A: We see no reason for a healthy 2 year child to avoid rice; my understanding of traditional Chinese meals is that they contain lots of green vegetables, some meat or egg, and
a cup of rice on the side, and are more balanced than the Chinese takeaway meals which are often mostly rice.
Not exact matches
I see a lot
of potential, from breakfast to dinner options, in these little whole grain brown
rice cups and will be packing a few in my camera or prop bag when I'm
on location from now
on.
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown
rice 1 tbsp
of Cajun seasoning (depending
on the kick you'd like less or more)
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.
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
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 used my own flour mix that I keep in the cupboard
on hand: 1 - 24oz bag
of white
rice flour, 1.5
cups of potato starch, 3/4
cup of tapioca starch) plus I think about a teaspoon
of xanthan gum.
Spoon curry over
rice (3/4
cup per serving) and spoon a bit
of sauce
on top.
I also would make large quantities
of jasmine
rice and freeze 2 - 3
cup servings because it defrosts easily in the microwave or
on the stovetop.
-- 1 can mixed beans (I used Scarpone's which was composed
of a melange
of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild
rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends
on the moisture content
of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount
of truffle salt)
I only added in a single
cup of rice and a single
cup of chicken stock, with a focus
on the proteins.
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced
on a bias Handful
of micro greens Handful
of cilantro and mint leaves — 1
cup Della
Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
Rice Basmati and Wild
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
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!)
Near the end
of the cooking time, add 1/4 — 1/2
cup of the remaining milk (depending
on the creaminess you desire), keeping in mind that the
rice should not absorb all
of the milk.
Spread 1 1/2
cups long grain
rice on the bottom
of a 10 ″ x 13 ″ casserole.
Ingredients Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white
rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost
on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
Layer
on 3 avocado slices, 1 tablespoon
of Thai basil, 1 tablespoon
of mint, 1/4
cup pickled vegetable mixture, and 1/4
cup cooked
rice vermicelli.
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone - in, skin -
on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2
cup chicken stock 1
cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste)
RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to ta
RICE: 1 1/2
cups long - grain
rice (rinsed) Kosher salt and freshly ground pepper (to ta
rice (rinsed) Kosher salt and freshly ground pepper (to taste)
1 block
of firm or extra firm tofu, drained and pressed (see notes below) 1/2
cup of chili sauce 1/4
cup of rice wine vinegar Several dashes
of your favorite hot sauce 1 tbl
of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending
on your heat preference) 1
cup of uncooked
rice — cooked according to package directions 1
cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl
of pepitas 2 tbl
of sunflower seeds 2 tbl
of liquid aminos Garnish: red pepper flakes (optional)
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.
I'd love to find a faster way to make it, but I don't think doing it
on the stove would be an improvement since I'm using 4 lbs
of rice, 4 gallons
of milk, 8
cups of sugar, and 4 good shakes
of salt.
Stir 1 tablespoon butter into hot cooked
rice and portion 1/2
cup onto each
of 4 warm dinner plates; layer halibut
on top.
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
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).
Arrange about 3/4
cup of cooked Japanese
rice on a mat.
WHAT are your thoughts
on adding a
cup of rice to it as it finishes cooking?
So basically i take 2
cups of cauli
rice and dry them
on medium heat
on the pan.
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.
Put half
of it in a greased 11 × 13 and sprinkled 3/4
cup cheese then put the remainder
of the
rice mixture
on top and finished it with another 1/2
cup cheese.
Carb Calculation: Out
of interest, I calculated the carbs in my tortillas, based
on the nutritional information provided
on the packages: Bob's Red Mill Tapioca Flour: 26g carbs per 1/4
cup Bob's Red Mill Arrowroot Flour: 28g carbs per 1/4
cup Bob's Red Mill White
Rice Flour: 32g carbs per 1/4
cup
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 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 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.
I'd have an extra
cup or two
of chicken broth
on hand since brown
rice always seems to want more liquids than white.
3/4
cup brown
rice, cooked based
on package instructions 2 - 3 garlic cloves, finely chopped Small chunk
of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head
of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4
cup toasted sesame oil 1/4
cup tamari (or soy sauce)
I've been playing around with sweet potato brownie recipes
on and off for quite a while, and so far this recipe which has half a
cup of rice syrup is the closest I've come to a brownie that tastes amazing AND is acceptable
on the low fructose scale.
Cook 2
cups of basmati
rice in a
rice cooker or
on the stove.
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.
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
In addition to the cashews & almonds I used 1/2
cup of crumbled (brown)
rice cake & threw some sesame seeds
on top --[I didn't feel like another trip to Whole Foods and its cheaper than pecans].
It goes well with Asian - style
rice or noodle dishes (hot or cold), and can also be served
on a bed
of greens, in lettuce
cups, or stuffed into raw bell peppers for a nice touch.
1
cup oats (see note
on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy
rice cereal (use a gluten free brand if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand
of healthy and allergy friendly chips we use)
4 tablespoons unsalted butter, divided 1 1/2 pounds shells -
on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4
cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2
cup uncooked
rice (basmati is nice) 3 sprigs
of fresh thyme, leaves only
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch
of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean sprouts 1/2
cup broccoli or pea sprouts 3 large stalks celery, thinly sliced
on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown)
rice vinegar toasted sesame seeds, black or white
How to cook perfect Basmati
Rice: Put 1 / 1/2
cups of water in a pan and gently boil for 20 minutes with the lid
on.
When there is but a kiss
of broth left in the pan, turn off the fire and shred about 1/8
cup of freshly shredded Manchego cheese
on top
of the
rice and cover the pan with a lid
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
I was so excited that you added the «
cup» measurements
on your post this time (300grams
of cooked
rice = around 1.5
cups).
2
cups of cooked brown
rice (or quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending
on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches
of salt (around 1/2 tsp)
So, 1
cup of rice needs 1 1/2
cup water; 2
cups rice needs 3
cups water, and so
on.