Jallof rice and salad

I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

I love this recipe it's delicious.#3006

In our house this is our standard rice bowl. Shredded nori seaweed goes so well with the sauce and the mayonnaise, so it's essential for me.The important part is to let the sauce with the meat juices sink into the rice at Step 5. For 4 servings. Recipe by Runako

Couscous and lentils are a no for type O like me. Meanwhile, here where I am from, Quinoa isn't easily available especially this community quarantine. Thus, I came up with this idea instead. I enjoy eating it warm, or cold.So, don't worry if this recipe makes more than 1 serving as it is an excellent advance packed lunch recipe. This salad actually taste better the next day!

4 stars, for myself. A healthy meal. You must try! Wont regret.If you a seafood lover, you can just add in. I may suggest a prawn, lobster meat, squid ring will be nice too. Good luck!

MY VERSIONSIMPLE AND QUICKVEGAN SIDE DISHLOVING IT

Was looking for a yummy cool side dish that was quick and easy to make, as well as being healthy. Then a friend of mine served couscous with a similar dressing for dinner that knocked my socks off. And here we are!

For those garlic and steak lovers. I added the chili paste for my own flare

My jollof is not a regular jollof it's one of a kind 🤗🤗🤗

Very mild and Very good flavor. Went great with my fajitas!

#Myfavouritesallahmeal

delish!

This was an attempt at a flavor full yet slightly healthy dish. It actually worked out really well. You could use any meat or tofu. The veggies you use can be your choice. This is one of those "let's see what I have" sort of meals. This is garlicky, but that was my goal. But for us, not overpowering. It looks complicated, but it wasn't really. I used red leaf lettuce, I suggest a not to stiff type, or you can cut it smaller if you use something like Romain.

#summer #hot #easy #fast

I needed healthy, but wanted the flavors of Korea. My wife wanted rice, so I kind of fudged a Vietnamese style noodle salad, and created this. My wife really liked it, I prefer noodles myself, it's more a texture thing. This is still pretty good, and healthy overall. Sorry of like a bibimbap, but more lettuce replacing some of the rice, and a not spicy sauce instead.It lends itself to what you have on hand, and is not really difficult.

Simple, delicious, easy to prepare n cook and it takes little time.

#kidstiffinwill try to make beetroot rice and beetroot related recipe for next challenge

I had planned to use some leftover cooked rice to make rice croquettes, but somewhere during the process I realized my rice was too wet to work with, so I changed plans and added watercress to make a rice salad. I thought it would go well with my main dish, chicken piccata. The flavors combined really well with the seasonings.The flavour of the dish will change considerably depending on the variety and ripeness of your tomato. I think an acidic and savoury tomato is better than sweet ones. The dish is best once it has cooled, and the flavours have melded. The kombu garlic dressing can be used in many dishes, so make some to keep on hand. Recipe by Kaichou Washoku

I love mixed salads! On October 27, 2011, I adjusted the amounts of vinegar and sugar.The origin of this recipe: A friend made this for me eight years ago, and I was so impressed... I finally got the recipe after eight years.

Just tried this with whatever I had in my pantry. Was so comforting & yet delicious. Very few ingredients used. #mycookbook

Pesto Rice Salad :positive

"such a really good and attractive dish when rice and chickpeas are mixed together."