Jasmine rice, with its fragrant characteristic aroma, is a wonderful side dish on its own; however, when we added just a few simple ingredients it exploded with flavor and has become a family favorite. Although Jasmine rice is typically used in Thai cuisine it is equally popular in Middle Eastern cuisine and has become our go-to rice for many side dishes. Although it has a unique fragrance it won't interfere with any cuisine and is delicious.
2 cups Jasmine Rice
3 cups water or chicken broth
1 Tablespoon butter
1 tsp Kosher salt
1/4 cup EVOO, for sautéeing
1 onion, roughly chopped
1 Red Bell Peppers, seeded and diced
1 Yellow or Orange Bell Pepper, seeded and diced
1 ½ cups fresh or frozen peas
2 Tablespoons fresh parsley, chopped (optional)
salt and pepper to taste
Add rice, salt, water or broth, and butter in a deep saucepan.
Bring to a boil over high heat.
When it comes to a boil, stir and reduce heat to low. Cover the pan tightly and cook without stirring 18-20 minutes.
Remove from heat. Keep covered and let stand for 10-15 minutes. Fluff with a fork.
In a large deep skillet or wok heat EVOO until hot.
Sauté onions and bell peppers. Add salt and pepper to taste.
Add fresh or frozen peas and continue to cook 3 minutes.
Add the cooked rice to the skillet and stir to combine well on low-medium heat.
Remove from heat and serve.
Notes: The fresher the rice is, the more aroma it will have.
Rice mixed in with sauteed onions, bell peppers, and peas.
Today my dear friend Valerie Kachura served this delicious cauliflower side dish while hosting our weekly social bridge group. Now, I'm not the biggest fan of cauliflower but I know it has many health benefits so when I saw our good friend Roz's face light up with delight, I knew I had to try it! It was delicious! I think this will be my new favorite side-dish. Thank you, Valerie, for feeding our group so well, and graciously letting me share your recipe. 😋❤
1 large head of cauliflower, rinsed and separated by large florets
1/4 cup pignolis
3-4 garlic cloves, crushed
1/2 tsp. ground cumin
1/2 tsp. ground curry powder
1/4 -1/2 cup Pecorino Romano cheese, grated
1/4 tsp. pink Himalayan salt
1/4 tsp. black pepper
2-3 Tablespoons Olive Oil
Preheat oven to 350°F
In a large bowl combine, cauliflower, olive oil, salt, pepper, cumin, and curry powder. Mix well.
Place in a casserole dish and bake 20 minutes until almost done.
Sprinkle pignolis and grated Pecorino Romano cheese over the top of cauliflower.
Place casserole back into the oven for an additional 10 minutes until starting to turn golden brown.
Stuffed Mushrooms Alla Grandma Florence, Gluten-Free
One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.