Sentences with phrase «leftover cooked grain»

You can make it with any kind of leftover cooked grain - be it millet, quinoa, wild rice, maybe even oats (let me know on that one).

Variation: Use other leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.).

There's nearly always chilli involved and if I have leftover cooked grains from the night before, they go in too.

I couldn't agree with her more: turning leftover cooked grains into fritters is a super cheap, delicious, and #wasteless way to make a new dinner out of things you already have in your kitchen.

If you open your fridge and see leftover cooked grains, you probably also have everything else you need.

These days, whenever I crave her kimchi fried rice, I make a healthier version that uses up whatever leftover cooked grains I have in the fridge, like wheatberries or farro.

Got leftover cooked grains?

This pilaf is so easy to throw together for a dinner, and you can save any leftover cooked grains for other meals such as breakfast porridges.

Not exact matches

Filed Under: Fitness, Health and Wellness, Recipe Redux, Recipes Tagged With: bowl under 400 calories, caprese bowl, cheese, Chicken, cooking for two, grilled veggies, High Fiber, high protein, Lunch, peach, peach sauce, peaches, quinoa, summer, using leftovers in a bowl, vacation memories, whole grain, zucchini

That is mostly because I am home a majority of the time but I do love the idea of cooking once, eating twice (I never eat leftovers after the second day though) and cooking grains like rice ahead in advance.

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

If you don't have cooked quinoa (or other grains) on hand, I recommend making at least 1 cup dried quinoa and storing the leftovers in the fridge for the next day.

Put leftover roasted vegetables mixed with some tinned beans and pesto into a wrap or pitta, or mix with cooked grains.

After you've cooked gluten - free grains, store leftovers in sealed containers in the fridge for up to four days, or in the freezer for up to four months, suggests the U.S. Department of Agriculture.

Note: You can use leftover grains here, but if cooking the barley or farro specifically for this recipe, cook less than the suggested time, to achieve a very chewy, al dente texture.

The main components almost always a pulse (peas and beans), a leafy vegetable or two, an optional grain and a sauce to tie it together.You could make everything separately and put it together in a bowl, cook the grains and beans together and top with vegetables or just make it from leftovers!

If I happen to have any leftover plain cooked grains I will often add them to my morning oatmeal.

Kitchen economy: Use any leftover cooked vegetables, grains, or herbs in your fridge for this frittata, then use any leftover frittata for a sandwich the next day.

I just throw various leftovers into a container — it's usually a combination of some cooked veg, some raw veg, a grain / pasta / or starchy veg, a protein like beans / tofu / veg burger, and some seasonings that seem right — nutritional yeast, herbs, drizzle of oil, nuts.

My goal was to cook dinner (the grain bowls) on night # 1 and use those leftovers for nights # 2 and # 3.

Use leftover cooked rice (or any other grain you have tucked in the fridge) for the bulk of these zucchini pancakes.

On this particular Saturday I managed to whip up a breakfast of banana turmeric pancakes (plus leftovers for the week) and re-purposed some previously cooked sweet potatoes and made some pillowy sweet potato gnocchi for lunch, and these grain - free sweet potato brownies for afternoon snack.

Grain salads, like this herb - spiked one made with smoky freekeh, come together instantly with leftovers — reason enough to cook off a batch on Sundays.

In a medium 2 - or 3 - quart saucepan, you can cook anything from a sauce to vegetables and grains, and it's the perfect size to reheat most leftovers.

Now, my contribution is useful for using up leftovers — extra veggies, extra cooked grains, extra bites or bits of meat, or the last few eggs in the carton — but it is doubly effective at promoting conservation, because many of these «extras» are in my fridge because I purposely cook more than I need.

- If you're cooking kamut or another whole grain for this dish, cook two or three times as much as you need and freeze the leftovers in 1 cup portions for future meals.

The greens wilt down in mere minutes, we make use of leftover whole grains (this is a multigrain mix that pulled from the freezer), and nothing cooks quite as fast as scrambled eggs.

We call for precooked farro for convenience; if you can't find it at your grocery store, you can substitute your own cooked, leftover farro or an 8.8 - ounce pouch of precooked unseasoned whole - grain brown rice.