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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
46
Herbed Basmati Rice
INGREDIENTS
2 teaspoon olive oil
1 cup uncooked Himalayan Crown basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1
/
4
teaspoon salt
1
/
4
cup chopped green onions
1
/
4
cup nuts/beans/peas (your choice)
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1
/
2
teaspoon freshly ground black pepper
Teaspoon curry powder
METHOD
1. Heat olive oil in a medium skillet over medium-
high heat. Add curry, stir and let burn for 5-10 min-
utes. Add rice and garlic to pan; sautée 2 minutes or
until rice is lightly toasted. Add 1 cup water, broth,
and salt to pan; bring to a boil. Cover, reduce heat,
and simmer 15 minutes or until liquid is absorbed and
rice is tender. Remove from heat; let stand 5 minutes.
Stir in onions, nuts/beans/peas, Parmesan cheese,
basil, thyme, and pepper.
Chicken Fried Rice (basmati-style)
INGREDIENTS
3 tablespoons vegetable oil, divided
4 large eggs, lightly beaten
3
/
4
cup diced onion
3
/
4
cup diced sweet pepper
1
/
2
(10oz) package frozen mixed vegetables, thawed
2 cups chopped cooked chicken
4 cups cooked Himalayan Crown basmati rice
1
/
3
cup soy sauce
2 to 3 tsp chili-garlic sauce (optional, can add garlic
to taste)
Toppings: sliced green onions, chopped toasted
almonds
METHOD
1. Heat 1 tbsp oil in a large skillet over medium-
high heat 1 minute; add eggs, and cook, gently stir-
ring, 1 to 2 minutes or until softly scrambled. Remove
eggs from skillet; chop.
2. Heat remaining 2 tbsp oil in skillet; add onion,
sweet pepper, and mixed vegetables, and stir-fry 3 to 4
minutes or until vegetables are crisp-tender. Add
chicken, and stir-fry 2 minutes. Add rice, soy sauce,
and chili-garlic sauce; stir-fry 3 to 4 minutes or until
thoroughly heated. Stir in scrambled eggs; sprinkle
with desired toppings.