15 vegetable rice high Recipes

when i prepared this porridge it was in a slow cooker (unconventional method) but you can purchase a congee cooker. it takes all day but it s well worth it., i used 1-1/2 cups of a good quality rice and soaked it overnight., next morning i drained the rice and rinsed it carefully under cold running water., i added the rice to the crock pot / slow cooker with at least 3 - 4 cups of either homemade vegetable stock and water or chicken broth and water and i always added finely chopped onions, minced garlic and a dash of hot sauce but that was my personal choice., i do not have exact measurements for this recipe because i did it by eye., i cooked this on high for the entire day, usually adding more hot liquid throughout the day., consistency is not too thick and not too thin or watery., i always placed a tea towel over the top of the crock pot / slow cooker to prevent any heat from escaping., this porridge is absolutely delicious and excellent as cold weather comfort food. we usually had baby bok choy, chopped green onions, soy sauce and hot sauce with this. i like a dollop of butter on mine as well ;)

hodgson mill multi-grain hot cereal, unbleached white flour, baking powder, baking soda, salt, pumpkin pie spice , cake spice or 1/2 tsp cinnamon, mahleb, unrefined sugar ( raw ), apple, shredded with skin, canned pumpkin, rice milk (vanilla), eggs, vegetable oil, vanilla

brown rice or 1 cup white rice, made to package directions, vegetable oil or 3 tbsp other high temperature cooking oil, boneless chicken thighs , diced into small bite-sized pieces, red bell pepper, diced into 1/2 inch pieces, salt and pepper, gingerroot, grated or minced (about 1 inch), garlic cloves, finely chopped, creamy peanut butter or 1/4 cup reduced sugar peanut butter, tamari soy sauce or 1/4 cup reduced sodium soy sauce, chicken stock, chili paste, toasted sesame oil, sliced water chestnuts, drained, scallion, whites and greens chopped on angle into 1-inch pieces, unsalted dry roasted peanuts

nonstick vegetable cooking spray, milk chocolate, chopped (high quality such as valrhona, scharffen berger, or lindt), creamy peanut butter, puffed rice cereal, egg white, sugar, divided, honey, light corn syrup, toasted salted peanuts, chopped, kosher salt, whole milk, divided, unflavored gelatin, chilled heavy cream, divided, egg yolks, sugar, high-quality milk chocolate, melted (see above), bittersweet chocolate, chopped (do not exceed 61% cacao), unsalted butter

cook: 5 to 7 hours (low ), 2-1/2 to 3-1/2 hours (high), vegetable broth, tomato puree, white or great northern beans, rinsed and drained, converted rice, chopped onion, garlic, minced, dried basil, crushed, salt, ground black pepper, coarsely chopped fresh spinach or kale leaves, shredded parmesan cheese

cook: 5 to 7 hours (low ), 2-1/2 to 3-1/2 hours (high), vegetable broth, tomato puree, white or great northern beans, rinsed and drained, converted rice, chopped onion, garlic, minced, dried basil, crushed, salt, ground black pepper, coarsely chopped fresh spinach or kale leaves, shredded parmesan cheese

chicken stock, canola , vegetable or other high-temperature cooking oil, white rice, scallions , thinly sliced on an angle, chicken cutlets or chicken thighs or 6 thin pork loin chops, bundle broccolini or 1 head broccoli, salt, fresh gingerroot, peeled and finely chopped or grated, garlic cloves, finely chopped, tamari (aged soy sauce), orange marmalade, roasted unsalted cashews

water, beef jerky, cut into small pieces, powdered coconut milk, dehydrated mixed vegetables (preferably mushrooms, onion, and carrots), raisins, garlic, chopped, curry powder, beef bullion cube, asian rice vermicelli

white basmati rice or 2 cups use brown rice, water, kidney beans, rinsed and drained, vegetable broth, sausage , high vegan quality (like apple sage), sausage , high vegan quality (like italian), grapeseed oil (or safflower oil), white onion, medium dice, stalks celery, 6-inch in length, small dice, garlic cloves, minced, chili powder, dried thyme, red bell pepper, cored, seeded and diced, kosher salt, black pepper, freshly ground, scallion, thinly sliced

wet ingredients, brown bananas, fuji apples, peeled and chopped, granny smith apple, peeled and chopped, lemon juice, chopped nuts (whichever you prefer), dark brown sugar, applesauce, rice/soy/almond milk, vanilla, honey (to taste), cardamom, nutmeg, ginger, cinnamon, eggs, dry ingredients, flax seeds, wheat germ, wheat bran (you can also use oat or rice bran), all-purpose flour, wheat flour, baking soda, baking powder, salt, vegetable spray, paper cupcake liners

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

granulated sugar, gluten-free flour blend of choice (try our, high-protein , gluten-free flour blend, below), unsweetened cocoa, gluten-free baking powder, xanthan gum, salt, warm milk of choice (plain rice, soy, almond), vegetable oil, light brown sugar, boiling water, living without s high-protein , gluten-free flour blend, bean flour , chickpea flour or soy flour, arrowroot starch , cornstarch or potato starch, tapioca starch/flour, white or brown rice flour, blend all ingredients together. store in the refrigerator until used .

rich chicken stock, kosher salt, cayenne pepper, ground black pepper, ground cumin, hungarian paprika, ground coriander, rooster or chicken, smoked ham hocks, high gluten flour, salt, pepper, rendered chicken fat, andouille sausage, sliced in 1/2-inch thick rounds, vegetable oil, yellow onions, diced, divided, green bell peppers, diced, chopped garlic, bay leaves, red bell peppers, diced, rice, cooked, scallions