Nutty Jasmine Rice
(Submitted by S.J.)
- 4-5 Jasmine tea bags
- 4 cups water in a big pan
- 2 cups jasmine rice – can use basmati in a pinch
- 2 Tablespoons vegetable/olive oil
- 2 Tablespoons parsley – dried is ok
- 1/2 tsp salt
- 1/4 cup Pine Nuts
- 1/4 cup slivered almonds
- 1/2 Package of Saffron – the most expensive part of this endeavor – I get 2 huge batches of this rice from one saffron package – this is about 1 teaspoon of saffron
(We’re actually going to do some photos for this one!)
Prep to eat time: 30 – 40 minutes.
- Get 3.5 cups of the 4 cups of water boiling in a large pan while you gather up the rest of your ingredients.
- Take half of the Saffron package and let this soak in the remaining ½ C of water you aren’t boiling. Warning: will stain, use glass container.
- When the water on the pan boils, tie the tea bags together and soak them in the hot water for about 5 minutes. Stir in 1/2 teaspoon of salt and the rice. Let the tea mixture come to a boil again after rice is inside it and then turn the heat down to let it simmer for about 15 minutes.
- After 15 minutes, pour the 1/2 cup saffron water into the rice/tea mix and mix in. Let the rice continue to simmer for 5-10 or however long needed until the water is absorbed into the rice.OKAY – THIS IS THE TRICKIEST PART – roasting this right makes the rice:
- In a saucepan, heat up the 2 TB olive/vegetable oil – NOT on high – this will burn/scorch the oil and will make your rice taste like shit.
- In the warm oil (no hotter than medium heat) put in your 1/4 cup slivered almonds, 1/4 cup pine nuts, and your 2 Tablespoons parsley in the pan to sauté. Using constant motion to avoid burning them, roast these three ingredients together, this takes only a couple of minutes. The nuts will turn light golden brown and you will smell them roasting, and keeping them in constant motion in the pan helps prevent burning.
- I cannot stress this enough – just start over at #5 above if you overcook these, trust me, unless you like to go lick your grill for fun.
- Your rice should have absorbed all the water before you add the nut mixture. Remove rice from the heat and stir in your freshly roasted nuts/parsley.
- Non vegans can put a little bit of yogurt or tzatziki on top = yum.
(Click an image for a larger view)
IMPORTANT NOTE: Remember that cold rice leftovers can make you really, really sick – you have to make sure to heat rice all the way through when eating – no cold leftover rice!
This will make a nice big pot of rice with a delicate, nutty flavor that everyone I’ve made it for loves. Good with chicken.