Reduce fire.
12. Put the pea cakes in a pan and fry on both sides for about 3-4 minutes (until golden brown).

You need to very carefully turn the resulting vegan pea cutlets so that the puree that is inside does not leak out. They are served hot.

Bean and mushroom puree

This dish of peas with mushrooms is prepared in almost the same way as porridge. Before use, peas should be sorted out, washed and soaked for 6-7 hours.

Ingredients:

• Dry peas - 2 cups
• Carrots - 1 pc.
• Fresh champignons - 500 grams.
• Onions - 1 pc.
• Butter and vegetable oil - 50 grams each.
• Fresh herbs are optional.
• Salt to taste.

Cooking process:

1. We wash the prepared peas under running water, put in a saucepan, salt and set to cook over medium heat for 30-40 minutes.
2. To make it cook faster, you can add a little refined sunflower oil to the water.
3. In the meantime, we peel and wash the mushrooms, carrots, onions.
4. Heat vegetable oil in a frying pan.
5. Grate the carrots on a medium grater, cut the onions and mushrooms into small cubes.
6. Fry all vegetables over medium heat for 5-10 minutes until a golden crust appears on the mushrooms.
7. When the peas are tender, put them in a bowl and let cool slightly.
8. Then put the finished beans and butter in a blender, grind until smooth.
9. We mix ready-made vegetables with the resulting mass.
10. Further, mashed peas with mushrooms can be laid out in portions and, if desired, garnished with fresh herbs.

To avoid the flatulence caused by the beans, you can add a little baking soda during the soaking process.

Canning peas

Before embarking on such a complex process, it is worth studying a few rules, because there are also nuances that must be taken into account. How to preserve peas correctly?

It is worth considering that only young and soft pods are suitable for canning peas. Before rolling, they should be carefully checked for any spoiled beans. For this method of cooking a vegetable, it is recommended to take small jars.

The classic recipe for canning peas at home

For the marinade, you can take any vinegar (9%, 6% or apple cider).

Ingredients for 1 liter of marinade:

• Fresh young peas - 1 kg.
• Filtered water - 2 liters.
• Vinegar - 25 ml (9%) or 35 ml (6%).
• Salt and sugar - 35 grams each.

Cooking process:

1. Bring the water to a boil, pour the peas into it and cook over medium heat until the beans are soft (25-30 minutes).
2. Pour 1 liter of water into another saucepan, add sugar and salt, bring to a boil.
3. Remove the marinade from heat and finish off the vinegar, mix thoroughly.
4. Pour ready-made peas into sterilized jars and pour marinade over it.
5. Sterilize for 20 minutes, roll up the lid, wrap in a warm blanket for a day.

We've covered how to preserve peas. Some housewives find it easier to buy a finished product in a store. You can agree with this if you do not have your own peas. If you grow it in a personal plot in large quantities, then the given recipe will come in handy.

Bakery products

Oven yeast are popular with many housewives for their unusual taste and ease of preparation.

Ingredients:

• Wheat flour - 600 grams.
• Onions - 1 pc.
• Boiled water - 200 ml.
• Chicken egg - 1 pc.
• Dry peas - 250 grams.
• Salt to taste.
• Dry yeast - 10 grams.
• Vegetable oil - 50 ml.
• Sugar - 2 tsp

Cooking process:

1. Soak the peas in advance, cook them until mushy for 30-40 minutes.
2. Stir yeast, sugar and one tablespoon of flour in warm water, let it brew for 20-25 minutes to make a dough.
3. Sift the rest of the flour into a wide bowl, add 1 tablespoon of vegetable oil, salt, and an egg.
4. Pour the finished dough into a bowl of flour, stir the mass and knead the dough.
5. When it becomes soft and elastic, cover it with a towel and put it in a warm place for 1-1.5 hours so that it rises.
6. Cool the boiled peas to room temperature and grind with a mixer until smooth.
7. Peel the onions, wash them, cut them into small cubes, fry until golden brown in preheated vegetable oil and mix with the resulting puree.
8. When the dough has approximately doubled in volume, knead it and leave it under a towel for another 20 minutes.
9. We form cakes for pies. Separate small pieces from the dough, make balls out of them and roll them out with a rolling pin.
10. Put the pea puree on the resulting tortillas and form the pies.
11. We lay them with a seam in the bottom on a baking sheet covered with parchment, coat with a beaten egg and let it brew for 10-15 minutes.
12. During this time, we warm up the oven to 180-200 degrees.
13. We bake pies with peas for 10-15 minutes until golden brown.

To prevent the finished baked goods from becoming stale, it is recommended to put them on a clean baking sheet after the oven, cover with a towel and cool.

Hearty pancakes

For this dish, you will not need dry beans, but flour from them. It can also be found in every supermarket. Thanks to this ingredient, pea flour pancakes are tender and crumbly.

Ingredients:

• Chicken egg - 1 pc.
• Vegetable oil - 50 ml.
• - 50 grams.
• Low-fat kefir - 500 ml.
• Wheat flour - 50 grams.
• Soda is a pinch.
• Salt - 0.5 tsp.

