Buddha Rice Vietnamese For Zwt 9 Recipes

Steps:

• Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
• Add rice & cook for 2 min, stirring to coat well.
• Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
• Reduce heat to very low, cover & continue to cook for a further 20 minutes.
• Remove from the heat & leave to rest for about 10 min (keep covered).
• Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

Steps:

• Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
• Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
• Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
• Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
• Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

Steps:

• Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
• Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
• Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
• Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.