3 cups cooked quinoa - see method below 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup raw nuts — cashews, almonds or pine nuts 1/3
cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.
Not exact matches
Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the
rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3
cups, finely chopped Mushrooms — 3
cups, minced Brown
rice — 4.5
cups pre-cooked
Parmesan -LSB-...]
organic brown
rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk
parmesan (optional)
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1
cup cottage cheese 1
cup grated
Parmesan cheese, divided 2
cup cooked
rice (I used short grain brown
rice) 1/2 medium red onion, diced 1
cup cherry tomatoes, sliced 1
cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2
cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh ginger 3/4
cup Arborio
rice 1
cup dry white wine 3
cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp chopped fresh parsley 2 tbsp
parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1
cup chopped arugula (optional)
1/2 lb peeled and deveined shrimp 2 1/2
cup stock 1/2
cup white wine 3/4
cups Arborio
rice 1 large shallot, sliced 1 leeks, sliced 1 - 2 garlic cloves, finely chopped 1 tbsp chives, finely chopped 1/2
cup peas 1 tbsp lemon zest 1/2 tsp salt 1/4 tsp red pepper flakes
Parmesan (optional)
4 Tablespoons olive oil, divided 4
cups chicken stock 1
cup arborio
rice 4 strips thick - cut bacon 1/2
cup vodka 1/2
cup white onion, diced small 1 clove garlic 1 butternut squash 1/3
cup parsley, chopped fine Salt & Ground pepper 3/4
cup freshly grated
parmesan Olive oil for garnish
Ingredients 2
cups short - grain brown
rice 6
cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider vinegar Freshly grated black pepper, to taste 1/4
cup shaved
parmesan cheese, plus more for serving Chopped fresh parsley or basil, for serving
4
cups chicken broth 3 tablespoons butter 1 finely chopped onion 1 1/2
cups Arborio
rice 1/2
cup dry white wine 1/2
cup freshly grated
Parmesan cheese Salt and pepper 1 lb chanterelle mushrooms chopped or torn 1 tbs olive oil
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and
rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and
parmesan fried
rice with cashews garlic and lime shrimp garlic and
parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken
parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried
rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky
rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
1/2
cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2
cups organic Aborio
rice 1
cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2
cup grated
parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
1 quart chicken stock, warmed in the microwave 1/2 onion, finely diced 1 garlic clove, finely chopped 1 1/2
cups Arborio
rice 1 tsp salt 1
cup white wine 1/2
cup freshly grated
Parmesan 10 - 15 basil leaves, roughly torn
1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2
cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated
Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked
rice
Once the
rice is cooked, add 1/4 a
cup of
parmesan, fluff with a fork and keep warm (on low or on «warm»
rice cooker setting).
WHOLE GRAINS
RICE QUICK COOK Garlic
Parmesan Risotto By Kleinworth Co INGREDIENTS 1-1/4
cup uncooked Village Harvest Arborio (must be this type) 1/4
cup olive oil 1/4
cup white wine 4
cups chicken or vegetable broth 1 tbsp dried onion flakes 1 tbsp garlic powder 1 tsp kosher salt -LSB-...]
WHOLE GRAINS
RICE QUICK COOK Crispy Brussels Sprout and Creamy
Parmesan Risotto By Maebells INGREDIENTS 1 tablespoon olive oil 2
cups Brussels Sprouts, halved salt and pepper to taste For the Risotto 2 tablespoons olive oil (or butter) 3 cloves garlic, minced 1 small onion, chopped 1 -LSB-...]
WHOLE GRAINS
RICE QUICK COOK Baked Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1 cup Village Harvest Arborio Rice (follow instructions on package - need 4 cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-
RICE QUICK COOK Baked
Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1 cup Village Harvest Arborio Rice (follow instructions on package - need 4 cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-
Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1
cup Village Harvest Arborio
Rice (follow instructions on package - need 4 cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-
Rice (follow instructions on package - need 4
cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c.
parmesan cheese --LSB-...]
2
cups brown
rice flour 1
cup tapioca flour 2/3
cup of good quality
Parmesan cheese, finely grated 3/4
cup walnuts, freshly chopped 1/2
cup dates, stones removed and chopped 1 tbs psyllium husks (or 1tsp xanthan gum) 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp freshly ground sea salt
WHOLE GRAINS
RICE QUICK COOK Mushroom Farro Risotto with
Parmesan Crusted Chicken INGREDIENTS 1/2 ounce dried porcini mushrooms 3 tablespoons salted butter 1 tablespoon olive oil 1 vidalia onion, chopped 10 ounces white mushrooms, chopped 4 ounces fresh wild mushrooms, chopped 3 garlic cloves, minced 1
cup Village -LSB-...]
1
cup Arborio
rice 4 eggs 1/3
cup sliced kalamata olives 1/3
cup Parmesan cheese, freshly grated if possible Sea salt and pepper to taste 1/4
cup dry white wine 4
cups chicken broth or stock 1.5 tbsp extra virgin olive oil
4
cups chicken stock 4 slices bacon, diced 1
cup diced white onion 1 tablespoon minced garlic 1/4 teaspoon red pepper flakes 1/2 teaspoon fresh thyme leaves 1
cup Arborio
rice 1/2
cup white wine 1
cup chopped blanched asparagus 1 teaspoon fresh lemon zest 3/4
cup grated
Parmesan cheese, more to garnish kosher salt 1/4 chopped Italian parsley, more to garnish 4 fried eggs
KWP Bowl Ingredients: 1/4
cup organic veggie broth 1
cup of cooked organic brown
rice 3 stalks of organic kale, diced 1
cup of organic mushrooms 1 TBS organic green onions, diced 2 TBS organic red cabbage, diced 1/4
cup cooked adzuki beans (I like Eden Organic) 2 TBS pico de gallo 2 TBS sea veggies 1 - 2 TBS Parma (vegan
parmesan) Sea salt and black pepper to taste Directions: Pour organic veggie broth into a glass saucepan.
Ingredients include 4 chopped tomatoes, 4 eggs, 5
cups cooked
rice, 2 tablespoons sharp
Parmesan, 2
cups sharp grated cheese, 2 chopped large onions, 6 slices cooked and chopped bacon, 8 ounces chopped mushrooms.
Ingredients: 1
cup Arborio
rice 1/2
cup dry white wine 4
cups vegetable stock 1 shallot, finely chopped 3/4
cup shredded
parmesan cheese 1 zucchini, chopped 1/4 red bell peppers, chopped 1/2 frozen peas, defrosted 1 head of broccoli, chopped 15 cherry tomatoes, halved 2 tablespoons olive oil