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 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.
SCALLION RICE
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
- Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
- Fluff with a fork; fold in cilantro.
Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g
GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE
Steps:
- Garnish: long chives
- In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
- In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
- Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
- In a saute pan emulsify butter and water, add jasmine rice and heat.
- In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.
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
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