Quick and easy, this is a meal that’ll have you going back for seconds.

One of our favourite hacks when it comes to making Japanese-style meals is to whip out our rice cooker and stuff it with all sorts of unconventional ingredients. These so-called “rice cooker recipes” almost always result in surprisingly delicious meals, and our latest culinary experiment turned out to be so tasty and easy to make that we wanted to share it so you can enjoy it too.

The recipe itself is adapted from one created by Marudai Foods, the makers of “Smoked House Aged Wiener” sausages, so you can rest assured that its foundations have been tried and tested for deliciousness. While the brand’s sausages are, as you might expect, on the ingredients list, the recipe also includes vegetables, making it ideal for people looking to add more nutrition to their diets, and for parents looking for a tasty way to encourage their kids to eat veggies.

So let’s get cooking, starting first with the ingredients you’ll need.

• Marudai Foods “Smoked House Aged Wiener” sausages x 1 pack
• Carrot x 1
• Canned sweetcorn x 1 can
• Uncooked rice x 2 go (“go” is a traditional rice-measuring unit that equates to about 150 grams, so you’ll need 300 grams)
• Granulated dashi soup stock x 1 tablespoon
• Soy sauce x 1.5  tablespoons
• Cooking sake x 1 tablespoon
• Chopped green onions to garnish

Method

1.  Cut the wieners diagonally in half. Peel the carrot, and drain the corn from the can.

2. Add the rice to the rice cooker, then add the dashi granules, and water to the scale of “2 go” on the side of the bowl. Place all the other  ingredients on top and press the button to start the rice-cooking cycle.

3. After it’s cooked, mix everything well and top with green onions. Then add extra soy sauce, and butter if you like, and you’re done!

The moment you open the rice cooker, the smoky aroma and the umami of the wiener emanates upwards, instantly stimulating your appetite. Though the whole carrot might seem large, it’s so soft that it can be easily cut with a shamoji rice paddle and mixed around.

When you go to serve the meal, it’ll look so colourful and appetising that even the most veggie-averse diners won’t be able to resist trying it.

Everything is so soft and moreish you’ll be going back for refills, and the mix of carbs and protein will fill you up nicely.

As the rice cooks, it absorbs all the savoury flavour from the sausages, making everything extra tasty. It’s a fun and easy way to make a nutritious meal that actually tastes good, and once you’ve mastered a recipe like this you can move on to slightly more challenging, and more carb-heavy, meals like this massive deep-dish Chicago pizza.

Related: Marudai Foods, Twitter/@marudaiwanpaku
Photos ©SoraNews24
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 A quick sear and a long, slow braise transform lean brisket into a fork-tender centerpiece. Root vegetables hold their shape beautifully over the long cook time, and the tangy-sweet tomato sauce ties everything together.

 Active time: 30 minutes | Total time: 7 hours, 45 min

Slow Cooker Braised Brisket with Root Vegetables

Ingredients

• 1 large sweet onion
• 3 large celery stalks, coarsely chopped
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp ground cumin
• 1 tsp garlic powder
• 2 lb (907g) lean, flat-cut beef brisket, trimmed
• 1 tbsp canola oil
• 1/2 cup (118g) unsalted beef stock
• 1 1/2 cups (383g) canned tomato puree
• 1/4 cup (50g) brown sugar, packed
• 1/4 cup (60g) apple cider vinegar
• 1 1/2 lb (680g) baby Yukon gold potatoes
• 1 lb (454g) turnips, peeled and cut into large wedges
• 4 large carrots, peeled and cut into 2-inch pieces

Directions

Cut the onion in half vertically (from root to stem end); cut each half vertically into thick slices. Arrange the onion and celery in the bottom of a slow cooker.

In a small bowl, combine 3/4 tsp of the salt, 1/2 tsp of the pepper, cumin, and garlic powder. Sprinkle the spice mixture evenly over both sides of the brisket.

Heat the oil in a large skillet over medium-high heat. Add the brisket and cook until well browned, about 4–5 minutes per side. Place the brisket on top of the onion and celery in the slow cooker. Add the beef stock to the skillet, scraping the pan with a wooden spoon to loosen any browned bits. Pour over the brisket.

In a medium bowl, combine the tomato puree, brown sugar, vinegar, and the remaining 3/4 tsp salt and 1/2 tsp pepper. Pour the mixture over the brisket. Add the potatoes, turnip wedges, and carrot pieces to the slow cooker.

Cover and cook on low until the brisket and vegetables are tender, about 7 hours (or on high for 4-5 hours).

Transfer the brisket to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Slice the brisket against the grain and arrange on a platter. Spoon the vegetables and sauce over the top and serve.

 Serves: 8 | Serving Size: 3 oz brisket and about 1 1/4 cups vegetables

Nutrition (per serving): Calories: 504; Total Fat: 23g; Saturated Fat: 8g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 120mg; Sodium: 353mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 17g; Protein: 37g

Nutrition Bonus: Potassium: 585mg; Iron: 23%; Vitamin A: 18%; Vitamin C: 25%; Calcium: 10%

The post Slow Cooker Braised Brisket with Root Vegetables appeared first on MyFitnessPal Blog.

The veggies in this composed salad provide a rainbow of antioxidants. They are arranged atop nutty black rice (sometimes called “forbidden rice”), which also contains antioxidants and is fiber-rich, helping to keep you satiated for longer (1, 2). Pair with a lean protein like salmon or chicken breast to make it a complete meal.

Active time: 10 minutes | Total time: 25 minutes

Black Rice and Mixed Vegetable Salad

Ingredients

• 2 cups pre-cooked forbidden (black) rice
• 2 medium tomatoes, cored and diced
• 1 large carrot, shaved into long strips with a peeler
• 1 cup canned, low-sodium garbanzo beans, drained and rinsed
• 1 yellow bell pepper, diced
• 1 1/2 cups baby arugula or baby greens
• 1 1/2 cups shredded red cabbage
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini 
• 2 tbsp hot water
• 1/2 tsp turmeric
• 1/2 medium garlic clove, grated
• 1/2 tsp salt

Directions

Heat the rice according to package directions and refrigerate until cooled, about 10 minutes. Spread the rice evenly on 4 dinner plates.

In a medium bowl, whisk together the olive oil, lemon juice, tahini, hot water, turmeric, garlic, and salt until smooth. Add more water, if needed, to make dressing a pourable consistency. 

In a large bowl, combine the tomatoes, carrots, garbanzo beans, bell pepper, greens, and cabbage. Add the dressing and toss to coat evenly.

Divide the salad evenly among the plates, placing it on top of the rice and serve immediately.

Serves: 4 | Serving Size: 1/2 cup rice, 1/4 of dressed mixed vegetables

Nutrition (per serving): Calories: 336; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 393mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 6g; Protein: 9g

Nutrition Bonus: Calcium: 8%; Potassium: 571mg; Vitamin A: 208%; Vitamin C: 108%

Originally published May 2018; Updated April 2026

The post Black Rice and Mixed Vegetable Salad appeared first on MyFitnessPal Blog.