RICE WITH CRISPY VEGETABLES
Ingredients :
Rice:
1 ˝ rice
2 cups chicken stock
1 garlic clove, minced
2 tablespoons vegetable oil
Vegetables:
1 medium size onion, finely chopped
2 tablespoons vegetable oil
1 large red pepper, seeded, deveined
1 cup snow peas
5 fresh yellow aji, seeded, deveined
Optional: Sesame seeds, toasted
Optional: ˝ teaspoon sesame seed oil
Preparation:
Rice:
Prepare rice as usual. Heat oil in a large saucepan and add garlic.
Sauté and stir in rice until coated with oil. Add hot chicken stock and season with salt. Bring to a boil and lower heat. Cover saucepan and continue cooking over low heat until rice is tender (approximately 20 minutes). Remove from the heat and keep warm.
Vegetables:
Cut red pepper, snow peas and aji in thin strips. Set aside.
Heat oil in a deep skillet, add onion and cook until tender. Add aji and red pepper and sauté for 2 minutes. Add snow peas and sauté 1 minute more. Stir in sesame seeds and sesame seed oil if desired.
Mix well and remove from the heat. Vegetables must be crisp tender.
Mix immediately vegetables with rice and serve.
Serve with meat and chicken.
6 servings
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