We liked that this stainless steel rice cooker had a higher wattage than many other products with similar cup capacities, so even if you're only cooking
a few cups of rice, it will be ready quickly.
Not exact matches
I see a lot
of potential, from breakfast to dinner options, in these little whole grain brown
rice cups and will be packing a
few in my camera or prop bag when I'm on location from now on.
Out
of the box, the COSORI pressure cooker comes with a stainless steel inner pot and a
few handy accessories —
rice spoon, ladle spoon, measuring
cup, one glass lid (for slow cooking, normal cooking and reheating), a steamer rack and an extra sealing ring.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown
rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a
few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
I've tweaked it the last
few times slightly to fit my food restrictions (egg beaters for eggs, tamari for soy sauce, and cut the brown
rice down to 1/3
cup and added a head
of cauliflower «
rice») but it was first making it as is that sold us on it.
So, I'll saute a
few chicken breasts, steam a bag
of broccoli, simmer a
cup of rice and....
I used a
few more
cups of chicken broth than was called for as I found the
rice too tough.
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons
of butter and sauté 1/4
cup finely chopped onion, scallion or leek for a
few minutes / then add 1 1/2
cups Arborio
rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon
of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2
cups of stock or plain water to a simmer and hold / add 1/2
cup white wine to the
rice mix and let it cook away until liquid almost disappears / add a teaspoon
of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
I added steamed broccoli, about 3/4
cup cooked Jasmine
rice, lots
of pan-fried tofu (the recipe for how I make mine is here), a
few handfuls
of of raisins (I love raisins in salad!)
In each bowl, add 1 / 2c
of the cauli
rice, a handful
of shredded kale, a
few radish slices, a handful
of diced cucumber, about 1/4
cup of the beets and 1/4
of a sliced avocado.
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned
rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup
Few drops
of toasted sesame oil 1/2
cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5
cups cooked short - grain
rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
2
cups of cooked brown
rice (or quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A
few pinches
of salt (around 1/2 tsp)
1/2
cup Arborio
rice; 4
cups milk (I used 1 %); 1/4
cup sugar (I added a dash
of my vanilla sugar to this); 1 bay leaf (I added a
few flecks
of crushed bay leaf); 1 teaspoon vanilla; and 3/4 teaspoon almond extract.
1
cup black
rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A
few large pieces
of organic orange zest Pinch
of salt 2
cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3
cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
1.5
cups of sweet / glutinous / sticky
rice, soaked in water overnight 1 shallot 1 clove
of garlic A
few servings
of seasoned tofu Small handful
of cilantro, chopped Soy sauce (to taste)
* about 15 fresh hot red chile peppers (I used all different types
of chiles that I grew in my garden; if you don't want it to be super hot, you can include a
few mild peppers, if you like), cleaned, stems trimmed off and roughly chopped * 1 teaspoon sea salt * 4 garlic cloves, or more to taste, peeled and roughly chopped * 2 tablespoons palm sugar or dark brown sugar * 1/4
cup brown
rice vinegar
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).
The low - carb alternative has
fewer calories and more dietary fiber, vitamins, and minerals than both white and brown
rice: «One
cup of cauliflower
rice has approximately 25 calories, whereas brown
rice has approximately 215 calories,» says Roosevelt.
A
cup of rice, or a
few slices
of bread — completely innocuous, «normal» food for most people — can result in elevated insulin levels that disseminate the fat storage message throughout the body.
I like
rice cakes with peanut butter, perhaps topped with a
few banana slices and some sliced almonds, or
rice crackers with cheddar cheese chunks, or lactose free yogurt with a sprinkle
of chia seeds and 1/2
cup blueberries on top (Green Valley lactose free plain or vanilla should be okay).
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
Get 2 or 3 heads
of lettuce (cheaper than buying pre-washed), make a bag
of brown
rice for the week (you can have up to 1
cup a day), get a bag or a
few cans
of black beans, garbanzo beans, whatever you like most.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown
rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a
few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
For instance, a vegetarian or vegan could not get enough protein on so
few calories - for instance, beans and
rice at two
cups has 440 calories and yields 20 grams
of protein - I need about 72 grams a day if you go by 1 gram per kilogram.
NORTH ADAMS — Sitting over a
cup of rice - and - lemon soup in the cafe at the Massachusetts Museum
of Contemporary Art, Izhar Patkin is describing the car accident he'd had a
few weeks prior.