Air minuman Starfresh ada bakteria, produk ditarik daripada pasaran

Lisa Surihani kini hijrah bertudung, mohon orang ramai doakan semoga Istiqamah

Berpakaian Seksi, Penganjur Pertandingan Tarian Mohon Maaf Pada KPM

KUALA LUMPUR: Kementerian Pendidikan Malaysia (KPM) mengesahkan menerima permohonan maaf daripada penganjur pertandingan tarian yang menampilkan peserta persembahan memakai pakaian menjolok mata di sebuah hotel di Ipoh, Perak, pada Sabtu.

Perkara itu disahkan Timbalan Menteri Pendidikan Teo Nie Ching kepada Astro AWANI melalui satu kenyataan media yang dihantar penganjur JJ & Alice Danceworld.

Penganjur pertandingan, JJ & Alice Danceworld dalam satu kenyataan pada Ahad membuat permohonan maaf selepas gagal mematuhi kod pakaian dalam dua majlis iaitu Perak MUDA Medalist Dancesport Competitions 2019 dan 7th Perak Show Dance Champonships 2019.

Alice Ho berkata, KPM dan Persatuan Tarian Malaysia Bersatu (MUDA) telah menyatakan kod pakaian yang harus dipatuhi, namun pihaknya mendakwa terlepas pandang dan tidak memaklumkan perkara itu kepada peserta pertandingan.

“Kami memohon maaf atas kesilapan kami yang telah memberi kesan kepada KPM dan MUDA.

“Kami amat kesal dengan apa yang berlaku terutamanya penyalahgunaan logo KPM sebagai hiasan pentas tanpa membuat sebarang penyelarasan terlebih dahulu,” katanya.

Menurut Alice, dia turut memohon maaf kepada KPM dan MUDA atas segala kesulitan termasuk menjejaskan reputasi dan kedudukan kedua-dua pihak itu disebabkan kesilapan daripada pihaknya.

Terdahulu, gambar-gambar peserta pertandingan tarian itu tular di media sosial dengan rata-rata netizen mengecam tindakan KPM yang dilihat turut terlibat dalam majlis yang dianggap tidak bermoral itu.

KPM telah menerima kecaman selepas didakwa menjalin kerjasama dalam menganjurkan pertandingan tarian tersebut.

Sumber: Astro Awani

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Menteri: Cadangan Bawa Pekerja Dari Afrika Tak Diteruskan

Menteri Sumber Manusia M Kulasegaran berkata cadangan untuk mengambil pekerja Afrika untuk sektor perladangan tidak akan diteruskan.

Dalam satu kenyataan hari ini, beliau berkata kenyataannya telah dipetik di luar konteks dan disalah tafsir kerana perkara itu pada mulanya ditimbulkan oleh pemilik ladang dalam satu sesi dialog bersama peladang pada 28 Jun lalu.

Beliau berkata peladang merungut menanggung kerugian kerana tiada pekerja yang cukup untuk menuai kelapa sawit dalam masa 21 hari sebelum ia menjadi tidak sesuai untuk diproses.

"Dikatakan industri perladangan kerugian kira-kira RM10 bilion setahun untuk buah kelapa sawit yang tidak dituai kerana kekurangan pekerja.

"Untuk menampung kekurangan buruh, pemilik ladang mencadangkan agar kerajaan menimbang untuk mengambil pekerja dari Afrika, terutama dari negara yang menjadi tempat pelaburan Malaysia dalam sektor minyak dan gas serta agrikultur.

"Cadangan itu boleh difahami selepas mengambil kira kekurangan buruh di ladang serta hakikat bahawa kita memang melabur di Afrika.

"Dalam konteks inilah pada sesi dialog itu, saya menimbulkan idea bahawa kerajaan mungkin perlu melihat ke arah Afrika untuk menampung kekurangan tenaga kerja di ladang di Malaysia," katanya lagi.

