Green Jasmine Rice Food

GREEN JASMINE RICE

Steps:

• In a saucepan, bring chicken broth to a boil, add the rice and salt.
• Cover and reduce heat to low, simmer covered for 30 minutes or until no liquid remains.
• Stir in cilantro and green onions and fluff with a fork.

JASMINE RICE WITH CARAMELIZED GREEN ONIONS

Steps:

• If necessary, lightly roasted the peanuts and coarsely chop. You want the peanuts coarsely chopped, not ground!
• Place the water, jasmine rice and 1/4 teaspoon salt in a rice cooker and cook. Once done, keep warm.
• In a saute pan, heat up the peanut oil on medium-low heat and saute the green onions, garlic and sambal oelek for about 2-3 minutes or just until softened. Stir occasionally.
• Increase the heat to medium and add the rice vinegar, sugar and remaining salt. Cook, stirring constantly until the mixture starts to caramelize, about another 3-4 minutes. Do not burn!
• Lastly, add the cooked jasmine rice and coarsely chopped peanuts; mix well.

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON

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.

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

Steps:

• Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
• Transfer to bowl.
• Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
• Stir in rice; bring to boil.
• Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
• Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
• Mix puree and coconut into rice.
• Set aside.
• Heat oil in large nonstick skillet over high heat.
• Add tofu; stir-fry until golden, about 6 minutes.
• Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
• Stir-fry 1 minute.
• Stir in tomatoes and remaining coconut milk.
• Season with salt and pepper.
• Divide rice among 4 plates.
• Top with tofu mixture.
• Sprinkle with peanuts.
• *Availableat specialty foods stores and natural foods stores.
• **Availableat Asian markets and in the Asian foods section of many supermarkets.

GREEN RICE

Steps:

• Discard husks and stems from the tomatillos.
• Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
• Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
• Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
• Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
• Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat, and fluff with fork.

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.