Restaurant Style Yellow Rice | Making Two Big Pots Turmeric & Curry Rice Using Jasmin Rice
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.
Please subscribe to my YouTube Channel
Chef Julia 21 Day Challenge Ebook
50 Recipes in 50 Days of Facebook Live Ebook
Plant-Based Holiday Table Ebook
Plant-Based Basics EBook
Plant-Based Gourmet Ebook
Plant-Based Holiday Desserts
Chef Julia Amazon Store
Thanks for watching the video Brown Rice Salad
The last How to Cook Brown Rice recipe you'll ever watch
The best way to cook brown rice depends on what type of brown rice you have. Did you know brown basmati rice cooks in half the time of long grain, and short grain brown rice is better baked rather than cooked on the stove?
BIGGEST TIP - ignore the packet directions, and DO NOT use the absorption method!
PRINT RECIPE:
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
Welcome to 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 classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#MexicanVeganRecipe #RiceAndBeansRecipe #FoodImpromptu #MexicanRecipes #MexicanRiceAndBeansRecipe #EasyVeganRecipes #EasyMexicanRiceRecipe #HealthyVeganRecipes #VeganFood #HealthyRecipes
How to Cook: Brown Rice | Freshly Made | Whole Foods Market
How to make brown rice is a skill everyone should have. Brown rice is the perfect base for easy side dishes and meals, such as a veggie packed rice bowl or a Greek-inspired brown rice salad. In this episode of Freshly Made, host Molly Siegler shows you just how easy it is to make! Find the recipe here
SUBSCRIBE:
Serves 4
Ingredients:
1 cup brown rice
2 cups water
Method:
Put rice and water into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. No peeking until then; valuable steam escapes! Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork.
Nutritional Info:
Per Serving: 180 calories (10 from fat), 1.5g total fat, 5mg sodium, 37g carbohydrates, (3 g dietary fiber), 4g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
Connect with Whole Foods Market Online:
Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
Like Whole Foods Market on FACEBOOK: facebook.com/wholefoods
Follow Whole Foods Market on TWITTER: twitter.com/wholefoods
Follow Whole Foods Market on INSTAGRAM:
Check Whole Foods Market out on PINTEREST:
[TITLE]
Summer Hosting Jasmine Rice Salad Recipe | Success® Rice
Summer is in the air! Let the pool party, BBQ hosting, beach bum season begin! Success® Rice has all of your recipe needs under control and Jasmine Rice Boil-in-a-bag is ready in just ten minutes and the recipes are out of this world.
Usually a pretty consistent dish for any summer needs is a yummy salad. Let's take a look at all of the different Jasmine Rice salads you could possibly take to your next BBQ:
This tuna and Jasmine Rice salad is a guaranteed hit no matter where you take it! Do you love tuna salad? This refreshing rice salad is a lighter take on your typical tuna salad.
Love the creamy taste of tuna salad but want it without mayonnaise? Try mashing up avocado and mixing it with the tuna before adding it into the salad.
This salad is light and perfect for almost any occasion. Simply keep the vinaigrette in a separate container until ready to enjoy.
Another fresh summer salad idea is the Greek Beet and Watermelon Rice Salad Never heard of watermelon on a salad before? This very unique dish pairs sweet watermelon with tangy feta cheese, refreshing mint, crunchy, earthy beets, nuts, and chilled, fluffy rice. The final product is fantastic!
Don't show up empty handed at your next summer BBQ. Taking any Success® Rice salads will make you the hit of the party.
Follow us on social media to get the latest news from Success® Rice
Facebook:
Instagram:
Click for more recipes:
What are your favorite Jasmine Rice salad ideas? Share Your Success with Success® Rice by letting us know in the comments below.
#successjasmine t#easysalads #saladrecipes #summersalads #success