Sunday, February 28, 2010

Jasmine Rice

Bart made these as a side dish to serve with Sesame Chicken Wraps. We all really enjoyed this side dish!

1 cup chopped onion
¼ cup olive oil or butter
2 cloves garlic, minced
2 (10 oz.) cans beef consommé soup
½ teaspoon salt
½ cup water
1 teaspoon cinnamon (optional—we used it)
2 cups jasmine rice
½ cup currants or Craisins
½ cup pine nuts or slivered almonds
1 tablespoon olive oil
2 tablespoons chopped fresh parsley

In a large pan, briefly sauté onions in 4 tablespoons olive oil or butter. Add garlic and sauté for one more minute. Add beef consommé soup, salt, water, and cinnamon and bring to a boil. Stir in jasmine rice; cover. Reduce heat to low and simmer for 20 minutes or until moisture is absorbed. Add currants or Craisins. In a small pan, sauté pine nuts or slivered almonds in 1 tablespoon olive oil over low heat for about 1 minute until lightly browned. Just before serving, add pine nuts or almonds and fresh parsley to rice. Makes 8 to 10 servings.

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