Spoon 3/4
cup rice into each of 4 bowls.
Scoop 1 1/2
cups rice into reserved saffron water and toss to color rice.
Not exact matches
And being way too patient, Anna let our toddler take her time and make mistakes while pouring her
cup of
rice into each bag.
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
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
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
1
cup (7 oz / 220 g) black
rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
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
Then, stir in 1
cup of of crispy
rice cereal and pour
into your buttered baking dish.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2
cups cooked farro, brown
rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped
into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
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.
Ingredients: -2
cups short - grain brown
rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut
into long, skinny strips -1 / 2
cup chicken broth -2 tbsp soy sauce
Fill with water / chicken broth to the 2 -
cups - of -
rice mark and add everything else
into the
rice and gently mix.
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
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
Pulse cauliflower florets 2
cups at a time in a food processor until chopped
into rice - size pieces.
For No Bake Granola Bars, combine 2
cups old fashioned rolled oats, 1/2
cup oat flour, 2
cups puffed
rice cereal, 1/2
cup coconut chips or other mix - ins (including nuts, if you like)
into a bowl and mix.
One of the problems I run
into are the almost empty bags and jars - the 1/2
cup of purple
rice here, the 3/4
cup of whole wheat couscous there.
1 small kabocha squash, halved, seeded, peeled, and cut
into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3
cup (20 g) gluten - free breadcrumbs 1
cup (250 ml) whole milk 3 tablespoons (45 g) sweet
rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
1
cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or
rice wine vinegar) 1/4
cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut
into small pieces 1/4 pound sliced bacon
Grated zest of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4
cup unseasoned brown -
rice vinegar 1/3
cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1
cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced
into bite - sized pieces 1 can coconut milk 1
cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1
cup basmati
rice
Lime Vinaigrette 1/4
cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon
rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
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
3/4
cup (105 g) superfine brown
rice flour 1/3
cup (45 g) amaranth flour 1/4
cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut
into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water
Place the radicchio leaves on a platter and spoon the wild
rice + beet mixture
into the
cups.
You'll be adding all 5 1/2
cups of crisped
rice cereal
into your saucepan and it takes up a surprising amount of space, so plan accordingly.
Grated zest of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4
cup unseasoned brown -
rice vinegar 1/3
cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
3
cups filtered water, plus more for mixing 3 1/4 ounces sea salt 24 ounces
rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut
into thin strips 4 dried red chile peppers, split in half and seeds discarded Assorted starter vegetables
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)
While your
rice is soaking, put water, double the volume of dry
rice (for 1
cup rice 2
cups water)
into a large pot and bring it to a boil.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut
into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty
Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, a
Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken
into 1 - inch pieces 1
cup long - grain
rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, a
rice 1/2 teaspoon ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Ingredients: 1 large eggplant or 2 Japanese eggplants 1
cup green beans, cut
into 2 - inch length 1 Tbsp sesame oil 1 garlic clove, minced 1/2 tsp ginger, minced 1 Tbsp
rice -LSB-...]
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2
cups (500 ml) black
rice 2 carrots, cut
into thin sticks 1/2 daikon radish, cut
into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2
cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4
cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
Weigh or lightly spoon white
rice flour, cornstarch, and sweet white sorghum flour
into dry measuring
cups; level with a knife.
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
Ingredients 6 ounces
rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons
rice wine vinegar 1 carrot, cut
into matchsticks 1 cucumber, cut
into matchsticks 2
cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped
2
cups sushi
rice 3
cups water 1 tsp salt 2 tbsp
rice vinegar 2 sheets nori 1 - 2
cups frozen edamame, thawed 3 Persian cucumbers, peeled and diced
into tiny pieces 4 - 6 radishes, diced
into tiny pieces 2 scallions, thinly sliced black sesame seeds
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
Korean Green Bean & Scallion Pancakes 2 oz green beans 2/3
cup all - purpose flour 1/2
cup brown
rice flour 1 large egg, beaten 1
cup cold water 1 tsp toasted sesame oil peanut oil 4 scallions, sliced
into thin strips 1/2 red bell pepper, cut
into strips
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3
cup chopped green onions 1/4
cup soy sauce 1 tbsp Chinese
rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise
into 1 / 2 - inch - wide strips (about 3 1/2 — 4
cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut
into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2
cups) broccoli, cut
into florets 125 g (41/2 oz / 1
cup) green beans, roughly chopped 100 g (31/2 oz / 1
cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown
rice, to serve
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.
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2
cup low sodium soy sauce 1 Tbsp plus 1 tsp
rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut
into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish
For the risotto: 1/4
cup extra-virgin olive oil 1 medium onion, cut
into 1 / 4 - inch dice 1 teaspoon saffron threads 3 1/2
cups vegetable stock 2
cups Arborio
rice 1/2
cup white wine 4 tablespoons (1/2 stick) vegan...
I put this
into a casserole dish, added 1
cup of
rice and then 2
cups of V8 tomato juice.
1 1/2 lb organic chicken breast, cut
into chunks 1 red organic pepper, diced 1 yellow organic pepper, diced 1 orange organic pepper, diced 9 oz snow peas 1 tbsp ginger, minced 1/3
cup raw cashews 1 tsp pepper flakes, optional 2 tbsp olive oil 2
cups uncooked brown
rice
Stir 1 tablespoon butter
into hot cooked
rice and portion 1/2
cup onto each of 4 warm dinner plates; layer halibut on top.
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut
into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut
into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2
cups arborio
rice - 4 1/2
cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!