Monday, August 15, 2011

Delicious Jubilee Rice

Delicious Jubilee Rice

There are many rice recipes but only one 'rice' with its multiple shapes and colors. Rice that is being cook in all sorts of ways, times and places. Rice is simple rice though our rice is more than has become part of our stories.
I learned to cook fried rice with dad when I was perhaps 11 years old. We cook one of his favorite dishes, rice with sweet peppers.
When a friend asked me to repeat a recipe I had cook a year before I said ups, I don't have a recipe....and so this journey began. To share more of this journey visit my hubpage Delicious Jubilee Rice

 1 lb of Lundeberg Jubilee rice (~2 1/2 cups). Jubilee rice is a gourmet blend of several varieties of brown rice for a colorful mix.
· Double the amount of water, and add a bit more when the rice is drying (5 cups).
· 1 carrot peeled and grated medium or coarse
· 2 finely chopped green onions (~1 inch)
· 2 finely chopped scallions
· 1 finely chopped garlic clove
· Vegetable oil
· 2 table spoons of olive oil (when the rice is done)
· Mix of 3 peppers: cayenne + black pepper + dark sugar (sprinkle)
· Salt (sprinkle to taste or use 1/3 teaspoon)
· Amino acid blend or soy sauce (2 table spoon)
· 2 tablespoon of sesame oil (when the rice is done)
· Rosemary leaves
· Fennel
In a non-stick pot fry the garlic and scallions until they are golden. Add the carrots and continue frying at low heat for 2 minutes. Take the veggies out and place them in a small glass cup. Fry the rice in the same oil until it is golden. Add double the amount of water (~5 cups). Sprinkle some salt and stir. Cover the rice and let it cook at medium temperature. I set my Preston multi-cooker to 300°F (148°C) for 40min. Lower the temperature when the rice is drying. If the rice does not look completely soft, add 1/3 cup of water to moist it and let it cook for 10 minutes. Once the rice is done add the oils (olive oil and sesame oil), amino acid blend or soy sauce, the mix of veggies, and the spices. Sprinkle the spices, pepper, rosemary and fennel. I add just a little of each kind of spices for flavor. It is best to serve this rice warm since it tends to dry if left at room temperature for a long period. Enjoy it!

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