Enjoy Konjac Rice through the Recipe of the World

How to Cook

• In a large skillet over medium heat, heat olive oil, then add konjac rice, corn kernels, black beans, and taco seasoning. Stir until thoroughly until well combined.
• Warm corn tortillas on a griddle or in a dry skillet over medium heat for about 30 seconds on each side until soft.
• Layer the sautéed konjac rice, black bean, and corn mixture on each tortilla. Top with avocado, cherry tomatoes, red onion, and cilantro.
• Season the assembled tacos with salt and pepper to taste.

How to Cook

Prepare the Rice:

• Cook the sushi rice.
• Mix the cooked sushi rice with konjac rice, then add the rice vinegar.
• Let the rice mixture cool after blending it well with the rice vinegar.

Assemble the sushi:

• Moisten your hands to prevent sticking and take a handful of rice. Shape it into an oblong shape.
• Cut the fish or seafood into thin slices, roughly 2 inches long and 1 inch wide.
• Place your favorite sushi toppings on top of the sushi rice. Gently squeeze the entire sushi with your hands and shape it into a round shape.
  *If you like, add a little wasabi between the fish and rice for extra flavor.

How to Cook

• Heat olive oil in a large skillet over medium heat. Sauté shallots and garlic for about 2-3 minutes.
• Add arborio and konjac rice to the skillet, make sure the grains are well-coated with oil.
• Pour in white wine, and stir until absorbed by the rice.
• Gradually add heated vegetable broth, one cup at a time. Allow each addition to absorb before adding more.
• Stir constantly for 18-20 minutes, or until Arborio rice is creamy and mixed well with konjac rice.
• Remove from heat. Stir in grated Parmesan cheese, butter, and fresh thyme leaves.
• Season with salt and pepper to taste.

How to Cook

• In a large bowl, mix konjac rice with cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, feta cheese, and fresh parsley.
• For the dressing, whisk together extra virgin olive oil, red wine vinegar, and dried oregano in a small bowl. Add salt and pepper to taste.
• Pour the dressing over the salad mixture and toss gently to ensure all ingredients are well coated.
• Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

How to Cook

• Sauté carrots, zucchini, and shiitake mushrooms individually with sesame oil until tender. Season with salt and pepper.
• Blanch spinach and bean sprouts in hot water, then drain and toss with sesame oil and a pinch of salt.
• Cook ground beef or tofu with soy sauce, sugar, and minced garlic until fully cooked.
• Fry eggs sunny-side-up, keeping the yolks runny.
• Divide the konjac rice among four bowls, arrange each vegetable, protein, and kimchi around the edges.
• Top each bowl with a fried egg and sprinkle with toasted sesame seeds.
• In a small bowl, mix gochujang with a bit of sesame oil and soy sauce to create a spicy sauce. Drizzle over the Bibimbap before serving.

How to Cook

• In a large pan, heat olive oil and sauté chopped onions and garlic until fragrant.
• Add mixed vegetables and sauté until slightly tender.
• Pour in konjac rice and stir to coat in the flavors.
• Add vegetable broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
• Reduce heat, cover, and simmer until the konjac rice is tender and has absorbed the broth.
• Remove bay leaves, fluff the pilaf with a fork, and let it sit covered for an additional 5 minutes to allow flavors to meld.

How to Cook

• Marinate the meat with yogurt, biryani masala, and ginger-garlic paste for at least 30 minutes.
• In a large pot, heat ghee or oil. Sauté onions until golden brown, then set half aside for garnish.
• Add the marinated meat to the pot, browning it well. Stir in chopped tomatoes, mint, and coriander leaves briefly.
• Carefully layer konjac rice over the meat mixture in the pot.
• Sprinkle the saffron-infused milk and reserved fried onions over the konjac rice.
• Cover the pot tightly and cook on low heat for 30-40 minutes, allowing the konjac rice to absorb flavors and the meat to tenderize.

How to Cook

• Heat vegetable oil in a wok or large skillet over medium-high heat.
• Add minced garlic and cook about 1 minute until fragrant. Add diced meat and cook until browned.
• Push meat to the side; pour beaten eggs into the wok and scramble until just set.
• Add diced vegetables to the wok, stir-frying for 3-4 minutes until beginning to soften.
• Stir in konjac rice, breaking up clumps, and fry for 4-5 minutes until it's heated through.
• Drizzle soy sauce and sesame oil evenly over the rice, stirring well to combine all ingredients.
• Mix in green onions, season with salt and pepper, and stir-fry everything together for another 2-3 minutes.

How to Cook

• In a large bowl, combine konjac rice with the finely chopped parsley, mint leaves, diced tomatoes, and finely sliced green onions.
• In a separate bowl, mix together lemon juice, olive oil, salt, and black pepper to create the dressing.
• Drizzle the dressing over the salad mixture
• Transfer the chilled Tabbouleh into serving bowls.