I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a cup —
a whole cup of rice - bran oil depending on how moist you like it!
I used fresh mushrooms and next time I'll use
a whole cup of rice.
Not exact matches
I see a lot
of potential, from breakfast to dinner options, in these little
whole grain brown
rice cups and will be packing a few in my camera or prop bag when I'm on location from now on.
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white
rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
2 tortillas (your choice: wheat, brown
rice, flour) 1/2
cup hummus 3 tablespoons
whole grain mustard 1
cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
While you're there, you can check out some
of the other great appliances they have on their site Here are the cool features
of the cooker - 4 - 20
cup cooked
rice capacity — 2 - 10
cup uncooked
rice capacity With
rice rinser / steam basket Great for oatmeal, grits, and cream
of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta &
rice mixes Automatically shifts to warm after cooking White
rice: cooks all varieties
of white
rice, including short - and long - grain
rice Quick
rice: great for preparing
rice in a hurry
Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
Whole grain: for brown
rice, farro, quinoa, and other
whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of
whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and
rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream
of wheat
One
of the problems I run into are the almost empty bags and jars - the 1/2
cup of purple
rice here, the 3/4
cup of whole wheat couscous there.
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.
The
whole plate is 5 points — 1/2 container
of wholly guacamole (2) and 1/2
cup of yellow
rice (3).
So this
whole No - Meat Loaf uses only 1/2
cup of wild
rice.
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2
cup chicken stock 1
cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste)
RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to ta
RICE: 1 1/2
cups long - grain
rice (rinsed) Kosher salt and freshly ground pepper (to ta
rice (rinsed) Kosher salt and freshly ground pepper (to taste)
(Mark Bittman's Lamb Curry makes good use
of the rest
of the can
of coconut milk, but then again you can just use the
whole thing in the
rice and add very little water to equal the 2
cups.)
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5
whole cloves - 1 cinnamon stick - 8
cups of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried
rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head
of boy choy, cut and washed
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons
Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5
whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain
Rice, Cooked According To Package
* 2
cups brown basmati or jasmine
rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3
whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3
cups vegetable or chicken broth or stock * 1 teaspoon salt
WHOLE GRAINS
RICE QUICK COOK Freekeh Tabouleh INGREDIENTS 1
cup freekeh 2/3
cup extra virgin olive oil 4 to 5 garlic cloves, minced 1
cup lemon juice 1 large bunch
of scallions, white and green, cut in 1 / 4 - inch dice 2 large bunches Italian flat leaf parsley, chopped 1/3 -LSB-...]
So I looked up the carb content and this is what i have found: 1
cup cooked
rice — per 1
cup / 164g = 35g (fiber 3g) 1
cup black beans — per 1
cup / 172g = 41g (fiber 15g)(total 76g
of carbohydrates for the
whole loaf) I think the
rice and beans are the only foods you have to worry about.
You can use
cups of whole grain flour in place
of oats and
rice flour if you are not making the recipe gluten free
can
of peeled
whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1
cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy) * 1/4
cup lime juice (or brown
rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or sea salt
2
cups cooked
whole grain
of your choice (I used black
rice, but brown
rice, quinoa and farro are all excellent.)
Another question: If I want to use
whole wheat flour instead
of brown
rice flour, how many
cups shall I use?
I did make some changes — added garlic when sauteing the onions, used anchovy paste instead
of whole anchovies, used beef broth instead
of chicken, and used only about 1/4
cup of brown
rice for the
rice.
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 tort
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 tort
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 tort
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 tort
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 tort
whole - grain pasta, or quinoa 1/4
cup uncooked oats 2
cups air popped popcorn 2 taco sized
whole - corn tort
whole - corn tortillas
1
cup short grain brown
rice 1
cup split mung dal, soaked overnight 1/2
cup Ancient Organics Ghee 1» piece
of fresh ginger, minced 2 tsp
whole black peppercorns 1/2 tsp
whole coriander seeds 1 tsp
whole cumin seeds 1/2
cup raw cashew nuts 1/4
cup shredded coconut
In addition to the cashews & almonds I used 1/2
cup of crumbled (brown)
rice cake & threw some sesame seeds on top --[I didn't feel like another trip to
Whole Foods and its cheaper than pecans].
