JAPANESE-STYLE BROWN RICE
A simple healthy side of brown rice served with ginger, garlic, spring onions, soy sauce and soya beans
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Cook the brown rice following pack instructions, adding the soya beans for the final 2 mins of cooking. Meanwhile, mix together the soy sauce, olive oil, ginger and garlic.
- Drain the cooked rice and beans, transfer to a serving bowl and stir in the soy sauce mixture. Scatter with the spring onions and serve.
Nutrition Facts : Calories 308 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
SPANISH BROWN RICE
Easy Spanish rice using brown rice instead of white.
Provided by mom2dylan&morgan
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
- Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 42.2 g, Fat 1.5 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 396.3 mg, Sugar 3.5 g
JAPANESE-STYLE RICE SALAD
Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and thrives on the addition of liquids.
Provided by Mark Bittman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h
Yield 4 to 8 serving
Number Of Ingredients 14
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
- Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
- Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
- Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 645 milligrams, Sugar 2 grams
JAPANESE CURRY RICE
A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes. This was one of them. I hope you guys all enjoy it! ^_^
Provided by Kisskagome13
Categories Curries
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
- Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
- Heat a deep pan on medium.
- Add the cooking oil and the meat.
- Saute until the meat is fully cooked.
- Add vegetables and saute together.
- Add the 1 cup of water to the pan and bring to a boil.
- Turn the heat down to low and cook for 40-50 minutes.
- In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
- Slice the remaining two onions very thinly. (it will be better for the recipe this way).
- Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
- Add the garlic and the ginger to the pan and saute well.
- Add flour and curry powder and saute over low heat.
- Slowly pour the soup into the pan, little by little, stirring quickly.
- Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
- Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
- After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
- Stir and let simmer for ten minutes.
- Sprinkle with salt.
- Serve the curry over Japanese rice.
Nutrition Facts : Calories 625.9, Fat 20.4, SaturatedFat 7.8, Cholesterol 110.5, Sodium 314.2, Carbohydrate 70.2, Fiber 7, Sugar 5.9, Protein 38.8
JAPANESE BROWN RICE
Make and share this Japanese Brown Rice recipe from Food.com.
Provided by kymgerberich
Categories Brown Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil 25 minutes. Add mushrooms and snow peas and continue to boil 5 minutes. Drain. Mix chicken broth, vinegar, and soy sauce together and toss with rice and vegetables. Add salt and pepper to taste.
Nutrition Facts : Calories 54.4, Fat 0.7, SaturatedFat 0.2, Sodium 556.4, Carbohydrate 8.2, Fiber 2.2, Sugar 3.8, Protein 5.4
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