Cooking process

1. We heat the kefir to room temperature.
2. Pour it into a bowl, add there a chicken egg, a pinch of salt, vegetable oil (20 ml), mix all the ingredients thoroughly and beat with a whisk or mixer.
3. Continuing to beat, add wheat and pea flour in small portions until a thick consistency and leave for 20 minutes.
4. Mix soda with a teaspoon of boiling water and pour this mixture into the dough, mix thoroughly.
5. Heat the vegetable oil in a frying pan and put the dough on it with a tablespoon.
6. Pea pancakes are fried over medium heat on each side for 2-3 minutes.

This dish should be served with sour cream. Consider what you can cook with peas and cabbage.

Pea soup with fresh cabbage

This hearty and incredibly tasty first course is a perfect option for the cold season. This is another simple recipe that every housewife should know.

Ingredients:

• Dry peas - 150 grams.
• Carrots - 1 pc.
• Onions - 1 pc.
• Fresh cabbage - 200 grams.
• Potatoes - 250 grams.
• A pinch of salt.
• Pepper, spices - to taste.

Step-by-step cooking:

1. Rinse dry peas thoroughly, pour into a saucepan, add water, salt a little, cook over medium heat for 2.5-3 hours.
2. Peel the vegetables, wash.
3. Cut the potatoes into cubes, the onion into thin half rings, the carrots into small circles, and chop the cabbage.
4. When the peas begin to boil, add the potatoes to the soup and cook for another 20 minutes.
5. Then add onions, carrots and cabbage, salt, pepper and cook until vegetables are ready.

Ready soup with peas and cabbage can be garnished with fresh herbs or a little sour cream.

Peas are a herbaceous annual plant that belongs to the legume family. Very graceful and beautiful, with thin leaves, tendrils and typical bean flowers. Blooms more often white, sometimes pink. Some varieties bloom purple and fuchsi. It is one of the first cultures that was mastered by man.

Regular use of this product helps to normalize the functioning of the digestive tract, relieves heartburn, and normalizes bowel function.

This is perhaps the main reason why peas are very popular with many housewives. But how you can cook it, we will tell you in this article.

How to cook peas in a slow cooker?

I would like to note right away that it will take you about 20-30% more time to cook peas in a multicooker than in a regular saucepan. But on the other hand, you can get a perfect product at the exit.

Recipe number 1 ... Pea porridge ... Consider one of the simplest recipes for cooking porridge in a slow cooker.

Ingredients

• Crushed peas (2 cups);
• Water (4 glasses);
• Salt;

1). First of all, we need to carefully sort out the peas and discard all the garbage. Next, we wash the grains, while changing the water until it remains transparent. Pour the washed cereal into a multicooker and fill it with water, after which we turn on the "stewing" mode and the cooking time for 2 hours.

2). Thanks to the slow action and long waiting time, you can get really boiled and very tasty peas. After the multicooker turns off, we take out the porridge and stir it thoroughly.

Salt can be added both before and after cooking.

The advantage of the multicooker is that there is no need to soak the peas before cooking.

How to make pea puree?

Recipe number 1. Classic pea puree recipe ... Consider a recipe for one of the most budgetary options for making pea porridge.

Ingredients

• Peas (1 cup (chopped are cooked faster));
• Water (2-3 glasses);
• Salt;

1) ... We clean the peas from debris, rinse with water and soak in cold water for several hours. Ideally, leave it overnight.

2) ... Then we drain the old water, rinse it again and fill it with boiled water. First, we make the fire on the stove maximum so that the water boils quickly, then we reduce it to medium and open the lid. Cook for 1.5 - 2 hours. I would like to note that in the opinion of very sensitive natures, it is necessary to remove the foam that forms during boiling. But in my opinion, this is not at all necessary, since the peas after soaking and washing are almost sterile. It's up to you.

3) ... In cases where all the water has boiled away, but the beans are not boiled, add a little (about half a glass) boiled water, stir over medium heat and let it boil too. As soon as the peas are boiled, remove from the stove, cover the pan with a lid and let it sweat a little.

If you want to get a more delicate consistency, then you will need to do this with a blender. If the puree is dry, then you can add a little boiled water here. You can also add some milk.

Recipe number 2. Spicy pea puree ... This recipe can be a great solution for those who want to diversify a familiar dish.

Ingredients

• Peas (1 glass);
• Water (2-3 glasses);
• Carrots (1 pc, medium size);
• Parsley, dill, basil, or other herbs that you prefer;
• Garlic (1 clove);
• Vegetable oil (3 tablespoons);
• Salt;

1) ... The first three stages, as in the case of the previous recipe: soak, boil, crush, that is, we cook ordinary pea puree.

2) ... We clean the carrots and greens and dry. All ingredients (garlic, carrots, herbs) are chopped in a blender (you can also in a meat grinder). Add the resulting gruel to mashed potatoes, salt, fill with oil and mix everything thoroughly. For spiciness, black pepper can also be added to the dish to taste.

How to cook peas with meat?

Recipe number 1 ... Pea porridge with stew ... An economical, practical and delicious recipe for making peas. I would also like to note that meat can be used instead of stew.

Ingredients

• Dry split peas (1.5 cups);
• Water (5 glasses);
• Beef stew (300 grams);
• Bulb onions (1 pc);
• Salt (2 teaspoons);
• Ground black pepper (half a teaspoon);
• Sunflower oil (2 tablespoons);

1) ... We wash the peas, soak them in cold water, and leave for about 5 - 7 hours.

2) ... We open the stew, put it in a deep plate, separating the fat and all the liquid.

