Steamed Chinese Vegetables With Brown Rice Recipes
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
STEAMED CHINESE VEGETABLES WITH BROWN RICE
Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
- Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.
Nutrition Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg
CHINESE RICE CAKE-BAI TANG GAO
Fluffy and chewy Chinese rice cake--Bai Tang Gao
Provided by Elaine
Categories Dessert
Time 2h35m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
- In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
- Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
- Mix yeast with 20ml and set aside for 5 minutes.
- Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
- Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
- Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
- Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
- Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.
Nutrition Facts : Calories 681 kcal, Carbohydrate 156 g, Protein 8 g, Fat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving
More about "steamed chinese vegetables with brown rice recipes"
BROWN RICE STIR-FRY WITH VEGETABLES - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.8/5 (37)Total Time 45 minsCategory Main DishCalories 197 per serving
- Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
- Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
RICE WITH STEAMED VEGETABLES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4/5 (4)Category Vegetable DishesCuisine Bulgarian CuisineTotal Time 45 mins
- Wash the rice in several waters. Cut all the vegetables finely but grate the carrots and leave the garlic cloves whole. You can use a mix of vegetables of your choice. Put a large pot filled to 3/4 with water to boil on the stove. Top with a metal colander.
- Put the cleaned rice with vegetables in a large metal bowl on top of the colander and top with 3 cups of water, a little olive oil and salt and pepper to taste.
- Crumble stock on top, stir and let everything boil with the lid on, to soften the rice. It is important to allow the steam to come out, with the lid slightly askew.
- Once cooked, distribute the rice in cups, press it well, wait for it to cool and turn the cups over into plates.
STEAMED CHINESE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
STEAMED ASIAN VEGETABLES | READER'S DIGEST ASIA
From rdasia.com
10 BEST STEAMED VEGETABLES WITH BROWN RICE RECIPES | …
From yummly.com
CHINESE STEAMED RICE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (8)Total Time 30 minsCategory Side DishCalories 225 per serving
- Rinse the rice several times until the water is clear and most of the starch is gone then add the rice and water to a pot and bring to a boil letting it boil until almost all the water on the surface is gone and you can see between the grains of rice.
- Cover and reduce to a simmer (very low heat) for 15 minutes, do not fluff rice, it will disturb the stickiness.
SEASONED CHINESE STEAMED RICE - STEAM & BAKE
From steamandbake.com
Cuisine Asian, Chinese, WesternTotal Time 35 minsCategory Main Course, Side DishCalories 294 per serving
- Put the oil, sesame oil, garlic, ginger, onion and star anise into a large stainless steel pan and give it a stir. Put in the oven for 5 minutes.
- While the garlic, ginger and onions start cooking, mix the vinegar, oyster sauce, soy sauce, pepper and chicken stock together in a jug.
- When the timer goes off, add the rice and stock mixture to the onion mixture. Give it all a stir and return to the oven for 20 minutes.
SHANGHAI VEGETABLE RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (18)Total Time 40 minsCategory Side DishCalories 525 per serving
ASIAN SAUCES FOR VEGGIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STEAMED CHINESE VEGETABLES WITH BROWN RICE RECIPES
From tfrecipes.com
CHINESE STEAMED FISH AND VEGETABLES RECIPES
From tfrecipes.com
CHINESE RESTAURANT - BROWN RICE STEAMED CALORIES, CARBS ...
From badges.myfitnesspal.com
STEAMED RICE WITH MIXED VEGETABLES RECIPE - SIMPLE CHINESE ...
From simplechinesefood.com
10 BEST CHINESE STEAMED RICE WITH VEGETABLES RECIPES | …
10 BEST CHINESE STEAMED VEGETABLES RECIPES | YUMMLY
From yummly.co.uk
10 BEST CHINESE STEAMED RICE WITH VEGETABLES RECIPES | YUMMLY
From yummly.co.uk
10 BEST STEAMED VEGETABLES SAUCE CHINESE RECIPES - FOOD NEWS
From foodnewsnews.com
STEAMED VEGETABLE RICE RECIPE | NOOBCOOK.COM
From noobcook.com
STEAMED GARLIC SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BROWN RICE VEGETABLES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STEAMED CHINESE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAMED RICE WITH VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love