Monday, February 23, 2015

Yellow Rice with Red Bell Pepper and Spring Onions

This is the way our personal chef,  Steven Crowe , prepared rice for us (the one-time, special event that I blogged about here).  It was delicious and I want to post it for my future reference as well as for anyone looking for a way to make rice flavorful.

                       served  with  Pan-Roasted Salmon with Soy-Ginger Glaze and Roasted Asparagus

1 cup of rice  (Texmati or jasmine--he used Texmati with the brown lid)
2 cups of chicken broth  (he used Imagine brand organic, low-sodium chicken broth)
2 tablespoons of butter (cut up into small chunks)
2 pinches of saffron threads or 1-2 teaspoons of ground turmeric  (he used saffron)
1 pinch of salt
1 bunch of spring onions (white and light green parts only--remove outer layer first), chopped
1/2 red bell pepper, chopped to about 1/4 inch dice

Place the rice, broth, butter and spices into a microwave proof container, stir it a few times,  and then cover it.*

Cook on high for 5 minutes, then 13 minutes on half power.

While the rice is cooking, saute'  the spring onion and the red bell pepper in a skillet  with olive oil.
Add it to the rice when it's finished.
Fluff with a fork.

*(Chef Steven used a beautiful clay pot. Later we tried it with a microwaveable rice steamer. Both yielded fabulous results.)


1 comment:

Preeti Harris said...

Thanks, Zo, for the recipe. Adding to my recipe book. May try this weekend! Hope you are staying warm.