RICE RECIEPE NATION BY GMV

Ingredients:

• 2 cups GMV Rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Nori sheets, vegetables, and fish for rolling

Steps:

1. Rinse GMV Rice thoroughly and cook it with water.
2. In a small bowl, combine rice vinegar, sugar, and salt. Heat until dissolved.
3. Once GMV Rice is cooked, stir in the vinegar mixture and let cool.
4.  Roll the GMV Rice with nori and fillings, then slice into pieces. 

Ingredients:

• 1 cup GMV Rice, cooked
• 4 bell peppers, tops cut off and seeds removed
• 1/2 lb ground turkey or beef
• 1/2 cup tomato sauce
• 1 teaspoon Italian seasoning
• 1/4 cup shredded mozzarella cheese

Steps:

1. Preheat oven to 375°F (190°C).
2. Cook the ground turkey or beef in a pan and stir in the tomato sauce and Italian seasoning.
3. Stuff each bell pepper with the cooked GMV Rice mixture.
4. Top with mozzarella cheese and bake for 20-25 minutes.
5. Serve as a nutritious and filling meal.

Ingredients:

• 2 cups cooked GMV Rice
• 1/4 cup grated cheese (cheddar or Parmesan)
• 1 egg, beaten
• 1/4 cup breadcrumbs
• 2 tablespoons flour
• Salt and pepper to taste
• Oil for frying

Steps:

1. In a large bowl, combine the cooked GMV Rice, grated cheese, egg, breadcrumbs, and flour. Mix well until all ingredients are fully incorporated. Season with salt and pepper.
2. Take small portions of the mixture and shape them into oval or round croquettes.
3. Heat oil in a frying pan over medium heat.
4. Fry the croquettes in the hot oil, turning them occasionally, until they are golden brown on all sides (about 3-4 minutes).
5. Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve hot with your favorite dipping sauce, such as marinara or aioli.

Enjoy your crispy and cheesy GMV Rice croquettes!

Ingredients:

• 1 cup GMV Rice
• 4 hard-boiled eggs, halved
• 2 tablespoons curry powder
• 1/2 onion, chopped
• 1 cup tomato puree
• 1/2 cup coconut milk
• Salt and pepper to taste

Steps:

1. Cook GMV Rice according to package instructions.
2. In a pan, sauté onions until soft. Add curry powder and cook for 1 minute.
3. Stir in tomato puree and coconut milk, cooking for 10 minutes.
4. Add the hard-boiled eggs and simmer for 5 minutes.
5. Serve the curry over the cooked GMV Rice.

Ingredients:

• 1 cup GMV Rice
• 2 cups water
• 1 tablespoon ghee
• 1 onion, sliced
• 1 teaspoon garam masala
• 1/2 cup chopped cilantro
• 1/2 cup raisins

Steps:

1. Rinse GMV Rice and cook it with water in a rice cooker or stovetop.
2. In a separate pan, heat ghee and sauté onions until golden.
3. Stir in garam masala and cook for 2 minutes.
4. Add the cooked GMV Rice to the pan and mix well.
5. Garnish with cilantro and raisins, then serve.

Ingredients:

• 1 cup GMV Rice, cooked
• 2 zucchinis, grated
• 4 eggs, beaten
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Steps:

1. Preheat the oven to 375°F (190°C).
2. Sauté the grated zucchini in olive oil until soft.
3. In a bowl, mix the cooked GMV Rice, eggs, zucchini, and feta cheese. Season with salt and pepper.
4. Pour the mixture into a baking dish and bake for 20-25 minutes, until the eggs are set.
5. Serve warm for a light meal.

Ingredients:

• 1 cup GMV Rice
• 1 cup cooked lentils
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Steps:

1. Cook GMV Rice according to package instructions.
2. In a pan, sauté onion and garlic until soft.
3. Add curry powder and cook for 1 minute.
4. Stir in the cooked lentils and coconut milk, simmer for 10 minutes.
5. Serve the curry mixture over the cooked GMV Rice.

Ingredients:

• 1 cup GMV Rice
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 small onion, chopped
• Salt and pepper to taste

Steps:

1. Cook GMV Rice according to the package instructions.
2. In a separate pan, heat olive oil and sauté onions until translucent.
3. Add the peas and cook for 3-4 minutes.
4. Stir the cooked peas mixture into the GMV Rice and season with salt and pepper.
5. Serve as a side dish with your favorite main course.

Ingredients:

• 1 cup GMV Rice
• 2 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Steps:

1. In a pan, heat butter over medium heat and add the GMV Rice. Stir for 2 minutes.
2. Add white wine and cook for 2 minutes until absorbed.
3. Gradually add the broth, stirring constantly, and cook until the GMV Rice is tender (about 20 minutes).
4. Stir in Parmesan cheese, and season with salt and pepper.
5. Serve immediately as a creamy side or main dish.

Ingredients:

• 1 cup cooked GMV Rice
• 1/2 cup flour
• 2 eggs
• 1/2 teaspoon baking powder
• 1/4 cup milk
• Butter for frying

Steps:

1. Mix the cooked GMV Rice with flour, eggs, baking powder, and milk to form a batter.
2. Heat a little butter in a pan over medium heat.
3. Pour small portions of the batter into the pan and cook each pancake for 2-3 minutes on each side, until golden brown.
4. Serve with syrup or fruit for a sweet treat.

Ingredients:

• 1 cup GMV Rice, cooked
• 1 cup spinach, cooked and chopped
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste

Steps:

1. Preheat the oven to 350°F (175°C).
2. In a casserole dish, combine the cooked GMV Rice, spinach, ricotta cheese, and half of the mozzarella cheese.
3. Mix everything together, season with salt and pepper, and top with the remaining mozzarella cheese.
4. Bake for 20 minutes or until the cheese is bubbly and golden.

Ingredients:

• 1 cup GMV Rice
• 1 lb prawns, peeled and deveined
• 1/2 cup bell pepper, diced
• 1/2 cup peas
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 tablespoon olive oil

Steps:

1. Heat olive oil in a large pan, sauté the bell pepper for 2 minutes.
2. Add GMV Rice and paprika, stirring for 1 minute.
3. Pour in chicken broth, bring to a simmer, and cook for 15 minutes.
4. Add prawns and peas, cook for another 5-7 minutes, until the prawns are cooked through.
5. Serve warm.

Ingredients:

• 2 cups cooked GMV Rice (preferably day-old)
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 egg (optional)
• Green onions for garnish

Steps:

1. Heat sesame oil in a wok or skillet over medium-high heat.
2. Add vegetables and cook until tender.
3. Push vegetables to one side and scramble the egg on the other side.
4. Add the cooked GMV Rice, soy sauce, and stir everything together.
5. Cook for another 3-4 minutes and garnish with green onions.

• Step 1:
• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.

• Step 2:
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

• Step 3:
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.

• Step 4:
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.out your business here.

• Step 1:
• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.

• Step 2:
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.ere.

• Step 1:
• Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.

• Step 2:
• Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.