Jasmine Rice With Green Onions Peas And Lemon Recipes

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
• Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.

JASMINE RICE

Steps:

• In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
• Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

LEMON RICE W/ PEAS & GREEN ONIONS

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan.
• Cook until just cooked-- do not overcook.
• Fluff with fork.
• Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute.
• Drain.
• Rinse under cold water.
• Drain.
• Heat oil in large nonstick skillet over medium-high heat.
• Add all but 2 tablespoons green onions; sauté 30 seconds.
• Add rice and sauté until heated through, stirring to break pieces, about 4 minutes.
• Add peas, lemon juice, parsley, and lemon peel.
• Sauté 2 minutes to blend flavors.
• Garnish with remaining green onions and serve immediately.

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON

Steps:

• Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
• Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
• Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.