Proctor also attended a Hunger Banquet — an event that simulates the stark realities of global food shortages and food insecurity, where a small percentage of the participants receive a full three - course meal, while the majority eat just
a small cup of rice.
Not exact matches
INGREDIENTS 1
small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1
cup Arborio
rice 1
cup dry white wine such as chardonnay 4
cups beef broth 2
cups of...
In a
small saucepan cook the ginger with 1/2
cup of plum wine and
rice vinegar.
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1
small clusters oyster mushroom (or a
small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz]
rice noodles 1 bok choy, sliced in halves or
small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
2 button mushrooms, thinly sliced handful
of green beans, ends trimmed & beans halved 1/4
cup peas
small handful thin
rice noodles 1 tsp
rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp
rice wine vinegar
1 shallot, minced 3 stalks
of celery, thinly sliced 1
small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
1 Golden Beet 1 Red Beet 1
small sweet potato (it adds contrast and creamy texture) 1/4
cup seasoned
rice vinegar 2 tablespoons
of Extra Virgin Olive Oil 1 - 2 Tablespoons
of fresh thyme, tarragon and mint.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce
small bunch
of parsley bunch
of swiss chard mung bean or
rice noodles lemon juice, or lime juice
Combine
rice wine vinegar, 1/2
cup of water, sugar and garlic clove in a
small saucepot.
Couldn't help but laugh, as I have 3/4
of a
cup of «Forbidden» purple
rice, 3/4 a
cup of whole wheat couscous and a large plastic bag with a
small corner
of bulgur wheat in a corner
of the pantry exactly as described in this recipe.
1) 500g
of rump steak 2) 1 onion 3) 2 tomatoes 4) 1 tablespoon
of soya sauce 5) 2 tablespoons
of spicy hot pepper sauce 6) A
small bunch
of coriandar 7) 4 espresso
cups of rice 8) 4 eggs
In a
small pot or a
rice cooker, combine the sushi
rice, 1 1/2
cups of water, and a pinch
of salt.
To form the
rice balls, line a
small cup with plastic wrap, sprinkle the plastic wrap with a dab
of water, then fill the
cup 2/3 full with
rice mixture.
1/3
cup Naosap Wild
Rice (1
cup cooked) 1 carrot, chopped fine 1
small onion, chopped fine 3/4
cups chopped mushrooms, chopped 3 cloves
of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3
cup chickpea flour for coating
I added a
small tin
of tomato paste to it along with about 2
cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown
rice pasta for a delicious, simple supper that tasted just like summer.
It does contain 100 grams (1/2
cup)
of soya margarine and a
small amount
of rice flour and fine polenta (cornmeal) to give it a cake structure.
Items needed for 2 bowls: 1/4
small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful
of micro greens Handful
of cilantro and mint leaves — 1
cup Della
Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
Rice Basmati and Wild
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
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
soup: 2 - 3 carrots, washed, peeled & diced 2 celery stalks, diced 1
small onion, diced 2 garlic cloves, minced meat
of kosher rotisserie chicken, shredded 1/2
cup rice 1/8 -1 / 4
cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
I used a
small amount
of brown
rice flour to make up part
of the
cup of flour.
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice
of 1 lemon 1/4
cup nama shoyu 1/2
cup brown
rice vinegar 1/4
cup Jerusalem artichoke syrup OR raw agave syrup 3
cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1
small red chili pepper
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1
cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1
cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons
rice flour for thickening (optional)
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black
rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1
small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white
rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1
cup cottage cheese 1
cup grated Parmesan cheese, divided 2
cup cooked
rice (I used short grain brown
rice) 1/2 medium red onion, diced 1
cup cherry tomatoes, sliced 1
cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2
cup frozen corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
If you just put in a
small amount (maybe a
cup or so)
of cauliflower in the blender it perfectly creates the «
rice».
1
cup of black
rice 1
small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2
cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1
small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4
cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1
small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
2 tbsp vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1
small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4
cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati
rice
In a
small pot, combine 1 3/4
cups water, a couple pinches
of salt, and the black
rice over high heat.
Combine the quinoa speckled
rice, 1 1/4
cups water, and a pinch
of salt in a
small saucepan and bring to a boil.
Place the
rice in a
small saucepan with 1 1/4
cups water and a pinch
of salt.
In a
small bowl, whisk the tamari,
rice vinegar, maple syrup, 1/4 tsp Chinese five - spice, sesame oil, just 1 tbsp
of the cornstarch, and 1/4
cup cold water.
In a
small mixing bowl, mix together all ingredients for the batter (
Rice flour, All purpose flour or maida, salt, and turmeric) with approximately half a
cup of water.
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2
cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled,
small dice) 2 carrots (peeled,
small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons
rice flour 1
cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1
cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
3/4
cup brown
rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped
Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy s
Small chunk
of ginger, peeled and finely chopped 1
small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy s
small yellow onion, chopped to your preference 1 head
of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4
cup toasted sesame oil 1/4
cup tamari (or soy sauce)
Add the brown basmati
rice, 1 1/2
cups water, and a pinch
of salt to a
small saucepan.
12 ounces organic vegetable broth 1/2
cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1
small white onion, sliced 1/2
cup fresh cilantro, chopped 1/4
cup fresh basil, chopped 1/4
cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1
cup cooked brown
rice
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1
small clove garlic, crushed Cook the
rice according to package directi
rice according to package directions.
Red
Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1
small clove garlic, crushed Cook the
rice according to package directi
rice according to package directions.
1/2
cup zucchini, cut into matchsticks 1/4
cup carrot, shredded 1/4
cup daikon, cut into matchsticks 1
small onion, thinly sliced 3 to 4 green onions, cut into 1 inch sticks 1/4
cup chickpea flour 1/4
cup rice flour 1/4
cup water 1 tsp sesame oil squirt
of sriracha 1 tbsp vegetable oil salt
4
cups prepared sticky
rice 2 tablespoons sesame oil 1
small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4
cup peanut butter 1/3
cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4
cups cold water 2 tablespoons cornstarch 1
cup roasted peanuts, salted or unsalted, for garnish 1/2
cup chopped green onions for garnish
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)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one
small bunch
of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch
of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean sprouts 1/2
cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown)
rice vinegar toasted sesame seeds, black or white
I make 2
cups rice and 2
cups lentils for this recipe — with 3 apples and 4 carrots Step 2: In a
small saucepan combine
small pieces
of chopped apples and carrots.
Combine the basmati
rice, 1 1/4
cup water, and a pinch
of salt in a
small saucepan.
2
cups of cooked brown
rice (or quinoa) 1 tablespoon
of olive oil 1
small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches
of salt (around 1/2 tsp)
14 ounces extra firm tofu (non GMO) 8 ounces brown
rice noodles 2 tablespoons roasted peanut oil 1 large shallot, finely chopped 2
small bunches
of broccolini, stalks trimmed 1 - 1 1/2
cups Thai peanut sauce, recipe follows Heavy pinch
of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely chopped
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown
rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1
small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1
small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box
of Pomi tomatoes) 3/4
cup instant brown
rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste
Warm Salad
of Roasted Cauliflower, Grapes and Black
Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro le
Rice for the salad 1
cup black forbidden
rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro le
rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2
cups seedless grapes — cut into quarters (optionally, use a variety
of grapes) 1
small chili pepper — seeded and minced (optional) bunch cilantro leaves