Did follow others suggestion of
using rice wine vinegar.
I followed the recipe verbatim including
using rice wine vinegar.
It uses rice wine vinegar, salt, sugar, and cucumbers, AND it produces pickles in almost no time.
You could try adding other things too, green onions, cumin seeds, masala, lemongrass... To deglaze the pan I like to
use rice wine vinegar, infused vinegar or tamari but water works in a pinch.
Ever
used rice wine vinegar in this one or does it fight with the dill?
I noticed that in the marinade ingredients you list 1/4 cup of red wine vinegar, but in Step 2 you say to
use rice wine vinegar.
I know what you mean, I too have been growing tire of my usual salads but I recently
used rice wine vinegar, lime, sugar, mint and chilli as my dressing and it makes everything pop!
Used rice wine vinegar instead of lime juice.
I used rice wine vinegar instead of white whine vinegar and a dash of soy instead of salt and pepper.
Used rice wine vinegar but followed the rest of the recipe exactly.
Following other cooks» recommendations,
I used rice wine vinegar and soy sauce in addition to salt and pepper.
I made a few minor changes to the sauce: more honey to taste, added chili pepper flakes,
used rice wine vinegar instead of red wine vinegar, and used powdered ginger rather than fresh.
Not exact matches
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Wine (Pore Care) Seaweeds (Skin Purifying) Broccoli (Vitality) Milk Type Essence:
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Use: Tear open and apply to face.
Use Asian flavors instead and wisk together soy sauce,
rice wine vinegar and fresh ginger.
For the filling 4 salmon fillets 1 bag (250g) of spinach or
used frozen spinach as I did to make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon of
rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to taste
If
using a
rice cooker, add the onions, stock, white wine and farro, cooking on the «Brown Rice» setting until completely coo
rice cooker, add the onions, stock, white
wine and farro, cooking on the «Brown
Rice» setting until completely coo
Rice» setting until completely cooked.
Third, if you don't have
rice wine vinegar on hand, you can
use white
wine vinegar, champagne vinegar, or even plain white vinegar, though a higher quality vinegar is ideal.
In case your pantry is as poorly stocked as mine & you are wondering: I
used just one can of beans (
used slightly more pumpkin to make up lost volume),
rice wine vinegar in place of sherry vinegar, white
wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!
(1 28 oz can of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry
wine vinegar 1/2 cup of day old, cooked
rice 1/4 cup nut milk, i
used oat
If you've read some of my other Asian inspired sauces you'll probably notice that I
use soy sauce, mirin, and
rice wine vinegar together a lot.
I loved your recipe, sounds really good and I will try to do my best without
using wine and replacing the cheese for a vegan one (there is a nice parmesan that tastes the same, maybe I should try that)... I just would like to know if it's possible to do with brown
rice... sounds like I need to change everything but I have to adjust so we both can eat... Thank you so much!!
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices,
use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce,
rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
I
used red
wine vinegar since I didn't have champagne or
rice wine vinegar.
for the seasoning paste: 2 tablespoons Korean chili paste Gochujang, i
used this 1 TBL Korean Seasoned Soybean Paste Ssamjang, i
used this 4 TBL soy sauce 1 TBL oyster sauce 1 TBL maple syrup 3 garlic cloves, minced 1 tsp pureed ginger 2 TBL
rice wine
I
used a roasted garlic flavored
rice wine vinegar which added a nice hint of garlic to the slaw without overpowering it.
2 cups arborio
rice 3 tablespoons extra virgin olive oil 4 ounces prosciutto, cut into strips or chunks 2 small yellow onions, chopped 1 cup white
wine 6 - 8 cups chicken stock (I
used 6) 1 (15 ounce) can pure pumpkin 1 teaspoon cinnamon 1 teaspoon cumin
Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup
wine (water can be
used instead) 1 cup raw
rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water; add
wine, if desired.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown
rice vinegar (or white
wine vinegar or fresh lemon juice), plus more to taste
Teriyaki Dressing 1/4 cup Liquid Amino Acids 3 Tablespoons
Rice Wine Vinegar or Apple Cider Vinegar 1 Tablespoon Fresh Orange Juice 3 Tablespoons Grape or Olive Oil 1/4 cup Coconut Sugar + 1 Tablespoon Raw Honey 2 heaping teaspoons grated Fresh Ginger (please
use fresh!)
I ended up tweaking the sauce to my liking,
using honey instead of sugar, adding sesame oil,
rice wine vinegar, and sherry
wine.
That's right, we created a rich sauce
using a blend of soy,
rice wine vinegar, seasonings, and chocolate - peanut butter cups.
In this recipe I
used mirin, a sweet
rice cooking
wine, feel free to
use another cooking
wine or water.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of
Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepper
Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we
used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing
rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepper
rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
When the
rice starts to dry again and needs more liquid, continue with more
wine, then with more stock, alternating
wine and stock until all are
used.
White
Wine Vinegar has a distinctive acid and sweetness to it, but if you are in a pinch, you can also
use Apple Cider Vinegar or
Rice Vinegar
A sweet
rice wine commonly
used in Japanese cuisine.
Used brown
rice flour and didn't have white
wine.
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)
Didn't have any endive or white -
wine vinegar (
used rice vinegar instead).
I took the advice of another reviewer and
used partly
rice wine vinegar.
I know this Buy cups cup low - sodium chicken broth2 tablespoons low - sodium soy sauce2 tablespoons
rice wine vinegar1 tablespoon light brown sugarSalt and freshly ground black pepper5 A cup is an American imperial measurement
used to measure all your ingredients, from milk and water through to flour, fruit and vegetables.
Note: Mirin is a sweet Japanese
rice wine similar to sake,
used sparingly as a condiment in teriyaki and other recipes.
Season
Rice Wine Vinegar is the perfect vinegar to
use with Asian dishes or accompanying salads.
A few items I
use that I didn't see on your list that I do buy are organic sun - dried tomatoes in olive oil, mirin, and organic tahini which I thought would be ok... I also buy balsamic,
rice wine, and red
wine vinegar, but I assume you would say these are no - no's, right?
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or
rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Roland Seasoned
Rice Wine Vinegar should be
used in salad dressings with a touch of sesame seed oil.
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white
wine or water 1 pound firm tofu (
use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon
rice vinegar or cider vinegar Paprika, for dusting
I am also interested if you know if you can
use amasake (sweet
rice wine — but can be made so that it does not ferment and hence there is no alcohol content) as a sweetener for baking instead of sugar and if so, what is the appropriate amount.
If
using it as a powder, reconstitute it in
rice wine vinegar.
For the mayo I
used two egg yolks, 500 mL of olive oil, and two tsp of
rice wine vinegar.