JEWELED RICE Recipe
This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely :-) The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Roasted peanuts | 1/4 Cup (16 tbs) | |
| Shallot | 1 , sliced | |
| Water | 2 Tablespoon | |
| 1 t minced fresh ginger root | ||
| Carrots | 3/4 Cup (16 tbs), grated | |
| ½ c corn | ||
| Salt | To Taste | |
| Cayenne pepper | 1 Tablespoon | |
| Cilantro | 3 Tablespoon, chopped | |
Directions
Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.
* 183 calories
This recipe is excerpted from the book 400 or Less - Recipes from Around the World by Aileen Figula Kiter. To purchase this book, please visit: Amazon.Com
* 183 calories
This recipe is excerpted from the book 400 or Less - Recipes from Around the World by Aileen Figula Kiter. To purchase this book, please visit: Amazon.Com
Chef