Selepas isu itu dikritik ramai pihak baru-baru ini, Perdana Menteri Dr Mahathir Mohamad berkata ia hanyalah cadangan dan beliau sendiri berpendapat ia sesuatu yang tidak perlu.

Kulasegaran berkata lagi, cadangan seumpama itu perlu mendapat kelulusan kabinet dan ia belum pun berlaku.

"Seperti yang dikatakan perdana menteri sendiri bahawa tiada keperluan untuk membawa pekerja dari Afrika, saya akan memaklumkan kepada pemilik ladang bahawa cadangan itu tidak akan diteruskan," katanya lagi.

Sumber: Malaysiakini

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31 Seasonal Recipes to Make in July

31 healthy, seasonal recipes to cook in July! With summer in full-swing, it’s time for grilling and filling your plate with bright colors. Stock up on delicious produce and double these recipes to feed a crowd for your next party, bbq, or potluck! Can we agree that July is the best month of summer? The [...]

The post 31 Seasonal Recipes to Make in July appeared first on Ambitious Kitchen.

* This article was originally published here

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12 Summer BBQ & Potluck Recipes Your Guests Would Love

Here are 12 summer BBQ & potluck recipes that your guests will love! From Teriyaki Burger, Chicken Spring Rolls to Fruit Parfait, we’ve got you covered.

Summer is the season of backyard BBQs, casual brunches, potlucks, and breezy suppers. With a busy schedule ahead, it’s easy to get stuck with the same old menu when you need to whip up something to feed a crowd.

If you are in the mood to switch things up for some new flavors, we have you covered. From teriyaki burger, chicken spring rolls with sesame sauce to colorful fruit jelly, these 12 creative recipes will keep you inspired for your summer cooking.

Have a delicious summer, and I hope you enjoy the hot grills, amazing foods, great friends and laughter.

12 Summer BBQ & Potluck Recipes Your Guests Would Love

1. Teriyaki Burger

When it comes to summer grilling, one thing that comes to mind: a juicy flavorful burger that we can really sink our teeth into. Brushed with a sweet-savory glaze and topped with a grilled pineapple slice and melted cheese, these teriyaki burgers are a fun little vacation and a whole lot of deliciousness.

2. Grilled Corn with Miso Butter

Char-grilled with husk and smothered in savory miso butter, these Grilled Corn with Miso Butter are so good! The intensity and flavor of miso butter elevate the sweet corn to another level.

3. Santa Maria Tri-Tip

With minimal seasonings and a quick stint on sous vide machine, this Santa Maria Tri-Tip makes that intimate Friday night grill outs extra special. Any leftovers can be used in salads or amazing sandwiches.

4. Bulgogi (Korean Grilled Beef)

Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family. Tender pieces of caramelized beef with crunchy sweet vegetables, this flavorful grilled meat needs to make an appearance on your summertime dinner soon! You can grill on a barbecue or on a stove-top griddle.

5. Cheese Board

Summer presents many Sunday brunches. If you want to keep things easy breezy, there’s no better way to do than serving a classic cheese board, complete with all the best fixings. This handy post shows you how to create the perfect cheese board.

6. Kale & Mango Salad

Sweet-tart chunks of mango offer a nice counterpoint to earthy green kale, which is massaged with an olive oil dressing. Light and refreshing, this Kale & Mango Salad is a welcome addition to any grilling menu.

7. Steak Salad with Shoyu Dressing

Hearty, satisfying, and delicious Steak Salad that kicks your average green salad up a notch with sizzling steak and savory Japanese-style shoyu dressing!

8. Chicken Spring Rolls with Sesame Sauce

Have a picnic potluck coming up? These cool and crunchy chicken spring rolls are fantastic for finger foods. Piles of refreshing vegetables, fresh mint, and chicken, all wrapped up in rice paper rolls and ready to dip in a delicious, savory sesame sauce.

9. Japanese Parfait

Made of delicious layers of sponge cakes, granolas, fresh whipped cream, ice cream, and summer fresh fruits, these Japanese fruit parfaits are a winner for weekend brunches or special breakfasts. Kids & adults will go crazy for it.

