Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Ricedry · g
1000g2 × 500g
Need 800g · Pantry used 0g · Net 800g · Remaining 200g
Example package: 500g usable quantity. Confirm label/edible weight.
Chickpeasdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Zucchiniraw · g
300gexact edible weight
Need 300g · Pantry used 0g · Net 300g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Carrotsraw · g
1000g1 × 1000g
Need 450g · Pantry used 0g · Net 450g · Remaining 550g
Example package: 1000g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g
Need 400g · Pantry used 0g · Net 400g · Remaining 100g
Example package: 500g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 80ml · Pantry used 0ml · Net 80ml · Remaining 420ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 60ml · Pantry used 0ml · Net 60ml · Remaining 190ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 15g · Pantry used 0g · Net 15g · Remaining 235g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 5g · Pantry used 0g · Net 5g · Remaining 45g
Example package: 50g usable quantity. Confirm label/edible weight.
Black beansdrained · g
480g2 × 240g
Need 480g · Pantry used 0g · Net 480g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Bell pepperraw · g
300gexact edible weight
Need 300g · Pantry used 0g · Net 300g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Fresh tomatoesraw · g
200gexact edible weight
Need 200g · Pantry used 0g · Net 200g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Peasfrozen · g
500g1 × 500g
Need 200g · Pantry used 0g · Net 200g · Remaining 300g
Example package: 500g usable quantity. Confirm label/edible weight.
Broccoliraw · g
400g1 × 400g
Need 300g · Pantry used 0g · Net 300g · Remaining 100g
Example package: 400g usable quantity. Confirm label/edible weight.
White beansdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example package: 240g usable quantity. Confirm label/edible weight.
Recipe water: 1650ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Use 800g dry rice across the week for two servings; prepare rice fresh each night.
Prep begins at 19:00 on the day before your first dinner. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Lemon chickpea vegetable topping
Cook fresh
1 equal share · 2 servings per share
Mon, Oct 5: Lemon chickpea rice
Prepare this component
240g Chickpeas
300g Zucchini
150g Carrots
100g Onions
20ml Olive oil
3g Salt
1g Black pepper
Cut 300g zucchini into 1.5cm cubes, 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 20ml olive oil in a skillet over medium heat. Cook carrot and onion for 5 minutes, then add zucchini and cook for 6–8 minutes until tender with golden edges. Spread onto two pans if liquid pools.
Add 240g chickpeas, 3g salt and 1g black pepper. Cook for 5 minutes, stirring until the chickpeas steam throughout. If the pan is dry, loosen with a little processing water.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
With two burners, cook this rice while making the topping; on one burner finish the topping first and allow extra time. Rinse 160g rice and cook with 300ml recipe water in a covered saucepan according to the packet ratio. Bring to a boil, then cook on low for 12–18 minutes until tender. Add a little boiling processing water if hard in the centre, then rest off the heat for 5 minutes.
Stir 20ml lemon juice through the hot chickpea topping just before serving. Fluff the rice and divide the topping over it.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Pepper and black bean topping
Cook fresh
1 equal share · 2 servings per share
Tue, Oct 6: Bean rice bowls
Prepare this component
240g Black beans
300g Bell pepper
100g Onions
200g Fresh tomatoes
15ml Olive oil
3g Salt
1g Black pepper
Cut 100g onions into 5mm dice, 300g bell pepper into 1cm squares and 200g fresh tomatoes into 1cm pieces. Heat 15ml olive oil in a broad skillet over medium heat. Cook the onion for 3 minutes, then add the pepper and cook for 6–8 minutes until softened and lightly golden. Lower the heat if the edges darken before the centres soften.
Add the diced tomato, 240g black beans, 3g salt and 1g black pepper. Simmer uncovered for 5–7 minutes until the tomato breaks down and the beans steam throughout. If the topping is watery, simmer uncovered another 2 minutes; if dry, add a splash of processing water.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
With two burners, cook the rice while making the skillet topping; with one burner, finish the topping first and allow extra time. Rinse 160g rice. Put it in a fitted-lid saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and cook for 12–18 minutes until the liquid is absorbed and a grain is tender. If still chalky, add a little boiling processing water and cover for 3 minutes more. Rest off the heat for 5 minutes.
