Quick and Crunchy Jasmine Rice
The first time I saw my husband drowning his rice with soy sauce, I knew I needed to find a way to change this habit. No matter what we were eating if there was white or brown rice, the soy sauce came out of the refrigerator and set at the table. The irony is, he did not pour soy sauce on his rice when we ate Chinese food. For some reason, rice bathed in soy sauce really bothered me, especially when our sons followed his example. To me it was like adding a tablespoon of table salt to the already seasoned rice. All you would taste is the soy sauce and not the rice. Basmati or jasmine rice have such a clean flavor and is a lovely compliment for the main entrée at its side. It is a shame to disguise the clean flavor of this comforting grain.
From that moment, I changed the way I cook rice. Unless I am serving rice with a stew or a saucy entrée, I usually cook rice in vegetable or chicken stock and add some sautéed mushrooms and green peas. The mushrooms add subtle flavor and usually compliments the other parts of the meal. Even those perks can get mundane if it is a regular item with dinner. It is time to switch things up.
Recently, I discovered Patricia Wells’ recipe, Crunchy Jasmine Rice from Master Recipes, and I had to try it. Often, I garnish rice with pistachios or almonds and fresh herbs, but it never occurred to me to cook rice with nuts or seeds because I thought they would get soggy. Surprisingly, the peanuts kept their crunch after cooking with the rice. This recipe is brilliant in its’ simplicity and has an addictive nutty flavor. Besides the great taste, one of the best features of this jasmine rice is once the water boils, the rice cooks in 10 minutes. At first, I did not believe it, but it is true the rice cooks in 10 minutes. The rice wasn’t hard, mushy or chalky, just sweet grains of jasmine rice with the peanuts and seeds cooked to perfection.
The only change I made was to add fresh minced herbs like parsley and celery leaves. The fresh herb flavor gives an extra punch of sunshine to the nutty rice. The next time I make it I want to add some golden raisins soaked in red wine vinegar. The sweetness from the raisins and a touch of acid will really liven up this side dish.
Crunchy jasmine rice is a wonderful side dish with just about anything like grilled meats, roasts, chicken and fish. If you are allergic to peanuts substitute them with cashews, walnuts or hulled pumpkin seeds. Serve crunchy rice immediately or turn it into a rice salad with raisins, chopped vegetables and a light vinaigrette. Dress the rice salad right before you want to serve it.
Serve Crunchy Jasmine Rice With:
How to Make a Vegan Entrée with Crunchy Jasmine Rice
Most plant foods do not have all twelve of the essential amino acids, commonly known as the proteins. Vegetarian and vegan diets benefit from food combining. Honestly, all diets benefit from food combining. When eaten separately, legumes and grains come up short providing all 12 of the essential amino acids. When combined in one meal they compliment each other nutritiously and as well as flavor. What grains lack in essential proteins, legumes have. Jasmine rice mixed with peanuts and seeds become a foundation for a complete vegetarian meal.
I like to mix additional legumes like lentils with crunchy jasmine rice for a vegetarian or vegan main entrée. I add about 1 – 2 cups (250 – 500 ml) of cooked Du Puy, or Pardina lentils, to the bowl of crunchy jasmine rice. Then, I make a rice bowl with the rice and lentil mix and add some fresh and roasted vegetables. Top it off with some tahini dressing. Tahini dressing happens to be one of my favorite dressing and accentuates the nutty flavor of the rice.
Quick and Crunchy Jasmine Rice
- ½ cup 125 ml / 60 g roasted and salted peanuts
- 1 ½ cups 375 ml / 250 g jasmine rice
- ½ cup 125 ml / 70 g mixed sesame seeds, flax seeds, and sunflower seeds
- 1 bay leaf
- 1 tsp Kosher salt
- 2 cups 500 ml water, vegetable stock or chicken stock
- ½ cup chopped parsley and celery leaves
Coarsely chop the peanuts and place them in a 3-quart sauce pan.
Add the remaining ingredients and turn the heat on the stove to high. Bring the rice mixture to a boil, then cover the pot and turn the heat to low. Simmer until the rice is cooked al dente, about 10 minutes.
Remove the bay leaf and add the cooked rice to a large mixing bowl. Fluff the rice with a fork and add the parsley and celery leaves.
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