Jasmine Rice Pilaf With Peas Mint And Lemon Recipes

LEMON RICE PILAF

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON

Steps:

• Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
• Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
• Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.

BROWN JASMINE RICE PILAF

Steps:

• Combine all ingredients but the pecans in a 3qt. saucepan. Cover and bring to a boil, stir well.
• Reduce heat to simmer, cover and cook about 40 minutes or until rice is tender.
• All liquid should be absorbed, but if rice is old, you may have to drain it before using.
• Remove 1 tbls of pecans. Add rest to rice and fluff up. Top with 1 tbls pecans and serve hot.