To Assemble: Scoop 2
cups of rice into each pineapple bowl.
And being way too patient, Anna let our toddler take her time and make mistakes while pouring
her cup of rice into each bag.
Not exact matches
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.
Then, stir in 1
cup of of crispy
rice cereal and pour
into your buttered baking dish.
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.
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
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.
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
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
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
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.
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 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
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.
I put this
into a casserole dish, added 1
cup of rice and then 2
cups of V8 tomato juice.
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!
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons
Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain
Rice, Cooked According To Package
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
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown
rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
The white
rice, and yes, you must use white
rice, is so sticky, that we process a
cup of it
into our tempeh meatballs.
In a food processor or blender add 1 1/2
cups of crispy
rice and process for about 10 seconds to form it
into a flour.
Here's how to make a green smoothie
of your own: 2
cups almond milk (soy or
rice work well too) 1 frozen banana (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop
rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
2 medium heads
of cauliflower, cut
into florets 1
cup white
rice flour 1
cup water 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1
cup of your favorite buffalo wing sauce (Frank's Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or from natural food grocer)
Ingredients 3/4 pound boneless pork loin, trimmed
of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp
rice vinegar 1 Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4
cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut
into thin strips Cooked
rice and Red Chile Sauce for serving
Ingredients: 2
cups nondairy milk 1 frozen banana (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop
rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
Brown
Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directi
Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1
cup brown
rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directi
rice3 / 4
cup frozen peas1 apple, diced
into 1/2 inch pieces1 / 4
cup dried cherries, roughly chopped1 / 3
cup walnuts, roughly chopped1 bunch
of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown
rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directi
rice in about two
cups of simmering water until tender (See: How to Cook
Rice on the Stove Top), or according to package directi
Rice on the Stove Top), or according to package directions.
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut
into florets) 1 medium yukon gold potato (peeled, cut
into 1 - inch pieces) 1/2
cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons
rice flour 1
cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1
cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
1 medium butternut squash, peeled and chopped
into 1 - inch cubes (2
cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash
of salt 2 shallots, diced 1 stalk celery, diced 1
cup arborio
rice 3 1/2
cups vegetable broth Salt and pepper to taste More sage for garnishing (optional)
It can be drunk from a
cup like savoury tea or made
into a more substantial meal with oodles
of noodles (or
rice) and your favourite toppings.
Add half
of rice mixture and use the palms
of your hands or a measuring
cup to gently pack and compact
rice into dish.
At 3.5 grams
of fiber for each
cup of cooked brown
rice (compared to just.6 grams /
cup for white
rice), it's not the highest on the list, but when combined
into a healthy meal with stir - fried veggies and other plant - based foods, it makes a fiber - rich meal.
Usually made with toasted ground
rice, this version simplifies the method, choosing instead to serve the dish with steamed
rice, which you can pile
into lettuce
cups along with the cooked lamb, chopped peanuts, and a host
of any sweet, sour, spicy, or herbal accompaniments you can think
of.
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced
into 1 / 4 - inch - thick rounds, and flower separated
into 1 - inch clusters 3 scallions, trimmed and cut diagonally
into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the
rice according to package directi
rice according to package directions.
Red
Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced
into 1 / 4 - inch - thick rounds, and flower separated
into 1 - inch clusters 3 scallions, trimmed and cut diagonally
into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the
rice according to package directi
rice according to package directions.
1/2
cup zucchini, cut
into matchsticks 1/4
cup carrot, shredded 1/4
cup daikon, cut
into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut
into 1 inch sticks 1/4
cup chickpea flour 1/4
cup rice flour 1/4
cup water 1 tsp sesame oil squirt
of sriracha 1 tbsp vegetable oil salt
6 - 7
cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut
into small cubes (we used Mori Nu) 8 oz
rice noodles (we used Erawan Brand medium size oriental style noodles)
Add 2
cups of dry (rinsed) quinoa
into the
rice cooker, then add 2
cups water plus 2
cups of broth (chicken or veggie will work).
brown
rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1
cup onion, diced 1
cup mushrooms, chopped 1
cup carrots, chopped 1 medium head
of broccoli, cut
into florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook
rice noodles according to package instructions.
It goes well with Asian - style
rice or noodle dishes (hot or cold), and can also be served on a bed
of greens, in lettuce
cups, or stuffed
into raw bell peppers for a nice touch.
Measure 1/2
cup of soaked vermicelli
rice noodles
into bottom
of bowl, ladle two to three ounces
of Sweet Chili Lime Sauce over the noodles.
1
cup of uncooked short grain brown
rice, cooked according to packet instructions 5 nori sheets 1
cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3 cucumber, sliced
into strips 1/2 red pepper, sliced
into strips 2 spring green onions, sliced
into strips 1 avocado, sliced
into strips (any other filling that takes your fancy) serve with the usual wasabi, pickled ginger + tamari
Now it's time to add the broth, you want to add about 2
cups of vegetable broth
into the pan, but you want to add it in portions, so start by adding 1/2
cup and stir it in with the
rice, once the broth has evaporated
into the
rice, add about a 1/4
cup of broth and continue to stir, and repeat this process until you are down to your last 1/4
cup of broth, then lower the fire to a LOW heat, add the last 1/4
cup of broth and stir