You can achieve a similar effect by pan frying
the rice in a bit of oil before serving it up in your bowls.
Not exact matches
I saute a diced onion & a cup or so
of celery, incl leaves,
in grape seed
oil, add garlic (quite a
bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow
in the oven and eat it over
rice, for two days.
Half - moons
of fresh mozzerella are quickly warmed
in oil with a
bit of crushed red pepper and are then scattered on top
of the ring
of rice.
While the pizza is
in the oven, a quick, spicy sauce is thrown together with a little
bit of mayo, sirracha, sesame
oil and
rice vinegar.
Just like
in a
rice pilaf dish, if you lightly pan fry the quinoa
in a
bit of olive
oil before adding the broth or water, the cooked quinoa ends up a
bit more fluffy and flavorful.
Eggplant slices roasted with olive
oil and soy sauce, more sautéed chard with cremini mushrooms and a
bit of tahini mixed
in, and short grain brown
rice with a dash
of soy sauce and lime juice to give it a Chinese take - out taste.
My advice is to cook up a batch (it takes a
bit of time, similar to brown
rice) and store it
in the fridge ready to go for salads like this one, or if you're into meal prep, prep your salads (minus the
oil and vinegar)
in containers and they will be ready to go when you are (I love these containers for salads to help me with meal prep).
Heat up the
rice and coconut kale
in a pan or saucepan with a
bit of oil or water.
& sometimes a mix with red & etc or wild
rice)
in a
bit of coconut
oil till it's opaque, then put it
in a 9 × 13 glass baking dish, & pour the water over.
Stir
in some soy sauce,
rice vinegar, and a
bit of toasted sesame
oil to taste.