Serves : 4
- 2 cups Jasmine Rice
- 2 1/2 cups water
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1/4 cup apple, peeled, cored and finely diced
- 2 tablespoons red bell pepper, seeded and finely chopped
- 2 tablespoons orange segments, finely diced
- 3 tablespoons fresh basil, minced
- salt and pepper to taste
Thoroughly rinse the rice in cold water, until the water runs clear, and drain. Put the rice in a saucepan with 2 1/2 cups of fresh water and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. until the water has evaporated and the rice is just cooked but firm to bite and not soft (the rice should have a risotto-like texture). You can also cook the rice in a rice cooker, but it may take longer.
Heat the olive oil in a saute pan or skillet and saute the onion, apple, bell pepper and orange over a medium high heat for 30 seconds. Remove from the heat, add the cooked rice and the basil, mix thoroughly, and season with salt and pepper.
NOTES : My rice was softer than the directions implied it should be, but it was good. Wonder if the “5 minutes” in the recipe should be 25 minutes? I prepared this dish hours in advance and put it in a casserole dish to be heated later. Also, I am sure this recipe would feed more than 4 people.
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