when you say one
cup rice what's the quantity in grams?
Not exact matches
What would the proportions be if I were just using 1 or 2
cups of
rice?
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond,
rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is
what I chose)
Used 1
cup of quinoa flour and 2/3 of
rice flour as that's
what was in house.
Add a bit more broth, and you can add in a
cup of cooked orzo, brown
rice, some shredded rotisserie chicken or
what not to bulk it up.
Ok, I'm not sure
what I did, but I halved the recipe (1
cup brown
rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
So I looked up the carb content and this is
what i have found: 1
cup cooked
rice — per 1
cup / 164g = 35g (fiber 3g) 1
cup black beans — per 1
cup / 172g = 41g (fiber 15g)(total 76g of carbohydrates for the whole loaf) I think the
rice and beans are the only foods you have to worry about.
Easy Vegan Chocolate Cupcakes
What you need: 3/4
cup rice milk 1 tsp apple cider vinegar * 1/2
cup brown sugar (a very full half
cup — pack it in real good!)
WHAT are your thoughts on adding a
cup of
rice to it as it finishes cooking?
What's worked best for me is: Combine 2
cups dry quinoa, 3/4
cup dry green lentils, 32 ounces chicken broth, and 1
cup water in a
rice cooker.
What you need: 2 1/2
cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1
cup wild
rice 1/4
cup lemon juice 1/4
cup olive oil 1 clove garlic, minced 1/2
cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2
cup chopped red cabbage 1/2
cup chopped Italian parsley 2
cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
What you need: 1 tbsp coconut oil 1
cup long grain white
rice 1
cup unsweetened coconut milk 1
cup water salt
What you do:
What's worked best for me is: Combine 2
cups dry quinoa, 3/4
cup dry red lentils, 2
cups chicken or vegetable stock, and 2
cups water in a
rice cooker.
Erika, your recipe calls for 4.25
cups of the flours or 24 oz bag of the flours, when I use a converting chart it says it is 3
cups??? The flour I have for my white and brown
rice is not a pre measured 24 oz bag I need to use the
cups measurement, so I am just trying to get clarification of
what I am to use.
I made these with 1/4
cup agave then 1 1/2
cups (about) brown
rice syrup (because i was out of agave) and crunchy peanut butter (again, it was
what i had), then later made them with only agave, per the recipe the next time (though again with PB).
Makes about 40 pieces
What You Need Ingredients: 3
cups warm, cooked short - grain white
rice 2... Continue Reading →
Had 1 - 1/2
cups of cooked brown
rice and cooked white beans (navy beans) so that is
what I used.
Toss 3/4
cup Silver Swan soy sauce (or any kind, but this was
what my family uses — it's made in the Philippines — and it adds a slightly sweeter flavor), 1
cup rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2 tablespoons palm sugar (if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece of ginger with 8 chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.
Add 1 1/2
cups cooked
rice (this should be about half of
what you have) to the pan and pat it down into an even layer, then vigorously stir everything together.
Prepare the
rice as instructed according to the package, using 1 1/2
cups water and substituting the remaining amount of water
what you would use with the 1 1/2
cups vegetable or chicken broth.
I made a few minor adjustments to recipe: only used 1 poblano b / c one family member doesn't like things too spicy; added a
cup of cooked quinoa to the cauliflower
rice (we have not had cauliflower
rice yet, so wasn't sure
what they would think).
I used the ratio from GF Gobsmacked, but by measuring
cup, not by weight... Used
what I had in the house, so I used 1
cup of Celemix
Rice Bread Mix (I buy it in Canada when I go up - since there was no starch in it, I added 1/4 c of Tapioca Starch to the dry) 1 1/4
cup of Vanilla Almond Milk, 2 eggs and 1/4
cup canola oil.
About a half a
cup per day — less than
what a Vietnamese child might eat — of this «golden»
rice can provide all the daily vitamin A a person needs.
WHAT I ATE: Breakfast: Scrambled eggs and a piece of rye bread Lunch: 1/2
cup brown
rice, lean red meat, green vegetables, cottage cheese Dinner: Chicken breast and salad Snacks: Almonds, protein shake, lots of fruit
What you'll do Precook red
rice (four
cups of water for two
cups of
rice — takes 10 to 15 minutes longer than white
rice) and set aside.
As far as
what we eat is a wide range of vegetables (not including white potatoes), a wide range of whole fruits, 90 cc mix of no salt tree nuts, (that's my approximation of Dr. Weber's handful of nuts), wide variety of beans and legumes usually about 1/4
cup dry, whole grains example brown
rice pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon of dried wild blueberries, 1/2 a banana, 12 no salt almonds with skin, a little almond milk.
You will never know the exact calories, so you just need to do your best to estimate (e.g. learn
what 3oz chicken or 1
cup rice looks like so you can use that as a standardized value and make estimates based off that).
Just finished reading the study, which he so cheekily teased us with at the end of this video, and apparently there's no elevated risk for developping cancer (including prostate, breast, colon and rectum, melanoma, bladder, kidney, and lung), even when eating more than 5 servings (one serving = one
cup) of
rice per week...
What gives?!
I live at high altitude and used a pressure cooker to cook brown
rice 4 dry
cups at a time so I have food ready in the fridge throughout the week for my family to make life easier and the thought of soaking the
rice overnight and boiling it in 1 1/2 gallons of water then draining it (who knows
what is lost in the drained water) is unappealing to me.
My morning smoothie recipe is 1/2 banana 1/2 green apple 2 handful spinach (or kale) 1/2 — 1
cup almond milk 1 - 2 tbs hydrolyzed collagen or
rice protein powder that's my base then I add frozen berries or a few slices of mandarin oranges depending in
what's on hand
And since
what is really important is
what we eat in total, here is a screenshot of the same analysis of a «meal» consisting of 1
cup of brown
rice, 1
cup black beans, 1
cup cooked carrots, 6
cups of romaine lettuce (I like big salads), and a large apple.
imgreen: In terms of
what constitutes a sufficient serving (see above) of various fortified foods, typically this would mean a half a
cup of most soymilk brands (though a
cup for one popular
rice milk), a
cup of most popular (i.e. loaded with added sugar) breakfast cereal brands, a heaping teaspoon of B12 - fortified nutritional yeast (not all is fortified), one veggie hot dog, five slices of veggie bologna, etc..