Jasmine Rice With Shiitakes And Scallions Food

JASMINE RICE WITH SHIITAKES AND SCALLIONS

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.

TOASTED JASMINE RICE WITH GRILLED SCALLIONS

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 WITH PEANUTS AND SCALLIONS

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 GARLIC, GINGER, AND CILANTRO

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.

STEAK & SHIITAKE FRIED RICE

Steps:

• Cook rice according to package directions.
• Meanwhile, heat olive oil in large skillet over medium-high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1-2 minutes. Transfer eggs to cutting board and set aside.
• Add garlic and ginger to the same skillet; cook for 1 minute. Add steak and cook until cooked through; 3-5 minutes. Add the carrots, snow peas, and mushrooms. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions.
• Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.

JASMINE RICE WITH PEANUTS AND SCALLIONS

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.

SHIITAKE MUSHROOM BROWN RICE

Steps:

• Preheat oven to 350 degrees F.
• In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.