Sentences with phrase «dry cup of rice»

I read the directions wrong and mistaken dry cup of rice and lentils for cooked rice and lentils.

Not exact matches

9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles

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

INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...

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

1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour

1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve

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

1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choice

Cook the rice according to the package (bring water to a boil, add rice, simmer 35 - 40 mins); roughly 1/2 cup dry with make enough for the 1 cup of cooked rice you need.

1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating

To go with the meat filling I made a pot of brown rice (2 cups dry rice) and I sliced avocado.

Let's start baking... White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8 pan 9 - 16 pieces (depending how large of squares you cut) Ingredients: 6 tbsp salted butter 4 cups mini marshmallows 1 cup dry red velvet cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6 cups Rice Krispie cereal 1 cup white chocolate morsels Directions: 1.

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla

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.

Glaze: 1 cup rice wine or dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil

12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

Pin It Author: Chopstick Chronicles Serves: 2 sushi rolls Ingredients: 2 seaweed (nori) sheets 3 cups of sushi rice 1 rolled egg (tamagoyaki) 1/2 carrot 1/2 cucumber 1 cup dried shiitake mushrooms 2 tbs sugar 2 tbs sake 2 tbs... Continue Reading →

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

17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup of plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour

2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 3 to 3 1/2 cups warm water (approximate, as needed) 2 Tablespoons poppy seeds water

(Add some of the boiled water, as needed, if it seems to dry for the rice - just a bit, maybe 1/4 cup.)

Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast

The batch of rice was large, using two cups of dry rice because I wanted leftovers.

dry ingredients 16 oz of mushrooms (I used baby bellas) 1/2 cup of gluten - free bread crumbs ** (see note) 1/2 cup of brown rice flour 1 tbsp of nutritional yeast 1/4 tsp each of dried garlic, oregano, dill & paprika

So basically i take 2 cups of cauli rice and dry them on medium heat on the pan.

Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings of choice, for serving (I used cacao nibs, dried currants, and coconut flakes)

In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water.

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

To make it, I combined 1 cup dry rice with 1.25 cups of water and used the «Rice» settrice with 1.25 cups of water and used the «Rice» settRice» setting.

Is that 2 1/2 cups cooked rice or cook 2 1/2 cups dried rice then add the cooked amount to the rest of the ingredients

While sweet potatoes are roasting, cook one cup of dry brown rice according to package instructions.

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 directiRice 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 directirice3 / 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 directirice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directiRice on the Stove Top), or according to package directions.

1/2 cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1 tsp dried thyme 3 green onions chopped including some of the greens

Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

2 1/2 cups rice flour (white, brown, or a mixture of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2 cup dry buttermilk powder 3 tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening

12 jalapeños 1 cup cooked white or brown rice 1 cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2 cup extra-virgin olive oil, for drizzling Hot sauce of choice, for drizzling

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice * Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!

3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature

1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)

Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour

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).

Once dissolved, add it to a large bowl with 3 cups of warm, cooked rice (that's 1 cup uncooked), with 1 tablespoon of butter, a pinch of salt and 3/4 cup of dried fruit.

Edited to add: According to Instant Pot's own Facebook page, the minimum amount of liquid needed is 1 cup (they adjusted that from originally recommending 2 cups), unless you are cooking something that absorbs liquid, such a rice or dried beans.