Sentences with phrase «cup of rice with»

And my meal everyday is half cup of rice with small portion of dish with 1 banana.

However, I made the following changes: made 1 cup of rice with 1 1/4 cups water & 3/4 cup of the coconut milk and a Tbsp of vegan butter.

To make the rainbow rice you I cooked white sushi rice and added the colours afterwards apart from the purple, to make the purple I cooked the about 1/2 cup of rice with water I cooked purple cabbage in.

My opinion: are you kidding me?!? How many people eat almost two cups of rice with their meal and go back for seconds?

Not exact matches

Next, boil the three types of rice together with about 2 cups of boiling water, this should also take about 45 minutes during which time you may have to add a little more water.

Just made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!!

Prepare the brown rice: using a large pot, cover the brown rice with 1 1/4 cups of water.

Add the other 1/2 cup of rice flour to a plate, season with salt and pepper.

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.

She made it with rotel tomatoes and cut okra with a wonderful chicken broth and bite size pieces of chicken in a bowl with 1/2 cup rice drop in the middle of bowl....

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.

Made it with a tablespoon of olive oil, 1/4 cup homemade yogurt, 2/3 cup brown rice syrup, and double the spices.

Crush the remaining 1 1/3 cups of rice cereal in a bag and pour the crumbs into a shallow bowl with the processed cereal.

So with my pantry / fridge / bag items, I ended up making an edamame, corn and spinach quesadilla, with cucumbers and ranch and 1/2 cup white rice with a tablespoon of Trader Joe's thai curry sauce — eclectic?

Out of the box, the COSORI pressure cooker comes with a stainless steel inner pot and a few handy accessories — rice spoon, ladle spoon, measuring cup, one glass lid (for slow cooking, normal cooking and reheating), a steamer rack and an extra sealing ring.

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

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 coRice 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 corice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

Fill with water / chicken broth to the 2 - cups - of - rice mark and add everything else into the rice and gently mix.

In a small saucepan cook the ginger with 1/2 cup of plum wine and rice vinegar.

To steam: Lightly coat a steaming attachment for a rice cooker with sesame oil and fill the bowl of the cooker with 1 1/2 cups of water.

Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk

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

This last go» round, I used chickpeas mashed with a bit (1/4 cup - ish) of jasmine rice to help with the «stickiness.»

-- In a medium, heavy bottomed pot combine rice with 1 1/4 cups of water, 2 teaspoons of toasted sesame oil and a heart pinch of sea salt.

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

I was messing with the servings and can't really wrap my head around the idea that 5 cups of rice krispies and an entire bag of marshmallows yields only 4 servings.

(You will need 1 cup of cooked rice for the 2 bowls plus 1/4 cup cooked to add to the salmon cakes, so cook 5/8 cup rice with 1 1/4 cups water.)

Couldn't help but laugh, as I have 3/4 of a cup of «Forbidden» purple rice, 3/4 a cup of whole wheat couscous and a large plastic bag with a small corner of bulgur wheat in a corner of the pantry exactly as described in this recipe.

Combine the rice with 2.5 cups of water in a medium pot.

To build the bowls, start with one cup cooked rice, then add 1/4 of the tofu and bell pepper mixture.

Place rice flour, potato starch, tapioca starch / flour, 1/2 cup sugar, xanthan gum and salt in the bowl of a food processor or heavy - duty stand mixer with paddle attachment.

I only added in a single cup of rice and a single cup of chicken stock, with a focus on the proteins.

Start with 1 cup cooked rice, then add 1/4 of the tofu / bell pepper mixture.

There are also weekday specials like soupy cups of $ 13 ceviche with crunchy corn tostadas, and a handful of platters with rice and beans.

Cook the rice according to the package (bring water to a boil, add rice, simmer 35 - 40 mins); roughly 1/2 cup dry with make enough for the 1 cup of cooked rice you need.

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 -

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

To form the rice balls, line a small cup with plastic wrap, sprinkle the plastic wrap with a dab of water, then fill the cup 2/3 full with rice mixture.

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 use vanilla flavored rice milk with 1 pack of stevia in a cup with a half teaspoon of instant decaf coffee.

If you are vegan or egg allergic, try creating an egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1 tablespoon of flax meal or chia seeds per egg.

Make the rice by combining 1/2 cup of wild rice with 1 1/2 cups of water and the coconut oil.

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.

This can be achieved by placing them in a standard rice cooker and following its directions with 1 1/2 cups of water per cup of buckwheat.

You should just experiment starting with a cup or two of cooked brown rice.

Cover with 4 cups of water, bring to the boil and simmer for 25 - 30 minutes, until the rice is cooked and all the water is absorbed.

Start with about one cup of the coconut rice, then add 1/4 of the tofu & mango mixture.

Put in frying pan with hot drippings, cup of hot water, and rice.