Ingredients: 1 medium purple onion 5 tbsp of Olive oil 5 cups of chopped yellow squash 2
cups of brown rice pasta Water 1/2 tsp of Sea salt 1 cup of extra sharp cheese (I used a mix of Cabot and New Zealand cheddar «TJ's») Garnish with extra cheese
Not exact matches
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
I added a small tin
of tomato paste to it along with about 2
cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over
brown rice pasta for a delicious, simple supper that tasted just like summer.
You'll also need 8 ounces
brown rice pasta, cooked 2
cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds Pinch
of sea salt flakes Cracked pepper
WHOLE GRAINS: 1 slice
of whole grain bread 1/2 whole grain English muffin or whole - grain pita 1/2
cup cooked
brown or wild
rice, whole - grain
pasta, or quinoa 1/4
cup uncooked oats 2
cups air popped popcorn 2 taco sized whole - corn tortillas
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1
cup unsweetened almond milk 3/4
cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional)
Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to direc
Pasta sauce
of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce
pasta of choice, cooked according to direc
pasta of choice, cooked according to directions
I chose not to serve this with
pasta or
rice for dinner, but for leftovers I combined the rest
of the sauce with 2
cups of brown rice and it was awesome!
1/2 a
cup brown rice OR 1/2
cup pasta or 2 slices toast with 150 g
of tuna, 3 rashers
of bacon or 100 g
of grilled chicken.
Include two slices
of wholegrain toast, one
cup of cooked
pasta,
brown rice, noodles, rolled oats or two pieces
of fruit per day.
Memorize this proportion
of veggies to starch for stirfries,
pasta dishes, and more: Pile your plate with 2
cups of vegetables and 1/2
cup of starch (
brown rice, whole - grain
pasta), instead
of tons
of carbs and a small portion
of vegetables.
2
cups of favorite marinara or spicy tomato sauce 1 box
brown rice pasta or chickpea
pasta 1 bunch broccoli...
Just go with a whole grain option like 100 % whole wheat or Einkorn (ancient) wheat, or
brown rice or quinoa
pasta, and be mindful
of your portion size — 1/2
cup of cooked
pasta is a portion for every person.
12 - ounce package
of whole grain
pasta (I used Jovial's Gluten Free
Brown Rice Fusilli), reserve about 1/2
cup of the cooking water to use
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.
One slice
of Whole Grain bread, 1/2 Whole Grain English muffin, 1/2
cup cooked oatmeal, 1/2
cup cooked whole wheat
pasta, 1/2
cup cooked
brown rice, bulgur, barley, or other cooked Whole Grain 2
cups cooked popcorn
Pasta with Kale, Red Onion and Red Pepper Flakes Serves Four 1 lb
brown rice spaghetti 1 large bunch
of kale (about 1/2 lb) 1 large red onion 1 Tablespoon red pepper flakes 2
cups boiling water...
A serving is 1
cup of dry breakfast cereal; 1/2
cup of cooked cereal,
brown rice, or whole - grain
pasta; or one slice
of whole - grain or multi-grain bread.
For a balanced meal, serve with 3/4
Cup of brown rice or Gluten free
pasta.
Beans, peas and lentils 1/2
cup (150 g) baked beans in tomato sauce (GI 49) provides an average
of 7 g protein 1/2
cup (130 g) canned, drained cannellini beans (GI 31) provides an average
of 8 g protein 2/3
cup (125 g) cooked red lentils (GI 26) provides an average
of 12 g protein 1
cup (180 g) cooked split peas (GI 25) provides an average
of 12 g protein 1
cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1
cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4
cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4
cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4
cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1
cup (170 g) cooked
brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1
cup (170 g) cooked basmati
rice (GI 58) provides around 4 g protein 1
cup (180 g) cooked
pasta (GI 35 — 54) provides around 6 — 7 g protein 1
cup (180 g) cooked fresh
rice noodles (GI 40) provides around 2 — 3 g protein 1
cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1
cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2
cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz)
of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth,
brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).