1/4 cup Minced shallots or green onions
2 tbsp Olive oil
1 cup Basmati or jasmine rice, well rinsed
2 cup Rich vegetable, corn, or chicken stock
1 tsp Grated lemon zest
2 1/2 tbsp Fresh lemon juice
1/4 cup Roughly chopped cilantro, basil, mint, or a combination
2 tsp Finely minced garlic
1/2 cup Finely diced red onion, rinsed in cold water
1/2 cup Diced red bell or gypsy peppers
1/3 cup Lightly toasted pinenuts, pepitas, or chopped cashews, optional
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In a deep saucepan, over moderate heat, saute the shallots in one tablespoon olive oil until soft but not brown. Add the rice and continue to saute for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce heat to a simmer and cover and continue to cook until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes then gently fluff with a fork and place in a large bowl to cool completely.
Add remaining ingredients, including remaining tablespoon of olive oil, to the rice and gently stir to combine. If not using immediately, cover and refrigerate for up to 3 days.
This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-08-1996
Recipe by: John Ash
Posted to MC-Recipe Digest by "gswindell@widomaker.com" <gswindell@widomaker.com> on Apr 16, 1998
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