How To make Nutty Rice Pate
FORMATTED BY S.GRABOWSKI:
1/3 c Raw brown rice
2 tb Butter
2 c Sliced mushrooms
1 c Grated zucchini
1/2 c Grated onion
1 lg Chopped garlic clove
1 Egg
1 3/4 c Finely ground walnuts,
Peanuts, or cashews 1/2 c Finely chopped parsley
1/4 c Wheat germ
1 ts Dried sage
1 ts Dried basil
1/2 ts Dried thyme
1/4 ts Freshly ground pepper
Lettuce leaves Sour pickles 1) Cook the brown rice according to package directions but eliminate the
salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in 1/4" thick slices on lettuce
leaves with sour pickles. From the New York Times New Natural Foods Cookbook
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Korean red bean rice and side dishes (팥밥)
Rice is very important to Korean cuisine. It’s the center of pretty much every meal and in fact the Korean word for “cooked rice” (bap: 밥) can also mean “meal.” Most of the time Korean eat white rice or multigrain rice, but on special occasions we prepare rice mixed with red beans, called patbap.
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Nutty Rice Recipe
This recipe is sooooo filling yet so delicious. Easy and quick to prepare and it's packed with healthy proteins. Hope you like it.
INGREDIENTS
3 tbsp cooking oil
1 medium red onion chopped
1/3 cup chopped almonds
1/3 cup chopped cashew nuts
1 garlic clove chopped
1/2 tsp salt
2 large tomatoes peeled and chopped
1/3 cup raisins
3 cups boiled rice
how to cook plain fluffy rice:
Cook, Eat and Enjoy
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This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME!
LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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how to make tomato rice - easy tomato rice recipe and salad with lemon juice dressing
how to make tomato rice
Tomato rice recipe:
Sauce: 1Tbs ketchup, 1Tbs tomato paste, 1/4 tsp salt, 1Tbs sugar, 2Tbs water, garlic powder. Mix well
Fry onions and garlic until fragrant, add rice and fry. Pour in the sauce, mix well. Let rice sit without stirring if you want crispy rice at the bottom
Lemon juice salad dressing: 1Tbs lemon juice, 1/2Tbs sugar, 1/8 tsp salt
Salad: lectuce, carrots, fried shallots, lemon juice dressing. Mix well
#tomatorice #tomatoricerecipe #maketomatorice
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