Fluff the rice and divide it into bowls. Spoon the hot bean topping over it just before serving.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Pea rice pot
Cook fresh
1 equal share · 2 servings per share
Wed, Oct 7: Lemon pea rice pot
Prepare this component
160g Rice
200g Peas
100g Onions
15ml Olive oil
3g Salt
1g Black pepper
350ml Recipe water
Cut 100g onions into 5mm dice. Heat 15ml olive oil in a fitted-lid pot over medium-low heat and soften onion for 3 minutes. Rinse 160g rice, drain and stir it through the onion for 1 minute.
Add 350ml recipe water, 3g salt and 1g black pepper, checking the rice packet ratio before cooking. Bring to a boil, cover and reduce to low for 12–15 minutes until most liquid is absorbed and rice has only a small firm centre.
Scatter 200g peas over the rice, cover and cook for 5–7 minutes until peas are tender and rice is cooked through. If rice is dry but hard, add a little boiling processing water at the edge and cook covered for another 3 minutes. Rest off the heat for 5 minutes.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Fluff gently with a fork and stir through 20ml lemon juice. Divide into bowls while hot.
Cool quickly in shallow portions. The 24-hour refrigerated rice limit is this planner’s conservative choice; freeze promptly for later dinners. Add lemon after reheating.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Broccoli and bean rice
Cook fresh
1 equal share · 2 servings per share
Thu, Oct 8: Broccoli and black bean rice
Prepare this component
160g Rice
300g Broccoli
240g Black beans
15ml Olive oil
3g Salt
1g Black pepper
350ml Recipe water
Rinse 160g rice and put in a fitted-lid pot with 350ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and simmer for 12–15 minutes until most liquid is absorbed but the centre of a grain is still slightly firm.
Cut 300g broccoli into 2cm florets and peel thick stems before slicing them 5mm thick. Scatter over the rice, cover and steam for 5–7 minutes until a knife enters the stems easily. If rice is hard and dry, add a splash of boiling processing water before covering again.
Fold in 240g black beans, 15ml olive oil, 3g salt and 1g black pepper. Cover over low heat for 3–5 minutes until the beans steam throughout. Rest off the heat for 5 minutes.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Stir through 20ml lemon juice and fluff gently without crushing the broccoli. Divide evenly into bowls.
Frozen broccoli will be softer. Cool in shallow portions and freeze promptly for later dinners; the 24-hour rice limit is a conservative planner policy.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Carrot and white bean rice
Cook fresh
1 equal share · 2 servings per share
Fri, Oct 9: Carrot and white bean rice
Prepare this component
160g Rice
300g Carrots
240g White beans
100g Onions
15ml Olive oil
3g Salt
1g Black pepper
350ml Recipe water
Cut 300g carrots into 5mm dice and 100g onions into 5mm dice. Rinse 160g rice. Heat 15ml olive oil in a fitted-lid pot over medium heat and soften the vegetables for 5 minutes.
Stir in the rice, 350ml recipe water, 3g salt and 1g black pepper; check the rice packet liquid ratio first. Bring to a boil, cover and simmer over low heat for 12–18 minutes until rice and carrot are tender. If the rice centre stays firm, add a little boiling processing water and cover for 3 minutes more.
Fold in 240g white beans, cover and heat on low for 4–5 minutes until beans steam throughout. Rest off the heat for 5 minutes.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Fluff gently from the edges so the white beans stay whole. Divide evenly and serve while hot.
Cool quickly and freeze promptly for later dinners. The 24-hour refrigerated rice limit is a conservative product choice; add a splash of water when reheating.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Choose components in the prep plan to create labels. Fresh dinner ingredients stay on the cooking cards.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Rice200g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots550g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil420ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice190ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt235g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper45g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Peas300g · frozenSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Broccoli100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Lemon chickpea rice
2 servings · 15 min active (base recipe) · 35 min planned finish · stove · Sauté and toss
A lemony chickpea and zucchini skillet keeps the vegetables separate from freshly cooked rice.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 300g zucchini into 1.5cm cubes, 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 20ml olive oil in a skillet over medium heat. Cook carrot and onion for 5 minutes, then add zucchini and cook for 6–8 minutes until tender with golden edges. Spread onto two pans if liquid pools.
Add 240g chickpeas, 3g salt and 1g black pepper. Cook for 5 minutes, stirring until the chickpeas steam throughout. If the pan is dry, loosen with a little processing water.
