Sentences with phrase «cup rice long»

Not exact matches

2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

I did not have oat or almond flour, so I just swapped those out for a total of 2 cups of organic, GF long grain brown rice flour.

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

* 1 cup cilantro leaves and stems, plus extra leaves for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain white rice * 2 cloves garlic * 1 teaspoon salt

4 tablespoons butter 1 cup diced carrots 1 cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4 cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green onions, chopped

4 tablespoons butter 1 cup diced carrots 1 cup diced red onion 4 cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2 cup baby tomatoes, chopped 4 green onions, chopped

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

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

When the soup has 20 minutes left to cook, simmer 3/4 cup long grain white rice in a saucepan with 1-1/4 cups chicken broth.

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.

Vegetable oil 1 cup long grain Indian Basmati rice 1 3/4 C water Cinnamon sticks Whole Cloves Whole Cardamom Whole Coriander

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, aRice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, arice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Spread 1 1/2 cups long grain rice on the bottom of a 10 ″ x 13 ″ casserole.

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

Ingredients 1 cup long - grain white rice (for a healthier option, brown rice would also work!)

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taRICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to tarice (rinsed) Kosher salt and freshly ground pepper (to taste)

I got a 10 # bag of long grain white rice at Aldi like six months ago, and while I despair that I will never finish said bag, I rejoice that I try my best to make a dent 1/2 cup at a time, with this delicious recipe.

Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large yellow onion, diced 1 green bell pepper, seeded, diced 2 stalks celery, diced 4 cloves garlic, minced 1 fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2 tbsp fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp salt 2 - 3 tsp bottled red hot sauce

1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package

12 ounces tomatoes, very ripe and cored 1 medium white onions 3 medium jalapenos 2 cups long grain white rice 1/3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1 1/2 teaspoons salt 1/2 cup fresh cilantro, minced 1 limes

1 1/2 cups brown rice (long, medium, or short grain) 2 1/3 cups boiling fish or chicken stock, or water 1 tablespoon olive oil or butter 1/2 teaspoon sea salt

Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.

Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.

4 tablespoons olive oil 2 large onions, peeled and sliced into rounds 1/4 inch thick 1-1/4 cups green or brown lentils, sorted and rinsed 1 cup long - grain brown or white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley

What you need: 1 tbsp coconut oil 1 cup long grain white rice 1 cup unsweetened coconut milk 1 cup water salt What you do:

Ingredients for Herbed Brown Rice: 2 cups boiling water 1 cup long - grain brown rice, rinsed 3/4 Rice: 2 cups boiling water 1 cup long - grain brown rice, rinsed 3/4 rice, rinsed 3/4 tsp.

50 grape (vine) leaves 1 cup (7 oz / 200g) long - grain rice, rinsed 2 small tomatoes, diced 1 onion, finely chopped 1/2 yellow bell pepper, seeded and finely chopped 14oz / 400g canned chickpeas, drained and rinsed 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh parsley 1 teaspoon seven spices seasoning olive oil, for drizzling salt and black pepper

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

In a medium saucepan bring Lundberg Long Grain Brown Rice and 2 cups and 2 Tbsp.

1 cup of millet has 76 mg of magnesium, equal to 4 cups of long grain white rice.

For the rice cakes 1/2 cup white long grain rice, cooked 1 tbsp.

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

To make kateh, I start off with 2 cups of good basmati rice or long - grain rice.

1 cup red kidney beans 4 cups water 1/4 cup salt pork or bacon cut into small cubes 1 onion finely chopped 1 hot green pepper chopped 2 cloves garlic chopped 2 cups long grain rice 1 teaspoon Bel Soley Mango Cherry Pepper Sauce

2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste

1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved

2 cups long grain rice, washed and drained 3 1/2 cups coconut milk (see recipe, above) 1/2 teaspoon salt 1 teaspoon butter 2 whole cloves 2 pandan leaves (screwpine), tied in a knot (optional)

3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce

2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water

The thing about freezing the perfect pot of rice is that it's a little labor - intensive, but worth it in the long run when you come home from work, need that iced cup of applesauce wine, and don't want to wait 40 minutes for dinner.

Once the base is ready, add 1 cup long - grain white rice, such as jasmine or basmati.

Here's a good rule of them to follow: Generally, the sweet spot for cooking white rice is 1 cup of rice to 1 cup of water for short grain white rice or 1 1/4 cups water for long grain white rice.

Smoking Packet Mix: 1/2 cup black tea leaves (roughly 17 teabags for you infidels) 1/2 cup dark brown sugar 1/2 cup raw, long grain rice 2 cinnamon sticks, broken into small pieces 4 - 6 slices of fresh orange rind, 1 inch wide and 2 - 3 inches long

kosher salt, and 1 cup of water (for short grain white rice) or 1 1/4 cups water (for long grain white rice) in a heavy, 2 - or 3 - qt.

Cook the rice separately by adding 2 cups of water to 1 cup of long grain rice or according to the package directions and Keep aside.

2 cups yellow lentils, split Moong dal or split lentil combination (red, green, yellow) 1/2 cup white or brown long - grain rice, like basmati or jasmine 5 cups unchlorinated, unfluoridated water, more as needed 1/2 teaspoon ground turmeric 1 teaspoon sea salt - Coconut oil or ghee for cooking

-4 large bell peppers, assorted colors -1 pound lean ground beef - 1/2 cup finely chopped yellow onion -2 cloves garlic, minced -1 cup cooked long grain rice -1 teaspoon salt -2 cups Uncle Steve's Marinara sauce - 1/4 cup Italian parsley -1 cup of shredded mozzarella

1/2 cup oil 1/4 cup Better Batter Gluten Free Flour 1 cup minced onions 1 1/2 pounds finely chopped chicken livers (use a food processor) 1/3 c celery, minced 1/2 c finely minced parsley 1/2 cup diced green pepper 1 clove garlic, minced or crushed 2 tsp salt 1 tsp pepper 1/8 tsp cayenne pepper 4 1/2 c chicken stock 2 c long grained rice