Easy Brown Rice Recipes | Breakfast, Lunch + Dinner
Easy, healthy brown rice for breakfast, lunch, and dinner; Apple Pie Brown Rice Bowl, Black Bean and Brown Rice Bowl, + Veggie Fried Brown Rice. Sponsored by UncleBen's®.
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BROWN RICE APPLE PIE BREAKFAST BOWL
1 cup cooked brown rice
1/2 cup unsweetened vanilla almond milk
1/2 apple, chopped
dash of cinnamon
1 tbsp raisins
1 tbsp. chopped walnuts
Combine brown rice, milk, apple and cinnamon in a small sauce pan and heat for about 5 minutes or until you have a rolling simmer.
Transfer into a bowl and to with a few more chopped apples, raisins, and walnuts. Enjoy.
BROWN RICE AND BLACK BEAN LUNCH BOWL
1 cup of cooked brown rice
1 cup of black beans
2 tsp. coconut oil
1/2 tsp. garlic powder
salt and pepper
1/2 diced avocado
1/2 cup diced tomatoes
Add the black beans to the hot brown rice and mix with coconut oil, garlic powder, salt and pepper.
Gently stir in avocado and tomatoes and enjoy!
VEGGIE FRIED BROWN RICE
1 tsp. toasted sesame oil
1/4 cup chopped onion
1 clove chopped garlic
1 tbsp.grated ginger
1 cup of mixed frozen veggies
1 cup of cooked brown rice
2 tbsp. low sodium soy sauce
1 egg
Heat a sesame oil in a medium sized saucepan over a medium heat. Add onion, garlic and ginger and saute until fragrant.
Mix in the frozen veggie, soy sauce and brown rice and cook until heated through. Slip the egg on top of the rice mixture and mix until it is no longer wet and the egg has cooked though.
Serve and enjoy!
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I have never eaten Such delicious Pasta
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Oil 1 tbsp
Garlic Chopped 1 tbsp
Onion Chopped 1
Beef mince 200gm
Salt to taste
red Chilli powder 1/2 tsp
Black pepper powder 1/2 tsp
paprika powder 1/2 tsp
Milk 1 cup
mozzarella cheese grated 100gm
oregano 1/2 tsp
Fresh coriander
boiled macaroni 100gm
red Chilli Chopped
A Delicious Meal Plus Dessert in 60 MInutes! 5 Recipes: Beef & Potato Stew, Rice, Salad, Sauce & Des
Getting a comforting and delicious homemade dinner on the table is easy. This Ground beef & potato stew is comforting and so flavorful. Serve it with rice, a salad, and a mint yogurt sauce. There's even time to make flaky palmers for dessert! You can't beat that.
Printable recipes:
For the Stew:
Ingredients
1 onion, finely chopped
1/4 cup olive oil
5 garlic cloves, grated
salt
2 pounds ground beef, poultry, or lamb
1 (16 ounces) can diced tomatoes, pureed
1-2 teaspoons crushed red pepper flakes
2 teaspoons ground sweet paprika
1 teaspoon ground black pepper, or to taste
1 teaspoon salt or to taste
1 teaspoon finely chopped fresh parsley
5-6 potatoes, cubed
1 bag frozen green peas
optional: 2 jalapenos
Instructions
Cook the onion and the olive oil over medium heat until soft and golden Season with a pinch of salt.
Add the garlic and warm through for a few seconds.
Add the ground beef, salt, pepper, crushed red pepper flakes, and oregano.
Add the tomatoes and paprika and cook over medium heat for about 20. minutes or until the sauce is thickened.
Add the potatoes and 4 cups of water. Add the jalapenos if desired. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and cook for about 15 minutes or until the potatoes are fork-tender.
Add the green peas and warm through.
Taste and adjust the seasoning if needed.
Serve with rice, bread, or cauliflower rice.
Basmati Rice:
Ingredients
2 cups Basmati rice
2 teaspoons salt
2-4 tablespoons olive oil or melted butter
2 cups water or broth
Garnish: finely chopped parsley or mint
Instructions
Rinse the rice 4-5 times with cool water and soak in a bowl of cool water for 15 minutes. Discard the water and add the rice to the bowl of a rice cooker.
Add the salt, water or broth, and olive oil. Mix together and press the white rice button.
Once the rice cooker beeps, the rice is ready. Fluff it and serve or keep warm in the machine.
Notes
If the rice has been warming in the rice cooker for longer than an hour, it might be a bit dry. Add 1/4 cup of water or broth and let it warm through.
Salad:
Ingredients
1 English cucumber, chopped
a quarter of an onion, finely chopped
cherry or grape tomatoes halved
bell pepper, sliced
olive oil
salt
dried crushed oregano
feta cheese, crumbled
Optional: kalamata olives, capers
Instructions
Add all of the ingredients into a bowl and mix together. Enjoy!
Palmiers:
Ingredients
1 sheet puff pastry, defrosted
1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
Instructions
These are beautiful little heart-shaped cookies. Easy to make. You've got to give them a try!!!
Preheat oven to 400 degrees.
Mix the sugar, salt, and cinnamon together in a bowl.
Spread some of the sugar on your counter and place the defrosted puff pastry over it.
Roll out the puff pastry 1-2 inches on each side.
Evenly spread the sugar mixture all over the top of the puff pastry. Press it down with the rolling pin.
Keep rolling the puff pastry toward the center until both sides meet.
Pinch the tops of both sides together and sprinkle with some more sugar.
Slice the dough into 1-inch strips and place on a baking sheet lined with parchment paper.
Sprinkle more sugar mixture over the cookies.
Bake for 20 minutes or until the sugar has caramelized and turned a beautiful golden brown.
Remove from the oven and allow to cool.
Serve with hot tea or coffee. Enjoy!!
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seriously ,the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
seriously the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
ingredients :
1 head of broccoli (400g)
250 g of pasta
1/2 onion , chopped
2 garlic cloves
1 tbsp of vegetable oil
2 tsp of salt
a pinch of black pepper
1/4 tsp of nutmeg
4 tbsp of butter (60 g)
4 tbsp of flour ( 30g)
3 cups of milk (700 ml)
1/2 cup of shredded mozzarella cheese (100 g)
1/2 cup of shredded cheddar or gouda cheese (100 g)
enjoy it !
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These quinoa patties are better than meat! Gluten free, easy patties recipe! [Vegan] ASMR cooking
These quinoa patties are better than meat! Gluten free, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this gluten free recipe and cook quinoa like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1/2cup | 90g | 3oz uncooked quinoa
1cup | 8fl oz water
1 large sweet potato
1/2 small head broccoli
3 spring onions
30g | 1oz fresh coriander
2tsp paprika
1/2 tsp garlic powder
1/2 tsp chilli flakes
black pepper & salt to taste
2-3 heaped tbsp flour (preferably chickpea flour / gram flour)
olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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Why Restaurant Quinoa Is So Much Better
Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use:
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