10. Fruit Popsicles

It wouldn’t be summer without fruit popsicles! With all the delicious summer fruits in season, this is the best time to enjoy these frozen treats. They are so easy to make too. Perfect for a poolside party.

11. Homemade Lemonade

Lemonade is a true summer thirst quencher! If you haven’t tried making lemonade from scratch, this recipe shows you how to make classic lemonade, and two other refreshing flavors with summer herbs – mint and thyme lemonade. 

12. Fruit Jelly

Colorful and whimsical, these chilled fruit jellies make a lovely dessert tray for summer entertaining.

12 Summer BBQ & Potluck Recipes Your Guests Would Love

I hope you enjoy making these fun summer recipes!

Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.

Editor’s Note: This post was originally published on Jun 29, 2017 and has been edited in June 2019.

 

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'Dibuang' Kerana Lahir Tanpa Bibir Dan Dagu, Keluarga Budak Perempuan Ini Rela Tinggalkan Kampung, "Kami Terima Dia Seadanya"

SEORANG budak perempuan Rusia yang dilahirkan tanpa bibir dan dagu telah diterbangkan ke London untuk menjalani rawatan bagi menstrukturkan semula wajahnya.

Darina Shpengler tidak pernah didiagnos dengan sebarang penyakit secara rasmi, tetapi dia mengalami situasi yang jarang berlaku iaitu sindrom Nager.

Dilaporkan, sebaik dia dilahirkan, doktor telah mencadangkan supaya ibunya, Elena Shpengler, 47, untuk meninggalkan bayinya.

Bagaimanapun bukan Darina yang ditinggalkan, sebaliknya Elena dan suaminya, Yury, 49, telah meninggalkan kampung mereka di kawasan pedalaman apabila keluarga menolak kehadiran bayi perempuan itu.

Darina yang kini berusia enam tahun dijadualkan untuk menjalani pembedahan bagi mengubah hidupnya di Hospital Great Ormond Street di London, England pada Rabu.

Doktor pernah mencadangkan Elena agar meninggalkan sahaja anaknya.

Elena berharap prosedur itu dapat membantu anaknya makan dan menaikkan berat badannya.

Tapi apa yang lebih diharapkan oleh ibu tersebut adalah anaknya yang bisu dapat bersuara seperti orang lain.

"Saya hanya harapkan pembedahan berjalan lancar kerana ingin melihat Darina dapat makan dan tambah berat badan.

"Dia akan mula bernafas dengan lebih baik dan membesar serta tidak kerap jatuh sakit seperti sekarang.

"Diharap selepas prosedur itu, dia dapat bermain dengan kanak-kanak lain kerana mereka tidak lagi takut dengannya," kata Elena kepada The Siberian Times.

Keadaan kanak-kanak perempuan itu dipantau oleh Profesor David Dunaway yang merupakan ketua unit kraniofasial di hospital tersebut.

Saya dibawa ke bahagian rawatan intensif dan doktor mencadangkan agar saya tinggalkan sahaja bayi saya di hospital. Tapi, saya menolak sekeras-kerasnya

Kos pembedahan dianggarkan bernilai RM354,645 dan dibiayai oleh badan amal yang berpangkalan di Rusia, Rusfond.

Selepas Darina dilahirkan, Elena mendakwa kakitangan hospital pada mulanya enggan membenarkan dia melihat keadaan bayinya.

"Saya merayu kepada mereka untuk menunjukkan anak saya.

"Jururawat itu lihat saya dan bertanya adakah saya sudah bersedia untuk melihatnya?" kata ibu tersebut.

Elena kemudian terpaksa melihat Darina di inkubator dan ketika itu dia menyedari tentang keadaan fizikal bayinya.

Elena bersama kedua ibu bapanya.

"Dunia saya kelam dan saya terus tidak sedarkan diri.

"Saya dibawa ke bahagian rawatan intensif dan doktor mencadangkan supaya bayi itu ditinggalkan di hospital. Tapi, saya menolak sekeras-kerasnya," ujar Elena.

