Sentences with phrase «served on brown rice»

I served this on brown rice, with scallions and a generous amount of Tabasco sauce.

I used Dashi miso, and added some dried shiitake mushrooms and wakame and served on brown rice.

I served these on some brown rice tortillas (I didn't have any gluten free buns on hand) topped with some guacamole and mustard, with a side of asparagus and collard greens.

I served his on brown rice and mine on cauliflower rice.

It can be made super-lean by using ground turkey and serving it on brown rice.

Not exact matches

I love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this!

Then serve the stew with brown rice or quinoa, and sprinkle the coriander on the top

I love serving this with quinoa or brown rice to make it extra satisfying but it's delicious just on it's own too as it's bursting with flavour!

After several times of measuring out 1 cup of spinach, 1/2 cup of brown rice and 2 ounces of turkey meat, I became comfortable with serving up these portions without always relying on the scale and measuring cups.

I have been meal prepping on Sundays for 2 - 3 dinners a week and this was a really easy way to prep a meal that my boyfriend was able to dump right in to the crockpot today while I was at work I came home and served it with microwave brown rice and some fresh steamed green beans that I seasoned with lime and cilantro.

I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions — very tasty and filling.

However, here are two ways you could go with this: 1) the more reliable way would be to cook the pasta separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.

I served mine on top of brown rice topped with sesame seeds and green onions, but you could also use quinoa or couscous if you prefer.

We served our Sweet & Sour Chilli Tofu up on long grain white rice — but brown rice would also be good — or noodles!

Serve on a salad, over brown rice or in warmed flatbread.

I made brown rice and served it on tacos.

I took the chicken out to cut up and thickend the sauce on the browning setting, added the chicken to get everything hot again and served over rice.

-LSB-...] Marinaded tempeh, grilled and baked, served on a bed of brown rice inside a ring of mostly raw salad.

I served the tikka masala over brown rice with naan on the side.

Perfect on salads, served with tons of grilled veggies and could easily be place atop some steamed brown rice.

Serve this meat on top of some brown rice or quinoa, add in some fajita vegetables, and top with all of your favorite things.

The salmon cooks quickly and it's so pretty and flavorful served on a bed of brown rice.

I served with wok stir fried baby bok choy with wild mushrooms on steamed brown rice.

Served this in crisp iceberg lettuce wraps with brown rice on the side.Made a slaw of carrots and purple cabbage and drizzled seasoned rice wine vinegar over it.

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

The pineapple salsa is actually great with just chips and would work well on grilled chicken or served over brown rice.

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

My favourite way to serve this up is on a bed of brown rice and quinoa (I do a 50 - 50 mix, soaked overnight then cooked in organic vegetable stock), but you could even serve this over some wholewheat pasta, or cold on top of salad greens.

Serve alone or on top of steamed brown basmati rice.

It was served simply on a bed of fresh spinach and was delicious when paired with some nutty brown rice.

I had made this Brown Rice Salad with a Lime Vinaigrette and was planning on serving it with chicken.

I enjoy this served with noodles, but serve with brown rice, or even just on its own, if you prefer.

I served this with brown rice for my mom and a friend (both teachers) on a busy school night.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directBrown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directiRice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directbrown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directirice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directbrown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directirice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directiRice on the Stove Top), or according to package directions.

You can serve it with wholewheat noodles, brown rice, or add some extra vegetables and have it on its own.

Tonight I'm serving it over brown rice because that's what I had on hand.

Serve on top of brown rice or buckwheat soba noodles.

The leftovers are great served on top of chicken or steak, added to a salad, or even on top of some brown rice.

Serve with brown rice studded with sesame seeds, quick pickles (I used carrots but I often make the ones from this recipe as well), spring onion, salted peanuts and lime wedges to squeeze on top.

I typically like to eat this on its own, but you can serve it with brown rice for extra carbs and fiber.

Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it's even beServe on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it's even beserve the next day, when it's even better.

Serve this flavorful chunky salsa with corn chips or in steamed corn tortillas with rice, or on top of salads, hash browns, or baked or mashed potatoes.

The original «Zen» dish was served on a plate with the egg scramble, a side of brown rice, and a side of black beans, topped with avocado and sprouts.

Served it with your Nam Prik Pao Asparagus, Brown / Red Jasmine rice and Nam - Pla Prik on the side.

I served it on short - grained brown rice for them and on kale and steamed sweet potato for me.

I sometimes add brown rice or serve on top of warm quinoa.

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

Serve as the base for lettuce wraps or on top of steamed brown rice with baby bok choy for a quick dinner.

Baked tofu is great served with brown rice and veggies, on salads, in a sandwich or even by itself as a high protein vegetarian snack.

Here the veggies are served with greens, but they could easily go on a bed of quinoa or brown basmati rice or get tucked into warmed pita bread for a heartier meal.