Saturday, May 5, 2012

Asian Rice

We needed an Asian inspired side dish to accompany our Asian Pork Loin. We love Asian flavors, so we keep a lot of this on hand all of the time. We have to thank Michelle's aunt and uncle for the fresh mint from their garden.

Here's what you need:
1/4 cup seasoned rice wine vinegar
1 Tbsp honey
1/2 tsp sesame oil
1 tsp fresh ginger, grated
about 1/4 cup olive oil
black pepper to taste

1 cup Jasmine rice
1 1/2 cup water
2-3 Tbsp fresh mint
1 carrot

Here's what you do:
Rinse your jasmine rice and combine with the water. Place over high heat and bring to a boil. Once it starts boiling, reduce the heat to low and cover for 20 minutes.

While the rice is cooking, combine all the ingredients for the dressing and whisk to emulsify.

Grate one carrot using a microplane (you can chop it, it's just easier to grate it).

Chop up your fresh mint.

Once the rice is finished cooking, fluff with a fork, then fold into the dressing.

Add the mint and carrot and fold that in too.

Voila - instant Asian Rice!


1 comment:

  1. I've never combined a dressing into a warm rice dish. Can't wait to try it! Thanks for the dish!


    p.s. There's more mint, even after the Derby Mint Julips yesterday.