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This rice pairs well with Asian and Mexican cuisines and soy products: tempeh, tofu, enchiladas, etc.
Ingredients:
1 cup long-grain Jasmine rice, rinsed
1½ cups water
3 teaspoons extra virgin olive oil
1 small clove garlic, minced
A handful of chopped spring onions
1 teaspoon lime zest
¼ to ½ teaspoon sea salt
1½ tablespoons fresh lime juice
½ cup finely chopped fresh cilantro
Pinch of chili flakes or ¼ diced jalapeno pepper (optional)
Directions:
1. Combine rice, water, and 1 teaspoon olive oil in a saucepan. Bring to a boil, cover, and simmer on low heat for 20 minutes (or according to the package directions for your rice).
2. Uncover and fluff the rice with a fork. Add the garlic, scallions, and lime zest, and stir to combine. Let stand and cool for 1 minute, then add the remaining 2 teaspoons olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes (or chopped jalapeno, if using). Stir, and season with salt and pepper, if desired.
Yield: 4 servings
Recipe: loveandlemons.com
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