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FareShare Gazette -- June 2005 Recipes

FareShare Gazette -- June 2005 Recipes comes together with Thai Jasmine Rice, Water, Garlic, Peanut Oil, and Carrot Julienne. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/2 cup
• 3 cup
• 8 oz
• 1 tsp
• 1/8 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 tbsp
• 1 tbsp
• 1/2 tsp
• 2 cup
• 1/4 cup
• 1 stick
• 6 oz
• 1/3 cup
• 2 cup

Method (preview)

1. 1

   Place rice in a small saucepan (approx. 2 1/2-quart).

2. 2

   Rinse rice by running cold water over two or three times to cover and pouring the water out.

3. 3

   Add just enough water to cover the top of the rice by 1/2 inch (approximately 3 cups).

4. 4

   A convenient trick is to place your middle finger, just touching the top of the rice in the pan.

5. 5

   No measuring needed.

6. 6

   Cover the pot with the lid.

7. 7

   Place over medium to medium high heat.

8. 8

   Bring to a boil.

9. 9

   Reduce heat to low.

10. 10

    Simmer, covered, another 10 minutes, until the water has completely evaporated.

11. 11

    Serve hot or at room temperature (especially with spicy curries).

12. 12

    Amount Measure Ingredient -- Preparation Method

13. 13

    8 ounces Indian Harvest Jasmine Rice Blend -- uncooked

14. 14

    Cook Jasmine Rice Blend according to package directions, then cool.

15. 15

    Heat peanut oil in pan and saut� Shiitake mushrooms until tender.

16. 16

    Add garlic, carrots and snap peas; saut� for 1 to 3 additional minutes before mixing into chilled rice.

17. 17

    Combine soy sauce, Tabasco, toasted sesame oil and salt; mix well.

18. 18

    In a medium saucepan combine water, sugar, and gingerroot or cinnamon.

19. 19

    Bring to boiling; reduce heat.

20. 20

    Cover and simmer for 10 minutes.

21. 21

    Remove from heat.

22. 22

    Remove and discard gingerroot or cinnamon stick.

23. 23

    Stir in pineapple juice or orange juice concentrate and lime juice.

24. 24

    Pour into a pitcher.

25. 25

    Cover and chill 4 hours or till thoroughly chilled.

26. 26

    Just before serving, stir in carbonated water. Serve over ice. Garnish with lime slices.