I've tried
cooking jasmine rice with the basmati rice method and I found that the jasmine rice turns out a little too mushy.
Ingredients: 2 cups
cooked jasmine rice 1 lemon, juiced and zested (cut a few slices before juicing for garnish)-LSB-...]
ingredients PINEAPPLE BOWLS 8 cups
cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
ingredients PINEAPPLE BOWLS 8 cups
cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted...
Wish the recipe said
COOKED jasmine rice.
Serve over
cooked jasmine rice.
Not exact matches
The
jasmine rice cooking procedure is very different from the one for basmati
rice.
When
cooked,
jasmine rice has a slightly nutty aroma which made it the perfect choice for
rice pudding.
Anyway, to build the bowls just put one cup
cooked rice (or whatever grain is your favorite — I used brown
jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups
cooked jasmine or basmati
rice
I served this curry with
jasmine rice that I also
cooked in the Instant Pot.
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups
cooked and cooled
jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
Masoor dal (split red lentils) are
cooked with some lightly browned onions and warm spices before being topped with lemony yogurt,
jasmine rice, soft scrambled eggs and pickled julienned radishes.
I'm currently crushing on the wild and brown
rice blend shown, but at any given moment, I might also have arborio,
jasmine, or long grain brown
rice on hand, depending on the recipes I'm
cooking.
1 14 - ounce package extra-firm tofu, drained 2 tablespoons soy sauce 1 pineapple (or 1 1/2 cups canned diced pineapple) 1 tablespoon canola oil 1 onion, thinly sliced Sea salt 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon chili - garlic sauce 3/4 cup cashews 1 carrot, peeled and shredded 1/2 cup frozen peas 1/2 cup raisins 3 cups
cooked rice, preferably
jasmine 1/4 cup vegetable broth
I love
cooking brown
rice or
jasmine rice in coconut milk — can't believe I've never thought of doing it with quinoa.
I used the slow
cooker shredded chicken recipe and did the casserole with
jasmine rice.
Kale Fried
Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame s
Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups
cooked brown
rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame s
rice, such as basmati or
jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds
Optional 3 cloves garlic, chopped 1 cup thinly sliced cabbage kimchi, available in Asian markets 3 cups
cooked, day old
jasmine rice * 1 tablespoon soy sauce 2 scallions, chopped.
Chongqing chicken wings • Red cabbage salad • Noodle • Salt cod fried
rice • Mapo tofu • Thrice
cooked bacon • Steamed
jasmine rice • Broccoli beef brisket • Vegetable
This recipe can be made very quickly; serve it with leftover
cooked brown or white
jasmine rice.
tarragon leaves, chopped half a lemon, juiced half a lemon, sliced paper thin, the circles quartered 1/4 cup fennel fronds, chopped 1 cup brown
jasmine rice,
cooked salt & pepper to taste
2 cups yellow lentils, split Moong dal or split lentil combination (red, green, yellow) 1/2 cup white or brown long - grain
rice, like basmati or
jasmine 5 cups unchlorinated, unfluoridated water, more as needed 1/2 teaspoon ground turmeric 1 teaspoon sea salt - Coconut oil or ghee for
cooking
Once fish is
cooked top with cilantro chile relish and serve over
jasmine rice.
Long - grain
rice, such as
jasmine and basmati, contains less starch, so the
cooked grains are drier and don't clump together.