Sementara itu, suami Elena yang sedang dirawat di hospital lain kerana terlibat dalam kemalangan kereta, tidak menunjukkan reaksi terkejut ketika melihat keadaan bayi mereka.

"Wajahnya tidak berubah ketika melihat Darina.

"Dia kata bahawa bayi itu adalah anak kami, anak perempuan kami," kata wanita tersebut.

Walaupun tidak sempurna, Elena amat disayangi oleh kedua ibu bapanya.

Lebih menyedihkan apabila semua ahli keluarga mula menyisihkan mereka dan hanya kakak Elena yang memberikan sokongan.

Tidak sekadar itu, keluarga mereka menuduh pasangan tersebut yang sengaja merosakkan wajah Darina sehingga jadi begitu.

"Saya dapat panggilan daripada polis dan mereka mahukan penjelasan," katanya.

Walaupun orang awam tidak senang melihat keadaan anak mereka, pasangan itu enggan menyembunyikan Darina dari dunia.

"Ada orang minta kami pakaikan dia topeng muka, suami saya balas: "Kalau tak mahu tengok, jangan tengok. Kami terima dia seadanya".'

Sumber: Mstar Online

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10 jambatan paling mengerikan di dunia

Seriously Good Sweet Potato Cheddar BBQ Chicken Burgers

Seriously GOOD chicken burgers with shredded sweet potato to keep them juicy. Top with tangy sweet BBQ sauce, sharp cheddar cheese, red onion and lettuce for the ultimate healthy grilled chicken burger recipe that’s perfect for summer! About once a week, I get a craving for a big, juicy burger. Hbu? Since I didn’t grow [...]

The post Seriously Good Sweet Potato Cheddar BBQ Chicken Burgers appeared first on Ambitious Kitchen.

* This article was originally published here

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Huawei Dibenarkan Berdagang Semula Di Amerika Syarikat

Ainul Mardhiah semakin sihat, akan pulang kembali ke Malaysia

Hotel Review: The Dream Nashville, Printers Alley

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The Best Gear for a Bird-Watching Trip

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Classic Stuffed Peppers | A Favorite Recipe From My Childhood

These easy Classic Stuffed Peppers are a hearty but healthy comfort food from my childhood that is family approved and can be made ahead for an easy weeknight meal.  Perfect for left-overs, too!

There are always those recipes that stay with you from childhood, no matter how long it’s been.  Comfort food is interesting that way.  I’ll always remember enjoying my mom’s stuffed peppers, nachos, and corned beef and cabbage as long as I live.  These memories are so heart-warming and familiar, it’s hard to believe we can go so long without them, yet the memory is so strong.

Since I live states away from my mom and my need for comfort food is real, I wanted to create my own version of the stuffed peppers recipe she used to make. While hers was pretty healthy, I made a few changes to add in some additional fiber and remove some of processed foods.

How To Cut A Bell Pepper For Stuffed Peppers

In case you’re wondering how the heck you cut a bell pepper for stuffed peppers, it’s not as scary or confusing as it may look.  PS it’s not magic, either, but it’s pretty amazing once they’re all baked and ready to dig into.

1. on a cutting board, lay the bell pepper on its side;
2. slice off the top with a knife — try to slice off as little of the top as needed in order to remove the stem;
3. twist the stem and then remove and discard the core;
4. hold the bell pepper upside down over a trash can or the sink and gently pat the bottom of the bell pepper to knock any remaining seeds out;

If seeds remain in the bell pepper once you’ve tried knocking them out, you can always rinse it out with water.

ALSO if your bell pepper just wont stand up, you have a couple options….(1) you can gently slice an ever-so-small slice on the bottom to make the rounded edges of the bottom flat so it stays upright or (2) just hold it upright with the additional rice and beef filling that you add to the casserole dish.

If all else fails, you can always slice the entire bell pepper in half through the stem and just stuff half of it, but they’ll take up more space in your casserole dish this way.

