Best Jasmine Rice Pilaf With Mustard Seeds Recipes

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FRAGRANT JASMINE RICE PILAF



Fragrant Jasmine Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (about 6 cups)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon cumin seeds
1/2 teaspoon Kosher salt
2 cups jasmine rice
3 cups low-sodium chicken broth
One 3-inch-long piece orange zest, removed with a vegetable peeler
1/2 cinnamon stick
1/3 cup salted cashews, coarsely chopped
1 scallion, thinly sliced

Steps:

  • 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
  • 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

LEMONGRASS INFUSED COCONUT JASMINE RICE PILAF



Lemongrass Infused Coconut Jasmine Rice Pilaf image

Every time I serve this rice I hear someone at the table say "this is the best rice I have ever had." I hope you get the same reviews!

Provided by Momma Jenny

Categories     Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup uncooked angel hair pasta, broken (about 1 inch long)
1 tablespoon butter
1 cup jasmine rice
1 teaspoon salt
1 cup reduced-fat unsweetened coconut milk
1 cup water
1 stalk lemongrass, white part only (cut in 2 inch pieces)

Steps:

  • Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
  • Melt butter in a saucepan over medium heat.
  • Stir in the rice and toasted angelhair and salt.
  • Add the coconut milk, water and lemongrass.
  • Increase the heat to high and bring to a boil.
  • Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
  • Remove from heat and discard lemongrass before serving.

Nutrition Facts : Calories 196.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 606.2, Carbohydrate 37.8, Fiber 1.3, Protein 3.2

JASMINE RICE WITH CUMIN AND MUSTARD SEEDS



Jasmine Rice with Cumin and Mustard Seeds image

Categories     Mustard     Rice     Side     Vegetarian     Quick & Easy     Seed     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/2 cups jasmine rice
1 1/2 teaspoons cumin seeds
4 teaspoons yellow mustard seeds
1 tablespoon olive oil
1 garlic clove, minced
2 1/4 cups water
3 scallions, thinly sliced

Steps:

  • Rinse rice in a sieve until water runs clear and drain well. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.

JASMINE RICE



Jasmine Rice image

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Provided by Brian

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1 bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Steps:

  • In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  • Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON



Jasmine Rice Pilaf With Peas, Mint, and Lemon image

Make and share this Jasmine Rice Pilaf With Peas, Mint, and Lemon recipe from Food.com.

Provided by Starbucks

Categories     Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3 cups jasmine rice
2 teaspoons kosher salt
2 cups shelled peas, blanched
12 green onions, white and green parts, thinly sliced on the bias
2 lemons
1/4 cup chopped of fresh mint
1/4 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
fresh pea tendrils, for garnish (optional)

Steps:

  • Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
  • Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
  • Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.

Nutrition Facts : Calories 358.4, Fat 7.4, SaturatedFat 1.1, Sodium 592.9, Carbohydrate 65.2, Fiber 5, Sugar 2.9, Protein 7.3

BASMATI RICE AND MUSTARD-SEED PILAF



Basmati Rice and Mustard-Seed Pilaf image

Categories     Rice     Side     Low Fat     Vegetarian     Quick & Easy     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 shallots
1 teaspoon vegetable oil
2 teaspoons mustard seeds
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt

Steps:

  • Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.

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