Because a
cup of white
rice flour is not the same as a
cup of whole wheat flour.
Just omit the brown
rice flour and sorghum flour and replace it with 2
cups of wheat flour (preferably
whole wheat pastry flour if you have it).
* I usually use 3/4
cup each
of gluten - free
whole grain brown
rice and oat flours to keep it nutrient dense.
-- Soy or
Rice / Quinoa milk instead
of Almond milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute
whole oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the
whole thing!
The only changes I made were to use a
whole red bell pepper, a mix
of brown and black
rice, double the dry mustard, and a large head
of broccoli from my garden (about 7
cups worth).
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
just through in a bunch
of whole garlic cloves... depending on your love
of garlic you can go from 3 - 12 (i'd go for around 6 - 7 per 1
cup of rice).
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
4 lb (ish) organic
whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add - ins: a couple handfuls
of spinach or kale,
rice or quinoa, chopped fresh herbs such as dill or cilantro
2 3/4
cups sliced banana 1/3
cup vegetable oil 1/2
cup rice syrup 1
cup whole wheat pastry flour 1
cup white flour 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 1/2 tsp all spice pinch
of cardamom 2/3
cups chopped walnuts
INGREDIENTS for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4
cup of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown
rice syrup 1
cup of thick coconut flakes 1/2
cup of rolled oats garnish: several mint leaves (chopped or
whole)
1 1/2
cups uncooked wild
rice 2 — 6oz packages
of blackberries (set 4 berries aside for the dressing) 2 Persian cucumbers, thinly sliced, preferably with a mandolin 1 1/2
cup roughly chopped flat leaf parsley leaves 1/2
cup whole tarragon leaves (stems removed) flake salt for finishing
2
cups Basmati
rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice
of 4 limes Salt to taste Chopped cilantro,
whole cashew nuts, and lime wedges for garnish
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
Purely because I didn't read it properly and forgot to put the PB and honey in a pan to heat up first (had to scrape stuff out
of the
rice and try and rescue it) I also got a really bad conversion page to change stuff from
cups to grams and ended up using a
whole jar
of PB and a full jar
of honey due to the amount
of cereal
rice I used, I've basically got twice as much as I should have.
WHOLE GRAINS
RICE QUICK COOK Spiced Rice INGREDIENTS 1 cup Village Harvest Basmati Rice or Village Harvest Jasmine Rice 1 1/2 cup apple juice or sparkling apple cider 1/2 cup water 1/4 tsp nutmeg 1/4 tsp cinnamon Pinch of saffron (optional) Salt to taste INSTRUCTIONS Prepare Village Harvest -LSB-
RICE QUICK COOK Spiced
Rice INGREDIENTS 1 cup Village Harvest Basmati Rice or Village Harvest Jasmine Rice 1 1/2 cup apple juice or sparkling apple cider 1/2 cup water 1/4 tsp nutmeg 1/4 tsp cinnamon Pinch of saffron (optional) Salt to taste INSTRUCTIONS Prepare Village Harvest -LSB-
Rice INGREDIENTS 1
cup Village Harvest Basmati
Rice or Village Harvest Jasmine Rice 1 1/2 cup apple juice or sparkling apple cider 1/2 cup water 1/4 tsp nutmeg 1/4 tsp cinnamon Pinch of saffron (optional) Salt to taste INSTRUCTIONS Prepare Village Harvest -LSB-
Rice or Village Harvest Jasmine
Rice 1 1/2 cup apple juice or sparkling apple cider 1/2 cup water 1/4 tsp nutmeg 1/4 tsp cinnamon Pinch of saffron (optional) Salt to taste INSTRUCTIONS Prepare Village Harvest -LSB-
Rice 1 1/2
cup apple juice or sparkling apple cider 1/2
cup water 1/4 tsp nutmeg 1/4 tsp cinnamon Pinch
of saffron (optional) Salt to taste INSTRUCTIONS Prepare Village Harvest -LSB-...]