3) ... We clean the onion and cut it in the form of half rings.

4) ... Next, put the peas in a medium saucepan, pour 3 cups of boiled water, cook for about 30 minutes, then pour in half of the required salt and boil for a while. Next, make mashed potatoes from the cooked peas.

5) ... Pour two tablespoons of sunflower oil into a frying pan, heat it over low heat, put onions here and fry for about 5 - 7 minutes.

7) ... Pour spices here (in my case, black ground pepper), the remaining salt, stir, cover the pan with a lid on top, reduce the gas and simmer for about 5-7 minutes in this position.

8) ... Mix the cooked stew with onions with ready-made pea porridge and keep on fire for about 5 minutes.

How to cook chicken peas?

Recipe number 1. Pea soup with chicken ... Despite the huge variety of dishes among all cuisines of the world, such a dish as pea soup is quite popular.

Ingredients

• Split peas (1 glass);
• Chicken (300 gr);
• Potatoes (2 pcs);
• Carrots (1 pc);
• Onion (1 pc);
• Spices (salt, pepper, seasonings);
• Vegetable (2 tablespoons);

1) ... Wash the peas and leave them in water (about 2-4 hours). Then we put a pot of water on the stove and throw in the peas along with the chicken. As the water boils, we need to reduce the heat and remove the foam, after which we leave it to cook for about 45 - 50 minutes.

2) ... While the broth is boiling, we cook the vegetables. Pass the carrots through a grater with large divisions, finely chop the onion and cut the potatoes into medium-sized cubes.

3) ... Pour oil into a frying pan and fry the onions and carrots until golden brown.

4) ... After the broth is ready, take out the meat from the pan and add the potatoes here, which we cook for about 10 minutes.

5) ... Next, add the finished frying here, but after about 5 minutes after that we throw the meat back here, not forgetting to cut it into small pieces. At this stage, we also add spices here, which in your opinion will make the soup more delicious.

6) ... Cook the soup for another 10 - 15 minutes, then turn off the stove and leave it to sweat for about 10 minutes.

Chicken pea soup is ready!

How to cook green peas?

Recipe number 1. Green pea sauce.

Ingredients

• Chopped onions (¾ cup);
• Water (1 glass);
• Green peas (2 cups);
• Butter (2 tablespoons);
• Flour (1 tablespoon);
• Heavy cream (½ stack);
• Salt, pepper, nutmeg;

1) ... Throw 1 tsp into the water. salt, onion and boil. Add the peas and cook for 5 minutes. We drain the water, leaving about ¾ of the glass, which will be needed for subsequent use.

2) ... Melt the butter, add flour, spices and heat until golden brown, remembering to stir so that nothing burns.

3) ... Add cream and water from cooking vegetables, stir and simmer until thickened.

4) ... Add vegetables and bring to a boil.

Recipe number 2. Spicy pea sauce .

Ingredients

• Green peas (250 gr);
• Natural yogurt or sour cream (2 tablespoons);
• Chili pepper (1 pc);
• Garlic (1-2 cloves);
• Olive oil (2 tsp);
• Lemon (1 pc);
• Fresh mint (1 tablespoon);

1) ... Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and grind the chili pepper.

2). Mix all the ingredients in a blender, add lemon juice and chopped mint.

Recipe number 3. Baked soup

Ingredients

• Tomatoes (6 pcs);
• Onion (1 pc);
• Garlic (2 cloves);
• Vegetable broth (300 ml);
• Green peas (400 gr);
• Tomato paste (2 tablespoons);

1) ... Put whole tomatoes, chopped onion and garlic on a baking sheet and put in a hot oven for about 30 minutes. The vegetables should be soft and lightly crusty.

2) ... Boil the peas, put them on a sieve. In a blender, grind half the peas instead of with broth until smooth and rub through a sieve.

3) ... We put all the ingredients in a saucepan, add salt, and bring to a boil.

4) ... Add greens and serve.

How to cook peas for a side dish?

Recipe number 1. Pea garnish ... Sufficiently tasty and satisfying dish.

Ingredients

• Curry (to taste);
• Onion (1 pc);
• Vegetable oil (150 g);
• Peas (500 gr);
• Salt (to taste);
• Tomato paste (150 gr);
• Carrots (1 pc);

1) ... We wash the peas;

2) ... Pour water into a clean saucepan and set on fire.

3) ... As soon as the water boils, we throw in the peas. Boil for 1.5 hours.

4) ... After boiling the peas until half cooked, add a little curry here and mix.

6) ... We put a frying pan on the fire, pour vegetable oil here and fry the onions and carrots. The vegetables should turn golden.

7) ... Add tomato paste to vegetables and mix.

8) ... We send the boiled peas into a colander to drain the excess juice.

9) ... Place the peas on a serving platter and the sautéed vegetables on top.

10) ... That's all, a delicious pea garnish is ready.

How to cook pilaf with chickpeas?

Recipe number 1. Pilaf with chickpeas ... Chickpeas have taken their rightful place in the recipe for pilaf with peas, and such pilaf can be prepared as follows.

Ingredients

• Short rice (2 cups);
• Beef (300 g);
• Dry chickpeas (0.5 cups);
• Sunflower oil (3 tablespoons);
• Carrots (150 g);
• Onions (150 g);
• Garlic (3 heads);
• Seasoning for pilaf (1 package);
• Zira (1 tsp);
• Barberry;
• Salt (2 tsp);

1) ... Soak half a glass of chickpeas in ordinary boiled water overnight. During this time, it will swell and almost double in size.

