366 Delicious Ways to Cook Rice, Beans, and Grains

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Andrea Chesman presents 366 creative and flavorful “natural gourmet” recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calori

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300 Best Rice Cooker Recipes: Also Including Legumes and Whole Grains by...

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Easy instruction on how to cook rice
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Takeout? NO! Make it at home! NICKOS DAILY VIDEO DIARY www.youtube.com TWITTER: www.twitter.com FACEBOOK: www.facebook.com NICKOS T-SHIRTS www.zazzle.com.au Ingredients: serves 6 3 cups brown rice 1/2 cup onion 1/2 cup carrot 1/2 cup bacon 1/2 cup celery 1/2 cup peas 2 eggs 1/4 cup soy sauce 2 tsp garlic salt vegetable oil for frying ENJOY! ~ Nicko
Video Rating: 4 / 5

Rice Cooker Meals Cook Book

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by blitzmaerker

Different Type to Cook Rice

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice.
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Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (japanese method).
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Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, for more details visit to www.appetizer-collection.com but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, for more details visit to www.cat-head-biscuit.com  then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.
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Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice.
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Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins.
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Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches. ——————

Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice.
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Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.
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by Taekwonweirdo

Cooking Vegetarian – Simple Ways To Cook Vegetarian Food

In all forms of cooking there are some principles to bear in mind that can make it easier. Vegetarian dishes are no exception. Even the simplest recipe can look really complicated unless we understand the basics.

The simplest of all dishes is a one pot stew or casserole. There are vegetarian versions that taste just as good as meat based ones. If you have the essential ingredients to hand you can make a very simple vegetarian casserole.

All you need to do is add a tin of beans such as kidney beans, pinto beans, butter beans of flageolet beans to a root vegetable casserole. You can develop some variations on this theme by adding a topping of breadcrumbs with or without grated cheese and putting it in the oven for a few minutes. You could even add a pastry crust or a cobbler topping and bake it. Dumplings are an excellent addition and make a hearty vegetarian meal.

Vegetarian soups are just as simple. If you cook some lentils, carrots and onions for about 15 minutes you can whizz the whole thing in a food processor to make soup. Season to taste and stir a spoonful of yoghurt or creme fraiche into each dish as you serve it. A sprinkling of chopped coriander or parsley adds a special touch.

A pea soup is even easier. Cook some frozen peas in boiling water with a sprig of mint. When they are cooked put them in the food processor. Season to taste and serve. A slice of wholemeal bread makes a satisfying vegetarian lunch.

Another one pot stand by is risotto. A mushroom risotto makes a quick and easy vegetarian supper. Arborio rice cooks in about 10 minutes and it will take about the same to chop up some onions, garlic and mushrooms.

Stir fry is a great vegetarian stand by. The great advantage of this kind of cooking is that you can adapt it to whatever vegetables you have available. If you have some tofu in the store cupboard it is easy to make a vegetarian stir fry. Mushrooms also make a good vegetarian stir fry.

A stir fry is not quite a one pot dish because you will need to cook some rice or noodles to go with it. But noodles are very easy and only take about 10 minutes or less.

Cooking brown rice can be a slow business which puts many people off using it. But the best way to make this essential vegetarian food easy is to invest in an electric rice. cooker. Your rice will be done perfectly every time and become the basis of many easy vegetarian meals.

More Rice Cooking Articles

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by tom.hensel

Fantastic Tactics to Cook the Perfect Rice

BOILED RICE – Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. For more results login on www.thanks-giving-recipes.com. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (Sufficient to Serve Eight)
1 c. rice ; 3 tsp. Salt; 3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE METHOD – Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE – To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. You can also visit at www.300-chicken-recipe.com.  Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.

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