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Rice is one of the foods that most cultures around the world have in common.  The difference is the method each prepares or seasons the rice.  I like rice in any “way, shape or form”. Ja!  However, I make it only once or twice a week as opposed to almost every day like my mother used to while I was growing up.  As you can see… I like to mix things up a bit in the kitchen.

Jasmine Rice, a variety native to Thailand, is very aromatic and tastes delicious cooked just plain.  I also like to make it with vegetables as the main dish. It is a satisfying, flavorful and colorful dish.  Jasmine rice will cling but not stick too much due to a lower amount of starch in its grains compared to other varieties (of course when cooked properly).

Enjoy!

Jasmine Rice with Vegetables

Ingredients

2 tbsp extra virgin olive oil

1 carrot (chopped)

1/2 cup frozen green peas

1/4 cup yellow or white onion (chopped)

2 cups jasmine rice

1/4 tsp saffron threads

1 cup water

1 3/4 cupsvegetable broth

2 tsp kosher salt

Procedure

1.   Warm up water a bit in microwave.  Place saffron threads in water and allow to bloom.

2.  In a heavy sauce pan or “caldero” heat (medium) extra virgin olive oil and add carrots, onion and green peas.  Sauté for about 3 minutes until onion is translucent.

3.  Add rice and sauté for about 2 minutes over medium heat. Add water-saffron mixture, vegetable broth and salt.

4.  Allow water to evaporate and then stir.   Bring heat to low and cover until done.

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