Following my promise to publish a recipe inspired by Japanese cuisine every month, today I have decided to present my recipe for brown rice onigiri.

Onigiri is one of the best-known Japanese dishes in the world; they are triangularly shaped rice balls that can be filled with many different things, often wrapped in nori seaweed. My version of the onigiri is with brown rice instead of white.

The filling of the onigiri can vary a lot, from the most classic with salmon or umeboshi (salty Japanese plums) to the newest with tuna and mayonnaise, so let’s go to use our fantasy with fillings

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All my recipes are suitable for FMD!

Brown Rice Onigiri

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Phase 1 · Phase 4 Serves: 2 Prep Time: 30 min. Cooking Time: 40 min.

Ingredients

• 2/3 cup of whole-grain Japanese rice (uruchimai) *
• 1 1/3 cup of water
• 1 pinch of sea salt or pink
• 2 - 4 sheets of nori seaweed (F4)
• Stuffed tuna and ginger (F1):
• 1 can of tuna (packed in water)
• 1 piece of 2cm fresh ginger
• 1 tablespoon of tamari sauce
• Stuffing salmon and chives (F4):
• 50 gr of fresh salmon
• 1/2 spring onion
• 1 teaspoon of sesame oil
• 1 teaspoon raw sesame seeds (optional)
• Sea salt or pink

Instructions

1. Put in a tall pot, rice, water, and salt, cover the pot and bring to a boil over high heat.
2. When the rice water starts to boil, lower the heat and let it boil covered, for about 40 minutes.
3. Meanwhile, prepare the filling you have chosen for your onigiri.
4. For stuffing tuna and ginger (F1): Drain the tuna entirely and put it in a bowl; Grate the fresh ginger over the tuna and spread the tamari sauce little by little, it should not remain liquid in the filling.
5. For the stuffing of salmon and spring onion (F4): cut the salmon into cubes and finely chop the chives; in a small pan, put the sesame oil and sauté the onion and salmon a few minutes; add salt and add the sesame seeds (optional); let it cool.
6. When the rice has absorbed all the water and is perfectly cooked, let it cool.
7. With slightly wet hands, take a handful of rice and shape it into a ball, with one finger, make a hole in the center and place part of the chosen filling, cover the hole with a little more filling and give the onigiris the typical Triangular shape.
8. [Optional] With hands completely dry, cut a strip of nori seaweed of the appropriate dimension to wrap the onigiri. Put the onigiri in the center of the strip and wrap it. Lightly wet the ends of the alga so that it sticks better.
9. You get about 4 large onigiri or 6 smaller ones.

This recipe is suitable for Phase1 (tuna filling) and Phase 4 – FMD P1 and P4. With these quantities, you get 2 servings of grains for Phase 1 with a little protein for <20 pounds.

Brown Rice Onigiri was last modified: April 13th, 2019 by Eloisa Faltoni

Notes

*For this recipe, it is important to use short grain rice, the ideal is Japanese rice. You can find it in the section of oriental products of many supermarkets, look for sushi and whole. Long-grain rice, such as basmati and wild rice, do not work for this recipe. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

The post Brown Rice Onigiri appeared first on Cooking with a Cat.

Halloween is coming, and many will be decorating the house, finishing the costume and buying candy. Well, I have bought squashes of different types to prepare some recipes for these days.

Last week I posted the vegan pumpkin panellets, so this week I made a salty recipe. It is a vegan risotto, very simple to make and it also does not carry any type of fat. I hope you like it

Here you can read all my recipes with squashes.

New FMD recipes every week

All my recipes are suitable for FMD!

Risotto vegano de calabaza

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Phase 1 Serves: 1 Prep Time: 20 min. Cooking Time: 40 min.

Ingredients

• 1 little Red Kuri squash (called Hokkaido too)
• 1 cup butternut squash
• 1/4 onion
• 1/4 cup white beans
• 1/3 cup of brown rice raw
• 3/4 liter of vegetable broth (if you finish the broth before you can use water)
• Rosemary
• 1 pinch of White Pepper
• Salt

Instructions

1. Preheat the oven to 390ºF (200ºC)
2. Wash the Red Kuri on the outside and cut the top
3. With a spoon, remove all seeds
4. Cover the stubs with aluminium foil, so they do not burn
5. Place the Red Kuri with the hollow up on a baking sheet with a little water
6. Bake for about 15/20 minutes. When the Red Kuri is cooked, removed it from the oven and stored in the heat
7. Meanwhile, finely chop the onion and put it in a non-stick pan with 1 or 2 tablespoons of broth. Let cook for a few minutes on low heat
8. Cut the butternut squash into cubes about 1 cm and add to the onion
9. After a few minutes add the rice with 1/2 cup of broth and remove
10. Let the rice cook over medium heat and add 1/2 cup of broth when left almost without liquid
11. Add rosemary, salt and a little white pepper
12. When it is 5 minutes to finish the cooking of the rice, put the white beans in a beater with 1/4 cup of broth and beat until obtaining a homogenous puree
13. Add the puree to the rice to give a creamier texture and continue cooking until the risotto is ready
14. Fill the Red Kuri with the risotto. The Red Kuri skin is very tender and tasty, so that you can eat

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 1 grain serving  and 1/2 protein serving for <20 pounds.

