Start by cooking the rice, simply place
the rice in a sauce pan with the boiling water a pinch of salt.
Not exact matches
In a small
sauce pan, heat the brown
rice syrup over medium heat.
** To make the pickled slaw:
In a large a medium
sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet
rice vinegar, 1/4 sugar and 1/2 cup water to a boil.
Heat the oil
in a
pan and add the
rice, tuna, carrots and peas, mix until incorporate, add the soy
sauce, and mix for about 3 minutes until hot and a little toasty, taste the
rice and if needed add salt and pepper, and is ready to serve.
Distribute the
rice pudding into 3 bowls using only half of the
rice pudding
in the
pan, then distribute the raspberry
sauce into each bowl, top of each bowl with the rest of the
rice pudding
In a
sauce pan, melt the butter over medium heat and saute the
rice until golden brown, stirring often.
In a
sauce pan, cover the wild
rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.
In a large
pan or wok over medium heat, add your
sauce, then the
rice, then the vegetables, then the scrambled tofu.
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya
sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the
pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from
pan once cooked, then slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook
rice noodles according to package instructions, then drain well 7) Add cooked
rice noodles to the pot of vegetables, stirring well, and pour soya
sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg, chicken, stir well and then serve.
Serve, with the remaining
sauce in the
pan, over
rice and / or steamed veggies.
I was craving a stir fry with those delicate little
rice noodles and a salty, spicy, curry based
sauce this week, so I revisited my original recipe for Singapore Noodles, increased the curry powder (because I wanted FLA - VOR), threw
in some crispy
pan fried tofu, and a bag of Slaw mix.
Heat oil
in a large, deep frying
pan big enough to hold the
rice and
sauce, over medium heat.
In a small
sauce pan, melt peanut butter and brown
rice syrup until peanut butter has become a thick liquid and has combined with brown
rice syrup (about 10 minutes).
In a
sauce pan heat up the 1 cup
rice syrup until boiling and thin.
I made a sweet and spicy
sauce made with more soy
sauce,
rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia
in the
pan with the cooked meat and veggies and tossed
in some spicy peanuts, which was thickened into a luscious sweet / spicy / savory pot of yum.
In a small
sauce pan combine
rice with 1 1/2 cups water.
This melt -
in - your - mouth Szechuan eggplant is
pan fried, coated
in a garlicky sweet - spicy
sauce and served with crispy tofu over a bed of
rice.
In a medium
sauce pan over very low heat, melt together brown
rice syrup, peanut butter, coconut oil and vanilla extract until creamy and pourable.
Toss 3/4 cup Silver Swan soy
sauce (or any kind, but this was what my family uses — it's made
in the Philippines — and it adds a slightly sweeter flavor), 1 cup
rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2 tablespoons palm sugar (if you can't find it at the store, sugar
in the raw will work), and a 2 - inch piece of ginger with 8 chicken drumsticks
in a plastic bag and marinate — no bowl or
pan washing required.
In a medium
sauce pan bring the
rice and 4 1/2 cups salted water to a boil.
The stirring is important not only because it keeps the
rice from sticking to the bottom of your
pan, but it also helps to create the lovely smooth and creamy
sauce found
in a really good risotto.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp
rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash
in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in half and onions is quarters, drizzle with olive oil • Place squash cut side down
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions •
In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
In a small
sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add
rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh
in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth
sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
2 cups cooked brown
rice 1 cup hazelnut milk 1 tablespoon shredded, unsweetened coconut 1 banana, thinly sliced 1 tablespoon sunflower or pepitas (pumpkin seeds) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Mix ingredients together
in a medium
sauce pan, Cook...
In a
sauce pan on low heat mix together the brown
rice syrup and the nut butter until blended and melted.
You can use the grain you prepared at the beginning of the week, some salad mixture, a little soy
sauce (or other marinade), and veggies and then stir - fry together
in a
pan (fried -
rice style).
Put the fish
in the
pan just before you add the pesto
sauce to the
rice mixture.
Any and all vegetables I have on hand thrown together
in a
pan (
sauce optional) over some brown
rice.