| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | Minced shallots or green onions |
| 2 Esslöffel | olive oil |
| 1 Tasse | Basmati or jasmine rice; well rinsed |
| 2 Tasse | Rich vegetable; corn, or chicken stock |
| 1 Teelöffel | lemon peel grated |
| 2 1/2 Esslöffel | lemon juice fresh |
| 1/4 Tasse | Roughly chopped cilantro; basil, mint, or a combination |
| 2 Teelöffel | garlic finely minced |
| 1/2 Tasse | Finely diced red onion; rinsed in cold water |
| 1/2 Tasse | Diced red bell or gypsy peppers |
| 1/3 Tasse | Lightly toasted pinenuts; pepitas, or chopped cashews, optional |
|
In a deep saucepan, over moderate heat, saute the shallots in one tablespoon olive oil until soft but not brown. Add the rice and continue to saute for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce heat to a simmer and cover and continue to cook until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes then gently fluff with a fork and place in a large bowl to cool completely.
Add remaining ingredients, including remaining tablespoon of olive oil, to the rice and gently stir to combine. If not using immediately, cover and refrigerate for up to 3 days.
This recipe yields 8 servings.
Recipe
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
|
|
Anmerkungen zum Rezept:
|
