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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Respect Your Dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do."
-William Makepeace Thackeray, Author

The refrigerator light goes on...

If you haven’t noticed, I love rice. Jasmine, sushi, brown, long grained, short grained, risotto – it doesn’t matter. You can make rice dirty any way you like. Use whatever leftover veggies that you have. Celery, carrots, peppers, onions, mushrooms will all work well. If you want the rice less spicy, use grapeseed oil instead of the chili oil.

Chili Oil

Most chili oil available is made with either peanut or sesame oil. Many of the items imported from Asia are not well labeled.  Given that this oil is very spicy (I repeat, VERY SPICY) you won’t be using enough of it to matter whether it is a perfectly healthy oil or not.

Dirty Rice

Servings = 4 | Serving size =1/2 cup rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

The cooked rice doesn't keep well.

1/2 tsp	chili oil
1/2 tsp	canola oil
1/4 cup	shallots (minced)
1 1/2 cups	water
1/4 tsp	salt
1 cup	jasmine rice
1/4 tsp	ground cumin

Heat the oils over medium heat in a small non-stick skillet. Add the shallots and cook, stirring occasionally. As the shallots cook, increase the heat as needed, so that the shallots brown slightly. When cooked, set aside.

In a medium sauce pan, heat the water and salt. When the liquid boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 3 minutes before serving and then stir in the cooked shallots and the cumin.