The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Primavera Recipe. Enjoy cooking tasty rice dishes and learn how to make Rice Primavera.
Unlike the processed rices we grew up with, Asian varieties such as jasmine and basmati have not been polished and sprayed with vitamins. And one of a cook's many pleasures in the kitchen has to be inhaling the scent of raw jasmine rice; toasty and fragrant, it stimulates the appetite. Lemon peel and juice add tartness to the delicate flavor of the rice in this recipe. You can find jasmine rice and basil oil in larger grocery, health food and gourmet stores, as well as in Asian and Indian markets. Jasmine rice is much more budget-friendly if purchased at an Asian specialty store, as it costs about $1 a pound when you buy it in bulk.
Ingredients
1-2/3 cups water
1 cup jasmine rice
3 cups assorted fresh vegetables (such as sugar snap pea pods; asparagus, sliced into 1-inch pieces; red, green, or yellow sweet pepper, cut into 1-inch cubes; and/or cherry tomatoes, quartered)
1/4 cup finely chopped red onion
2 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth
3 to 4 tablespoons shredded fresh basil or purple basil
1 tablespoon basil oil or olive oil
2 tablespoons toasted pine nuts
Purple basil blossoms (optional)
Directions
1. In a medium saucepan bring water to boiling. Stir in uncooked jasmine rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large saucepan cook desired vegetables (except cherry tomatoes, if using) and red onion in a small amount of lightly salted boiling water, covered, for 2 to 3 minutes or until crisp-tender. Drain. Cover and keep warm.
2. In a medium saucepan stir together cornstarch, lemon peel, lemon juice, and black pepper. Stir in chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat. Add cooked vegetables and cherry tomatoes, if using. Toss very gently to combine.
3. Toss rice with shredded basil and oil. Divide rice among six individual serving bowls; make an indentation in center of each. Mound vegetable mixture into centers. Sprinkle with pine nuts. Garnish with purple basil blossoms, if desired. Serve immediately. Makes 6 side-dish servings.
recipe source BHG.com
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