#brown rice

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 Bento BoxSeptember 7, 2014 1:58PM

Bento Box
September 7, 2014 1:58PM


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Beef, Spinach, Kale, and Brown RiceJuly 17, 2014 8:05PM

Beef, Spinach, Kale, and Brown Rice
July 17, 2014 8:05PM


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Orange Chicken, Seaweed Salad, and Brown Rice July 16, 2014 7:14PM

Orange Chicken, Seaweed Salad, and Brown Rice 
July 16, 2014 7:14PM


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A simple snack to keep me going. Brown rice with ancient grains, topped with lime juice and Bomba Piccanto Tapenade.

Wow it tuned out sooo good. I know I’ll repeat this one in my life. I need to use that tapenade for more things. Thank you TJ Maxx for the good sauce.

Since I’ve cut down on my restaurant patronage I’ve had to try new things, and this is one of them. I’ve finally unlocked fish from the grocery store as a viable ingredient.

It took some trial and error to figure out that I should ignore the internet’s salmon prep suggestions and experiment with flavors for myself instead. This is the triumphant result.

I took inspiration from E Sushi for the seasoning: salt, cayenne, and kewpie mayo. I just pan sear it with a thin coating of that and it’s lovely.

07.09.2020Today marks my final day at my Junior High School and thus my final day eating school lunc

07.09.2020

Today marks my final day at my Junior High School and thus my final day eating school lunch. It’s been quite a fun three years here in Japan. School lunches have opened me up to a lot of foods I would have never thought to experience (whole smelt). 

Today was egg and chicken in a soupy bowl. Katsuo rice. Finally a salad of pickled cucumber and bean sprouts. Also a frozen mikan for dessert.

I’ll miss Japanese school lunches so much!


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Cauliflower & Brown Rice Gratin 2 lbs. cauliflower 1 cup cooked brown rice 2 Tbsp. unsalted buttCauliflower & Brown Rice Gratin 2 lbs. cauliflower 1 cup cooked brown rice 2 Tbsp. unsalted butt

Cauliflower & Brown Rice Gratin

  • 2 lbs. cauliflower
  • 1 cup cooked brown rice
  • 2 Tbsp. unsalted butter
  • 2 large garlic cloves, minced
  • ¼ of a red onion, minced
  • ½ tsp. sea salt and pepper, more as needed
  • 2 Tbsp. unbleached all purpose flour
  • 1 ½ cups milk, room temperature
  • ¼ tsp. fresh grated nutmeg
  • ¼ tsp. cayenne
  • ½ tsp. dried Italian herb
  • ½ cup grated parmesan, plus more for topping
  • ¾ cup shredded gruyere, plus more for topping
  • fresh chopped, parsley for garnish

http://www.sproutedkitchen.com/home/2014/3/12/cauliflower-brown-rice-gratin.html


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With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!

Ingredients (serves 1 or 2):

  • 1 small Green Onion
  • ½ cucumber, rinsed
  • a small, ripe avocado
  • ½ large lemon
  • 1 tablespoon Vinaigrette Dressing
  • 1 ½ cup leftover brown rice, cold
  • 30 grams/1 ounce Feta cheese

Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.

Cutcucumberinto slices, and halve these slices. Add to the bowl.

Peel, pit and dice avocado, and add to the bowl as well.

Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more. 

Chill in the refrigerator, at least half an hour before serving.

ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.

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