This recipe for steamed jasmine rice is so easy, and it turns out perfectly every time. This is my standard go-to recipe for just about any Southeast Asian dish that is served with rice. Although you are supposed to rinse the rice in cold water until the water is no longer cloudy, I don’t bother. In fact, I think it upsets the moisture content for this particular recipe, causing the finished product to turn out mushy. For coconut rice, simply add 2 tablespoons shredded, unsweetened coconut before you put the lid on to steam.
1 cup uncooked jasmine rice
14 oz water
1/4 tsp salt (rounded)
1/2 tsp butter
Combine rice, water salt and butter (and 2 Tbsp of shredded coconut if you desire) in a sauce pan. Bring to a boil. Stir well. Put the lid on and reduce the heat to very low. Simmer for 20 minutes. Remove from heat and fluff with a fork. Put the lid back on and let stand for 10 minutes before serving.
Serves about 4.
Quinoa is a wonderful grain (or “pseudocereal,” because it’s not really a grain) that is light and fluffy when cooked, and has a nice mild, nutty flavor. Quinoa is related to beets, spinach and tumbleweeds, believe it or not! It is commonly used in South American dishes, and is fast becoming popular in the U.S. Following is a recipe for a great quinoa dish that I tried last night for the first time. I’m never afraid to try recipes that are featured on pantry item packaging — you know it’s got to be good if the manufacturer put it there! I got this recipe off the carton of my favorite chicken stock by Kitchen Basics — it was delicious and simple to make (think weeknights).
- 2 cups Kitchen Basics Original Chicken Stock
- 1 large onion, peeled and diced
- 1 Tbsp olive oil
- 8 cremini (or white) mushrooms, thinly sliced
- 2/3 cup acorn squash, sliced
- 3 cloves garlic, peeled and minced
- 1 lb ground chicken
- 2 tsp poultry seasoning (or dried sage)
- 1 tsp salt (I added 2 tsp, which was about right)
- 1/3 tsp ground black pepper
- 1 1/2 cups quinoa, uncooked, rinsed
- 1/3 cup parsley, chopped
- 1 1/4 cups reduced-fat Monterey Jack cheese, shredded
Preheat oven to 350 degrees F. In a skillet, saute onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.
Add mushrooms, squash and garlic, and cook for 2 to 3 minutes. Add chicken, breaking it into small pieces as it browns, about 3 to 4 minutes.
Add poultry seasoning, salt, pepper, stock and quinoa, and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Transfer ingredients from pan to a bowl, and stir in parsley and 3/4 cup cheese.
Turn mixture into 9″ x 9″ casserole dish or baking pan (lightly coat the dish first with cooking spray).
Sprinkle remaining cheese on top of casserole. Bake in oven for 30 to 35 minutes.
Recipe adapted from “Cozy Quinoa Casserole,” Kitchen Basics