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This quick and delicious meal will be loved by your whole family thanks to it being cheesy, lemony, and crunchy!
cooking.nytimes.com
Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight Variations of katsudon can be found on restaurant menus and home kitchens — and in anime
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Get Whole30 Sesame Chicken and Broccoli Rice Recipe from Food Network
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Pork chops are browned, then combined in the slow cooker with brown and white rice, onions, mushrooms, peas, and water chestnuts, in a flavorful sauce of beef broth, Worcestershire sauce, and onion soup mix.
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Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
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Get Turkey, Kale and Brown Rice Soup Recipe from Food Network
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.
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This versatile recipe gives you fluffy, tender brown rice from the oven, a perfect way to keep your stove top free for the main dish.
Ingredients: brown rice, salt, water, canola oil
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This childhood staple molds into an impressive cake.
Ingredients: butter, marshmallows, cereal
cooking.nytimes.com
Rice can be cooked many ways, but here’s the technique that I find to be most reliable Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam
Ingredients: rice, water, salt
cooking.nytimes.com
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example