Recipes Included On This Page Jasmine Rice and Black Bean Salad with Green Chili Lemon Dressing Jasmine Rice Patties Jasmine Rice With Crispy Shallots And Celery Root Jasmine Rice with Dried Fruit Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jasmine Rice and Black Bean Salad with Green Chili Lemon Dressing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked Soft Jasmine Rice 28 ounces black beans -- (1 can) drained 1 medium red bell pepper -- cut into strips 2 stalks celery -- cut on bias 1 green chili pepper -- cut into rings 1 cup roughly chopped fresh parsley 1 cup pecan pieces -- toasted, optional ***Green Chili Lemon Dressing:*** 3/4 cup green chili sauce 3 garlic cloves -- minced 2 tablespoons lemon zest 2 tablespoons lemon juice 1 dried red chili pepper -- crushed 1 teaspoon grated fresh ginger Prepare Green Chili Lemon Dressing. Set aside. In a large bowl, combine Soft Jasmine Rice, black beans, red bell pepper, celery, green chili pepper and parsley. Set aside or refrigerate until ready to serve. When ready to serve, pour Green Chili Lemon Dressing over Soft Jasmine Rice mixture. Add pecans and toss well. Serve immediately. Green Chili Lemon Dressing: In a small bowl, combine sweet green chili sauce, garlic, lemon zest, lemon juice, red chili pepper and ginger. Stir to combine well. Makes 1 cup. Serves/Makes: 4 Ready In: 30-60 minutes Source : "CDKitchen http://www.cdkitchen.com" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 4 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 700 Calories; 3g Fat (3.7% calories from fat); 44g Protein; 129g Carbohydrate; 32g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit. * Exported from MasterCook * Jasmine Rice Patties Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked jasmine rice sesame seeds seaweed -- (nori) ground **Sweet and Sour Sauce** 1 cup pineapple juice or water -- or half juice and half water 1 cup soy sauce 1/2 cup honey -- or sugar 1/2 cup rice vinegar Roll the cold jasmine rice into a ball and pat flat. Sprinkle some sesame seeds and ground seaweed onto a plate. Press each patty into the seed and weed mixture. Turn and press the other side. Fry in olive oil until crispy. Drain and serve with the following sweet and sour sauce: 1 cup pineapple juice or water (or half juice and half water), 1 cup soy sauce, 1/2 cup honey or sugar, 1/2 cup rice vinegar. Warm on stove and adjust flavors to your taste. Source : "Peggy O'Mara for www.mothering.com" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 5 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 825 Calories; trace Fat (0.4% calories from fat); 16g Protein; 206g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16470mg Sodium. Exchanges: 6 Vegetable; 2 1/2 Fruit; 10 Other Carbohydrates. * Exported from MasterCook * Jasmine Rice With Crispy Shallots And Celery Root Recipe By : Cooking Live Show #8882 Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces jasmine rice 4 large shallots -- peeled and thinly sliced (up to 5) Salt and freshly ground black pepper Wondra flour for dredging 1 small celery root bulb -- peeled and grated Peanut oil for frying Cook the jasmine rice according to package directions and set aside, covered to keep warm. Spread the shallot slices out in a single layer and season with salt and pepper. Dredge the shallots in the flour and toss in a handheld sieve to shake off excess. Repeat process with the grated celery root. In a deep pan heat 1 to 2 inches of the oil to 360 degrees F. Fry the shallots until golden brown and transfer to paper towels to drain. Season immediately with salt. Repeat process for the celery root. Add the fried shallots and celery root to the cooked rice and toss to combine. Serve immediately. Yield : 4 to 6 servings S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 6 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (1.2% calories from fat); trace Protein; 2g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable. * Exported from MasterCook * Jasmine Rice with Dried Fruit Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 onion -- chopped 2 celery ribs -- chopped 1 tablespoon curry powder -- preferably madras 2 1/2 cups jasmine rice 6 1/2 cups chicken stock -- boiling 1/2 cup dried cranberries 1/2 cup dried currants 2 pieces dried pear -- chopped 1/2 dried fig -- chopped 1/2 cup sunflower seeds -- toasted 2 tablespoons chopped basil Salt and black pepper -- to taste Grated nutmeg -- for garnish This dish should be prepared/set-up completely before turning on the stove. In a wok or large skillet, toast the rice until barely tan. Remove and set aside. In a large saucepan, heat the butter until just beginning to brown. Stir in the onion, celery and curry powder. Cook, stirring occasionally, for 5 minutes. Stir in the Jasmine Rice, cook for 3 minutes longer. Stir well. Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 minutes. Turn off the heat. Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil and salt and pepper to taste. Cover and let sit for 10 minutes. Fluff with a fork and dust with freshly grated nutmeg. Source : "www.recipeland.com" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 7 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 11g Fat (33.8% calories from fat); 4g Protein; 43g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 1817mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 2 Fat.

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