Jasmine Rice Soup With Mushrooms And Crispy Garlic Food

JASMINE RICE SOUP WITH MUSHROOMS AND CRISPY GARLIC

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.

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 LEMON AND MUSHROOMS

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.

FIVE-SPICE JASMINE RICE WITH PORTOBELLO MUSHROOMS

Steps:

• Heat 2 tablespoons of the oil in a heavy 3-quart saucepan. Add onion, and cook over medium heat, stirring, until tender but not brown. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
• Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.
• Add stock, bring to a boil and season to taste with salt and pepper. Cover, reduce heat to very low and cook about 15 minutes, until rice is tender. Remove from heat, and set aside, covered, for 5 minutes.
• Fold in the cilantro, and serve.