Buddha Rice Vietnamese For Zwt 9 Recipes

Steps:

• Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
• Add rice & cook for 2 min, stirring to coat well.
• Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
• Reduce heat to very low, cover & continue to cook for a further 20 minutes.
• Remove from the heat & leave to rest for about 10 min (keep covered).
• Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

Steps:

• Melt the 3 Tablespoons of butter in a saucepan over medium heat.
• Stir in the rice and cook for 1 minute.
• Add the boiling water and 1 teaspoon of salt.
• Cover, lower the heat and simmer for 10 minutes.
• Remove from the heat and drain, reserving the rice.
• In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
• In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
• Sprinkle with the garlic.
• Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
• Cover the pot with aluminum foil and put the cover on top.
• Cook over very low heat for 45 minutes, or until the rice is tender.
• Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
• Serve on warm plates with spoons of rice beside crisp garlic-potatoes.

Steps:

• Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
• Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
• Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
• Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
• Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.