Pineapple Brown Rice Salad with California Grown Rice
Elisabeth is showing you how to make a brown rice salad with fresh pineapple and roasted macadamia nuts.
Quick Garlic Turmeric Rice Recipe for DINNER TONIGHT?
LEARN HOW TO COOK A GARLICKY GOLDEN TURMERIC RICE RECIPE TODAY!
LAY HO MA! There's not much more comforting than a bowl of warm, delicious, fluffy rice. This recipe is incredibly flavourful and simple to make. Join me in this episode and learn how to cook a delightful bowl of garlic turmeric rice. Let's begin
Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Brown Rice Salad |whole food plant based | oil free cooking
#summersalad #plantbased #wholefoodplantbased
Brown Rice Salad
Chef Julia Dunaway
Rice Mixture
3 cups cooked brown rice* recipe below
4 tablespoons currants, raisins, or dried cranberries
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
1 thinly sliced jalapeno pepper
Other seasonal vegetables can be added—cucumbers, zucchini, etc.
Mix together in a large bowl. Add 1 cup Tofu Italian Sausage.
Add dressing right before serving or it will be absorbed into the rice and you won’t taste it much.
Add garnish of your choice. Roasted sunflower seeds and roasted cashews are the best. Others are optional.
Dressing
3 tablespoons Mighty Sesame Tahini
3 small garlic cloves, minced
2 tablespoons finely chopped fresh cilantro
3 tablespoons low sodium soy sauce
Combine in a small container and shake well.
Garnish
½ cup roasted sunflower seeds
½ cup roasted cashews
Candied jalapeno peppers
Cherry tomatoes, cut in half
Diced avocado
Fresh cilantro or other garden herbs such as parsley, tarragon, basil
Brown Rice
2 cups brown rice, rinsed and drained (I use Massa Organics brown rice.)
6 quarts water
Bring the water to a boil. Add the rinsed brown rice. Boil for 28 minutes or until rice is tender, but not soft. It should be slightly al dente. Drain in a colander. Return the drained rice to the pot and cover with a lid. All the rice to steam for 5 minutes. Stir to fluff it up. If needed, cover for additional 5 minutes.
Allow the rice to stand uncovered until ready to use.
Tofu Italian Sausage
1 (14 ounce) package extra firm tofu, pressed
Marinade
3 tablespoons low sodium soy sauce
1 tablespoon tahini
1 tablespoon coconut aminos
1 teaspoon crushed fennel seeds
1 teaspoon paprika
1 teaspoon Italian Seasoning blend
Mix together in a small bowl. Set aside
¾ cup raw sunflower seeds
½ cup diced red onion
2 tablespoons nutritional yeast
Press the tofu by draining it well, wrapping it in a paper towel and a kitchen cloth over the paper towel. Press it between 2 cutting boards topped with a heavy book.
Preheat the oven to 375 degrees. Line a rimmed baking pan with parchment paper. Crumble the tofu and place it in a large bowl or zip loc bag. Add the marinade, sunflower seeds, onions and nutritional yeast and mix together well. Spread out on the baking sheet and bake for 25 minutes. Stir and bake for an additional 5-10 minutes, depending on how you like the texture of the tofu. I prefer mine less cooked but some like their darker and chewier.
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Thanks for watching the video Brown Rice Salad
Pineapple Fried Rice
There's various versions of Pineapple Fried Rice around, but I think the best is Thai. The sweet, juicy pieces of pineapple goes so well with the savoury flavoured jasmine rice! Terrific side dish for tropical dishes, summer BBQ's and of course, with all things Thai.
Joe Rogan: White Rice Is Healthier Than Brown Rice ????
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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