Toasted Garlic Rice With Herbs And Lime Food

CILANTRO LIME RICE

Steps:

• In a large bowl, combine rice, pine nuts, cilantro, butter and lime juice. Serve immediately.

TOASTED GARLIC RICE WITH HERBS AND LIME

Steps:

• Place rice in strainer.
• Rinse under cold water until water runs clear.
• Drain well.
• Bring broth and lime juice to simmer in medium saucepan.
• Heat oil in large saucepan over medium heat.
• Add garlic; sauté until golden and sticky, about 1 minute.
• Add rice; stir 2 minutes.
• Add hot broth mixture and 3/4 teaspoon salt and bring to boil.
• Reduce heat to low; cover.
• Cook until rice is tender, about 25 minutes.
• Turn off heat; let stand, covered, 10 minutes.
• Add herbs and lime peel to rice; fluff with fork.
• Season with additional salt, if desired.

TOASTED-GARLIC RICE WITH FRESH HERBS AND LIME

Steps:

• Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.
• Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat.
• Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
• Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
• Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

GARLIC HERB CAULIFLOWER RICE

Steps:

• To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
• If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
• If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
• Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
• Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
• Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
• Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
• Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

ROASTED MUSHROOM LARB

Steps:

• Heat oven to 425 degrees.
• Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
• Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
• Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
• Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.