I did make some changes — added garlic when sauteing the onions, used anchovy paste instead of whole anchovies, used beef broth instead of chicken, and used only about 1/4
cup of brown rice for the rice.
Not exact matches
I ran out
of gluten - free mix after 1
cup so I added 1/2
cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking
for the grittiness since I knew I put it in there.
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g]
brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more
rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
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.
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.
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
I've tweaked it the last few times slightly to fit my food restrictions (egg beaters
for eggs, tamari
for soy sauce, and cut the
brown rice down to 1/3
cup and added a head
of cauliflower «
rice») but it was first making it as is that sold us on it.
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.
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more
for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine
brown rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
Add 1
cup uncooked converted
rice and saute the
rice for 2 to 4 minutes in the butter or until some
of the
rice begins to turn light
brown.
A couple
of things though, I used almond flour / meal (1 1/3
cup as recommended) and instead
of honey or maple syrup, I used organic
brown rice syrup, used the same amount as listed
for maple syrup, AND I added a handful
of unsweetened organic coconut flakes
for added texture and flavor... turned out PERFECT!!
for the spicy mayo: 1/4
cup of Veganese (or regular mayo) 1/2 teaspoon (or more if you like) or siracha 1/2 teaspoon
of sesame oil a dash
of brown rice vinegar some sesame seeds, or gomacio
for garnish
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 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
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
brown rice recipe (from Alton
Brown), then add 3 cups of cooked rice to the same ratio of lime, cilantro and
Brown), then add 3
cups of cooked
rice to the same ratio
of lime, cilantro and veg.
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa flour (you could substitute
for brown rice flower, almond meal..)
For the perfect
brown rice, bring 2.5
cups of water to a boil.
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 ener
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 ener
for energy.
1/2
cup dried apples, finely chopped and soaked in hot water
for 10 minutes 1/2
cup almond meal 1/2
cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch
of salt 1/3
cup applesauce 1/4
cup maple syrup 1 Tsp cinnamon Generous grating
of nutmeg 1 Tsp vanilla
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice
of 1 lemon 1/4
cup nama shoyu 1/2
cup brown rice vinegar 1/4
cup Jerusalem artichoke syrup OR raw agave syrup 3
cups walnuts — soaked
for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper
1
cup of hazelnuts, soaked (overnight, or
for 3 hours min) 2
cups of water 2 tablespoons
of ghee OR olive oil 3 tablespoons
of brown rice flour 1/2 teaspoon
of kosher salt 1/2 teaspoon
of nutmeg 5 sage leaves, minced 5 sprigs
of thyme, leaves removed and minced 1 spring
of rosemary, leaves removed and minced lots
of freshy cracked black pepper
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 Packa
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 Packa
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 Packa
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
* 2
cups brown basmati or jasmine
rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped fresh cilantro leaves and stems, plus extra leaves
for garnish (optional) * 2-2/3
cups vegetable or chicken broth or stock * 1 teaspoon salt
Cooking
for 6 and using this as the main (and only) course, I: - used
brown rice - upped the
rice to 1.5
cups - kept the beans the same (another half can would have worked as well and I kinda wish I had done that)-2 jalapenos - chipotle chile powder instead
of regular - used 2.75 tsp salt.
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 (option
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 (option
for garnish (optional)
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half
of cup of brown rice flour and a can
of pickled beets mashed in
for «corned beef», and BBQ ribz and a can
of sweet potato
for» smoked turkey» and both with some tomato paste
for hot linkz.
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
The appeal
of cauliflower
rice to calorie - watchers is undeniable: Only 25 calories per
cup as compared to 218
for a
cup of cooked
brown rice.
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 direct
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 directi
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 direct
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 directi
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 direct
brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directi
rice in about two
cups of simmering water until tender (See: How to Cook
Rice on the Stove Top), or according to package directi
Rice on the Stove Top), or according to package directions.
for the streusel 70 g (1 dl + 1 heaping tbsp; 1/2
cup)
brown rice flour 40 g (3 tbsp) light muscovado sugar pinch
of salt 50 g (3 1/2 tbsp) unsalted butter 2 tbsp almond meal Preheat the oven to 175 °C (350 °F).
2
cups water 1 - 2 tablespoons
of a favorite curry paste, to taste 1/2 teaspoon fine grain sea salt 1 1/2
cups brown basmati
rice, rinsed 1
cup chickpeas, soaked
for 4 - 6 hours, or overnight
At 3.5 grams
of fiber
for each
cup of cooked
brown rice (compared to just.6 grams /
cup for white
rice), it's not the highest on the list, but when combined into a healthy meal with stir - fried veggies and other plant - based foods, it makes a fiber - rich meal.
12 jalapeños 1
cup cooked white or
brown rice 1
cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2
cup extra-virgin olive oil,
for drizzling Hot sauce
of choice,
for drizzling
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)
Erika, your recipe calls
for 4.25
cups of the flours or 24 oz bag
of the flours, when I use a converting chart it says it is 3
cups??? The flour I have
for my white and
brown rice is not a pre measured 24 oz bag I need to use the
cups measurement, so I am just trying to get clarification
of what I am to use.
It included 2
cups of brown rice in the recipe: — RRB - Thanks
for visiting my blog.
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
1 strip
of kombu 1/2
cup wakame 1
cup bonito flakes 1
cup enoki mushrooms (or shiitake, maitake, or combination
of choice), roughly chopped 4 green onions, finely chopped 6 kale leaves, roughly chopped (video) 1/2
cup organic miso (I use this
brown rice miso from Westbrae Natural —
for a soy - free version, use chickpea or adzuki miso)
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.
Caramelized Onions 10 large onions — sliced thinly juice
of 2 lemons 1 1/2
cup dates — pitted 6 tablespoons nama shoyu 4 tablespoons olive oil 1/2
cup brown rice vinegar 1/2
cup water, or more
for thinning 1
cup hazelnuts
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box
of Pomi tomatoes) 3/4
cup instant
brown rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped,
for garnish additional salt and pepper, to taste
3
cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4
cup cocoa nibs 1/2
cup raw buckwheat groats — soaked in water
for a minimum
of 1 hour, rinsed and dried completely, or quinoa puffs 1/2
cup pumpkin seeds 1/4
cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4
cup plus 1 tablespoon honey or maple syrup 2 tablespoons
brown rice syrup 6 tablespoons coconut oil large pinch
of sea salt 1 teaspoon vanilla extract — optional
1 1/2
cups brown rice (2
cups if using
rice for your grain bowl)- soaked overnight in purified water with a splash
of apple cider vinegar
INGREDIENTS
for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes
for the strawberry coconut crunch: 3/4
cup of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1
cup of thick coconut flakes 1/2
cup of rolled oats garnish: several mint leaves (chopped or whole)
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.
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
Just baked a gluten - free version
of these, substituting 1
cup brown rice flour, 1/3
cup tapioca starch, 1 tsp xanthan gum
for the all - purpose flour.
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!
If
for example, your toddler has eaten 1/2
cup of brown rice, some crackers or a tortilla and a piece
of toast, he's met the requirements
for the day.