Jasmine Rice and Vegetable Sauté

Jasmine Rice and Vegetable Sauté

Jasmine Rice and Vegetable Sauté

Jasmine Rice is a long grain rice that is named after the Jasmine flower. It is known for its sweet smell and taste. Paired with vegetables, it the perfect complimentary and a satisfying  grain.  

Jasmine Rice
Image by congerdesign from Pixabay
Cauliflower
Image by Steve Buissinne from Pixabay
Jasmine Rice and Vegetable Sauté

Jasmine Rice and Vegetable Sauté

Catherina M.
This rice and vegetable saute recipe can be whipped up in 30 minutes. It is packed with veggies and served on a bed of aromatic jasmine rice.
Course Main Course

Ingredients
  

Ingredients

  • 1 cup of Jasmine rice
  • 1 head of cauliflower cut into bit size pieces
  • 1 green squash sliced
  • 1 red bell pepper sliced
  • Half an onion sliced
  • Half a pack of mushrooms sliced
  • 1 green scallion for garnish

Seasonings

  • Apricot preserve
  • Hot sauce
  • Old Bay seasoning
  • Salt
  • Garlic powder
  • Onion powder
  • Olive oil

Instructions
 

  • Bring a pot of salted water to a boil on high heat and add your jasmine rice. You will need about 2 cups of water for every 1 cup of rice. Once the jasmine rice is added bring the temperature down to low/medium heat so the rice can continue to cook slowly. 
    In a skillet, heat up some olive oil on medium heat and add your squash first. The squash is done once both sides are brown. Sprinkle with some Old Bay seasoning to taste and remove the squash and place on a separate plate or baking sheet. Next heat up some more oil and add your sliced onion, bell pepper, and mushroom. These can be sauteed together since they have similar cooking time. Once these are done add some salt, onion powder, and garlic powder and add them to the plate with the squash. Lastly in the same skillet add your cauliflower. The cauliflower will need to be covered over medium heat for about 5 minutes to help it soften just a tad. After about 5 minutes remove the lid and let it saute. Once they start to brown I add in about a spoonful or two of the apricot preserve and about a spoonful or two of hot sauce with some salt. Here, you can adjust your glaze with more or less apricot preserve or hot sauce depending on if you want it sweeter or spicier. I like mine spicy. Once the cauliflower is all covered with your glaze they can be removed from the heat. 
    To plate, I take my 1/2 measuring cup and pack it with the jasmine rice. This will make the perfect mold and place that in the center of my plate. Next, I took some of the sauteed squash, onion, pepper and mushroom and added that to the top of the rice. Top that with some of the glazed cauliflower. I added fresh chopped green scallion to taste and enjoy.
Keyword gluten free, healthy, vegan, vegetarian
Coconut Milk Quinoa

Coconut Milk Quinoa

Quinoa, pronounced KEEN-wah, is a seed grain. It is commonly used in place of rice since it is a lighter carbohydrate. It also has more protein and fiber than ...

Add ground turkey/Canadian Bacon and cheese to your egg. Add cheese to the egg mixture before cooking if you like cheesy eggs

Recipe: Breadless Breakfast Frittata Sandwich

The Breadless Breakfast Frittata Sandwich

No Bun, no problem... here is a recipe for a bunless egg sandwich.

By Ana Lefebvre

03-05-2019
Add ground turkey/Canadian Bacon and cheese to your egg. Add cheese to the egg mixture before cooking if you like cheesy eggs

As someone that is allergic to gluten, I am always searching for something that will replace bread. A Frittata is the Italian version of the American Omelette. It can be a nice substitute for a bunless egg sandwich. 

Here is my recipe for the breadless breakfast sandwich that is gluten free and can also be made for vegetarians. 

Breadles Breakfast Frittata Sandwich

Breadless Breakfast Frittata Sandwich

Ana Veiga
Breadless Breakfast Frittata 
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1
Calories 213 kcal

Ingredients
  

  • 2 Eggs Per Side (If you are making a whole sandwich you will use 4 eggs. If you are using a tiny saucepan use 1 egg per side)
  • 1/3 cup Veggies (Ideas: Mushrooms/ Peppers/ Onions)
  • Handful Spinach (Please note that Spinach shrinks a lot when cooking)
  • 1/4 tbsp Olive Oil Or use a non-stick pan
  • Salt and Pepper To taste

Instructions
 

  • Heat the Olive Oil in a small saucepan on Med (the olive oil will aid with non-sticking) (the size of the saucepan will be the size of the breakfast frittata sandwich.
  • Once the oil is hot put in vegetables and saulte´ to liking (usually about 1.5 minutes when the vegetables get translucent).
  • Turn the setting of the pan to low and wait another minute.
  • Crack 2 eggs in a bowl and whip together (salt and pepper to taste).
  • Make sure Vegetables are in the middle and away from the edges of the pan for the shape of the egg frittata.
  • Pour the eggs into the pan.
  • Cover with a lid so the steam cooks the eggs.
  • Check your egg after a minute to see if the top is cooked.
  • If you like a crunchier egg flip the egg. Before flipping, make sure the bottom of the egg is set, this way it will not break. Use a spatula (that is meant for the heat) to aid in flipping the egg.
  • Repeat recipe for the other side.

Notes

Saute´the vegetables for both side at once to save time.
Add ground turkey/Canadian Bacon and cheese to your egg. Add cheese to the egg mixture before cooking if you like cheesy eggs.
This recipe is gluten free.
You May Also Want To Read