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Spring Vegetarian Rice RecipeJasmine Rice Melds with Flavors of Asparagus and Snap PeasSpring vegetables shine in this simple vegetarian rice recipe made with aromatic jasmine rice, which adds flavor and fragrance.
Celebrate spring with this vegetarian rice recipe: Jasmine Rice with Asparagus and Snap Peas that will add interest and color to any meal. As warm weather returns and flowers bloom, spring has us all in the mood to try new recipes. In this dish, Jasmine rice adds a subtle fragrance to a mix of spring's tender vegetables, sugar snap pea pods and asparagus. You can find jasmine rice in some Asian, health food and gourmet stores. If you can't locate it, you can substitute basmati rice or plain white long-grain rice in this dish. A light lemon dressing completes the dish, adding a subtle tang to the rich flavor of the jasmine rice. Jasmine Rice with Asparagus and Snap PeasSERVES 6 2 cups water1 cup jasmine rice (or you can substitute basmati rice or a long-grain white rice) 1 1/2 cups sugar snap pea pods 1 1/2 cups asparagus, sliced into 1-inch pieces 1/4 cup finely chopped red onion 1 teaspoon finely grated lemon zest 2 tablespoons freshly squeezed lemon juice Coarse salt and ground black pepper to taste 1 cup homemade or canned low-sodium chicken broth 2 tablespoons finely chopped fresh basil leaves, plus whole basil leaves for garnish 4 tablespoons extra-virgin olive oil In a medium saucepan bring the water to a boil over medium heat. Stir in the uncooked rice. Return to a boil, then reduce the heat. Simmer, covered, for 15 minutes or until the water is absorbed and the rice is tender to the point of a fork. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, saute the snap peas, asparagus and red onion for 3-5 minutes or until the vegetables are crisp but still tender. Remove the skillet from the heat; cover and set aside. In a medium saucepan, stir together the lemon zest, lemon juice, and salt and pepper. Stir in the chicken broth. Cook and stir over medium heat until the mixture is thickened. Cook and stir 2 minutes longer. Remove from the heat. Add the cooked vegetables. Toss gently to combine. Toss the rice with the basil and remaining 2 tablespoons of olive oil. Divide the rice among six individual serving bowls; make an indentation in the center of clump of rice. Mound the vegetable mixture into the centers. Garnish with whole basil leaves. Serve immediately. What Can I Do With Leftover Rice?If you're looking for a way to prepare meals in advance, you can cook extra rice and save it. Simply store the cooked rice in an airtight container in the refrigerator up to 1 week or in the freezer for up to 6 months. Testing Rice for DonenessTaste a fork full or squeeze a grain between your fingers. Rice is cooked and ready to serve if you can't feel or taste a hard center in the rice grain.
The copyright of the article Spring Vegetarian Rice Recipe in Dinner Recipes is owned by Michael Vyskocil. Permission to republish Spring Vegetarian Rice Recipe in print or online must be granted by the author in writing.
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