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.
Not exact matches
Prepare the
brown rice: using a large pot, cover the
brown rice with 1 1/4
cups of water.
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.
Made it
with a tablespoon
of olive oil, 1/4
cup homemade yogurt, 2/3
cup brown rice syrup, and double the spices.
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
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
1 tablespoon vegetable oil 1 1/4
cups rolled oats 1 1/4
cups chopped toasted walnuts 1/2
cup oat bran 1 1/2
cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both
with success) 1
cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1
cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
NUTRITION VALUES (excludes chicken marinade):
With 4oz chicken breast, 4 oz asparagus, 4 oz broccoli, 4 oz cauliflower, 1/4
cup of brown jasmine
rice, 1/4
cup quinoa — 444 calories --11.5 g fat --3 g saturated fat --135 mg sodium --52 g carbohydrates --9 g fiber --2 g sugar --33 g protein -
To go
with the meat filling I made a pot
of brown rice (2
cups dry
rice) and I sliced avocado.
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.
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.
You should just experiment starting
with a
cup or two
of cooked
brown rice.
It's not 100 % accurate, but
with 2.5
cups of brown rice, only one avocado (only had one on hand), and only 4 tbsp
of sesame oil (ran out!)
Ingredients: 1 pot
of white yogurt (I used Provamel soya
with zero added sugar) Juice from half a lemon 1/3
cup of puffed quinoa (you can use puffed
rice too) Handful
of strawberries Handful
of kiwi Handful
of gluten - free oats Handful
of raspberries
Brown rice syrup Raw cacao nibs
Bring 1 1/2
cups water to a boil
with 1
cup of brown rice.
Simply replace the 6
cups of stabilized
brown rice flour
with 6
cups of your own flour blend, then add the starches to that.
gluten free oats, I have also made these cookies
with 3
cups (90 g) puffed
brown rice cereal in place
of quick - cooking oats.
I have also made this recipe successfully
with 3
cups (90 g) puffed
brown rice cereal in place
of quick - cooking oats.
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.
If you'd like to try to make this recipe oat - free, try replacing the one
cup of rolled oats
with more crisp
brown rice cereal.
To plate, place 1
cup of the coconut
brown rice on a plate, top
with tofu and a side
of broccoli, spoon over some
of the sauce from the pan and garnish
with green onions and peanuts.
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
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.
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.
To assemble the burritos, spread 1/4
cup of the bean mixture in the center
of the tortilla, add 1/4
cup of brown rice, and top
with some 1/4
cup of the cheese mixture.
The photo shows a serving
of the recipe made
with half
brown jasmine
rice (1
cup) and half wild
rice blend (1
cup.).
2 1/2
cups rice flour (white,
brown, or a mixture
of both) 1 2/3
cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2
cup dry buttermilk powder 3 tablespoons egg substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often
with divided uses 3 tablespoons shortening
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed
with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber flour blend
of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4
cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or
brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
5
cups of puffed
rice (I used plain, sometimes it's hard to track down) 1/3
cup + 1 tbsp
of brown rice syrup 1/3
cup + 1 tbsp
of almond butter Line an 8 × 8 baking dish
with parchment paper.
Just omit the
brown rice flour and sorghum flour and replace it
with 2
cups of wheat flour (preferably whole wheat pastry flour if you have it).
I made these
with 1/4
cup agave then 1 1/2
cups (about)
brown rice syrup (because i was out
of agave) and crunchy peanut butter (again, it was what i had), then later made them
with only agave, per the recipe the next time (though again
with PB).
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
cup chopped kale - 1
cup chickpeas -
Brown rice or quinoa - Plain yogurt whisked
with a bit
of salt & 2 garlic cloves smashed into a paste.
Day 11 Breakfast: Quinoa
with Blueberry Syrup, blueberries, and honey Lunch: Lentil and Kale Dal
with brown rice and an apple Dinner: Creamy Zucchini Soup, fermented vegetables, peas and carrots — I accidentally made this recipe
with 3
cups of rice instead
of 3 tablespoons.
-- 1
cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2
cups brown rice flour — 1/2
cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed
with a fork — 1/2
cup extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest
of 1 lemon — sunflower seeds, pumpkin seeds
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
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised
with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2
cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons
brown rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
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
Combine the millet and
brown rice with 2 1/2
cups of water in a medium saucepan over medium heat.
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!
Firstly rinse your
brown rice and add it to a pot
with 4
cups of freshly boiled water.
WEEKEND Breakfast: 2 soft - poached eggs,
with 30 g smoked salmon, 1/4 avocado and 1 slice wholegrain sourdough, plus a regular skim latte and a carrot, celery, apple, ginger and kale juice Morning tea: Low fat Greek yoghurt
with nuts and berries Lunch: Barley wrap
with 1/4 avocado, grilled chicken, reduced fat cheese, baby spinach and lite mayonnaise, plus a piece
of fruit Afternoon tea: 1 slice
of reduced fat cheese
with 2 wholegrain crackers or home - made banana and bran muffin Dinner: Pork and vegetable stir - fry
with 3/4
cup of brown rice and 2 kiwi fruit.
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.
1/2 a
cup brown rice OR 1/2
cup pasta or 2 slices toast
with 150 g
of tuna, 3 rashers
of bacon or 100 g
of grilled chicken.
Add the red and
brown rice to a saucepan
with 6
cups of water and a big pinch
of salt.
The biggest limit
with any carb - containing food will be your portion size, and by that we mean smaller portions: 1/4
of a
cup of cooked
brown rice or sweet potato contains around 12.5 grams
of carbohydrates.
Lunch consisted
of steamed beets over
brown rice along
with a
cup of vegetable broth.
Memorize this proportion
of veggies to starch for stirfries, pasta dishes, and more: Pile your plate
with 2
cups of vegetables and 1/2
cup of starch (
brown rice, whole - grain pasta), instead
of tons
of carbs and a small portion
of vegetables.
Brown rice has a higher carbohydrate content than potatoes,
with a total
of 46 grams per
cup cooked.