Easily transform
plain rice into this lively Cilantro Lime Rice dish.
Not exact matches
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.
Once you pour the açaí
into your bowl, you can also top it with tapioca puffs (gluten - free puffs made from local tapioca flour, they taste similar to
plain rice crisps), crispy manioc flour and sugar (since it's served completely unsweetened).
Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced
into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek
plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I used 3 Tbsp) 4 Tbsp
rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)
- 1 cup chopped kale - 1 cup chickpeas - Brown
rice or quinoa -
Plain yogurt whisked with a bit of salt & 2 garlic cloves smashed
into a paste.
2 lbs skinless, boneless chicken, preferably dark meat, cut
into 2 - inch pieces 1/2 cup
plain yogurt (not Greek) 3 cloves garlic, grated
into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind
into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee
rice or chapati, for serving
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups
plain yogurt 3 pounds of boneless chicken, cut
into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain
rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
We usually cut it
into thin slices and deep fry or roast it for best flavours, sometimes
plain, sometimes with a batter made of
rice flour mixed with cornflour, some red chilli powder or paste, salt and just a tinge of sugar, and water, for some crispy and hot tempeh.
This video shows how to throw them together and different ideas to mix
into the
rice, but you can make them with just
plain rice too.
I was able to get my picky eater to eat
plain white
rice by «snowing» it
into our mouths.
Though intensive farming may not have been possible in the areas of Mahagara, Chopani - Mando and the Vindhyan Hills, migrants in these areas likely spread
rice farming down
into the Ganges valley, the fertile
plains of Bengal, and beyond Southeast Asia.
2 cups fortified
plain or vanilla soy - or
rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut
into chunks 3 pitted dates, chopped 1 teaspoon ground cardamom 1/4 teaspoon black pepper
Ingredients, Makes 3 servings 2 cups fortified
plain or vanilla soy - or
rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut
into chunks 3 pitted dates, chopped -LSB-...]
I started out with starch, a scoop of
plain white
rice and a chunk of ugali, which is a maize porridge (similar to polenta) cooked
into a dough - like consistency.
Toss it in a soup:
Rice gives substance to soup and blends
into whatever flavors you're putting in the pot, be it Japanese miso soup, Indian mulligatawny soup, Mexican tortilla soup, Greek egg - lemon soup, or
plain old American vegetable soup.