Best Basmati And Black Rice Juk Recipes

BASMATI RICE WITH BLACK CARDAMOM

Steps:

• Split open the cardamom pods and remove the sticky seeds, discarding the pods.
• Separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder.
• In a saucepan, heat the olive oil over medium-low heat. Add the cardamom seeds and bay leaf, and stir until fragrant, about 30 seconds.
• Add chopped onion and cook, stirring, until onions are tender and translucent, about 5 minutes.
• Add basmati rice, cook, stirring, until the grains look milky and opaque, about 3 minutes.
• Add water, salt and pepper and bring to simmer, reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
• Remove the pan from the heat, let steam for 5 minutes. Uncover and fluff with a fork.

SALMON WITH THAI VEGETABLES AND BLACK RICE

Steps:

• Preheat the broiler. Cook the rice as the label directs; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 1/2 limes and the fish sauce. Add the bell peppers, red onion, jalapeno, 3/4 cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining 1/2 lime into wedges; set aside.
• Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes.
• Divide the rice among four plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining 1/4 cup cilantro and the peanuts. Serve with the lime wedges.

DAMI GOJEH FARANGI

Steps:

• Rinse the rice a few times until the water runs clear. Set aside.
• Heat the vegetable oil in a large pot over medium heat. Saute the onion until golden, about 10 minutes. Turn the heat to medium low. Add the potato and turmeric and cook, stirring occasionally, until the potatoes are lightly browned and the turmeric is fragrant, about 10 minutes. Stir in the tomato paste, then add the diced tomatoes, cayenne pepper, if using, and 1 teaspoon salt. Add the rice and 1 1/3 cups water, raise the heat to medium and bring to a simmer. Cook, uncovered, until the water has almost evaporated, 15 to 18 minutes. Wrap a tight-fitting lid in a paper towel and place it on the pot. Turn the heat to medium low and cook until the rice and potatoes are completely tender, another 15 minutes. Turn off the heat and let the rice sit undisturbed for 5 minutes before serving.