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Tampilkan postingan dengan label Rice. Tampilkan semua postingan

Brown Rice Salad With Crunchy Sprouts And Seeds

Ingredients:

1. Chopped fresh chives - 1.0 cup
2. Extra-virgin olive oil - 0.5 cup
3. Fresh lemon juice - 2.0 tbsp
4. Kosher salt - 1.0 tsp
5. Mixed dried sprouted legumes - 1.5 cup
6. Grated zucchini - 1.5 cup
7. Cooked brown rice - 0.5 cup
8. Scallions - 2.0 pc
9. Toasted salted sunflower seeds - 0.25 cup
10. Toasted salted shelled pumpkin seeds - 0.25 cup
11. Coarsely chopped roasted unsalted almonds - 0.25 cup
12. Freshly ground black pepper - as required

 Serve 6
Calorie per serving 179

1. Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
2. Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot, remove from heat. Let stand for 3 minutes, drain. Rinse legumes under cold water to cool, drain.
3. Transfer to a large bowl. Do Ahead: Vinaigrette and legumes can be made 1 day ahead. Cover separately, chill.
4. Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes, toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired. Enjoy!

Brown Rice Salad With Crunchy Sprouts And Seeds

Tomato rice
Tomato rice

ingredients


  1. 2 tablespoons corn oil
  2. 1⁄2 teaspoon onion seeds
  3. 1 onion, sliced
  4. 2 tomatoes, sliced
  5. 1 yellow pepper, seeded
  6. and chopped
  7. 1 teaspoon grated fresh root ginger
  8. 1 garlic clove, crushed
  9. 1 teaspoon chilli powder
  10. 2 tablespoons chopped fresh
  11. coriander leaves
  12. 1 potato, diced
  13. 11⁄2 teaspoons salt
  14. 50g/2oz frozen peas
  15. 400g/14oz basmati rice

serves 4

  • Heat the oil and fry the onion seeds for about 30 seconds. Add the onion and fry for about 5 minutes.
  • Add the tomatoes, pepper, ginger, garlic, chilli powder, coriander, potato, salt and peas, and stir-fry over a medium heat for a further 5 minutes. Add the rice and stir-fry for about 1 minute.
  • Pour in 750ml/11⁄4pt water and bring to the boil, then reduce the heat to medium. Cover and cook for a further 12–15 minutes. Leave the rice to stand for 5 minutes, and serve hot.

Tomato rice

Cheese-stuffed rice balls
Cheese-stuffed rice balls

ingredients


  1. 200g/7oz long-grain rice, cooked and cooled
  2. 2 eggs, lightly beaten
  3. 100g/4oz mozzarella cheese, cubed
  4. 100g/4oz coarse dried
  5. breadcrumbs
  6. vegetable oil for deep-frying

serves 3


  • Mix together the rice and egg until well combined. Take a teaspoon of the rice and put a mozzarella cube in the centre. Top with another teaspoon of rice. Press together to form a ball. Continue until all the rice mixture has been used.
  • Coat the rice balls with the breadcrumbs. Place on a baking tray, and refrigerate for at least 30 minutes. Heat enough oil for deep-frying in a heavy pan. Fry the rice balls, in batches, for 5 minutes until golden brown. Serve hot.

Cheese-stuffed rice balls


Any type of small squash can be used for this recipe. The principle is the same in that the cavity left by the seeds is filled with a delicious filling. Wild rice is expensive so often comes in a mix with other types of rice. Any of these mixes is fine to use here. Alternatively quinoa, millet, buckwheat or lentils could all replace the wild rice mix.

Filled Squash with Wild Rice and Hazelnuts


Resist the urge to combine different types of pickles inside a single roll. Using just one variety for each roll allows every component—rice, pickle, nori—to be fully
appreciated.

Traditional Pickled Vegetable Rolls


Potato, Pea, Radish, Brown Rice

Potato, Pea, Radish, Brown Rice


Japanese or English cucumbers may seem like a splurge, but they are definitely worth it for these single-feature rolls. If using garden cucumbers, peel away the bitter skins before cutting into small pieces.

Cucumber Rolls