Sentences with phrase «cup cooked grains»

Try adding 3/4 to 1 cup cooked grains or diced vegetables for each pound of meat.

Whole Grains To Consume: 2 - 6 servings a day (one serving is about 1/2 cup cooked grains) Healthy choices: Quinoa, amaranth, barley, brown rice, basmati rice, wild rice, buckwheat, groats, and steel - cut oats Why: Whole grains digest more slowly than their refined products, reducing any frequency of spiking in blood sugar that may promote inappropriate inflammation.

Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.

Cook one cup of dry grains (yields about 3 cups cooked grains depending on the type) to have in for the week.

of cooked protein of choice, 1 to 2 cups cooked vegetables of choice, and 1/2 cup cooked grain of choice

Not exact matches

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Cook the brown rice according to the package instructions (combine 1 cup short grain brown rice with 2 cups water, bring to a boil, and simmer for 50 minutes).

3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds

Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued

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

Cook the rice according to the package instructions — we combined 2 cups short grain brown rice and with 4 cups water, brought to a boil, and simmered for 50 minutes.

When ready to cook, use 1 cup water to 1/3 cup grains for each serving.

Cooking oil spray 2 slices sprouted whole - grain bread (like Ezekiel 4:9) 2 slices (1.5 ounces) low - fat cheddar cheese 1/2 tomato, sliced 1/2 cup baby spinach

** The soaking process means the quinoa grains have already absorbed a lot of water, so only 1 1/4 cups are needed to cook the quinoa.

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.

Add grated onion - tomato, crushed garlic - ginger, turmeric powder, sprouted lentils, beans, grain and about 3 cups of water in a pressure cooker and cook for 5 - 6 whistles.

5 cups cooked and chilled Lundberg Family Farms Organic Sprouted Short Grain Brown Rice, cooked according to package directions using 1-1/2 cups rice with 2-2/3 cups water or broth

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

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

If you don't have cooked quinoa (or other grains) on hand, I recommend making at least 1 cup dried quinoa and storing the leftovers in the fridge for the next day.

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.

Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3 cups grated zucchini (about 2 medium) 3/4 cup Bluebird's Farro Porridge — dry (yields 1 1/2 cups of cooked porridge) 1 large egg 1/4 cup Bluebird's Emmer Flour 1/2 cup vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to... Continued

About the Grains In order to make the grains, I just cooked 1 cup of each of the grains and then measured out 3 cups after it -LSGrains In order to make the grains, I just cooked 1 cup of each of the grains and then measured out 3 cups after it -LSgrains, I just cooked 1 cup of each of the grains and then measured out 3 cups after it -LSgrains and then measured out 3 cups after it -LSB-...]

for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)

6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)

Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded

The high - protein (5g per 1/2 cup cooked, versus 2g in wheat), gluten - free grain has resurfaced.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

WHOLE GRAINS RICE QUICK COOK Curried Basmati Rice and Apple Pilaf INGREDIENTS 2 Teaspoons Olive Oil 1/2 Cup Chopped Onion 1 Garlic Clove, minced 1 Cup Village Harvest Basmati or Organic Basmati Rice 1 Granny Smith Apple, peeled, cored, chopped 1/4 Cup Chopped Dried Apricots 1 Cinnamon Stick -LSB-...]

WHOLE GRAINS RICE QUICK COOK Cranberry Orange Black Rice INGREDIENTS 1 cup Village Harvest Black Rice 2 medium oranges 1/2 cup dried cranberries 1/2 cup chopped chives 1/4 cup pine nuts salt and black pepper to taste INSTRUCTIONS Cook rice according to package instructiCOOK Cranberry Orange Black Rice INGREDIENTS 1 cup Village Harvest Black Rice 2 medium oranges 1/2 cup dried cranberries 1/2 cup chopped chives 1/4 cup pine nuts salt and black pepper to taste INSTRUCTIONS Cook rice according to package instructiCook rice according to package instructions.

3/4 cup cooked white short - grained rice (for Burrito only) 1 Tomato Gem Wrap, place shiny side down on cutting board.

* To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous.

If you prefer a more tender grain, add 1/2 cup additional broth or water, and cook until absorbed.

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

GRAIN BLEND: 1 cup of the dry Antioxidant Blend makes 2 cups cooked.

WHOLE GRAINS RICE QUICK COOK Coconut Jasmine Rice With Mint INGREDIENTS 1/2 Cup Water 1 Cup Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup Fresh Mint, chopped fine 1/2 Cup Toasted Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-...]

WHOLE GRAINS RICE QUICK COOK Quinoa Blueberry Power Muffins INGREDIENTS 2 cups oat bran 1 cup cooked Village Harvest Quinoa (follow cooking instructions on package) 1/2 cup brown sugar 2 tsp.

* To cook quinoa: Combine 2 cups / 12 oz / 340 g of well - rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine - grain sea salt in a medium saucepan.

WHOLE GRAINS RICE QUICK COOK Blueberry Quinoa Pancakes INGREDIENTS 2 cups prepared pancake batter 1 cup cooked Village Harvest Quinoa (follow cooking instructions on package) 1/2 cup fresh or frozen blueberries 1/8 tsp.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

WHOLE GRAINS RICE QUICK COOK Freekeh Tabouleh INGREDIENTS 1 cup freekeh 2/3 cup extra virgin olive oil 4 to 5 garlic cloves, minced 1 cup lemon juice 1 large bunch of scallions, white and green, cut in 1 / 4 - inch dice 2 large bunches Italian flat leaf parsley, chopped 1/3 -LSB-...]

* If you don't already have cooked quinoa at hand you will need approx 1/2 cup (90g) of raw quinoa grains.

WHOLE GRAINS RICE QUICK COOK Easy Asian Quinoa Salad Recipe from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups cooked Village Harvest red quinoa 2 cups shredded carrots 2/3 cup thinly - sliced green onions 1/2 cup slivered or sliced almonds, toasted -LSB-...]

WHOLE GRAINS RICE QUICK COOK Breakfast Frittata With Freekeh, Spinach And Feta INGREDIENTS 1 tablespoon olive oil 6 green onions, thinly sliced 2 garlic cloves, minced 1 bunch fresh spinach, stems removed Kosher salt and freshly ground black pepper 3/4 cup freekeh 8 large eggs, whisked together 4 -LSB-...]

WHOLE GRAINS RICE QUICK COOK Prosciutto Asparagus Farro INGREDIENTS 1 quart low sodium chicken broth 1 cup Village Harvest Farro Perlato 2 Tbsp.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

WHOLE GRAINS RICE QUICK COOK Middle Eastern Spiced Quinoa INGREDIENTS 2 cups frozen Village Harvest Golden Quinoa, heated ** Note: You can substitute 2 cups cooked quinoa; 1/2 cup dry, cooked according to package directions.

WHOLE GRAINS RICE QUICK COOK Slow - Cooker Pumpkin Risotto Recipe from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2 teaspoons dried sage 1 tablespoon crushed garlic 1/2 cup chopped onion 1-1/2 cups Arborio rice 4 cups vegetable broth (or water) 2 teaspoons salt 1 teaspoon pepper 2 cups roasted pumpkin -LSB-...]