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 and Vegetable Sauté
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.
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.
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