This turned out to be an unexpected surprise, much better and certainly more memorable, than I thought it would be. However, I bumped up the flavor by using fresh garlic instead of garlic powde... We loved the mushrooms, but the rice itself was a bit bland. This was very good rice, but then I love mushrooms! I wish I would have seen the line at the end of the recipe that I could have added garlic to it because that would have been a nice touch. I omitted the green pepper (didn't have any), and added garlic in with the mushroom/onion mixture. Great combo of flavors...I will be making this again~YUM! ...but let's make this easier! We had fresh mushrooms to use up and I found this recipe. I cooked the onion, peppers & mushrooms as directed, but added 1 Tablespoon of minced garlic ...I added some chopped celery and red bell pepper as well as the mushrooms and green pepper. I tried the recipe and and loved it! The one thing I did different that was instead of water i used chicken broth.

I told everyone how good and easy it was! my boyfriend absolutely loved this! I didn't have green pepper and followed others' advice and added some garlic. This is a nice change from plain rice and as my boyfriend said "a definite kee... I too enjoyed this recipe greatly!: although I have substituted celery for the bell pepper every time I've made this pilaf. The instruction to add garlic seemed unnecessary as garlic powder is ...I recommend cooking this slowly and on low after you put in your rice for another 20 minutes perhaps. The taste was wonderful. Next time I will experiment with other mushroom var... Much to my surprise, people tell me they find it hard to prepare rice. Fortunately, it’s not complicated. Rice comes in many different sizes, shapes and colors. I will focus here on long grain white rice. (The difference between brown and white rice is similar to that between whole wheat bread and white bread. More on brown rice another day!) In order to cook rice you need to combine rice, water, salt and butter.

The salt and butter are optional, so only rice and water are essential.buy nori sushi sheets The proportions are generally two to one: two cups of water to one cup of rice.where can i buy sushi ragnarok The basic steps to cooking rice are:sushi takeout buckhead 1. Bring the water to a boilhow to get extra sushi on club penguin 2. Add the rice, ½ teaspoon of salt and 1 tablespoon of butter, stir once. 3. Cover the pot and return the water to a boil 4. Immediately turn the stove down to simmer and turn the timer on. The rule is simple: you can tell its done cooking if all the water is absorbed (assuming you have put in the correct proportions of rice and water.)

White rice usually takes about 15 to 20 minutes to cook. Check the rice about 4 minutes before the timer is due to go off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom. Cooking times can differ just because simmer on one stove may not be the same on all stoves. Don’t over-stir: if you keep stirring the rice while it is cooking it will get very gummy. If you leave the rice in the pot once you turn the stove off, it will continue to cook. Be careful it doesn’t dry out too much. If it is too dry you can add a couple of tablespoons more of water. I have actually seen some people cook rice like they do spaghetti, with lots of water which they drain off at the end. I wouldn’t recommend this way. I think it makes the rice very watery when you are serving it. Plus, you are also pouring off a lot of the nutrients.

They do sell so-called “Instant rice” which cooks instantly. You just add boiling water and within a few minutes all the water is absorbed. It sounds like a good plan. But on most brands the texture of the rice is really strange. I’d recommend avoiding it. Let me know how your rice turns out! (Makes 3 cups of cooked rice) 100: The Pioneer Woman’s Best Lasagna Ever Resolution, check (and one week early to boot)! I had never attempted lasagna from scratch plus it felt Christmas-y and appropriate for Xmas eve. It seemed like a logical way to close out my 100 new recipes for the year by making the Pioneer Woman’s Best Lasagna Ever. It wouldn’t be me though without a few modifications. First, I subbed out ground beef for ground turkey. I also used ricotta instead of cottage cheese. Then I added a layer of sauteed spinach and basil to give it some green for Christmas. I also didn’t cook the lasagna noodles separately, instead giving them a quick soak in hot water (off the stove) and just letting them cook in the sauce. 