With two burners, cook this rice while making the topping; on one burner finish the topping first and allow extra time. Rinse 160g rice and cook with 300ml recipe water in a covered saucepan according to the packet ratio. Bring to a boil, then cook on low for 12–18 minutes until tender. Add a little boiling processing water if hard in the centre, then rest off the heat for 5 minutes.
Stir 20ml lemon juice through the hot chickpea topping just before serving. Fluff the rice and divide the topping over it.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
02
Tue, Oct 6
Bean rice bowls
2 servings · 15 min active (base recipe) · 35 min planned finish · stove · Sauté and toss
A soft pepper, tomato and black bean skillet served over separately cooked rice.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 100g onions into 5mm dice, 300g bell pepper into 1cm squares and 200g fresh tomatoes into 1cm pieces. Heat 15ml olive oil in a broad skillet over medium heat. Cook the onion for 3 minutes, then add the pepper and cook for 6–8 minutes until softened and lightly golden. Lower the heat if the edges darken before the centres soften.
Add the diced tomato, 240g black beans, 3g salt and 1g black pepper. Simmer uncovered for 5–7 minutes until the tomato breaks down and the beans steam throughout. If the topping is watery, simmer uncovered another 2 minutes; if dry, add a splash of processing water.
With two burners, cook the rice while making the skillet topping; with one burner, finish the topping first and allow extra time. Rinse 160g rice. Put it in a fitted-lid saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and cook for 12–18 minutes until the liquid is absorbed and a grain is tender. If still chalky, add a little boiling processing water and cover for 3 minutes more. Rest off the heat for 5 minutes.
Fluff the rice and divide it into bowls. Spoon the hot bean topping over it just before serving.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
03
Wed, Oct 7
Lemon pea rice pot
2 servings · 10 min active (base recipe) · 40 min planned finish · stove · Covered grain pots
Peas finish steaming on lemon-scented rice in one covered saucepan.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 100g onions into 5mm dice. Heat 15ml olive oil in a fitted-lid pot over medium-low heat and soften onion for 3 minutes. Rinse 160g rice, drain and stir it through the onion for 1 minute.
Add 350ml recipe water, 3g salt and 1g black pepper, checking the rice packet ratio before cooking. Bring to a boil, cover and reduce to low for 12–15 minutes until most liquid is absorbed and rice has only a small firm centre.
Scatter 200g peas over the rice, cover and cook for 5–7 minutes until peas are tender and rice is cooked through. If rice is dry but hard, add a little boiling processing water at the edge and cook covered for another 3 minutes. Rest off the heat for 5 minutes.
Fluff gently with a fork and stir through 20ml lemon juice. Divide into bowls while hot.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
04
Thu, Oct 8
Broccoli and black bean rice
2 servings · 12 min active (base recipe) · 40 min planned finish · stove · Covered grain pots
Broccoli steams above rice before black beans and lemon are folded through.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Rinse 160g rice and put in a fitted-lid pot with 350ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and simmer for 12–15 minutes until most liquid is absorbed but the centre of a grain is still slightly firm.
Cut 300g broccoli into 2cm florets and peel thick stems before slicing them 5mm thick. Scatter over the rice, cover and steam for 5–7 minutes until a knife enters the stems easily. If rice is hard and dry, add a splash of boiling processing water before covering again.
Fold in 240g black beans, 15ml olive oil, 3g salt and 1g black pepper. Cover over low heat for 3–5 minutes until the beans steam throughout. Rest off the heat for 5 minutes.
Stir through 20ml lemon juice and fluff gently without crushing the broccoli. Divide evenly into bowls.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
05
Fri, Oct 9
Carrot and white bean rice
2 servings · 12 min active (base recipe) · 40 min planned finish · stove · Covered grain pots
Small carrot dice cook alongside rice, with white beans folded in gently at the end.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 300g carrots into 5mm dice and 100g onions into 5mm dice. Rinse 160g rice. Heat 15ml olive oil in a fitted-lid pot over medium heat and soften the vegetables for 5 minutes.
Stir in the rice, 350ml recipe water, 3g salt and 1g black pepper; check the rice packet liquid ratio first. Bring to a boil, cover and simmer over low heat for 12–18 minutes until rice and carrot are tender. If the rice centre stays firm, add a little boiling processing water and cover for 3 minutes more.
Fold in 240g white beans, cover and heat on low for 4–5 minutes until beans steam throughout. Rest off the heat for 5 minutes.
Fluff gently from the edges so the white beans stay whole. Divide evenly and serve while hot.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works