Sesame Jasmine Rice With Soybeans Food

SESAME JASMINE RICE WITH SOYBEANS

Steps:

• Combine 2 cups water, rice, soybeans, oil, and salt in large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper.

SESAME JASMINE RICE WITH VEGETABLES

Steps:

• In a medium saucepan, bring broth to a boil.
• Add Jasmine rice, sesame oil and fish sauce.
• Reduce to a simmer and cover.
• Simmer for 15 to 20 minutes or until all the broth is absorbed.
• In a nonstick skillet over medium high heat, heat vegetable oil.
• Add scallions, carrots and sesame seeds.
• Sauté until vegetables are tender and sesame seeds are lightly golden.
• Lightly salt.
• Add the cooked rice to the vegetables and mix together well.
• Serve with chicken, pork, beef or fish. Yum!

TERIYAKI CHICKEN WITH JASMINE RICE AND GREENS

Steps:

• Rinse the rice. Add the rice, a pinch of salt and the [b]measured[/b] water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the [i]water[/i] is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
• Meanwhile, chop the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken strips with a pinch of salt and cook for 5 min on either side until golden.
• Meanwhile, peel and grate the ginger. Add the ginger, both soy sauces, a pinch of chilli flakes (spicy!), honey and a squeeze of lime juice to a bowl and mix. This is your [b]teriyaki sauce[/b].
• Wash and trim the snow peas and sugar snap. Cook them in a pot of salted boiling [i]water[/i] for 3-4 min or until tender. Drain once cooked.
• Meanwhile, once cooked, add the [b]teriyaki sauce[/b] to the chicken and cook for 2-3 min further until thickened. Remove from the heat and add the sesame oil and sesame seeds. Meanwhile, trim and finely chop the spring onion.
• Divide the rice amongst bowls and top with the [b]teriyaki[/b] chicken, snow peas and sugar snap peas. Drizzle any leftover sauce from the pan over the chicken. Garnish with the spring onion.

JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS

Steps:

• Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
• Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
• Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.

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.