2) ... Cooking the beef, cut it into medium sized cubes. Cooking vegetable oil.

3) ... We wash the carrots, after which we clean both it and the onions.

4) ... Cut the carrots into large pieces.

5) ... Cut the onion into large strips.

7) ... In hot water, rinse the rice thoroughly and fill it with boiling water. Let it stand and swell.

8) ... Prepare a glass of soaked chickpeas, seasonings and garlic. As for the seasonings, we will only use cumin and barberry. But you can also use ready-made rice seasoning instead.

9) ... Pour vegetable oil into a deep frying pan or into a cauldron and heat over high heat, after which we reduce the heat and begin to fry the carrots and onions. Do not forget to stir so that nothing burns out. As a result, (after about 15 - 20 minutes) you should get golden onions and carrots.

10) ... Next, we proceed to frying the meat. We move the zirvak and put the meat in the cauldron. It will take you about 10 minutes. It should give off juice and lightly fry. After that, mix the zirvak and simmer for about 5 minutes more.

11) ... Now we need to add 2 cups of boiling water, seasonings, cumin and salt to the cauldron. Stir and continue simmering the zirvak over low heat for about 15 minutes.

12) ... Add soaked chickpeas to the cauldron.

13) ... In a cauldron, carefully spread the rice and three heads of garlic, then level the rice and add a little boiling water. The rice should be completely covered with water. We cook pilaf over low heat, while not forgetting to control the situation. Remember, water should not boil over quickly, and if it does, you can add it.

14) ... After all the water has boiled away, and the rice still remains a little hard, remove from the heat, otherwise you will get rice porridge. The pilaf is covered with a lid, where it reaches by itself in about 15 minutes.

Fragrant pilaf with chickpeas is ready!

How to cook peas without soaking?

Recipe number 1. Smoked pea porridge without soaking ... It is better to use crushed peas, as they cook faster.

Ingredients

• Peas (500 grams);
• Water (1 liter);
• Onions (1 pc);
• Carrots (1 pc);
• Tomato paste (2 tablespoons);
• Salt, spices;
• Bay leaf (2 pcs);
• Vegetable little (60 ml);
• Butter (40 gr);
• Greens;

1) ... We wash the peas with running water, then pour a glass of boiling water and leave for 15 minutes.

3) ... While the peas are boiling, you can prepare the vegetables. Rub the carrots on a grater, cut the onion into half rings or cubes.

4) ... Heat the vegetable oil in a frying pan, then fry the carrots and onions here. Add tomato paste and do not forget to stir so that nothing burns. If you want to give the dish a smoked flavor, then instead of vegetable oil, you can use smoked bacon.

5) ... Checking the peas. Add salt, spices, bay leaf to taste. Cook on such a fire and under a closed lid for another hour. Do not forget to stir periodically.

6) ... Add fried vegetables to the finished porridge. Stir, cover and cook for 10 minutes.

Delicious pea porridge is ready!

How to make pea salad?

Recipe number 1. Green peas and egg salad ... A simple and inexpensive salad with green peas.

Ingredients

• Canned peas (100 gr);
• Parsley;
• Boiled rice (150 gr);
• Boiled egg (3 pcs);
• Bulgarian pepper (1 pc);
• Vegetable oil (100 gr);
• Salt (to taste);

1) ... Cut off the base of the pepper, peel it of seeds and cut it either into rings or into strips.

2) ... We wash the rice thoroughly in cold water, then fill it with water and salt. Cook over low heat until cooked through.

3) ... Mix the cooked rice with chopped bell peppers.

4) ... Cook the eggs for about 10 minutes, after which we peel them and finely chop them to obtain the egg mass.

5) ... Pass the green peas through a colander.

6) ... Add the peas and eggs to the mixed rice and pepper.

7) ... Add vegetable oil, salt to taste and mix everything well.

8) ... Decorate with parsley sprigs and serve.

Recipe number 2. Green peas with smoked chicken .

Ingredients

• Smoked chicken (500 gr);
• Green peas (500 gr);
• Egg white (from 3 eggs);
• Onions (1 head);
• Vegetable oil (20 gr);
• Table vinegar (20 gr);
• Mayonnaise (20 gr);
• Korean carrots (150 gr);

1) ... Cut the chicken into cubes and lay out the first layer.

2) ... We spread the second layer with green peas and coat with mayonnaise.

3) ... Cut the egg whites into cubes (if you wish, you can also add the yolk here), spread with mayonnaise.

4) ... Fry the onion in half rings in vegetable oil until golden brown, then drain the oil and mix the onion with vinegar and mayonnaise.

5) ... Put a layer of Korean carrots on the fried onions. Do not grease the last layer with mayonnaise.

6) ... We leave for a few minutes so that all layers are soaked and the salad can be served.

To make a less greasy salad, the amount of mayonnaise you add can be reduced.

How to cook peas for pies?

Recipe number 1. Pea filling ... Pea filling is extraordinarily good for making homemade pies

Ingredients

• Dry shelled peas (1 glass);
• Onions (2 heads);
• Vegetable oil;
• Salt, ground black pepper;

1) ... We thoroughly clean and wash the peas.

