Sentences with phrase «cups jasmine rice»

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

1 cup jasmine rice 2 tsp.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

3/4 cups Puy lentils (aka French lentils, the tiny dark brown ones) 1 teaspoon salt, divided 1 cup jasmine rice 2 tablespoons butter 3 tablespoons olive oil 6 cups onions (about 3 medium onions), halved and thinly sliced

Not exact matches

This last go» round, I used chickpeas mashed with a bit (1/4 cup - ish) of jasmine rice to help with the «stickiness.»

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.

NUTRITION VALUES (excludes chicken marinade): With 4oz chicken breast, 4 oz asparagus, 4 oz broccoli, 4 oz cauliflower, 1/4 cup of brown jasmine rice, 1/4 cup quinoa — 444 calories --11.5 g fat --3 g saturated fat --135 mg sodium --52 g carbohydrates --9 g fiber --2 g sugar --33 g protein -

In a medium pot combine 1.5 cups of uncooked jasmine or basmati rice, 3/4 tsp salt, and 1 clove of garlic, minced.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice

* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt

Ingredients: 2 cups cooked jasmine rice 1 lemon, juiced and zested (cut a few slices before juicing for garnish)-LSB-...]

Add the jasmine rice, 1 cup water, and a pinch of salt to the saucepan and bring to a boil.

To a small saucepan, add the French lentils, jasmine rice, vegetable broth powder, and 2 cups water.

2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave

1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water

The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted...

1 14 - ounce package extra-firm tofu, drained 2 tablespoons soy sauce 1 pineapple (or 1 1/2 cups canned diced pineapple) 1 tablespoon canola oil 1 onion, thinly sliced Sea salt 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon chili - garlic sauce 3/4 cup cashews 1 carrot, peeled and shredded 1/2 cup frozen peas 1/2 cup raisins 3 cups cooked rice, preferably jasmine 1/4 cup vegetable broth

Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame sRice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame srice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds

Optional 3 cloves garlic, chopped 1 cup thinly sliced cabbage kimchi, available in Asian markets 3 cups cooked, day old jasmine rice * 1 tablespoon soy sauce 2 scallions, chopped.

1 cup jasmine white rice or basmati rice 1 cup full - fat coconut milk 1 cup water 1/4 cup finely diced carrot 2 Tablespoon finely diced onion 1 Tablespoon curry powder 3/4 tsp sea salt 1 cup minced cilantro

tarragon leaves, chopped half a lemon, juiced half a lemon, sliced paper thin, the circles quartered 1/4 cup fennel fronds, chopped 1 cup brown jasmine rice, cooked salt & pepper to taste

Once the base is ready, add 1 cup long - grain white rice, such as jasmine or basmati.

2 cups yellow lentils, split Moong dal or split lentil combination (red, green, yellow) 1/2 cup white or brown long - grain rice, like basmati or jasmine 5 cups unchlorinated, unfluoridated water, more as needed 1/2 teaspoon ground turmeric 1 teaspoon sea salt - Coconut oil or ghee for cooking

can coconut milk 2 cups chicken broth 1 6 - inch stalk lemongrass 1/2 lime, juiced 2 red or green Thai chilies, pierced with a knife 1/2 cup dry jasmine rice cilantro for serving

1 cup frozen or fresh corn 2 carrots, diced 3 green onions, chopped 4 mushrooms, sliced 1 8 - ounce can chopped pineapple, or fresh if available 2 cups baby spinach 1 red chile, seeded and diced 1/2 cup chopped cilantro 1 small head broccoli, diced 2 cups uncooked brown jasmine rice

3/4 cup long - grain rice, such as jasmine or basmati rice 1/4 cup red lentils 1 cup warm water 1 teaspoon salt 1/2 teaspoon ground turmeric 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro grass - fed, organic ghee for frying and drizzling

Place one cup uncooked jasmine rice in the bottom of the Instant Pot and add the ginger slices, crushed garlic, and sliced mushrooms on top.

5 cups (1.25 L) whole milk 13 1/2 ounces (400 ml) coconut milk 1 cup (185 g) long - grain white rice (like basmati or jasmine) 1 cinnamon stick 2⁄3 cup (135 g) granulated sugar 6 ripe Fuyu persimmons or 3 very ripe Hachiyas or wild persimmons (about 1 1/2 pounds, 680 g) 1/4 cup (30 g) chopped, shelled, salted pistachios