foodopia:

horchata, a cinnamon rice and almond milk served in latin america: recipe here

foodopia:

horchata, a cinnamon rice and almond milk served in latin america: recipe here

gastrogirl:

rice wrap in an omelet.

gastrogirl:

rice wrap in an omelet.

gastrogirl:

beetroot and pine nut risotto with chevre dressing.

gastrogirl:

beetroot and pine nut risotto with chevre dressing.

gastrogirl:

stuffed peppers with sausage and wild rice.

gastrogirl:

stuffed peppers with sausage and wild rice.

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)
tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!
first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.
so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)
serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)

tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!

  • first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
  • now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
  • so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
  • now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.

so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)

serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

Zucchini Rice

damndelicious:

I think I’ve found my new go-to side dish. It’s a simple variation on rice with shredded zucchini throughout with a little bit of butter. It’s a quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything!

Zucchini Rice (adapted from The Comfort of Cooking):

Yields 6 servings

  • 1 cup long-grain white rice
  • 1-2 medium zucchinis, coarsely grated
  • 3 tablespoons butter
  • Kosher salt and freshly ground black pepper, to taste

Cook rice according to package instructions.

Remove from heat and add the butter and zucchini.

Cover and let stand 5 minutes. 

Fluff rice with a fork; season with salt and pepper, to taste.

Serve immediately.

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gastrogirl:

vegan cajun-spiced dirty rice.

gastrogirl:

vegan cajun-spiced dirty rice.

hellyeahrecipes:

Pumpkin and Pine Nut Sage Orzo Risotto
2 cups Orzo or Aborio Rice 
6 cups Water 
1/2 tablespoon Sage 
1/2 tablespoon Fresh Basil 
1 Tomato 
1/8 Pumpkin 
2 tablespoons Pine Nuts 
1 teaspoon Fresh Cracked Pepper 
1/2 teaspoon Salt 
1/2 tablespoon Olive Oil 
1/2 teaspoon Cinnamon
Preheat the oven to 350 
Peel pumpkin using a potato peeler 
Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick. 
Toss pumpkin squares with Olive Oil, Cinnamon, Salt, and Pepper. 
Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool. 
Heat water until boiling, then add rice and stir occasionally. 
After 8 minutes (Orzo) or 18 minutes (Aborio), drain rice and put back into pot. Add pumpkin cubes, pine nuts, and sage. 
Garnish with tomato slices and fresh basil.

hellyeahrecipes:

Pumpkin and Pine Nut Sage Orzo Risotto

  • 2 cups Orzo or Aborio Rice
  • 6 cups Water
  • 1/2 tablespoon Sage
  • 1/2 tablespoon Fresh Basil
  • 1 Tomato
  • 1/8 Pumpkin
  • 2 tablespoons Pine Nuts
  • 1 teaspoon Fresh Cracked Pepper
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Olive Oil
  • 1/2 teaspoon Cinnamon
  1. Preheat the oven to 350 
  2. Peel pumpkin using a potato peeler
  3. Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick.
  4. Toss pumpkin squares with Olive Oil, Cinnamon, Salt, and Pepper.
  5. Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool.
  6. Heat water until boiling, then add rice and stir occasionally.
  7. After 8 minutes (Orzo) or 18 minutes (Aborio), drain rice and put back into pot. Add pumpkin cubes, pine nuts, and sage.
  8. Garnish with tomato slices and fresh basil.
gastrogirl:

brown rice with black beans and avocado.

gastrogirl:

brown rice with black beans and avocado.

breakfast-brunch-dessert:

Pumpkin Rice Pudding
1 cup brown rice 
2 1/4 c water 
3 cups milk 
1/2 teaspoon salt 
1/4 cup brown sugar 
1 teaspoon cinnamon 
1/2 teaspoon ginger 
1/4 teaspoon nutmeg 
1/2 cup pumpkin 
1 teaspoon vanilla
Directions
Combine the rice and water. Bring to a boil then reduce the heat and simmer covered for 20 minutes. 
Add the milk, brown sugar, salt and spices to the rice. Bring back to a boil then turn the heat to low and simmer uncovered for 20 minutes. Add pumpkin and vanilla. Cook on low for 10 minutes. Remove from the heat and let sit 15 for minutes. Serve warm with lightly whipped cream. 
Can also be served cold for breakfast.

breakfast-brunch-dessert:

Pumpkin Rice Pudding

  • 1 cup brown rice 
  • 2 1/4 c water 
  • 3 cups milk 
  • 1/2 teaspoon salt 
  • 1/4 cup brown sugar 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon ginger 
  • 1/4 teaspoon nutmeg 
  • 1/2 cup pumpkin 
  • 1 teaspoon vanilla

Directions

  1. Combine the rice and water. Bring to a boil then reduce the heat and simmer covered for 20 minutes. 
  2. Add the milk, brown sugar, salt and spices to the rice. Bring back to a boil then turn the heat to low and simmer uncovered for 20 minutes. Add pumpkin and vanilla. Cook on low for 10 minutes. Remove from the heat and let sit 15 for minutes. Serve warm with lightly whipped cream. 
  3. Can also be served cold for breakfast.
gastrogirl:

greek burritos.

gastrogirl:

greek burritos.

gastrogirl:

sticky rice and kaya macarons.

gastrogirl:

sticky rice and kaya macarons.

prettyfoods:

white chocolate caramel pretzel stuffed rice krispy treats  (by Christi @ Love From The Oven)

prettyfoods:

white chocolate caramel pretzel stuffed rice krispy treats (by Christi @ Love From The Oven)

allyou-caneat:

Coconut Curried Fried Rice

allyou-caneat:

Coconut Curried Fried Rice

mochidesu:

Tteok Korean Rice Cakes

mochidesu:

Tteok Korean Rice Cakes