What Bell Peppers Are Best For Stuffed Peppers?

If you’re wondering what’s the best bell pepper to choose for you stuffed pepper recipe, the easy answer is ANY!  Bell peppers all start out green, then ripen to yellow, orange, and then red, which is the most mature.  If you like your bell peppers slightly sweet, opt for an orange or red bell pepper, as opposed to a green bell pepper, which will be less sweet.

My personal fave is red bell pepper, followed by green, but the recipe works perfectly with the entire spectrum of colors.

Here are some tips for how to pick out the best bell peppers for stuffed peppers:

• Look for evenly sized bell peppers so they all bake evenly
• One medium-large stuffed bell pepper will be a full serving for one adult, so plan accordingly
• Avoid bell peppers that are wrinkled or have soft spots and opt for firm, crisp bell peppers that feel heavy for their size
• Choose round, stocky-looking bell peppers so look like they’ll hold a good amount of stuffing

How To Make Healthy Stuffed Peppers

Did you know they are a great source of vitamin C, B (including B6 and folate), A, and are full of antioxidants?  Awesome, right?  One of the things I love about these healthy stuffed peppers is how healthy they are. I love it when healthy and comfort meet up so nicely!

So…what’s the difference between my mom’s stuffed peppers and these healthy stuffed peppers?

First off, my mom would use white rice, but I’m always partial to brown rice as a super easy and high-fiber, unrefined alternative. You could choose another grain or quinoa as well, but the rice does provide a real creamy, yummy texture for the stuffed peppers.

I also choose lean, grass-fed ground beef or ground turkey to make sure the saturated fat amounts remain in check.  Plus the topping my mom used to use contained parmesan (remember those parmesan gratings from the canister?), but I use freshly grated parmesan nowadays.

Finally, I use low sodium chicken broth for making the rice in order to control the sodium amount.  This is such an easy way to reduce your daily sodium intake and you’ll never taste the difference!

It’s crazy how it is to make stuffed peppers, even just from memory. The whole stuffed peppers recipe is quite forgiving so you can add an extra ingredient here or leave out another there and it’ll still be delicious.  You could also use the filling to stuff tomatoes, zucchini, spaghetti squash, or whatever you happen to have on hand, though I’m def partial to the bell peppers. On that note, I like red or green bell peppers the best for this recipe, but any will do.

Can You Freeze Stuffed Peppers?

These Stuffed Peppers can be stored for up to a week in the fridge and will reheat perfectly.  If you’re interested in meal prepping for the week, these stuffed peppers are a GREAT option.  In fact, I happened to use these babies in my $75 Whole Foods 5 Day Meal Plan in case you’d like to check it out.

If you are reheating a make-ahead stuffed pepper, a quick tip is to slice the whole pepper in half before heating as this will make it a lot faster to reheat.  I store theme in these meal prep containers.

If you’re wondering if you can freeze stuffed peppers, the answer is YES. Freezing these babies is an awesome way to make sure you have quick meals on busy weeknights. They’ll last up to 3 months in the freezer, too.  Here are some tips for how to freeze stuffed peppers:

How To Freeze Stuffed Peppers

1. Cook the bell peppers according to the recipe.  You want everything to be completely cooked through before freezing to make it easier and quicker to reheat later. Once cooked, allow the stuffed peppers to completely cool before freezing.
2. The best way, I’ve found, to freeze stuffed peppers is to freeze them in a large casserole dish that is freezer-safe.  This will make it much easier to grab and go when it’s time to reheat.
3. Cover the casserole dish with aluminum foil and then wrap the entire dish in plastic wrap to completely seal. Any open areas will lead to freezer burn which we don’t want.
4. When you’re ready to enjoy these easy stuffed peppers for a tasty dinner, just remove all the wrapping and bake, frozen, at 350 degrees F until they are thawed and heated through, about 45 minutes to one hour. If you’d prefer, you can also thaw them in the refrigerator before cooking and they will heat through faster.

