Sentences with phrase «rice if desired»

Serve immediately over rice if desired.

Serve with noodles or rice if desired.

Adjust seasonings as needed, serve over rice if desired, and enjoy this new twist on classic chicken soup.

Can be served over rice if desired.

Serve with white rice if desired.

Serve with lime wedges and rice if desired.

Serve immediately over rice if desired.

Serve with short - grain brown rice if desired.

To serve, ladle a good serving of the soup into a bowl, adding rice if desired.

This time I tried to create a stir fry salad which can be eaten in a salad form, just as is, or with brown rice if desired.

Not exact matches

Slather some on thin, toasted slices of a baguette (gluten - free, if desired), a brown rice cake or trimmed celery stalks.

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

Give the rice a taste test and add a little extra broth if necessary, to get it to the desired texture.

Place in a food processor, if desired, and pulse just until the cauliflower has the texture of rice.

Serve chicken and sauce over rice, if desired.

Serve chicken and sauce over noodles, rice or polenta, sprinkled with a little more cheese, if desired.

Meanwhile fill each serving bowl with cooked rice and slice your avocado, if desired.

Once the rice has attained a golden color, add tomato, onion, garlic, chicken stock, cumin, tomato paste, Knorr bouillon, and if desired, jalapeno.

Serve the kale and white beans over the cauliflower rice, garnished with more orange zest and more sauce, if desired.

Garnish with additional green onions and serve with brown jasmine rice and more chili sauce if desired.

Garnish rice with additional almonds, if desired.

Top with a splash of rice wine vinegar, if desired.

Remove from heat and serve over rice garnished with the thinly sliced green onions, sesame seeds, and a small drizzle of toasted sesame oil, if desired.

Add the remaining rice cake or more if needed to achieve the desired consistency.

Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.

Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil, if desired.

Taste, and if desired, add more soy sauce, rice vinegar, and / or hoisin sauce to taste.

Put the vegetable red thai curry over some white rice and top with jalapeno, cilantro and lime if desired.

Serve with steamed rice, if desired.

Serve chicken mixture over rice; sprinkle with scallions and cilantro, if desired.

Add chile, if desired, and lime juice to curry and spoon over rice.

Serve with rice and / or veggies, if desired.

Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.

I also love this Vietnamese tofu pho (you can swap out the rice noodles for zucchini noodles if desired) and this hearty Thai Tom Kha soup loaded with ingredients like coconut milk, chilis, ginger, lime, and veggies to help you ward off any cold.

Serve red beans over rice, garnish with green onions and add Bone Suckin» Hiccuppin» Hot Habanero Sauce for more spice and taste if desired.

Bake tomatoes for 15 minutes, uncovered, at 400F Step 5: Mix rice or quinoa, onions and peppers and spices (sprinkle with bread crumbs if desired) Step 6: Remove tomatoes from oven and stuff with the rice mixture Step 7: Place tomatoes back into the glass dish and then bake for an additional 10 minutes until stuffing is golden and bubbly.

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

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..

Serve in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts, sliced green onions, cilantro, basil and sliced Thai red peppers, if using.

Serve over a bed of white rice, and drizzle with extra Sriracha sauce, if desired.

To serve, divide among 4 bowls (over rice, if desired).

If desired, plate rice.

Serve immediately over hot, cooked rice, if desired.

1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired

flour, gluten - free if desired (I used brown rice flour)

1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells

Fold bottom of rice paper over filling, then fold in sides and roll like a burrito into a tight cylinder; cut in half if desired.

Stir in the hot sesame oil, if desired, and serve immediately over bowls of steamed rice.

When the rice completely absorb the milk, stir in 5 tbsp sugar and eventually the candid fruits if desired.

Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top if desired.