Jasmine Rice With Garlic Ginger And Cilantro Recipes

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.

Steps:

• Rinse rice with water until water runs clear.
• Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
• Add liquid. Bring to a boil.
• Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear.
• Drain.
• Heat oil in heavy large saucepan over medium-high heat.
• Add ginger and garlic; stir until fragrant, about 30 seconds.
• Add rice and stir 3 minutes.
• Stir in broth and salt.
• Sprinkle cilantro over.
• Bring to boil.
• Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
• Fluff rice with fork.
• Transfer to bowl and serve.

Steps:

• In a high sided skillet (that has a cover), saute the rice in oil over medium high heat until the rice is solid white, then add onion and saute until onion is translucent, add garlic and saute just a little. Rice should be lightly tanned. Pour the broth slowly into the skillet. Add cilantro seasoning minicube, salt, cumin, and pepper, stir and bring to a boil then lower it to a simmer on low heat. Make sure minicube has dissolved.
• Cover & cook on low until the water is absorbed and the rice is tender. Do not uncover and DO NOT STIR while rice is cooking. About 20-25 minutes.

Steps:

• Heat the oven to 475 degrees.
• Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
• Place in a small food processor the jalapeno, garlic and ginger along with the soy sauce, white wine, sesame oil and cilantro. Process until blended.
• Pour the sauce over the fish, spreading and slightly pressing the solid ingredients down into the fish. Bake for about 8 minutes or until the fish flakes easily and is cooked through.
• Remove the tilapia with a spatula and divide between two plates. Drizzle the fish with the marinade juices left in the pan. Serve with jasmine or brown rice.