Delicious Wild Rice Stir Fry
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In this video, I make a stir fry/fried rice using wild rice rather then using white or brown rice.
Here is the recipe link :
Product/Food Links
Wild Rice:
I am a writer and Mom of a child on the Autism spectrum. My passions are politics and food.
I have successfully healed my son from autism symptoms. I have the experience and knowledge to help you navigate the food system – a system which is filled with pitfalls and mixed messages. If it is imperative that you and your family get on track with your eating habits. If you have a child on the Autism Spectrum come along with me and I will guide you to optimum health and well-being. I learned the hard way by trial and error. I can say that I have mastered the art of eating for health and longevity. Thanks for watching.
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#wildrice #wildricestirfry #veggiestirfry #veggies #veganfood
Best way to eat cucumber :: keep it fresh and crunchy :: Delicious food
Hi everyone, I'm David will share best way to eat cucumber, cook with this method the cucumbers keep it fresh and crunchy.
Ingredient
2 cucumbers
1 tsp salt
1 piece of ginger
2 cloves of garlic
2 red chilies
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp red chili flakes
1/2 tsp black pepper
1 tsp sugar
50ml water
#cucumber
#delicious food
#vegetables
Bok choy stir fry - easy restaurant style recipe - How to cook at home
Bok choy stir fry might be downright simple for some people, especially those who grew up in a typical Cantonese family. However, it is deceptively tricky to recreate this iconic Chinese dish at home to taste like those from the restaurant.
This bok choy stir fry video will address all the nitty-gritty.
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Recipe:
(Please download the recipe and read the full detail at )
Ingredients A
400g bok choy of your choice
5 cloves garlic, coarsely chopped
3 slices ginger
1/2 tsp salt
1 tsp sugar
1/4 tsp ground white pepper
Ingredients B (Sauce)
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp sesame oil
1 tbsp water
Method:
- Rinse the baby bok choy with water to remove all the dirt and sand. Drain.
- Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
- Add the bok choy to stir-fry over high heat.
- Season with salt, sugar, and white pepper.
- Add some water if it is too dry, 1-2 tbsp at a time,
- Stir-fry until the bok choy is tender-crisp.
- Bring all the Ingredients in B to a boil in a small pan to thicken it. Set aside.
- Drizzle the sauce on the bok choy. Serve.
Variation for larger bok choy:
- Separate the leaves from the stem. Cut the stem into short sections on a bias.
- Stir fry the stem and the leaves separately. When both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper. Transfer to the serving plate.
#BokChoy #BokChoyStirFry
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Website:
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#OnePotLentilAndRice #EasyOnePotVeganRecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking #OnePotVegan
Stir Fry Broccoli & Mushroom???????? Healthy & Delicious veg/starter
Plz, like, share & subs.
#broccoli&mushroom #stirfryveg #healthy&delicious