Links to my recommended rice cookers/rice are in my LTK—link in bio! Or visit my Instagram highlights under “Products”. Garlic Butter Rice Ingredients: - 1 cup rice - 2 cloves garlic, minced - 1 tablespoon butter - 1 cup corn kernels - Black pepper to taste Instructions: 1. Begin by washing the rice thoroughly in cold water until the water runs clear. Strain the rice to remove excess water. 2. In a rice cooker, add the washed rice and pour in the bone broth (or water) in the same quantity as you would use for cooking rice normally. 3. Add the minced garlic and corn kernels to the rice cooker. 4. Cook the rice according to your usual method. 5. Once the rice is cooked, add the butter on top and season with black pepper. Gently mix the rice to ensure the butter melts and is evenly distributed throughout the rice. #rice #ricecooker #meal #recipe #dinnerideas

I could eat kimchi all day everyday 🤤 buuuut if you’re not wanting to deter guests from coming over to your smelly house (lol), fresh kimchi is the way to go! It’s more like a fresh, crunchy salad, while fermented kimchi is (obviously fermented) softer and more sour. Spicy Cucumber Kimchi Makes ~4 servings Ingredients: - 2 large cucumbers, thinly sliced into half moon shape - 1 tablespoon salt - 1/4 cup Chinese chives, cut into 1 inch pieces - 1 teaspoon ginger, grated - 1 tablespoon garlic, minced - 2 tablespoons soy sauce - 1 tablespoon gochugaru (adjust to desired spice level) - 1 teaspoon sugar - 1 tablespoon sesame oil - Roasted sesame seeds, for garnish (optional) Instructions: 1. In a large mixing bowl, combine sliced cucumbers and salt, ensuring they are thoroughly coated. Allow them to sit for 20 minutes to draw out excess moisture. 2. In a colander rinse your cucumbers for a minute to remove the salt. Place the cucumbers back into the bowl. 3. Add all other ingredients and toss until the cucumbers are evenly coated. Garnish with roasted sesame seeds if desired. #cucumberkimchi #kimchi #asian #salad #healthyrecipes