Rev up rice with three tasty combinations, starting with already flavourful floral jasmine or earthy basmati.
1-1/2 cups (375 mL) jasmine rice or basmati rice
1 can (8 oz/227 mL) bamboo shoots, sliced
2 green onions, chopped
2 tbsp (25 mL) toasted sesame seeds
1 tbsp (15 mL) unsalted butter
In saucepan, bring rice, mushrooms, garlic, pepper and 2-1/4 cups (550 mL) water to boil over medium-high heat. Reduce heat, cover and simmer until no liquid remains and rice is tender, about 12 minutes. Discard garlic. Stir in parsley and butter; let stand, covered, for 5 minutes.
Ginger and Coriander Rice: Omit bamboo shoots. Substitute 6 thin slices gingerroot for the green onions and coriander for the toasted sesame seeds.
Mushroom Medley Rice: Substitute 1 pkg mixed dried mushrooms, hard stems discarded, for the bamboo shoots. Omit green onions and toasted sesame seeds. Add 1 garlic clove, quarter, 1/4 tsp (1 mL) pepper, 1/4 cup (60 mL) chopped fresh parsley.
approx. Per Serving
Pro 1 g
Total Fat 0
Sat. Fat 0 g
Carb- 21 g
Fibre 1 g
Chol 0 mg
Sodium 6 mg
Vit A 2%
Vit C 40%