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Colorful Jasmine Rice

Serves 4 to 6
Time 25 min
This fragrant recipe makes the most of aromatics like fresh lemongrass and kaffir lime leaves. To release its flavor, gently crush the lime leaf before adding it to the rice. Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle's Culinary Diva.
Ingredients
  • 1 cup jasmine rice
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon peeled and finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon finely chopped fresh lemongrass
  • 1 fresh or frozen kaffir lime leaf
  • 1 tablespoon very finely chopped carrot
  • 1 tablespoon very finely chopped red bell pepper
  • 1 1/2 tablespoon thinly sliced green onions
Method

Preheat the oven to 400°F. Rinse rice in a strainer until the water runs clear. Shake and drain well.

Place rice in a large ovenproof saucepan. Stir in 1 1/2 cups water, red onions, ginger, garlic, salt, lemongrass and lime leaf. Bring to a boil over high heat. Stir and cover with foil and a lid. Bake 15 minutes, remove from oven and fluff the rice with a fork. Stir in carrots, red peppers and green onions.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup jasmine rice
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon peeled and finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon finely chopped fresh lemongrass
  • 1 fresh or frozen kaffir lime leaf
  • 1 tablespoon very finely chopped carrot
  • 1 tablespoon very finely chopped red bell pepper
  • 1 1/2 tablespoon thinly sliced green onions