HOW MANY GRAMS OF RICE IN A SERVING RECIPES
RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Total Time 20 minutes
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram
HEALTHY CAULIFLOWER RICE RECIPE | FOOD NETWORK KITCHEN ...
Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish--our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice.
Provided by Food Network Kitchen
Categories side-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 (3/4 to 1 cup servings)
Number Of Ingredients 6
Steps:
- Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
- Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
- Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.
Nutrition Facts : Calories 140 calorie, FatContent 11 grams, SaturatedFatContent 1.5 grams, SodiumContent 530 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SugarContent 4 grams
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KIMCHI FRIED RICE RECIPE - NYT COOKING
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
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