Charishmas Jasmine And Brown Rice With Veggies Recipes

VEGETABLE BROWN RICE

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.

SESAME JASMINE RICE WITH VEGETABLES

Steps:

• In a medium saucepan, bring broth to a boil.
• Add Jasmine rice, sesame oil and fish sauce.
• Reduce to a simmer and cover.
• Simmer for 15 to 20 minutes or until all the broth is absorbed.
• In a nonstick skillet over medium high heat, heat vegetable oil.
• Add scallions, carrots and sesame seeds.
• Sauté until vegetables are tender and sesame seeds are lightly golden.
• Lightly salt.
• Add the cooked rice to the vegetables and mix together well.
• Serve with chicken, pork, beef or fish. Yum!

JASMINE RICE

Steps:

• In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
• Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

JASMINE RICE WITH COCONUT & CHERRIES

Steps:

• In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, 15-17 minutes., Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.

CHARISHMA'S JASMINE AND BROWN RICE WITH VEGGIES

Steps:

• Heat oil in a pot.
• Once its hot, add the cardamoms and bay leaves.
• Stir-fry for 20 seconds then add garlic and onions.
• Sprinkle a few drops of water to prevent onions from sticking to the bottom of the pan. Stir-fry until the raw smell of garlic is gone and the onions are lightly browned.
• Add carrots and continue to stir-fry for 5 minutes, uncovered. You may sprinkle a few drops of water to prevent the food from sticking to the bottom of the pot.
• Add turmeric, red chilli and black pepper powders. Mix well and stir-fry for 2 minutes.
• Add the drained brown rice and jasmine rice and mix well.
• Toss in the cube of Maggi vegetable stock with onion and thyme as well as oregano.
• You do not have to add salt as the cube of stock contains sufficient.
• Stir in water and bring to a boil.
• Lower heat, cover and cook until the water is absorbed and the rice is ready to eat.
• You may garnish with parsley or corriander leaves before serving, if desired.
• Enjoy!