Sentences with phrase «with yellow rice»

Served with yellow rice and sweet fried plantains.

I served it with yellow rice and Cuban style black beans.

, Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash.

I ate it with some yellow rice and mixed veggies on the side.

My favourite recipe after a quick perusal is the Dark Black Beans with Yellow Rice, Avocado and Sweet Potatoes.

Serve with yellow rice for a light, summer dinner.

Topped with a little sour cream and served with yellow rice.

We had them with yellow rice with Gandules and some potato salad yum, yum, they were a big hit at my house!

Not exact matches

In Atjeh it is also known exactly where the midpoint in the Qur» an is because when during instruction in Qur» an recital a child has progressed to the midpoint it is adat that the parents send a dish of yellow rice with certain side - dishes as a gift to the teacher.

Just s simple spinach wrap with fresh spinach, red onion, yellow bell pepper, and rice shreds drizzled with homemade lemon tahini dressing.

Easy Broccoli & Cheddar Soup from The Little Kitchen Buffalo Chicken Stuffed Peppers from Cook the Story Individual Tortilla Caprese Pizzas from a farmgirl's dabbles Easy Cheesy Potato Corn Chowder from A Little Claireification Slow Cooker Jambalaya from A Spicy Perspective Apricot Chicken from Bombshell Bling Easy Baked Spaghetti from Chocolate & Carrots Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain Freezer - Friendly Quinoa Meatballs from Cooking with Books Baby Boy Subway Art Printable from H2OBungalow Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life Asparagus And Leek Quiche from Kokocooks Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest Yogurt Blueberry and Honey Smoothie from My Sweet Zepol Pesto Parmesan Chicken Salad from Shaken Together Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy Easy Kofta Kebabs from Tasty Chomps Crock Pot Fajitas with Chicken and Quinoa from The Dinner - Mom Overnight Oatmeal from The Hungry Housewife Honey - Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep Slow Cooker Italian Chicken Soup from The Lemon Bowl Slow Cooker Pulled Pork Tacos from The Nifty Foodie DIY Whale Art from While They Snooze One Pot Mexican Chicken and Rice from Yellow Bliss Road

An easy and comforting dal recipe from Andhra Pradesh using Dosakai (yellow cucumber) that goes well with both rice and flat breads like chapathis or rotis.

I know his recipe took all day to cook and was so savory... but the first time I made this version, it reminded me of that chicken and yellow rice dish he always created with love.

We always eat it over holey rice which is essentially rice with turmeric in it to make it a beautiful yellow color.

I made a rice noodle bowl today with grilled avocado, yellow squash and sautéed shitake mushrooms (all coated in tamari and sesame) with that sauce drizzled on top.

Tofu, Miso, Udon Noodle Soup Red Lentil & Root Vegetable Tagine Ethiopian - Style Yellow Split Pea & Butternut Tagine Vegan Sausage, Lentil & Prune Stew Thai Tempeh & Vegetable Red Curry Kabocha, Spinach, Brown Rice & Miso Broth Tempeh & Cauliflower Pasanda Chili Bean Soup with Avocado - Lime Cream Lemon - Dill Pasta & Bean Soup Green Power Soup (Broccoli, Basil & Pumpkin Seed) Cauliflower, Coconut & Lime Soup

My made - from - scratch chicken pumpkin curry with homemade Thai yellow curry paste was served with multi-grain rice.

Add any veggie you like, serve with salsa, on top of tortilla bread, yellow Mexican rice, or even put it on top of tortilla chips!

I like to serve them with Seasoned Yellow Rice and a big crispy salad.

Sweet Turkey Dessert Centerpiece Supplies: 3 boxes of Little Debbie Fall Party Cakes (any flavors) 3 empty Little Debbie Fall Party Cake boxes 1 bag of standard size marshmallows Orange, red and yellow food coloring Clean, food safe paint brush Gold food coloring spray (optional available at craft store) 3 bags of dried beans or rice (act as weights for the empty boxes) Hot glue gun with glue sticks Small to medium size Styrofoam pumpkin (from a dollar store or craft store) Bamboo skewers Candy corn Fruit leather (4 serving rolls) Candy eyes Plastic pilgrim hat (optional from craft store)...

That's the Burmese Yellow Fried Rice with Shallots and Peas.

Currently this means brown rice + a basic yellow dal + plain yogurt on the side + shredded brussel sprouts sauteed with a lot of indian spices (cumin seeds, some garam masala, some tumeric, salt, a little chili powder.)

I used yellow squash and cooked the rice with a base of onions and garlic, then «toasted» the rice a bit, then added hot chicken stock.

The recipe from the book that I'm sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts, along with a variation for Mixed White and Yellow Rice.

A huge portion of a coconutty yellow soup with chunks of chicken and potatoes simmered all day and served over steaming white rice.

Packed with iron - rich, earthy black rice, sweet berries, refreshing mint, crunchy sprouts, delicious pine nuts and a bright yellow maple - mustard dressing, this beautiful mixture is hard to resist.

In about 30 minutes, I had plated some gorgeous Tilapia filets on a bed of yellow rice with a fresh side of vegetables.

The colors are lovely, with the black rice and white fish swimming in a beautiful yellow saffron jus.

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 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 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 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.

Followed the recipe with these few exceptions: used regular yellow onions, regular molasses and brown jasmine rice.

Jennings had been looking for yellow rice since his earliest days as a rice breeder in Colombia with the Rockefeller Foundation in the 1950s.

We source the sausage from Proper Sausages in Miami Shores and sauté them with Gulf shrimp, grilled chicken, red and yellow peppers, onions, brown rice and our secret Cajun sauce.