2) ... Fill the washed peas with water and put them on the stove. Bring to a boil, remove the foam, reduce heat and cover with a lid. In this position, cook the peas until they are completely boiled (about 1.5 - 2 hours), while not forgetting to stir periodically.

3) ... Cooked peas are practically mashed potatoes with individual inclusions of peas that have retained their shape. If desired, the pea mass can be rubbed until smooth, but you can also leave it, since the peas that have retained their shape are chewed quite easily.

5) ... Add the onion to the mashed peas, salt to taste, pepper and mix.

Dishes from green peas, these are salads, soups, side dishes or sauce, almost anything can be made from it. It is not necessary to blanch green peas of some varieties, and you can add them to salads, first and second courses can be fresh. Have you missed the moment and the peas have hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will be happy for the winter. Green pea dishes are very varied.

Ingredients:
¾ stack. chopped onion
1 ½ stack water,
2 stack of peas
2 tbsp butter,
1 tbsp flour,
½ stack. heavy cream
salt, pepper, nutmeg.

Preparation:
Put 1 tsp in water. salt, onion and boil. Add the peas and cook for 5 minutes. Drain and leave for about stack. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring to avoid burning. Add cream and water from cooking vegetables, stir and simmer until thickened. Add vegetables and bring to a boil.

Ingredients:
250 g peas
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 cloves of garlic
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Combine all ingredients in a blender, add lemon juice and chopped mint.

Dishes from green peas are very simple to prepare, and soups from green peas are hearty and light at the same time. Ideal for those who are sensitive to their figure.

Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml of vegetable broth,
400 g peas,
2 tbsp tomato paste
2 tbsp greenery,
salt pepper.

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes, until vegetables are tender and lightly crusty. Boil the peas, fold them onto a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 l of water,
salt, pepper - to taste.

Preparation:
Boil the peas in water, pour into a pot, add the crushed eggs, cover and place in the oven with medium heat for 20 minutes. When serving, cut cucumbers into slices into the soup, add herbs and sour cream.

Ingredients:
750 ml of broth,
100 g pasta,
500 g green peas
100 g ham or smoked meat,
50 g butter
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Preparation:
In half the oil, fry chopped onions and small cubed meat products. Pour in the broth, cover and simmer for 30 minutes. Add small pasta and cook until tender. Add the remaining butter, cheese, salt and pepper a couple of minutes until tender. Sprinkle with cheese and herbs when serving.

Ingredients:
1 leek,
500 g peas
1 tbsp butter,
2 ½ stack vegetable broth,
¼ stack. chopped mint
1 tsp lemon juice
sour cream, salt, black pepper.

Preparation:
Melt butter, add chopped leeks, salt, pepper and simmer, stirring occasionally, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce heat and cook until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Use a blender to puree the soup and serve with lemon juice and herbs. Place 1 tablespoon in each plate. sour cream.

Ingredients:
1 kg of peas,
4 stacks water,
1 head of lettuce
¼ tsp ground white pepper
2 tbsp soft cream cheese
3 tbsp butter,
a pinch of lemon zest,
salt.

Preparation:
Melt the butter in a saucepan, add the sliced ​​salad and heat for 5 minutes. Add the peas and simmer, stirring occasionally, for 15 minutes. Add water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat to a boil with salt and pepper. Serve with cream cheese.

Ingredients:
1 carrot
1 parsley root
¼ celery root,
¼ a head of white cabbage or cauliflower,
200 g green peas
½ tbsp butter,
salt, herbs.

Preparation:
Cut vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then fill with broth and cook until tender. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it simmer and serve, sprinkled with herbs.

Add green peas to side dishes and main courses and they will play in a new way!

Ingredients:
150-200 g bacon
1 onion
300 g of rice
2-3 tbsp white wine,
1 liter of vegetable or chicken broth,
250 g peas
1 tbsp sour cream, yogurt or crème fraiche,
1 tbsp grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon and chopped onions in butter. Add risotto rice, wine, stir and gradually pour in broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Ingredients:
350 g peas,
3 shallots,
a bunch of lettuce,
50 g butter
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Preparation:
Melt butter in a skillet, add peas, chopped onion and chopped salad, stir and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Ingredients:
200 g peas,
1 onion
1-2 cloves of garlic
1 young vegetable marrow
a handful of asparagus
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Preparation:
Fry the finely chopped onion with the garlic in vegetable oil for 2 minutes, add the peas, sliced ​​zucchini, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Preparation:
Fry the mushrooms with peas in butter for 3 minutes, add wine and crème fraîche (you can replace it with sour cream), season to taste and simmer over medium heat, covered. Sprinkle with chopped herbs when serving.

Ingredients:
300 g of meat,
2-3 potatoes,
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.

Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add the meat, diced carrots and potatoes, peas, tomato paste. Stir, cover with broth, salt, pepper and cook over medium heat until tender.

(breakfast idea)

Ingredients:
200-300 g of boiled pasta,
200 g peas,
200 g broccoli
grated cheese,
5-7 eggs.

Preparation:
Fry vegetables and pasta in olive oil (you can use the rest from the evening), salt and pepper. Spread the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the cheese on the frit a few minutes before cooking.

Ingredients:
300 g of meat,
1 onion
1 carrot
1 bell pepper
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.

