Jasmine Rice

I love the combination of flavors at work in this recipe. 

If you've never tried jasmine rice, here is an excellent place to start!

 

 
Jasmine Rice
Recipe from Essential Mormon Celebrations, by Julie Badger Jensen

1 cup chopped onion
1/4 cup olive oil or butter
2 cloves garlic, minced
2 (10-oz) cans beef consommé soup (I may have just used beef broth)
1/2 tsp salt
1/2 cup water
1 tsp cinnamon (optional) (USE IT!)
2 cups jasmine rice
1/2 cup currants or Craisins (I used Craisins)
1/2 cup pine nuts or slivered almonds (I used the almonds)
1 Tbsp olive oil (for toasting the almonds)
2 Tbsp chopped fresh parsley
(I would definitely recommend using fresh ingredients for all of the above—don’t you just LOVE sautéing garlic and onions?!!!)

In a large pan, briefly sauté onions in 4 tablespoons olive oil or butter. Add garlic and sauté for one more minute.
Add beef consommé soup, salt, water, and cinnamon and bring to a boil. Stir in jasmine rice; cover. Reduce heat to low and simmer for 20 minutes or until moisture is absorbed.
Add currants or Craisins.
In a small pan, saute pine nuts or almonds in 1 tablespoon olive oil over low heat for about 1 minute until lightly browned. Just before serving, add pine nuts or almonds and fresh parsley to rice.
Makes 8-10 servings (for my family half the recipe is sufficient!)


Now... what would you recommend serving with this flavorful and delicious rice?

Up next... Lighter Sesame Chicken, a perfect last minute dinner choice that's easy on the calories