It came out tasty – maybe not neatly stacked but Christmas slop was delicious! 99: Eats Well with Others’ Thai Tofu, Butternut Squash, and Eggplant Soup Down to my last few available days to cook, so I made dinner tonight. I wanted to do something healthy that also used the veggies we had on hand - butternut squash, eggplant and some stray scallions.Eats Well with Others’ Thai Tofu, Butternut Squash and Eggplant Soup was a good way to warm up a cool December evening. The brand of curry paste that I used didn’t have a ton of flavor so I amped it up a bit with soy sauce, oyster sauce and a bit of brown sugar. I also used only half of the broth amount since I wanted more of a curry than thin soup consistency. 98: Food Network’s Cauliflower Pizza Crust We’ve collectively tried a lot of Cauliflower recipes in the last few years. I’ve done mashed cauliflower, cauliflower fried rice and various roasted cauliflower dishes. But I hadn’t yet attempted the pizza crust. 

Turns out, if you follow Food Network’s Katie Lee’s recipe, it’s worth the minimal effort because you can pretend your pizza is less guilty! I steamed my riced cauliflower on the stove, then really worked on drying it out by putting in a cheesecloth and squeezing until no more liquid came out (much easier when it was a little cooler).I topped my pizza with chorizo, olives and basil. The only complaint from my husband – that I didn’t make two! 97: Simply Recipes’ Quick and Easy Egg Drop Soup It’s polar vortex here in SF – aka the 40s. Soup was really the only choice. I stumbled on Simply Recipes’ Quick and Easy Egg Drop Soup earlier today and saw that I had all the ingredients at home. This really did come together in a matter of 10 minutes. I served it alongside some pan-fried frozen dumplings. Super easy Sunday supper. 96: Serious Eats’ Chinese Pepper Steak I’m in the home stretch with my 100 recipe challenge. I basically have to get this done by Christmas Day since we’re heading on vacation on the 26th.

This means I couldn’t go out to eat tonight – instead opting to make Serious Eats’ Chinese Pepper Steak, which was pretty much the same thing as good Chinese takeout. I got everything in place and then it came together quickly. The cornstarch slurry really made the sauce taste like I knew what I was doing. It serious is the key to getting sauce to stick on your stirfry. Really good flavor from a rather short list of ingredients - I’d definitely make this one again. 95: Japanese Cooking 101′s Inari Sushi I could pretty much eat sushi everyday. I like pretty much every variety. Spicy tuna, salmon nigiri, tamago… and also those sweet little tofu pouches, Inari. Since finding sashimi grade fish can be expensive and hard, I decided to try to follow Japanese Cooking 101′s recipe for Inari sushi. I made my sushi rice in the Instant Pot – cooking the rice took about 12 minutes. Cooling the rice took about twice as much time and a whole lot of fanning. I opted to use fresh shitake instead of dried. 

I paired the inari with a simple salad with some crunchy bits (sesame seed, peanuts, fried garlic chips). The inari were sort of sweet, sorta tangy, sorta salty. No soy sauce needed. 94: Food52′s Korean Pork Crack I found a frozen package of boneless pork ribs in the freezer this weekend. I decided that they would make a good lettuce wrap filling paired with some sort of gochujang marinade. Clearly Food52′s Korean Pork Crack appealed as a recipe name. I made these in the Instant Pot instead of the slow cooker, cutting the cook time from 4-6 hours to 45 minutes. After I removed the meat, I simmered the juices down, added some cornstarach and whisked to make korean BBQ sauce. With a little bit of shredded carrots and some sesame seeds, these made easy and tasty lettuce wraps. Will went back for seconds so I knew it was a hit! I had been meaning to make the meatball recipe from the Frankies’ Spuntino cookbook for a long time. Finally got around to it last weekend and it was delicious!

Even though the sauce took four hours to simmer, it was super simple. The meatballs would have been really simple too if I hadn’t run out of breadcrumbs and had to make my own half way through.Served this aside roasted broccoli one night and atop spaghetti squash the next. I will definitely make this again – next time with turkey! 92: The Kitchn’s Shepherd’s Pie with Sweet Potato and Turkey Curry In the final installment of Thanksgiving leftovers, I made a take on The Kitchn’s Shepherd’s Pie with Sweet Potato and Turkey Curry. I used shredded turkey instead of chicken and topped with whipped sweet potatoes mixed with coconut milk. It didn’t come out pretty but it came out delicious! 91: Bon Appetit’s Turkey Congee with Crispy Shitake Mushrooms The best Thanksgiving leftover recipes are the ones that totally trick you into thinking its not Thanksgiving at all. I used the turkey carcass to make some turkey stock for Bon Appetit’s Turkey Congee with Crispy Shitake Mushrooms.