Preparation:
Place the diced meat in a saucepan, cover with water and cook. From the moment it boils, reduce heat and cook the meat for 20 minutes. In a frying pan, fry the onions, carrots and bell peppers, add to the meat. Meanwhile, dice the potatoes and add to the meat pan. When it's almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from heat, add some saffron and wrap the pan with a towel, let it sweat. Sprinkle with herbs when serving.

Rice and Pea Garnish

Ingredients:
500 g peas
2 stacks rice,
1 tbsp butter,
4 stacks water,
salt, nutmeg - to taste.

Preparation:
Cook the peas until tender and fold over a sieve. Fry rice in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix cooked rice with peas and season with nutmeg.

Ingredients:
1 kg of peas,
200 g ham
500 g onions
1 ½ stack water,
6-7 tbsp olive oil,
pepper, salt, dill - to taste.

Preparation:
Saute the onions in olive oil, add the peas and diced ham. Season with salt and pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.

Green peas with rice in the microwave

Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers
2 cm ginger root,
4 tablespoons butter,
4 onions,
2 cm cinnamon sticks
4 ½ stack water,
salt.

Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, finely chop the cinnamon and add everything to the butter. Set the timer for 3 minutes at maximum power - the onion should be transparent. Add rice, add water, salt and cook for 12 minutes at full power, until rice is cooked but not boiled. Let sit in the microwave for a couple of minutes, then divide the rice grains with a fork.

Ingredients:
400 g spaghetti
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.

Preparation:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and place on a sieve. Use a blender to puree the peas, basil, grated cheese, minced garlic, walnuts and olive oil. Season with salt and pepper. Toss with the sautéed ham. Serve the spaghetti with pea pesto and more grated cheese.

Ingredients:
1 cup carrots, cut into thin strips
400 g peas,
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Preparation:
In a saucepan, combine the butter, carrots, sugar and lemon juice over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring occasionally, until the peas are tender. Season with salt and pepper.

Pea and tomato salad

Ingredients:
2 finger tomatoes,
½ stack. peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped salad
1 clove of garlic
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then dip them in ice water. Place on a sieve and pat dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to get a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Ingredients:
15 small young potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Preparation:
Boil potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and fold them onto a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Combine potatoes and peas and top with sauce.

Enjoy cooking green pea dishes and treating them to your family. Bon Appetit!

Larisa Shuftaykina

Green pea dishes are very varied. You can make almost anything from it - salads, soups, side dishes or sauce. It is not necessary to blanch green peas of brain varieties, and add it to salads, first and second courses can be fresh. Have you missed the moment and the peas have hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will be happy for the winter.

Pea sauce
Ingredients:
¾ stack. chopped onion
1 ½ stack water,
2 stack of peas
2 tbsp butter,
1 tbsp flour,
½ stack. heavy cream
salt, pepper, nutmeg.

Preparation:
Put 1 tsp in water. salt, onion and boil. Add the peas and cook for 5 minutes. Drain and leave for about stack. for later use. Melt the butter, add flour and spices, and heat until golden brown, stirring to avoid burning. Add cream and water from cooking vegetables, stir and simmer until thickened. Add vegetables and bring to a boil.

Spicy pea sauce
Ingredients:
250 g peas
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 cloves of garlic
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Combine all ingredients in a blender, add lemon juice and chopped mint.

Green pea soups are hearty and light at the same time. Ideal for those who are sensitive to their figure.

Baked soup
Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml of vegetable broth,
400 g peas,
2 tbsp tomato paste
2 tbsp greenery,
salt pepper.

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes, until vegetables are tender and lightly crusty. Boil the peas, fold them onto a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve with a sprinkle of herbs.

Summer soup with peas
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 l of water,
salt, pepper - to taste.

Preparation:
Boil the peas in water, pour into a pot, add the crushed eggs, cover and place in the oven with medium heat for 20 minutes. When serving, cut cucumbers into slices into the soup, add herbs and sour cream.

Quick Pea Soup
Ingredients:
750 ml of broth,
100 g pasta
500 g green peas
100 g ham or smoked meat,
50 g butter
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Preparation:
In half the oil, fry chopped onions and small cubed meat products. Pour in the broth, cover and simmer for 30 minutes. Add small pasta and cook until tender. Add the remaining butter, cheese, salt and pepper a couple of minutes until tender. Sprinkle with cheese and herbs when serving.

Green peas and leek puree soup
Ingredients:
1 leek,
500 g peas
1 tbsp butter,
2 ½ stack vegetable broth,
¼ stack. chopped mint
1 tsp lemon juice
sour cream, salt, black pepper.

Preparation:
Melt butter, add chopped leeks, salt, pepper and simmer, stirring occasionally, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce heat and cook until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Use a blender to puree the soup and serve with lemon juice and herbs. Place 1 tablespoon in each plate. sour cream.

Cream pea soup
Ingredients:
1 kg of peas,
4 stacks water,
1 head of lettuce
¼ tsp ground white pepper
2 tbsp soft cream cheese
3 tbsp butter,
a pinch of lemon zest,
salt.

Preparation:
Melt the butter in a saucepan, add the sliced ​​salad and heat for 5 minutes. Add the peas and simmer, stirring occasionally, for 15 minutes. Add water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat to a boil with salt and pepper. Serve with cream cheese.

