Toasted Jasmine Rice with Grilled Scallions


·         3 tablespoons peanut oil

·         2 cups jasmine rice, rinsed

·         3 cups chicken stock

·         2 bunches scallions

·         3 tablespoons olive oil

·         Salt and freshly cracked black pepper

·         1 cup bean sprouts

·         3 tablespoons chopped cilantro leaves

·         2 red jalapenos, seeded and diced


Preheat a grill to high heat.

In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.

Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

1 comment (Add your own)

1. Jelena wrote:
Hi, I'm a new follower and I love the tone of your blogs. I dream of a huge four seaosn garden but family responsibilities (I am my 86 yr. old grandfathers' primary care-taker) limit my garden managing to a smaller plot. In the next stage of my life I hope to be far more self sufficient but your blogs have helped me to feel good about what I am doing now on a limited scale. I think this book would help me get through the rough days now day dreaming of gardening for more than a couple hours at a time and in the future when my dreams will hopefully become a reality!Thanks for all your time and effort making these blogs,Kris

Fri, April 27, 2012 @ 12:33 AM

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