TOASTED JASMINE RICE WITH GRILLED SCALLIONS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to high heat.
- In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
- Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.
JASMINE RICE
Make and share this Jasmine Rice recipe from Food.com.
Provided by Sweetiebarbara
Categories Medium Grain Rice
Time 20m
Yield 3 cups rice, 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring water, salt, and butter to a boil.
- Stir in rice with a fork.
- Bring back to a boil, then cut heat to simmer.
- Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.
JASMINE
Steps:
- Shake all liquid ingredients with ice. Strain into a chilled coupe glass. Garnish with a lemon wheel.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram
JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON
Categories Citrus Rice Side Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
- Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
JASMINE RICE WITH PEANUTS AND SCALLIONS
I never get to cook with Jasmine rice, but I've had it before so I know that it is a lot different than regular long-grain white rice! I'm looking forward to trying this!
Provided by BeccaB3c
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
- Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, uncovered, until rice is tender and water is absorbed, 12 to 15 minutes.
- Remove from heat and let stand, covered, 5 minutes.
- Fluff with a fork, then stir in peanuts and scallion greens.
Nutrition Facts : Calories 261.5, Fat 7.5, SaturatedFat 1.1, Sodium 130, Carbohydrate 41.8, Fiber 2.6, Sugar 0.8, Protein 7.3
PERFECT JASMINE RICE
Steps:
- Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
- Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.
JASMINE RICE WITH PEANUTS AND SCALLIONS
Categories Herb Nut Rice Side Quick & Easy Peanut Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.
JASMINE RICE
This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.
Provided by Brian
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g
JASMINE RICE WITH SHIITAKES AND SCALLIONS
Simple aromatics and jasmine rice add flavor and fragrance to any meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a small pot. Reduce heat, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat, stir in 1 tablespoon oil, and season with salt and pepper. Cover, and let stand.
- Meanwhile, heat remaining 4 tablespoons oil in a large saute pan over medium-high heat. Add shiitakes in a single layer, and cook, stirring often, until browned and crisp, about 3 minutes. Reduce heat to medium, and cook for 2 minutes more. Add garlic, and cook until light gold, about 2 minutes. Stir in vinegar, and season with salt and pepper. Transfer rice to a platter, top with shiitake mixture, and sprinkle with scallions. Serve immediately.
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