French vegetable julienne soup
Ingredients:
1 carrot
1 parsley root
¼ celery root,
¼ a head of white cabbage or cauliflower,
200 g green peas
½ tbsp butter,
salt, herbs.

Preparation:
Cut vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then fill with broth and cook until tender. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it simmer and serve, sprinkled with herbs.

Add green peas to side dishes and main courses and they will play in a new way!

Risotto with green peas and bacon
Ingredients:
150-200 g bacon
1 onion
300 g of rice
2-3 tbsp white wine,
1 liter of vegetable or chicken broth,
250 g peas
1 tbsp sour cream, yogurt or crème fraiche,
1 tbsp grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon and chopped onions in butter. Add risotto rice, wine, stir and gradually pour in broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
a bunch of lettuce,
50 g butter
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Preparation:
Melt butter in a skillet, add peas, chopped onion and chopped salad, stir and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Summer pasta
Ingredients:
200 g peas
1 onion
1-2 cloves of garlic
1 young vegetable marrow
a handful of asparagus
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Preparation:
Fry the finely chopped onion with the garlic in vegetable oil for 2 minutes, add the peas, sliced ​​zucchini, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Preparation:
Fry the mushrooms with peas in butter for 3 minutes, add wine and crème fraîche (you can replace it with sour cream), season to taste and simmer over medium heat, covered. Sprinkle with chopped herbs when serving.

Stew with green peas
Ingredients:
300 g of meat,
2-3 potatoes,
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.

Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add the meat, diced carrots and potatoes, peas, tomato paste. Stir, cover with broth, salt, pepper and cook over medium heat until tender.

Fritata (breakfast idea)
Ingredients:
200-300 g of boiled pasta,
200 g peas
200 g broccoli
grated cheese,
5-7 eggs.

Preparation:
Fry vegetables and pasta in olive oil (you can use the rest from the evening), salt and pepper. Spread the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the cheese on the frit a few minutes before cooking.

Meat with green peas
Ingredients:
300 g of meat,
1 onion
1 carrot
1 bell pepper
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.

Preparation:
Place the diced meat in a saucepan, cover with water and cook. From the moment it boils, reduce heat and cook the meat for 20 minutes. In a frying pan, fry the onions, carrots and bell peppers, add to the meat. Meanwhile, dice the potatoes and add to the meat pan. When it's almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from heat, add some saffron and wrap the pan with a towel, let it sweat. Sprinkle with herbs when serving.

Rice and Pea Garnish
Ingredients:
500 g peas
2 stacks rice,
1 tbsp butter,
4 stacks water,
salt, nutmeg - to taste.

Preparation:
Cook the peas until tender and fold over a sieve. Fry rice in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix cooked rice with peas and season with nutmeg.

Green peas with ham
Ingredients:
1 kg of peas,
200 g ham
500 g onions
1 ½ stack water,
6-7 tbsp olive oil,
pepper, salt, dill - to taste.

Preparation:
Saute the onions in olive oil, add the peas and diced ham. Season with salt and pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.

Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers
2 cm ginger root,
4 tablespoons butter,
4 onions,
2 cm cinnamon sticks
4 ½ stack water,
salt.

Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, finely chop the cinnamon and add everything to the butter. Set the timer for 3 minutes at maximum power - the onion should be transparent. Add rice, add water, salt and cook for 12 minutes at full power, until rice is cooked but not boiled. Let sit in the microwave for a couple of minutes, then divide the rice grains with a fork.

Pesto with green peas
Ingredients:
400 g spaghetti
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.

Preparation:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and place on a sieve. Use a blender to puree the peas, basil, grated cheese, minced garlic, walnuts and olive oil. Season with salt and pepper. Toss with the sautéed ham. Serve the spaghetti with pea pesto and more grated cheese.

Peas and carrots garnish
Ingredients:
1 cup carrots, cut into thin strips
400 g peas,
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Preparation:
In a saucepan, combine the butter, carrots, sugar and lemon juice over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring occasionally, until the peas are tender. Season with salt and pepper.

Pea and tomato salad
Ingredients:
2 finger tomatoes,
½ stack. peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped salad
1 clove of garlic
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then dip them in ice water. Place on a sieve and pat dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to get a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Young potatoes with green peas and creamy sauce
Ingredients:
15 small young potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Preparation:
Boil potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and fold them onto a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Combine potatoes and peas and top with sauce.

Omelet with peas

150 gr frozen peas
- 7 eggs
- 100 ml of milk
- 50-70 g of spicy cheese
- salt, spices to taste
- butter for lubricating the mold

Grease the mold liberally with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put it in a bowl of water, it will be ready in 5 minutes);

Beat eggs with a mixer until foam, pour in milk, beat. Add salt and spices;

Put the peas in a form in an even layer, pour the egg-milk mixture, sprinkle with half of the grated cheese and put in the oven for 10-15 minutes;

After about 10-15 minutes, you will see that the mixture becomes thick in places. Pour the remaining cheese on top and leave the omelet with cheese in the oven until tender. It will take another 10-15 minutes, depending on the oven.

