This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world." -Auguste Escoffier, 19th century French chef
The chili oil and scallions complement this rice dish and make it a perfect side dish for almost any Asian recipe. Try this with seared salmon and Ponzu Sauce or Seared Tuna Steak with Sake-Wasabi Sauce.
Chili oil varies in its spiciness and you might want to start with one or two teaspoons of oil to gauge the heat and adjust to your liking. You can also make this dish without the chili oil using red pepper flakes and adding them to the water with the salt. Use a bit of sesame or olive oil at the end of the recipe as you would with the chili oil.
Servings: 2 | Serving size: 1/2 cup rice
Cooking time: 45 minutes
This recipe can easily be multiplied and keeps well, refrigerated. For 3-4 days.
|1/2 cup||jasmine or long grain white rice|
|3 tsp.||chili oil|
|2 large||green onions (thinly sliced crosswise)|
In a medium sauce pan, heat the water and salt.
When the water boils, stir in the rice.
Reduce heat to medium-low and simmer, partially covered, for about 20 to 25 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 add the chili oil and green onions.
Fold the oil and onions into the rice gently, then let the rice stand, covered, for 3 to 5 minutes before serving.
Serving size: 1/2 cup cooked rice
|Calories 237||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 39g||13%|
|Dietary Fiber 1g||4%|
|Vitamin A 4%||Vitamin C 8%|
|Calcium 4%||Iron 16%|
|Vitamin K 53mcg||Potassium 122mg|
|Magnesium 98 mg|