Jasmine Rice Soup With Mushrooms And Crispy Garlic Recipes

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MEXICAN RICE SOUP WITH MUSHROOMS



Mexican Rice Soup with Mushrooms image

This Mexican rice soup with mushrooms is full of white rice, parsley, fresh mushrooms, and spicy jalapeno peppers for a rich, tasty meal.

Provided by Eugenia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 cups hot water
1 cup uncooked white rice
1 tablespoon vegetable oil
4 cups water, divided
5 sprigs flat-leaf parsley
¼ white onion
2 cloves garlic
1 (8 ounce) package sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
2 tablespoons chicken bouillon granules

Steps:

  • Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
  • Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
  • Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
  • Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 42.6 g, Fat 4.2 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 84.4 mg, Sugar 1.8 g

JASMINE RICE SOUP WITH MUSHROOMS AND CRISPY GARLIC



Jasmine Rice Soup With Mushrooms and Crispy Garlic image

This flavorful rice soup is pure comfort food. It's great anytime, especially when you want something warming on a cold day. It makes a satisfying one-pot meal. On its own, the flavor is mild a soothing, but its great with spicy condiments like kimchi, pickled garlic, salty eggs, fresh or dried chilies, soy sauce, or sesame oil. This recipe is from Real Vegetarian Thai by Nancie McDermott.

Provided by Cinnamon Turtle

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons garlic, coarsely chopped
1/2 teaspoon pepper, freshly ground
1/4 cup cilantro roots, and stems coarsely chopped
5 cups vegetable stock
1 tablespoon vegetable oil
1 cup mushroom, thinly sliced
1 1/4 teaspoons salt
8 ounces seitan or 8 ounces tofu
1/2 cup carrot, shredded
1/2 teaspoon sugar
1 1/2 cups jasmine rice, cooked
2 green onions, thinly sliced crosswise
1/4 cup fresh cilantro, minced
1/4 cup crispy garlic in oil

Steps:

  • In a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. Blend until smooth.
  • In a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. Reduce heat to simmer.
  • Meanwhile, in a skillet over med-high heat, warm the vegetable oil. Add the mushrooms and cook until tender. Remove from the heat and season with 1/4 tsp of salt.
  • Stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. Cook for five minutes. Add the rice and simmer an additional five minutes, stirring occasionally.
  • Stir in the green onions and remove from the heat.
  • Serve hot or warm with minced cilantro and crispy garlic in oil*.
  • *Sautee 3 Tbs garlic in 1/4 cup oil until crisp and golden. See full recipe on this site.
  • This soup lends itself to many variations. I have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. I have also added spinach, chard, or watercress. It is also good with Thai basil in addition to or instead of cilantro.

Nutrition Facts : Calories 429.2, Fat 17.6, SaturatedFat 2.3, Sodium 745.9, Carbohydrate 61.5, Fiber 3, Sugar 1.9, Protein 5.9

JASMINE RICE WITH LEMON AND MUSHROOMS



Jasmine Rice With Lemon and Mushrooms image

A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too.

Provided by Kathy228

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 garlic clove, minced
2 1/2 cups jasmine rice, cold cooked
1/2 medium onion, coarse chopped
2 tablespoons bell peppers, fine dice
1/4 teaspoon dried tarragon
1/2 teaspoon sea salt
1 1/2 cups mushrooms, sliced
1 tablespoon lemon peel, slivered
2 tablespoons lemon juice

Steps:

  • Melt butter in sauté pan.
  • Add garlic and sauté 'til fragrant, approximately 2 minutes.
  • Add onions and peppers and fry 1 minute.
  • Add tarragon and salt.
  • Add mushrooms and sauté until heated.
  • Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
  • When warmed through, add the lemon peel and juice.
  • Stir gently and serve.

Nutrition Facts : Calories 495.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 341.9, Carbohydrate 98.1, Fiber 4, Sugar 1.4, Protein 9

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