Sentences with phrase «cup of brown rice serving»

Meal 3 (12:30 pm) 1 cup of brown rice Serving of vegetables such as green beans, broccoli, asparagus 5 ounces of chicken Supplements: Vitamin C (1000 mg)

Not exact matches

At first, I defied her serving size and upped it to a full cup of brown rice.

After several times of measuring out 1 cup of spinach, 1/2 cup of brown rice and 2 ounces of turkey meat, I became comfortable with serving up these portions without always relying on the scale and measuring cups.

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.

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

I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.

For example, a one - quarter cup serving of sprouted brown rice contains 2 grams of fat, 4 grams of protein, and 2 grams of fiber, plus a ton of B vitamins for energy.

For serving: 4 cups any combination of cooked white rice, brown rice, quinoa, wheat berries, barley, farro, or pretty much any other grain avocado (optional) parsley, chives, or cilantro for garnish (optional)

1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving

I made a huge batch of stir fried veggies: onion, garlic, ginger, green beans, zucchini, peas, carrot, red cabbage and broccoli and served atop 1 cup of brown rice with a drizzle of cold pressed sesame oil.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directBrown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directiRice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directbrown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directirice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directbrown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directirice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directiRice on the Stove Top), or according to package directions.

The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)

1 cup of uncooked short grain brown rice, cooked according to packet instructions 5 nori sheets 1 cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3 cucumber, sliced into strips 1/2 red pepper, sliced into strips 2 spring green onions, sliced into strips 1 avocado, sliced into strips (any other filling that takes your fancy) serve with the usual wasabi, pickled ginger + tamari

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

For one serving of pudding, you'll need a half - cup of coconut milk, 1 very ripe banana, 1 tablespoon liquid sweetener (like agave or honey; I like brown rice syrup), 2 tablespoons chia seeds, a pinch of salt, and a dash of cinnamon, nutmeg, or any other baking spice you like.

Josephine about to enjoy her very first bite of Ube Jam Ingredients for 6 servings 2 Large Purple Yams1 / 3 Cup Aroy - D Coconut Cream1 / 4 Cup Tropical Traditions Coconut Cream Concentrate1 / 4 Cup Pure Maple Syrup, Honey, or Brown Rice Syrup1 Tbsp Organic Vanilla Extract1 / 2 tsp Sea Salt.

I chose not to serve this with pasta or rice for dinner, but for leftovers I combined the rest of the sauce with 2 cups of brown rice and it was awesome!

We love to serve this over about a 1/2 cup of brown rice, but you could use whatever rice you like, or none at all!

Ingredients: • 1 cup cooked brown rice • 2 tbsp water • 2 tbsp sultanas • 1 tbsp oats • 1 tbsp honey • 1 banana • Dash of cinnamon • Slivered or whole almonds (optional) • Almond or soy milk to serve (optional) Method: Bring oats to the boil with water and add cooked rice.

A protein shake is great, as is a small serve (1 cup) of brown rice and tuna.

2 — 4 - 6 oz servings of fish 1 cup Cooked brown rice — I have done my food prep already so I've got some germinated brown rice already made 1 zucchini, diced 8 - 10 cherry tomatoes, halved fresh lemon fresh basil Sea salt and pepper to taste

To serve, place 1/2 cup of cooked quinoa or brown rice (if you are not on a really low - carb diet) onto a bowl, and add the stir fry on top of the rice.

For you, a serving size of brown rice might be 1/3 cup instead of 1/2 cup.

Breakfast (Pre-Workout) Green Protein Smoothie 1 - 2 cups Spinach, 1 banana, 1 serving of Grass Fed Whey, Sprouted Brown Rice or Pea protein powder, blended with ice and water) 1 teaspoon of Fish Oil taken separately

Your morning oatmeal or a 3 / 4 - cup serving of brown rice contain enough resistant starch to exert a beneficial weight - loss effect, according to John LaPuma, M.D., author of the book «ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map To: Losing Weight, Preventing Disease, Getting Really Healthy.»

A 1 - cup serving of puffed brown rice contains 124 calories and 1.12 grams of fat, of which just 0.22 gram is saturated.

The same cup of puffed brown rice has 2.9 grams of sugar, which is significantly lower than other cereals that contain up to 30 grams of added sugar per serving.

White and brown rice have 45 grams of total carbohydrates in a 1 - cup serving.

With 3.5 grams of fiber in a 1 - cup serving, brown rice has almost six times more fiber than white rice.

For a balanced meal, serve with 3/4 Cup of brown rice.

Pasta with Kale, Red Onion and Red Pepper Flakes Serves Four 1 lb brown rice spaghetti 1 large bunch of kale (about 1/2 lb) 1 large red onion 1 Tablespoon red pepper flakes 2 cups boiling water...

4 cups shredded lettuce or other greens 2 cups cooked barley, quinoa, brown rice or other grain (cooked in vegetable broth) 1 batch of cucumber salad (recipe below) 1 cup chipotle hummus (recipe below) 1 cup crumbled feta (optional) 2 ripe avocados 1 lime, sliced into quarters for serving

Ingredients, Serves 2 as a main dish or 4 as a side 1/2 cup cooked brown rice (short grain, long grain or basmati) 1 cup cooked black beans 2 zucchini, diced 6 scallions, chopped 2 cloves garlic, minced 1 tbsp chopped fresh oregano 2 tbsp Bragg's apple cider vinegar Juice of 1 lime 1/4 tsp sea salt 1/2 tsp freshly -LSB-...]

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.

For a balance meal, serve with 3/4 Cup of brown rice.

Brown rice, which is unmilled with the hull removed, is a whole - grain food that provides 4 grams of fiber per cup, while the same serving size of white rice only has 1 gram of fiber.

A half - cup serving of cooked brown rice contains 109 calories, compared to a half - cup of cooked quinoa's 111.

Ingredients, Serves 6 1/2 — 1 tsp garlic, crushed 1 cup water 1/2 — 1 tsp ginger, grated 6 cups mixed chopped vegetables of your choice (fresh or frozen) 4 cups cooked brown rice 2 tbsp Bragg's -LSB-...]

A serving is 1 cup of dry breakfast cereal; 1/2 cup of cooked cereal, brown rice, or whole - grain pasta; or one slice of whole - grain or multi-grain bread.

For a balanced meal, serve with 3/4 Cup of brown rice or Gluten free pasta.

He explicitly advocates that it's fine to consume a small handful of nuts (about 2 oz according to him) per day, which equates to 362 Cal, yet for some reason it's absolutely forbidden to consume the phytic acid equivalent of 228 Cal of brown rice, which would be a generous, slightly greater than one cup serving.

Charred Miso Broccoli + Adzuki Bean Bowl Serves 2 Ingredients 2 cups cooked brown rice or quinoa 1 small head of broccoli, torn into bite - sized...

The target legume consumption was 1 cup per day (approximately 190 g per day, or 2 servings per day) of cooked beans, chickpeas or lentils, while a high wheat fiber diet was achieved by consumption of whole wheat and whole grain carbohydrate foods (whole wheat breakfast cereals, breads, brown rice, etc).