hour.
For the Rice: Use food processor or chop
Cut half of the pineapple into cubes.
Prepare all
ups sweet (sticky) rice in 3-4 cups
In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
Add the carrots and green beans and stir-fry 2 minutes.
Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
Garnish with green onion and cilantro before serving.
Serve with soy sauce, if desired.
Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
Let the mixture grill for a minute and add the raw rice.
Add the chicken stock mixed with water and let the rice cook.
Make sure to add water if the rice is not cooked enough.
esh colander.
Rinse the rice grains in two or three
Cook the rice as directed on the package.
Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
Toss the salad in the dressing and enjoy.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
br>Stir the broth mixture, pineapple, rice, bell pepper and allspice together
ater to a boil; add rice and salt.
Reduce heat
hrough
Add already cooked rice
Stir quickly until sauces
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
Soak the Thai fragrant rice for 20 minutes, then rinse
minutes. Add rice and stir, breaking up rice.
Mix chile
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.
Bring the rice, butter, ginger, coconut milk, water,
ilk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
lace in a rice cooker with water. Cook rice according to manufacturer
inutes. Stir in tomato and pineapple and stir-fry until warmed