Celebrating Halloween: Vegan Squash Risotto was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

The post Celebrating Halloween: Vegan Squash Risotto appeared first on Cooking with a Cat.

Rice pudding is a dessert very typical of Spain, although it is also popular in several Latin American countries. Although it is considered a dessert of Asturian origin, it seems that it was born in Andalusia, although thanks to the quality of the Asturian milk this dish has become a real delight.

Personally, I love this dish, apart from being delicate and very simple to prepare, I have a lot of childhood memories linked to rice pudding, since my grandmother, I always prepared it. For this reason, I have decided to create an even healthier and vegan version, so that everyone can enjoy this fantastic dish.

In this recipe, you use oat milk, you can buy it or make it yourself with this recipe.

New FMD recipes every week

All my recipes are suitable for FMD!

Vegan Rice pudding

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Phase 1 Serves: 1 Prep Time: 0 min. Cooking Time: 40 min.

Ingredients

• 1/3 cup of brown rice (raw)
• 1/4 cup oat milk
• 2 tablespoons birch xylitol
• 1 1/2 cup water
• 1/4 teaspoon ground cinnamon
• 1 cinnamon stick
• 1 piece of whole lemon skin (only the yellow part)

Instructions

1. In a pot, pour oat milk, water, brown rice, a cinnamon stick and a piece of lemon peel
2. Remove with a spatula and simmer for 40 or 45 minutes
3. You see stirring every 5 minutes so it does not stick
4. When the rice is ready for about 10 minutes, add the xylitol and mix well
5. Remove the cinnamon and lemon peel and put it in a cup; Serve it cold with powder cinnamon

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; These amounts correspond to 1 serving of grains for <20 pounds. This recipe can be consumed in any of the three main P1 meals, integrate with the remaining foods.

 

 

Vegan Rice pudding: a delicious dessert was last modified: November 26th, 2018 by Eloisa Faltoni

Notes

*In this recipe 1/4 cup of oat milk is used as a seasoning. - It is important to put to cook all the ingredients cold so that the rice is not browned. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

The post Vegan Rice pudding: a delicious dessert appeared first on Cooking with a Cat.

The rice cake is a typical recipe from Italy, as often happens, each region has its own variant, with or without raisins, with rum, with almonds, with or without butter … the variations are many. But today I want to propose my personal version, thought to be as healthy as possible and preserve the essence of the original rice cake.

New FMD recipes every week

All my recipes are suitable for FMD!

Tarta de arroz sin gluten ni lactosa

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Phase 1 Serves: 2 - 3 Prep Time: 35 min. Cooking Time: 1 hora

Ingredients

• 1-1/4 cup of brown rice (not cooked)
• 1 cup of oat milk*
• 4 cup of water
• 3.5 tablespoon of birch xylitol
• Cinnamon
• Lemon peel (no grated)
• 3 egg whites
• 1 apple

Instructions

1. Preheat the oven at 350°F (180°C)
2. Start by boiling the water and milk with cinnamon, birch xylitol and a piece of lemon peel in a large skillet
3. When it is boiling, add the brown rice and let  it cook over medium heat; mix occasionally so it does not stick
4.  Let the rice cook until it is cooked and has absorbed all the liquid and has the consistency of a dry risotto (if the liquid is absorbed before the rice is cooked, add boiling water, never cold water)
5. When the rice is ready to let it cool
6. Peel the apple and mash it in a blender until it is a homogenous puree
7. In a bowl beat the egg whites and add the apple
8. Remove the lemon peel from the cold rice, join the rice to the egg whites and mix until homogeneous
9. Put the compound in a silicone mold and bake for 55/60 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD P1; These amounts correspond to 3 breakfasts for <20 pounds, or 2 breakfasts for >20 pounds. For a complete breakfast add the remaining phase fruit.

Rice cake: how to make a traditional recipe healthier was last modified: October 23rd, 2017 by Eloisa Faltoni

Notes

*In this recipe 1/2 cup of oat milk is used as a seasoning. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

If you liked this recipe do not forget to leave a comment and share it with your friends.

The post Rice cake: how to make a traditional recipe healthier appeared first on Cooking with a Cat.