One medium
sized cup of rice contains 206 calories, 0.4 gram of fats, 45 gram of Carbs and 402 gram of proteins whereas one medium sized cup of pasta contains 221 calories, 1.3 gram of fats, 43 gram of Carbs and 8 gram of protein.
Not exact matches
1
cup (7 oz / 220 g) black
rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite -
size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
At first, I defied her serving
size and upped it to a full
cup of brown
rice.
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.
She made it with rotel tomatoes and cut okra with a wonderful chicken broth and bite
size pieces
of chicken in a bowl with 1/2
cup rice drop in the middle
of bowl....
This
rice is also a great buy because only 1/2
cup uncooked
rice — triples in
size and makes 1 1/2
cups of cooked
rice!
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild
rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb -
sized piece
of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
WHOLE GRAINS: 1 slice
of whole grain bread 1/2 whole grain English muffin or whole - grain pita 1/2
cup cooked brown or wild
rice, whole - grain pasta, or quinoa 1/4
cup uncooked oats 2
cups air popped popcorn 2 taco
sized whole - corn tortillas
12 jalapeños 1
cup cooked white or brown
rice 1
cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium -
size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2
cup extra-virgin olive oil, for drizzling Hot sauce
of choice, for drizzling
4
cups vegetable stock 5 tablespoons olive oil 1
cup diced onion (more than half a medium -
size onion) 1
cup seeded and diced bell pepper
of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1
cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4
cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2
cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2
cups (1 pound) uncooked short - grain white
rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
6 - 7
cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz
rice noodles (we used Erawan Brand medium
size oriental style noodles)
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
1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same
size) 2
cups apple cider or juice 3/4
cup low - sodium soy sauce or tamari 3/4
cup distilled white vinegar 2 heads
of garlic 6 scallions 3
cups short grain white
rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head
of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes
1
cup black
rice, preferably soaked overnight 1 knob fresh ginger, about the
size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2
cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3
cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
3 chicken breasts, chopped into small thumbnail -
sized pieces 1
cup pre-cooked frozen shrimp 2
cups uncooked long - grain white
rice 4
cups chicken stock 1/4
cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
1 small head
of Cauliflower, cut into bite
size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4
cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1
cup cooked black
rice
1/2
cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2
cups chopped celery 2
cups chopped onion 1 whole head
of garlic, peeled and chopped 2
cups chicken or vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale
of your choice 1 bag shrimp boil (optional) 2
cups chopped chorizo sausage 2
cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any
size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow
Rice, prepared according to package directions
In a medium
size pot, bring 1
cup of basmati
rice, 1
cup of coconut milk, 1
cup of water, and 2 teaspoons
of organic cane sugar to a rolling boil.
The biggest limit with any carb - containing food will be your portion
size, and by that we mean smaller portions: 1/4
of a
cup of cooked brown
rice or sweet potato contains around 12.5 grams
of carbohydrates.
Ingredients • 600g (2 1/2
cups) red
rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium -
sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1
cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium
sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium -
sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch
of rocket • Bunch
of basil
For you, a serving
size of brown
rice might be 1/3
cup instead
of 1/2
cup.
Just go with a whole grain option like 100 % whole wheat or Einkorn (ancient) wheat, or brown
rice or quinoa pasta, and be mindful
of your portion
size — 1/2
cup of cooked pasta is a portion for every person.
I only eat a half palm
size of bread and ginger lemon tea for breakfast, a
cup of rice and viand for lunch and dinner and also garden salad without a dressing or a banana in between meals.
A
cup of cooked brown
rice raises the blood sugar as fast and as high as a Fun
Size Snickers bar or a 2 inch fudge brownie - so clearly, the fiber isn't making much
of a difference in the absorption
of the glucose.
In everyday practice, you would need to consume one medium -
sized cooked carrot (about 50 grams) along with each
cup of cooked
rice (about 195 grams) in order to achieve this same nutrient ratio.
1 can
of garbanzo beans 1 can
of black beans 1 medium
size sweet potato, large if you're really hungry 2
cups of asparagus chopped Vinaigrette 1 tbsp coarse grain mustard 2 tbsp olive oil Roughly 2 tbsp
of rice wine vinegar 1 tbsp
of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder
Here is a list
of snacks that will keep your blood sugar levels stable and help you eat a contained
size portion at your next meal: — 2 Rvyvita toasts OR Plain
rice crackers with Almond / natural peanut butter — 2 Ryvita toasts with Almond / PB and 1/2 a sliced banana — 1/2
cup plain Greek yogurt with 2 tablespoons
of nut / seed...
I make my own muesli with a mix
of green and orange foods in green serving
sizes — 1
cup GF corn flakes, 1/4
cup oats, 1/2
cup puffed
rice, shredded coconut, 1 tbspn cranberries, 8 almonds, etc..
Brown
rice, which is unmilled with the hull removed, is a whole - grain food that provides 4 grams
of fiber per
cup, while the same serving
size of white
rice only has 1 gram
of fiber.
1
cup of brown
rice, or medium
sized baked potato, or sweet potato 1 - 2
cups of green beans, broccoli or any other desired vegetable 3 - 4 ounces
of chicken, turkey, or lean fish Supplements: Vitamin C (1000 mg)
1-1/2
cup of brown
rice or medium
sized baked potato, or sweet potato 2
cups of green beans, broccoli or any other desired vegetable 6 - 8 oz
of chicken, turkey, or lean fish Supplements: Vitamin C (1000 mg)
6 ounces
of fish, chicken, beef or turkey 1 large baked sweet potato or 1 1/2
cup of cooked
rice (brown or white) Medium -
sized salad with 2 tablespoons
of oil dressing
Charred Miso Broccoli + Adzuki Bean Bowl Serves 2 Ingredients 2
cups cooked brown
rice or quinoa 1 small head
of broccoli, torn into bite -
sized...
But if you are worried about getting short - changed on your portion
sizes, just take a look at the portion
sizes below in a single dinner that we developed for one
of our Smart Menu eating plans: an appetizer with several tablespoons
of hummus on fresh vegetable slices and a bowl
of miso soup; five ounces
of salmon with a maple Dijon mustard glaze; two and one half
cups of cooked vegetables topped with one and one half tablespoons
of sesame seeds and a Mediterranean dressing; and one half
cup of cooked brown
rice.
DIFFICULTY LEVEL: Easy Peasy PREP TIME: 10 Minutes COOK TIME: 30 Minutes PLATE TIME: 5 Minutes TOTAL TIME: 45 Minutes AMOUNT: 10 - 20 Wraps, depending on
size of lettuce
cups INGREDIENTS FOR
RICE:
Open the gallon
sized storage bag and add 4 - 6
cups of rice.
I never understood how much Life
size Bitz in Blue Buffalo Dog food to feed per
cup, yet the Lamb and Brown
Rice, Adult, green bag
of dog food, is better than Beef and Barley, Adult, Solid Gold, dark blue bag, I bet.