This white rice has a yellow - green tint from being cooked with cilantro, a serrano chile, garlic and chicken broth.

Desserts Chocolate - Covered Rice Krispies Treats from Julie of The Little Kitchen Orange Fluff from Jamie of My Baking Addiction Chocolate Peanut Butter Pretzel Brownies from Susannah of Feast + West Mini Ombre Heart Cookies from Bridget of Bake at 350 Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple Unicorn Shaped Cookies from Jessie of CakeSpy Oreo Cheesecake Bites from Brenda of a farmgirl's dabbles Lemon Blueberry Bread from Glory of Glorious Treats Blintz with Blackberry Sauce from Sommer of A Spicy Perspective Pastel Rainbow Cake from Bree of Baked Bree Individual Chocolate Souffles from Andie of Andie Mitchell

ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taRICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taWITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to tawith their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to tarice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

Filed Under: Breakfast, Dinner, Lunch, Recipes Tagged With: brown rice crust, egg replacer, eggless, frittata, gluten free, Kale, Nutritional yeast, quiche, spinach, Springform pan, Tofu, vegan, yellow pepper

Warming Coconut Chicken Curry Lemon Chicken Easy Yellow Chicken Curry Beef fried «rice» Chinese 5 Spice «Stank - a-Dank» Crock Pot Spare Ribs Beef and Cabbage Noodles with Almond Chili Sauce Asian Scotch Eggs Korean BBQ Slowcooker Short Ribs & Oxtail with Bok Choy

Filed Under: Fan Favorites, Holiday Dishes, Main Dishes Tagged With: brown rice, celery, garlic, granulated onion, lentils, mushrooms, oats, pecans, poultry seasoning, rosemary, sage, thyme, tomato paste, walnuts, yellow onion

1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice

Rice and beans, as my mother treated them, were sometimes pigeon peas and rice stained yellow with annatto; or Middle Eastern Madjadara, a one - pot meal of lentils, fried onions, and rice; or black beans with chiles; or Indian basmati, dotted with nigella seeds, and spiced green pRice and beans, as my mother treated them, were sometimes pigeon peas and rice stained yellow with annatto; or Middle Eastern Madjadara, a one - pot meal of lentils, fried onions, and rice; or black beans with chiles; or Indian basmati, dotted with nigella seeds, and spiced green price stained yellow with annatto; or Middle Eastern Madjadara, a one - pot meal of lentils, fried onions, and rice; or black beans with chiles; or Indian basmati, dotted with nigella seeds, and spiced green price; or black beans with chiles; or Indian basmati, dotted with nigella seeds, and spiced green peas.

A spring - inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.

Golden Rice is a bioengineered crop with yellow - colored endosperm that contains β - carotene (provitamin A).

Broccoli Superfood Soup Butternut Squash Soup Butternut, Red Lentil, and Ginger Soup Carrot Ginger Soup Celery Root Soup with Apples Chick»n Stew and Dumplings Chick»n»n' Dumplings Chickpea and Kale Super Soup Chunky Gazpacho Corn Chowder from Tal Ronnen's «The Conscious Cook» Cream of Asparagus Soup Cream of Broccoli Soup Cream of Mushroom Soup Creamy Beet Soup Danish Yellow Split Pea Soup Farmer's Market Minestrone Gazpacho Green Gazpacho Hot and Sour Soup Minestrone Soup Minnesota Winter Chili Peanut Stew Pepper Pot Soup Phở (Vietnamese Noodle Soup) Pumpkin and Corn Soup Red Wine «Beef» Stew Romesco Soup Singapore Stew Spicy Black Bean Soup Mushroom Curry with Rice Noodles Rockin» Moroccan Stew Romesco Soup Spicy Peanut Sauce and Rice Spicy Tomato Soup Split Pea Soup Squash and Chestnut Soup with Caramelized Pears by Candle 79 Sweet Potato, Tomato, and Chipotle Soup Thai Red Curry Stew Tofu - Potato Adobo Soup Tofu Miso Soup Twenty - Minute Chili Udon Noodle Soup White Bean and Kale Soup Winter Squash and Saffron Soup

With a coconut cashew smoothie bowl, superfood energy balls, veggie soup, cauliflower fried rice, roasted salmon with garlicky kale, and super yellow juice on the menu, detoxing has never tasted so gWith a coconut cashew smoothie bowl, superfood energy balls, veggie soup, cauliflower fried rice, roasted salmon with garlicky kale, and super yellow juice on the menu, detoxing has never tasted so gwith garlicky kale, and super yellow juice on the menu, detoxing has never tasted so good!

Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack chRice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack chrice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack cheese

For lunch yesterday I decided to make a spring inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.

Next create your rice bowl — The base of the bowl is Della rice, next add the tuna poke mixture, radish slices, sliced avocado, yellow pepper, and garnish with a squeeze of lime.

Lastly, the yellow rice is added, then flavored with a generous amount of ghee (clarified butter).

Complemented by fresh spices, the buffet and live counters will feature dishes like steam fish in banana leaf, stir fried sugar peas with shitake mushroom Massaman curry, Southern Thai yellow curry, Thai pancake in coconut milk, chicken ginger rice, steam noodles with ka chay curry, crispy pork with kale leaves and crispy Thai pancake stuffed with salted coconut.

Ashley wrote about the Everyday Yellow Dal from Seven Spoons; I've often said that dal and rice, finished with a pat of ghee, flaky salt, and finely minced onion, is my never - fail comfort food.