Wheat Lemon Porridge with Green Peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat groats - 250 gr.
Lemon - 1 pc.
Broth cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Ground black pepper and salt - to taste

Cooking method:

Peel and finely chop the onions. Melt the butter in a small saucepan. On it, fry thin slices of bacon, wheat grits and onions in a skillet for a couple of minutes. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four glasses of boiling water, put the grits with bacon and lick into a saucepan, pour in the lemon juice and pour over the broth. When the porridge boils, add green peas to it and cook over moderate heat for twenty minutes. Salt and pepper the prepared wheat lemon porridge with green peas. Usually served with crucian carp in sour cream or fried carp.

Pancakes with green peas
Ingredients:
- 0.5 cups oatmeal
- 1 glass of young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- a little parsley
- 2 cloves of garlic
- 1 egg
- 1 tablespoon flour
- salt, pepper, ground coriander.

Cooking method:
Pour oatmeal into a saucepan, pour a glass of hot boiled water, boil for a couple of minutes, close the lid, remove from heat and steam for five minutes. The porridge should turn out to be "smudge".
Scald the peas with boiling water and put in a blender with parsley, green onions and garlic. Grind until smooth.
Grate potatoes on a fine grater.
Mix all the ingredients, add the egg, flour, salt, coriander and black pepper, mix everything. You should have a pancake-like dough.
Put the pancakes with a spoon in a pan with hot vegetable oil and fry until golden brown on both sides.

Eggplant with green peas
Ingredients
eggplant - 150 g
fresh frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. the spoon
ground red pepper, salt to taste

Cut the eggplants into slices, salt, and leave for 20 minutes. Then rinse, dry and fry in vegetable oil.

Combine eggplant with green peas, add sesame oil, stir, pepper and serve.

Fish zrazy with green peas
pollock fillet-700gr., white bread, milk-1 tbsp., egg-1pc., yolk-1pc., onion, frozen green peas, bread crumbs, salt, pepper, oil for frying.

Soak bread without a crust in milk and squeeze. We pass the fillet, onion and bread through a meat grinder, add the egg, salt, pepper. Fill the peas with boiling water for 5 minutes, puree (I do this not completely, but so that there are half peas), add the yolk and salt.
From the minced meat with wet hands we form a cake, put the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until golden brown.

Quite often, in foreign films, you can see how the heroes arrange dishes with green peas on plates. Sometimes just peas in bulk, and sometimes something similar to the main course.

It can be mistakenly assumed that canned peas are served on the table from a jar. The one added to the Olivier salad. Absolutely not the correct opinion.

In the countries of Europe and North America, peas enter the dish fresh and, by heat treatment, become similar to canned.

In our supermarkets, green peas can be seen in the freeze section, but if you already decided to purchase them, then you will definitely need green pea recipes. What to cook from green peas, read on.

Green peas - what to cook? / Dishes from green peas

Many different dishes are prepared from green peas. Mostly soups, side dishes and salads. Both fresh and frozen peas are suitable for cooking green pea dishes.

Frozen peas do not need to be defrosted first, just rinse them under cold running water and start cooking immediately.

What to cook from green peas, my small selection of recipes will tell you.

Green pea garnish

To prepare a side dish of green peas, nothing unusual or complicated is required. Peas need to be sorted out, rinsed and filled with cold water. Put on fire and wait for a boil. Then reduce the heat, close the pan with a lid and cook the peas until the color and softness change. The readiness of green peas is determined solely by eye.

• Do not add salt to the water in which to boil green peas, it will only become tougher.
• It is recommended to salt green peas ready-made.
• Garnish with green peas with butter or vegetable oil.
• As an experiment, pea garnish can be seasoned with olive oil, vinegar, lemon juice and zest, garlic, and fried bacon.
• You can make pate from boiled green peas and serve it with chips.
• Season the boiled green peas with butter and milk. and then rub through a sieve. You will get a delicious puree garnish.
• If you dilute the pea puree with liquid, you get a delicious puree soup. Vegetable or meat broth, milk or cream are used as liquid.
• Pea puree seasoned with eggs and flour can easily become the basis for pea cutlets and pancakes.

Green peas in white wine

Ingredients:

• 350 gr. green peas
• 3 pcs. onions
• 1 bunch of lettuce
• 50 gr butter
• 5 tbsp. l. water
• 5 tbsp. l. dry white wine
• sugar on the tip of a knife

Cooking method:

1. Wash the peas and simmer in butter until half cooked.
2. Add onion in half rings and salad in strips. Simmer covered for 5-7 minutes.
3. Pour in water, wine and add sugar. Close the lid, reduce heat and simmer for another 15 minutes.
4. Season with salt to taste before serving.

Fritata with green peas

Ingredients:

• 100 g boiled green peas
• 100 g boiled pasta
• 1 bunch of lettuce
• 100 g grated cheese
• 3-4 eggs
• vegetable oil

Cooking method:

1. In vegetable oil, fry the peas and salad in pieces. Add pasta and stir.
2. Beat eggs with cheese and salt, pour this mixture over pasta and vegetables.
3. Place the pan in a hot oven for 5-7 minutes. Serve with breakfast.

Green peas are great in vegetable soup or stews. It is added along with other vegetables and cooked in a shared pot. Soup with green peas is very satisfying, but less high in calories than with potatoes.

You shouldn't give any recipes for making soups or stews with green peas, it's a matter of taste. Either add or not.

Try green peas in a new way, cook original dishes and gain vitamins!

Now I am waiting for your feedback and recipes.

Good luck and health to you!

Always yours Alena Tereshina.