Steamed Jasmine Rice With Grilled Eggplant Salad Recipes

Steps:

• Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
• Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
• Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
• Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
• Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.

Steps:

• Preheat a grill to high heat.
• In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
• Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.
• Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.
• Chill for at least 30 minutes. Serve cold.

Steps:

• Heat oil in a heavy saucepan over medium high heat.
• Sauté onion and garlic 3-4 minutes or until onion is softened.
• Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
• Cover saucepan and simmer 3 minutes.
• Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• For vegetarian do not use Chicken stock.

Steps:

• Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water and salt in a 1 1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Steps:

• Place jasmine rice in an ovenproof small pot; wash with cold water and drain off the water.
• Add clean cold water into the pot to the depth of the second line of your middle finger while touching the surface of the rice.
• Preheat oven to 375°F
• Bring rice and water to a boil; when the water starts to boil, remove from heat and cover the pot.
• Place into the oven and bake for 18 minutes.
• Remove from oven and serve immediately.

Steps:

• For salad:
• Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
• Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
• For dressing and assembly:
• Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
• Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
• Scoop steamed rice onto a platter and top with salad.