Mandarinturmericrice Recipes

Steps:

• Boil water & add turmeric & rice, boil until rice is tender.
• Drain the rice & gently stir in remaining ingredients.

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steps:

• Heat a medium saucepan to medium heat. Once heated, add the oil and allow to heat up. Once the oil is heated, add the onions and saute until translucent, about 4 minutes. Add the rice, raisins, turmeric and garlic. Toss to coat. Saute gently until you smell a nutty aroma, about 2 minutes, and then add the stock. Bring to a boil, cover and reduce the heat to low. Cook until the rice is tender, about 45 minutes. Remove from the heat and allow to steam for 5 minutes prior to removing the lid. Season with salt and pepper, and fluff with a fork before serving.

Steps:

• Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions and the rice and toss thoroughly until heated through. Add the soy sauce, pepper and reserved eggs and toss. Correct the seasonings, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

Steps:

• Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
• Add rice and turmeric; stir to coat.
• Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
• Stir in remaining butter, remove bay leaf, serve.

Steps:

• Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
• Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
• Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
• Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
• Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
• Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
• Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
• Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste.
• Drizzle with Extra Virgin Olive Oil and serve. Enjoy.

Steps:

• Place all ingredients into saucepan.
• Bring to a boil.
• Cover and reduce to a simmer for 15 minutes.
• Let rice stand 5 more minutes in the pan before serving.

Steps:

• Sprinkle rice in bottom of oiled 2 quart casserole.
• Add boiling water and salt. Set aside.
• Slowly brown meat in 2 tablespoons cooking oil.
• Saute chopped vegetables in oil.
• Add all to rice mixture.
• Add soup and soy sauce and blend.
• Cover and bake 1 hour and 15 minutes at 350 degrees.