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Quick and Crunchy Jasmine Rice
Prep Time
2 hrs
Cook Time
10 mins
Total Time
13 mins
 
For those moments when plain rice just isn't enough. This is a great rice side dish with a nutty flavor. If you can't eat peanuts, walnuts or cashews would taste great. Or, make it nut free and substitute the peanuts with hulled pumpkin seeds. Serve this as a side dish with just about anything like chicken, fish, beef or lamb. Or as the foundation for a delicious vegan or vegetarian entree with lentils, roasted vegetables and tahini dressing. This recipe is from Patricia Wells, Master Recipes .
Servings: 6 servings
Author: Ginger
Ingredients
  • 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
Instructions
  1. Coarsely chop the peanuts and place them in a 3-quart sauce pan.
  2. 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.
  3. 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.
  4. Serve warm.