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#Brown Rice
fattributes · 3 months
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Sausage and Chicken Casserole with Brown Rice
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julieterbang · 1 year
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w.kyung_table
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kawaii-foodie · 11 months
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ky_diary.h
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buffetlicious · 5 months
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Groupers (石斑鱼) are highly prized food fish everywhere and tonight’s dinner is Spicy Red Grouper which is called Ang Gau (红石斑) here around the region of Southeast Asia. Our local wet markets generally sell two types of red groupers - Spotted Coral Grouper (Plectropomus maculatus) and Leopard Coral Grouper (Plectropomus leopardus). It is expensive due to the tender yet bouncy flesh that flakes nicely and the whole fish is usually steamed to appreciate its delicate texture.
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Mum also prepared these Herbs & Chilli Fishcakes and Fried Bean Curds to go along with the red grouper dish. I like to drizzle chilli sauce all over the bean curd to add extra flavours and also reduced the rice intake since the bean curd itself is already quite filling.
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comfortspringstation · 8 months
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Quinoa Brown Rice Southwest Bowl
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kkimura · 1 year
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中国では新年!ファイブスパイスを使って、北京ダックならぬ、北京チキンを作ってみました。生姜とネギを油で炒めたのを添えて、めちゃくちゃ簡単なのにとびっきり美味しくてびっくり!また作りたい!
It’s lunar new year and I made Peking whole chicken today! I use tons of five slice marinade and it came out super delicious!!! I couldn’t believe that it’s so easy to make yet seriously flavorful!!! I served brown rice and oiled ginger scallion dressing.
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delicious-in-kitchen · 10 months
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Pressure Cooker Chicken Congee with Brown Rice by Delightful Plate
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mrs-trophy-wife · 8 months
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jazzeria · 1 year
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Brown rice jook, with pieces of crispy breaded fish and spicy chili crisp. Jook is the Cantonese word for congee, a sort of rice porridge that is perhaps comparable to oatmeal but usually savoury. I grew up considering it as "sick people food" because it's mild and easily digested. I've been sick lately, and after eating mild jook, I got tired of the blandness. Spicy chili crisp changes everything!
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tasiaadams33 · 2 months
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Chinese Food Is Yummy.
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askwhatsforlunch · 6 months
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Butternut and Pork Stuffed Cabbage Leaves
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These Butternut and Pork Stuffed Cabbage Leaves may take a while to prepare, but the effort will be rewarded with a deliciously fragrant filling wrapped in bright green leaves, an Autumnal lunch (or dinner) worthy of a day off! Happy Thursday!
Ingredients (serves 4):
1 cup brown rice
1/2 teaspoon coarse sea salt
1/4 large butternut squash (from the top half), rinsed
1/2 onion
1 teaspoon dried rosemary
1/2 teaspoon fleur de sel or sea salt flakes
12 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 teaspoon bicarbonate of soda
4 beautiful, large outer leaves of a Savoy cabbage
1/4 Savoy cabbage
200 grams/7 ounces Toulouse Sausages (or other good quality pork sausages)
1/2 teaspoon freshly cracked black pepper
1 large egg
2 tablespoons unsalted butter
Preheat oven to 200°C/395°F.
In a rice cooker or small pot, combine brown rice and coarse sea salt. Cover with a cup of water, and cook, until tender and fluffy, about 20 minutes.
Cut butternut into large chunks, and arrange onto a roasting tin. Cut onion into quarters and add to the tin as well. Sprinkle with rosemary, fleur de sel and black pepper. Drizzle with olive oil. Roast, at 200°C/395°F, for about 35 minutes.
Bring a large pot, filled to three-quarters with water, to the boil. Once boiling, stir in coarse sea salt until dissolved. Then, add bicarbonate of soda. Plunge in the large cabbage leaves and blanch, 2 minutes.
Then, cool them under cold water and drain thoroughly. Set aside.
Place Savoy cabbage quarter into the pot, cover with a lid, and cook, about 12 minutes. Once cooked, remove from the pot and drain thoroughly. Allow to cool a bit. Set aside.
Remove Toulouse sausage meat from their casings, and into a large bowl. Crumble with your fingers.
Roughly chop Savoy cabbage, and add to the bowl, along with cooked brown rice. Give a good stir, to mix.
Peel the skin off the roasted butternut, and chop roughly, along with the onion. Add to the bowl, and season with black pepper. Break the egg in the middle, and mix well with clean hands. Set aside.
Thoroughly pat Savoy Cabbage leaves dry with paper towels. Stuff each with a cup of the butternut and sausage mixture. Wrap well, tucking the filling in, and tie with kitchen twine.
In a large skillet, melt butter over medium-high heat. Once the butter is just foaming, add stuffed cabbage leaves, turning them in to coat in butter. Cook, a couple of minutes, then pour in 1/2 cup of the cabbage water. Reduce heat to medium, cover with a lid, and cook 12 to 15 minutes, adding more of the cabbage water if necessary, as it will evaporate.
Remove stuffed cabbage leaves from the skillet and cut off the twine.
Serve Butternut and Pork Stuffed Cabbage Leaves hot, with a robust red wine, like a French Ventoux or an Australian Shiraz.
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fattributes · 2 months
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Instant Pot Mujadara
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kawaii-foodie · 1 year
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o.rooose
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buffetlicious · 5 months
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Presenting this plate of home-cooked Asparagus & Bamboo Shoot Stir-Fry with prawns, minced pork and tomato wedges. Next comes a re-heated dish of roasted pork plus more of the chilli herbs fishcakes and one piece of leftover bean curd.
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Don Cherry - Brown Rice
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needtobeehealthy · 2 years
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