Toasted Jasmine Rice Recipe 435

TOASTED JASMINE RICE WITH GRILLED SCALLIONS

Toasted Jasmine Rice with Grilled Scallions image

Provided by Aaron McCargo Jr.

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons peanut oil
2 cups jasmine rice, rinsed
3 cups chicken stock
2 bunches scallions
3 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup bean sprouts
3 tablespoons chopped cilantro leaves
2 red jalapenos, seeded and diced

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.

TOASTED JASMINE RICE RECIPE - (4.3/5)

Toasted Jasmine Rice Recipe - (4.3/5) image

Provided by jeknudson

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/3 cup thinly sliced shallots
1 cup uncooked jasmine or basmati rice
1 3/4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Heat oil in a medium saucepan over medium-high. Add shallots; sauté 3 minutes. Add rice; cook 2 minutes, stirring to coat. Add stock, salt, pepper, and bay leaf to pan with rice; bring to a boil. Reduce heat; cover, and simmer 18 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Discard bay leaf. Stir in parsley.

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