SOYBEANS AND RICE
Tasty soybeans are so easy to make with ingredients that can easily be kept on hand. It's a hearty vegetarian feast!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
- Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
- Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
- Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g
SOYBEAN/RICE/CHEESE CASSEROLE
This recipe is a modified version of the Vericheesy Casserole found in the Original Moosewood Cookbook. I make this casserole in a double batch and freeze lunch size servings all year round. This also works well as a stuffing for a small pumpkin or squash for a vegetarian Thanksgiving main dish (Optionally add nuts to give the stuffing more crunch).
Provided by krjb1999
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the brown rice first since it takes the most time (1 hour in rice steamer).
- Boil soybeans with 4 cups water for 5 minutes. Drain and set aside.
- In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
- Remove from heat, add everything except the eggs and mix well.
- Lightly beat the eggs, add to mixture, and mix well.
- Spread mixture into casserole dish.
- Bake in 350 degree oven for 40 minutes.
Nutrition Facts : Calories 308.8, Fat 15.9, SaturatedFat 7, Cholesterol 134.6, Sodium 423, Carbohydrate 20.5, Fiber 4.1, Sugar 3.7, Protein 22.5
SESAME JASMINE RICE WITH SOYBEANS
Categories Rice Soy Side Vegetarian Quick & Easy Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water, rice, soybeans, oil, and salt in large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper.
SOY SAUCE EGGS
These are inspired by the soy sauce eggs I always have at Momofuku Noodle Bar. They are perfect as a snack, part of breakfast, with a nice bowl of rice, in your zhuzhed up instant ramen, in your zhuzhed up instant naengmyeon... just anything.
Provided by Soma R.
Categories Asian
Time 3h
Yield 6 eggs
Number Of Ingredients 7
Steps:
- 1) Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.
- 2) In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.
- 3) Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.
- 4) Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.
- 5) Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.
- 6) When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner) and some chopped scallions.
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