Nowadays, I get to enjoy this comforting meal with three kiddos and think back on my own happy childhood memories at the same time.

What is it about comfort food from our childhood?  Is it just a food we enjoyed that our mom or dad or grandma made for us?  Is it just that is was familiar and so it became comforting?  Or was there something so special about that moment in time where we were cared for and the food just created that memory?

I wonder what my kiddos will remember when they’re older – will it be something I hardly ever made? A routine weeknight dinner?  Or – yikes – will they even remember me as a good cook? lol

I guess first thing’s first – all I can control is to provide a loving home for my family and share the best food and meals I can.  Hopefully, this will instill a love and appreciation for food, cooking, and family in them as they grow up.  It seems to be working so far…

Man!  Stuffed Peppers and some deep thoughts today, eh?  That’s what comfort food will do to ya, I guess. 🙂

What to Serve with Stuffed Peppers

These healthy stuffed peppers are pretty filling by themselves, especially if you help yourself to some of the extra filling I like to stuff around them in the casserole dish (yum!), but you do have some great options for what to serve with them.  My favorite side is a simple salad — nothing too crazy, but this does allow you to add a little greens into the meal and provides a nice crunch to go along with the deliciousness of the classic stuffed peppers.  For your salad, make sure to grab one of my homemade dressings and avoid high sugar, high-processed-fat dressings from the store.

Stuffed Bell Peppers

How To Reheat Stuffed Peppers

These stuffed peppers can be stored for up to a week in the fridge and will reheat perfectly. If you’re interested in meal prepping for the week (which you totally should!!), these stuffed peppers are a GREAT option. In fact, I happened to use these babies in my $75 Whole Foods 5 Day Meal Plan in case you’d like to check it out.

If you are reheating a make-ahead stuffed pepper, a quick tip is to slice the whole pepper in half before heating as this will make it a lot faster to reheat.  I store them in these meal prep containers.

If you’re reheating from frozen, just remove all the wrapping and bake, frozen, at 350 degrees F until they are thawed and heated through, about 45 minutes to one hour. If you’d prefer, you can also thaw them in the refrigerator before cooking and they will heat through faster.

MORE HEALTHY BELL PEPPERS RECIPES

I sure hope you enjoy these bell peppers – they’re simply delicious and a great weeknight dinner that can be used for lunches throughout the week as left-overs.  Just one pepper is all you need for a meal, which makes it go far and cuts down on cost, too.  So yay.  Maybe this could turn out to be one of those lovely memories for you and your family as well 🙂

What are your cherished comfort foods from your childhood?

After you make the best stuffed peppers AKA these healthy stuffed peppers, I really recommend trying more recipes with bell peppers. Because all those amazing health benefits cannot be ignored.

HOW TO MAKE HOMEMADE CHILI (EASY WEEKNIGHT DINNER IDEA!)

Learn How To Make Homemade Chili (Easy Weeknight Dinner Idea!) and you have another awesome dinner option that’s very easy and quick. And it involves bell peppers!

This great weeknight dinner is spicy, hearty, low-calorie, healthy, and nutritious. Get the recipe.

FROZEN BREAKFAST BURRITOS (HEALTHY MAKE AHEAD BREAKFAST!)

If you want a healthy breakfast option, then these Frozen Breakfast Burritos (Healthy Make Ahead Breakfast!) are just perfect!

They are healthy and perfect for meal prep. No more stressful mornings! Yay. Get the recipe.

HEALTHY CHICKEN FAJITAS MEAL PREP | MEAL PREP ON A BUDGET (JUST $3.37)

Love to meal prep? Then aside from the stuffed peppers and the breakfast burritos, you can make this Healthy Chicken Fajitas Meal Prep.

It’s a budget-friendly, healthy, and totes delicious dinner option. Get the recipe.

Stuffed Peppers

These easy Classic Stuffed Peppers are a hearty but healthy comfort food from my childhood that is family approved and can be made ahead for an easy weeknight meal.  Perfect for left-overs, too!

