Place 1/2
cup rice in each of 2 shallow serving bowls.
Transfer to a baking sheet and mound about 3/4 cup beef and 3/4
cup rice in the bottom third of the tortillas.
To assemble the bowls place 3/4
cup rice in the bottom of each bowl.
Not exact matches
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour
in a food processor) 1/3
cup / 50 g
rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
OM's Cannabidiol (CBD) Raw Sipping Cacao took first place
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Rice Truffle took the 2011 Cannabis
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Cup.
Place
rice and 1 3/4
cups water
in a medium saucepan.
1
cup pumpkin seeds — ground into flour
in a food processor 1
cup brown
rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
In a pot, combine the
rice, 3
cups (24 fl oz / 750 ml) water, and 1/4 teaspoon salt.
I ran out of gluten - free mix after 1
cup so I added 1/2
cup brown
rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it
in there.
Stir together
rice and 2 1/4
cups broth
in pot.
Alternate milk beverages such as almond,
rice, hemp, coconut and soy milk for example that are calcium fortified are also concentrated sources (generally
in the range of 330 mg of calcium per
cup).
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.
Ingredients: 3 eggs 1
cup brown sugar 1/4
cup canola oil 1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca flour 3/4
cup white
rice flour 3/4
cup sorghum flour 3/4
cup arrowroot powder (
in place of cornstarch) 1/2 tsp.
I was feeling adventurous, so I substituted mochiko (sweet
rice flour) for the AP flour
in equal proportion, and decreased the sugar to 1/4
cup.
I simply microwaved a serving
in the BPA - free
cup and
in one minute had the base of my
rice bowl complete.
1
cup uncooked
rice or quinoa 1/2 bunch cilantro, finely chopped, parsley if you prefer 4
cups shredded kale (massaged
in olive oil and sea salt), Cabbage or romaine lettuce
* I used the zest — finely chopped — and the juice of one lemon for cooking 2
cups of Arborio
rice in chicken stock, about 6
cups including some water, stirred
in a little at a time.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon
in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio
rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces
in advance, or while
rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when
in season.
* 1/3
cup superfine
rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds
in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
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....
Red Lentil Dahl soup 1
cup cooked
rice 1
cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1
cup of cooked
rice to one container of Red Lentil Dahl
in a saucepan, and heat to desired temperature.
Then, stir
in 1
cup of of crispy
rice cereal and pour into your buttered baking dish.
Then add
in 1/2
cup cooked brown
rice, 2 tablespoons hummus, 1/2
cup raw kale, 1/4
cup sprouts, 1/4
cup diced tomatoes, and 2 tablespoons of salsa to each bowl.
In a food processor blend 1 1/3
cups of the
rice cereal until it has powder - like consistency.
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.
To make
Rice Krispies Treats For One, melt either 8 large marshmallows or 1
cup of miniature marshmallows and 1/2 tablespoon of butter
in a microwave for 30 seconds.
Stir
in the shredded chicken, 1 / 2
cup rice and cooked andouille sausage.
If
rice is too hard, add additional broth 1/4
cup at a time, and continue cooking on high, covered,
in 1 - minute intervals, until
rice is tender and chewy.
While the pork is finishing up
in the slow cooker and your broiler heats up, combine 1/2
cup brown sugar, cornstarch,
rice vinegar, COLD water, and soy sauce
in a small saucepan.
** To make the pickled slaw:
In a large a medium sauce pan, over high heat, bring 1/4
cup distilled vinegar, 1/4 sweet
rice vinegar, 1/4 sugar and 1/2
cup water to a boil.
Ingredients (Serves 4) 2 poblano peppers, cut
in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn salsa (or store bought corn salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow
rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
Pour
in three
cups of stock and bring the
rice to a boil.
Rinse the
rice in a colander, and add it to a large pot with 4
cups water.
To assemble curry bowls, place ~ 1/2
cup of cooked
rice in a bowl.
Bring 2
cups water and 1
cup brown
rice to a boil
in a pot on the stove.
Next add
in 1/2 a
cup of brown
rice, 1/4
cup edamame and your stir fried vegetables.
In a small saucepan cook the ginger with 1/2
cup of plum wine and
rice vinegar.
Bring 2
cups water to a boil
in a 1 - quart heavy saucepan, add
rice and 1/4 tsp.
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz]
rice noodles 1 bok choy, sliced
in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Emerald, a 1 - pound bag of
rice would be 2 1/2
cups of
rice, so you could just cut the recipe
in half.
To serve: place about a
cup of
rice noodles
in a bowl.
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
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent
in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain
rice * salt and pepper to taste
In this case, I used 3
cups of water, and 1 1/2
cups rice.
I saute a diced onion & a
cup or so of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one
cup diced ham, & the greens and cook it slow
in the oven and eat it over
rice, for two days.
--
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.
(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.
INGREDIENTS 1
cup basmati
rice 16 oz (1 lb) frozen shrimp (peeled and deveined) 1 tablespoon olive oil 1 bunch kale, washed and dried 1/2 red onion, chopped 1 red bell pepper, chopped 1 yellow or bell pepper, chopped 1 jar curry sauce (found
in international section)
Pulse cauliflower florets 2
cups at a time
in a food processor until chopped into
rice - size pieces.
Meanwhile, when soup has 20 minutes left to cook, bring
rice and remaining 1-1/4
cups broth to a boil
in a small saucepan.