WHOLE GRAINS RICE QUICK COOK Arborio Rice Pudding By Living the Gourmet INGREDIENTS 1 cup Village Harvest Arborio Rice 1/2 cup sugar Pinch of salt 4 3/4 cup whole milk 1 tablespoon vanilla 1/4 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Zest of 1 orange -LSB
WHOLE GRAINS
RICE QUICK COOK Arborio Rice Pudding By Living the Gourmet INGREDIENTS 1 cup Village Harvest Arborio Rice 1/2 cup sugar Pinch of salt 4 3/4 cup whole milk 1 tablespoon vanilla 1/4 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Zest of 1 orange -LSB-
RICE QUICK COOK Arborio
Rice Pudding By Living the Gourmet INGREDIENTS 1 cup Village Harvest Arborio Rice 1/2 cup sugar Pinch of salt 4 3/4 cup whole milk 1 tablespoon vanilla 1/4 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Zest of 1 orange -LSB-
Rice Pudding By Living the Gourmet INGREDIENTS 1
cup Village Harvest Arborio
Rice 1/2 cup sugar Pinch of salt 4 3/4 cup whole milk 1 tablespoon vanilla 1/4 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Zest of 1 orange -LSB-
Rice 1/2
cup sugar Pinch
of salt 4 3/4
cup whole milk 1 tablespoon vanilla 1/4 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Zest of 1 orange -LSB
whole milk 1 tablespoon vanilla 1/4
cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Zest
of 1 orange -LSB-...]
WHOLE GRAINS
RICE QUICK COOK Baked Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1 cup Village Harvest Arborio Rice (follow instructions on package - need 4 cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-
RICE QUICK COOK Baked
Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1 cup Village Harvest Arborio Rice (follow instructions on package - need 4 cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-
Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1
cup Village Harvest Arborio
Rice (follow instructions on package - need 4 cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-
Rice (follow instructions on package - need 4
cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded mozzarella (part skim) 1/4 c. parmesan cheese --LSB-...]
WHOLE GRAINS
RICE QUICK COOK Garlic Butter Shrimp and Quinoa Recipe from Pinch
of Yum INGREDIENTS 1 tablespoon olive oil 1/2
cup finely chopped onion 5 teaspoons minced garlic, divided 2
cups uncooked Village Harvest quinoa 1 teaspoon chili powder, divided 4
cups vegetable or chicken broth 6 tablespoons -LSB-...]
WHOLE GRAINS
RICE QUICK COOK Banana Bread Quinoa Bowl By Rachel Mansfield INGREDIENTS 1
cup of Village Harvest red quinoa 1.5
cups of coconut milk 1 sliced bananas 2 tablespoon raw walnuts 2 tablespoons raisins (or chocolate chips) Sprinkle
of cinnamon INSTRUCTIONS Prepare quinoa according to -LSB-...]
A slice
of whole grain bread, 1/2
cup of rice or pasta, and a
cup of cooked cereal would make up a day's worth
of grains for a 2 - to 3 - year - old.
Ingredients: • 1
cup cooked brown
rice • 2 tbsp water • 2 tbsp sultanas • 1 tbsp oats • 1 tbsp honey • 1 banana • Dash
of cinnamon • Slivered or
whole almonds (optional) • Almond or soy milk to serve (optional) Method: Bring oats to the boil with water and add cooked
rice.
Add fiber, which aids in digestion, with half a
cup of whole - grain
rice.
For a change
of pace, try substituting 3 1/2
cups of another cooked
whole grain, such as brown
rice or quinoa, for the barley.
Memorize this proportion
of veggies to starch for stirfries, pasta dishes, and more: Pile your plate with 2
cups of vegetables and 1/2
cup of starch (brown
rice,
whole - grain pasta), instead
of tons
of carbs and a small portion
of vegetables.