• 1 tbsp olive oil
• 1 1/2 lbs lean ground beef ((can also use ground turkey))
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1 tsp chili powder
• 1/1 tsp dried oregano
• 1 1/2 cup brown rice (uncooked)
• 3 cups low sodium chicken broth
• 1 14 oz. can diced tomatoes
• 8 oz tomato sauce (low salt)
• 6 medium bell peppers (red or green)
• 2 tbsp parmesan cheese (grated)
• Italian parsley for topping

1. Start by preheating your oven to 350 degrees F.
2. In a deep pot, heat the brown rice with low sodium chicken broth over medium-high heat. Simmer, covered, for about 20 minutes or until rice is mostly tender.
3. Now, in a large, deep skillet over medium-high heat, add olive oil and allow to heat up.
4. Add the lean ground beef, diced yellow onion, minced garlic, sea salt, black pepper, chili powder, dried oregano, and paprika and stir to combine. Cook until the meat is well-browned and the onions are tender, about 6-8 minutes.
5. Next, add the diced tomatoes, tomato sauce, and cooked brown rice (should be approximately 3 cups) and stir to combine.
6. To prep the bell peppers, carefully slice off the tops of each bell pepper, leaving as much of the pepper as possible. Then, clean out each pepper and wash thoroughly.
7. Place each pepper in an oven-safe baking dish, cut side up. (NOTE: If you find the pepper wont stand up on its own, it may be necessary to slice off some of the bottom of the pepper to make it level.)
8. Gently spoon mixture into hollowed-out peppers and top with shredded parmesan cheese.
9. If there is extra stuffing, you can spread it around the peppers in the baking dish.
10. Place in the oven and bake for 45 minutes, or until the peppers are tender.

Can be frozen for up to three months.  When ready to eat, place in the oven, frozen, and bake at 350 degrees F until they are thawed and heated through, about 45 minutes to one hour.

This post contains affiliate links to products I use regularly and highly recommend.

The post Classic Stuffed Peppers | A Favorite Recipe From My Childhood appeared first on A Sweet Pea Chef.

* This article was originally published here

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Negi Miso (Leek & Miso Sauce) ねぎ味噌

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Hacking Your Way to the Best Hotel Rate

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Five Places to Visit in Houston

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Jangan Tinggalkan Amalan Ini Pada Hari Jumaat

Strawberry Daiquiri Recipe

36 Hours in Camden and Rockport, Maine (and Environs)

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Cove Dishwasher: “Cleanest They’ve Ever Been”

Instant Pot Brown Rice 玄米の炊き方

Follow my tips to make perfectly cooked Instant Pot Brown Rice. With a pressure cooker, you can make fluffy, perfectly cooked short grain brown rice every time!

Brown rice may not be your favorite type of rice, but once you learn the technique of cooking Instant Pot Brown Rice, you will want to make it every day! It’s also healthier than white rice, so let’s discover how delicious brown rice can be.

Cooking Short-Grain Brown Rice in the Instant Pot

Before we start, take note that this method is for cooking Japanese short-grain brown rice. If you are using medium- and long-grain rice, you will need to look for a different recipe.

Short-grain rice has a rounder body as compared to medium or long-grain rice which is slimmer and elongated. It releases starch when cooked, so the rice is moist and has a sticky texture. Brown (whole-grain) rice is a whole grain with a good source of complex carbohydrates and fiber while white rice is stripped of the fiber.

In this recipe, I’ll show you how to cook brown rice for Japanese-style meals. The brown rice will be cooked in only water and salt. Unlike some western-style brown rice recipes online, there’s no broth or seasonings required.

Normally it takes a long time to make brown rice on the stove top or in the rice cooker, but this recipe uses an Instant Pot (pressure cooker) to speed up the process. Not only it saves time, but it also yields fluffy, chewy, and perfectly cooked brown rice.

How to Make Brown Rice in the Instant Pot

Follow my tips to make perfectly cooked Instant Pot Brown Rice. With a pressure cooker, you can make fluffy, perfectly cooked short grain brown rice every time.

