I then take the amount of rice I need to make this and use 1/4 Cup pineapple juice and 1/2 cup coconut milk to
every COOKED cup of rice — adding it before adding veggies back in!
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g]
cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown
rice 1 tbsp
of Cajun seasoning (depending on the kick you'd like less or more)
* I used the zest — finely chopped — and the juice
of one lemon for
cooking 2
cups of Arborio
rice in chicken stock, about 6
cups including some water, stirred in a little at a time.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio
rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while
rice is
cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through
cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
Red Lentil Dahl soup 1
cup cooked rice 1
cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1
cup of cooked rice to one container
of Red Lentil Dahl in a saucepan, and heat to desired temperature.
Then add in 1/2
cup cooked brown
rice, 2 tablespoons hummus, 1/2
cup raw kale, 1/4
cup sprouts, 1/4
cup diced tomatoes, and 2 tablespoons
of salsa to each bowl.
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn salsa (or store bought corn salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow
rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
To assemble curry bowls, place ~ 1/2
cup of cooked rice in a bowl.
Out
of the box, the COSORI pressure
cooker comes with a stainless steel inner pot and a few handy accessories —
rice spoon, ladle spoon, measuring
cup, one glass lid (for slow
cooking, normal
cooking and reheating), a steamer rack and an extra sealing ring.
11/2
cups quinoa (rinsed, toasted and
cooked like
rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
Lentil and
Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it co
Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1
cup cooked brown
rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it co
rice for 1
cup of the lentils; add more water if needed to keep the mixture moist as it
cooks.
In a small saucepan
cook the ginger with 1/2
cup of plum wine and
rice vinegar.
To steam: Lightly coat a steaming attachment for a
rice cooker with sesame oil and fill the bowl
of the
cooker with 1 1/2
cups of water.
(1 28 oz can
of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2
cup of day old,
cooked rice 1/4
cup nut milk, i used oat
But brown
rice also contains a good dose
of protein, at 5g per
cooked cup.
While you're there, you can check out some
of the other great appliances they have on their site Here are the cool features
of the
cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked
rice capacity With
rice rinser / steam basket Great for oatmeal, grits, and cream
of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta &
rice mixes Automatically shifts to warm after
cooking White
rice:
cooks all varieties
of white
rice, including short - and long - grain
rice Quick
rice: great for preparing
rice in a hurry Whole grain: for brown
rice, farro, quinoa, and other whole grains Keep warm: illuminates when
cooking is complete Delay start: prepare for
cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and
rice mixes, beans, soups, and one - pot meals Steam
cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream
of wheat
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown
rice and broccoli Friday: Pizza Saturday: I don't
cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
I saute a diced onion & a
cup or so
of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one
cup diced ham, & the greens and
cook it slow in the oven and eat it over
rice, for two days.
I halved the recipe (still made about four servings for me), and I used half a
cup of leftover
cooked brown
rice (I guessed at the amount) instead
of uncooked
rice.
Use 2
cups of water for every
cup of black
rice and it
cooks for about 45 minutes Soaked
rice would
cook up to 30 mins.
4
cups of black
rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1
cup or so) 1 jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1
cup of fresh or jarred salsa would also be a great dressing!
Add some oil to a heavy bottom pot, over medium - low heat, and add the
rice,
cook for 3 minutes, add 3
cups of the broth, when starting to simmer lower the heat, cover and
cook for 20 minutes.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung bean or
rice noodles lemon juice, or lime juice
(You will need 1
cup of cooked rice for the 2 bowls plus 1/4
cup cooked to add to the salmon cakes, so
cook 5/8
cup rice with 1 1/4
cups water.)
Crust 1 1/2
cups cooked rice (brown or white) 1/4
cup of cheese
of choice (I used a creamy havarti) 1 egg, beaten 1/2 green onion, sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)
-- 1 can mixed beans (I used Scarpone's which was composed
of a melange
of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild
rice,
cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content
of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount
of truffle salt)
1 pack
of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1
cup of cooked brown
rice 2
cups of greens
of your choice (i have used rocket but lettuce or mix leaves are great as well) 1
cup of cooked sweet corn 1
cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful
of chopped coriander a sprinkle
of chilli flakes (optional)
Add 2
cups of the
cooked rice to the skillet (reserve the remaining
rice for another use).
To build the bowls, start with one
cup cooked rice, then add 1/4
of the tofu and bell pepper mixture.
Once the milk starts to lightly boil, add 1/2
cup of round
rice to the pan and gently mix everything together, continue to stir while
cooking
Start with 1
cup cooked rice, then add 1/4
of the tofu / bell pepper mixture.
Wild
Rice triples in volume, so to get 1 cup of cooked rice, set 1/3 cup of rice to a boil is lightly salted wa
Rice triples in volume, so to get 1
cup of cooked rice, set 1/3 cup of rice to a boil is lightly salted wa
rice, set 1/3
cup of rice to a boil is lightly salted wa
rice to a boil is lightly salted water.
Cook the
rice according to the package (bring water to a boil, add
rice, simmer 35 - 40 mins); roughly 1/2
cup dry with make enough for the 1
cup of cooked rice you need.
In a small pot or a
rice cooker, combine the sushi
rice, 1 1/2
cups of water, and a pinch
of salt.
1/2
cup short grain brown
rice,
cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp
rice vinegar 1/2 tsp sesame oil squirt
of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
1/3
cup Naosap Wild
Rice (1
cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4
cups chopped mushrooms, chopped 3 cloves
of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for
cooking about 1/3
cup chickpea flour for coating
This
rice is also a great buy because only 1/2
cup uncooked
rice — triples in size and makes 1 1/2
cups of cooked rice!
Finally, I stir in the
cooked rice, a
cup of diced peaches and a handful
of chopped toasted pecans.
For a brown
rice version, I make my usual baked brown
rice recipe (from Alton Brown), then add 3
cups of cooked rice to the same ratio
of lime, cilantro and veg.
Add 1 scant
cup of hot stock to the
rice,
cook and stir often, until it is absorbed.
I soak my basmati
rice before
cooking so I get almost 1
cup of soaked basmati
rice for the 1/2
cup + 1 tbsp measurement.
I put the coconut milk, pineapple juice and water in the
rice cooker with two
cups of long grain brown
rice and I needed to add about 1/4
cup of water and reset it because I didn't have quite enough liquid.
Remove the lid, and add in 2
cups of cooked rice, stirring to combine.
This can be achieved by placing them in a standard
rice cooker and following its directions with 1 1/2
cups of water per
cup of buckwheat.
1
cup of cooked forbidden (black)
rice 4 nori sheets 1 large carrot, shredded 2 mini cucumbers, thinly sliced 1 avocado, peeled, thinly sliced a good handful
of sprouts
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful
of micro greens Handful
of cilantro and mint leaves — 1
cup Della
Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
Rice Basmati and Wild
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
rice,
cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
You should just experiment starting with a
cup or two
of cooked brown
rice.
Add a bit more broth, and you can add in a
cup of cooked orzo, brown
rice, some shredded rotisserie chicken or what not to bulk it up.
Cover with 4
cups of water, bring to the boil and simmer for 25 - 30 minutes, until the
rice is
cooked and all the water is absorbed.