You can always leave out the almonds and make this recipe using one
cup of rice instead.
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.
Not exact matches
I do nt like using the parve milk too many chemicals so can I use 2
cups of the soy or
rice milk
instead thanks sounds like a great recipe cant wait to make it for shabbat
Is it suppose to be «1
cup steel - cut oats 1
cup quinoa, thoroughly rinsed and strained 1
cup short grain brown
rice or barley» PLUS 1
cup lentils or are the lentils
instead of the
rice?
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked
rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock
instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
The only things I tweaked a bit was using 1/2
cup white
rice flour,
instead of 1/4
cup superfine sweet
rice flour and 1/4
cup white
rice flour as I'm out
of the first right now, and substituting the tapioca starch with cornstarch.
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.
I find that the
rice soaks up some
of the liquid when it sits in my fridge and is reheated, so 3
cups is necessary,
instead of the 2
cups that the recipe originally calls for.
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!!
If you prefer the smoother, melty sort
of shortbread, just use a half
cup of regular flour in place
of the ground
rice instead.
How to quinoa: 1
cup quinoa kale cherry tomatoes, halved frozen edamame lime Cook 1
cup of quinoa in
rice cooker according to directions, use veggie broth
instead of water for more flavor.
I find this also works with chocolate cakes,
instead of soy milk use water the same ammount
of water as you would've used soy and half a
cup — a whole
cup of rice - bran oil depending on how moist you like it!
I had my wisdom teeth removed like 4 days ago, and am finally lucid enough to cook...
instead of continuing to live on jello and store bought chocolate pudding... so i turned some leftover already cooked brown
rice (about 2 - 3
cups) into this genius concoction.
Ok, I'm not sure what I did, but I halved the recipe (1
cup brown
rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps
of tapioca starch, 1 T. chia seed,
instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
When you've used the full 3
cups of spelt flour, start using brown
rice flour
instead.
The only suitable
rice we had was arborio, and we backed it off to 3/4
of a
cup with 4
cups of broth
instead of a full
cup.
Here are my changes:
Instead of plain water: In the first step I used carrot water, in the second step I used 1
cup water from cooking carrots and 1
cup water from cooking
rice (I always use any leftover cooking water I happen to have on hand).
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.
Ingredients 1 can cream
of mushroom soup 1/2 soup can
of water 1
cup wine (water can be used
instead) 1
cup raw
rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.
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.
Another question: If I want to use whole wheat flour
instead of brown
rice flour, how many
cups shall I use?
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.
Used 1 1/2
cups cooked brown
rice instead of zucchini and did not blend just added it to the skillet after the 1
cup blending
of the mixture was added.
However, you could omit the
rice syrup and replace the sugar with 1/2
cup of agave and try that method out
instead.
Usually made with toasted ground
rice, this version simplifies the method, choosing
instead to serve the dish with steamed
rice, which you can pile into lettuce
cups along with the cooked lamb, chopped peanuts, and a host
of any sweet, sour, spicy, or herbal accompaniments you can think
of.
I figured that coconut milk hasn't enough sugar for the bacteria to ferment, so
instead of adding a sweetener I mixed two
cups of low - fat canned coconut milk with one
cup of rice milk.
It would have been 4
cups if you want to cook the
rice in the milk
instead of water.
I used 1/2
cup coconut nectar and 1/2
cup rice malt syrup
instead of maple syrup.
-- Soy or
Rice / Quinoa milk
instead of Almond milk — Canned 100 % Pure Pumpkin
instead of the bananas — Substitute whole oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins
instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
However, for my everyday dinner -
rice, I use 3
cups of water
instead of 2
cups, and at end
of cooking, I drain the excess water just like you would drain extra pasta water.
Instead of filling the cooker with water to the «2
cup» mark, fill it to the «3
cup» mark in your
rice cooker.
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.
For you, a serving size
of brown
rice might be 1/3
cup instead of 1/2
cup.
I think 1
cup rice flour and 1
cup almond flour
instead of spelt flour would work?
To turn this soup into kicharee, simply add 1/2
cup yellow split mung and 1/2
cup basmati
rice instead of the 1
cup mung.
Going with the other numbers I should be eating about two
cups of rice a day
instead of 3/4
cup to get up to the 400 calories you reasonably suggest.
I baked these yesterday using Authentic Foods Classical Flour Blend (Brown
rice flour, potato starch, tapioca flour) subbing for the 1 1/4
cup of brown
rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend
instead of regular milk and they came out wonderfully.
I love the details in a cook's kitchen: the flour swirls on your wooden cutting board, the delicate
rice bowl
instead of a metal measuring
cup, the pansy garnish.