3 Tips for Making Instant Pot Brown Rice

If rice is a big part of your diet, then learning how to cook proper brown rice would be an essential kitchen skill. Let me show you 3 important tips to make delicious brown rice.

1. Soak Rice

The most basic, but very important tip is to soak rice. Whether you use short grain white rice or brown rice, short-grain variety requires soaking. As the rice kernels are fatter, it takes more time for the moisture to get through to the core of the grains. So we must give a headstart by soaking the rice in water. Here is the time range for both white and brown rice:

• White rice: 20 to 30 minutes.
• Brown rice: 6 to 12 hours.

If you are cooking the brown rice for dinner, start preparing in the morning. If you want to cook it for breakfast, soak the rice before going to sleep.

2. Add Salt

Brown rice has a natural bitter tone. Salt helps to remove the bitterness from the rice and facilitates the absorption of water. A small amount of salt can also bring out the sweetness from the brown rice.

3. Use Pressure Cooker

As the brown rice has several thin layers of bran coating the grain, there are a few benefits when you cook brown rice in a pressure cooker:

• The heat will penetrate into the core of the brown rice (= fluffy rice).
• The cooking temperature is above 100ºC, which results in sweetness in flavor and mochi-mochi (perfectly chewy) texture.
• Cooks evenly, the rice texture will be the same throughout.

“Kani Ana” – Perfectly Cooked Instant Pot Brown Rice

Kani Ana (かに穴) or crab holes is the sign that your brown rice is cooked perfectly.

When cooking the rice, the steam bubbles push through the rice from the bottom of the pot, they create small holes in the rice. These indentations represent holes where crabs go in and out on the beaches. So we call them crab holes or kani ana. The picture below shows you the perfectly cooked brown rice dotted with several holes on the surface.

Make Ahead and Freeze Brown Rice

Since brown rice takes some time to cook, you can make ahead and freeze it for later use (learn how to freezer rice). When I am short on time, I just need to defrost the rice in the microwave and it’s ready to enjoy just like freshly made brown rice out of the cooker.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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How to Cook Brown Rice (Instant Pot Brown Rice)

2 Rice Cooker Cups

• 2 rice cooker cups brown rice ((180 ml x 2 cups = 360 ml))
• ½ tsp salt ((optional, but salt will help reducing bitterness of brown rice))
• 400 ml water

3 Rice Cooker Cups

• 3 rice cooker cups brown rice ((180 ml x 3 cups = 540 ml))
• ¾ tsp salt ((optional, but salt will help reducing bitterness of brown rice))
• 600 ml water

1. Use a rice cooker cup to measure rice. Scoop 2 rice cooker cups of short-grain brown rice and put in a large bowl.
   
2. Rinse the brown rice a few times.
   
3. Rub the brown rice between hands and rinse with the water several times (It’s called “momi arai” もみ洗い).
   

4. Add water to cover the rice and let it soak for 6 to 12 hours (at least 6 hours!).

   

5. Drain and shake off the water completely.
   

6. Add the drained brown rice in the Instant Pot or other pressure cooker.

   

7. Add salt.
   
8. Add the water and evenly distribute the rice in the pot.
   

9. Close the lid of the Instant Pot, press 'Manual' and set 20 minutes on high pressure.

   

10. Allow the Instant Pot to release pressure naturally for 10 minutes. Then "Quick Release” the pressure. Cover the steam vent with a kitchen towel and twist the valve to cover your fingers.

    

11. Open the lid. It’s a success when you see small holes on the rice surface (we call them “Kani Ana” – crab holes).

    

12. Fluff the rice using a rice paddle/scooper. Serve the brown rice immediately or transfer to an airtight container and store in the refrigerator for up to a week or the freezer for 1 month.

    

Rice – Water Ratio and Cooking Time: Depending on the type of stovetop, type/age of rice, and season of the year, rice-water ratio, cooking time, and heat level vary. Please adjust according to your preference.

 

Soaking Time: Soak extra time during winter months.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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