Janets Onion Rice Recipes

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Steps:

• Heat the oil in a wok or skillet. Add the mustard seeds and chilis and when it sputters, add the sliced onions. Saute until the onions are golden. Add the rice and salt and pepper to taste. Mix well and heat the rice. Remove from the stove and stir in the lime juice. Sprinkle with the cilantro and serve.

Steps:

• In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
• Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
• Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

Steps:

• If necessary, lightly roasted the peanuts and coarsely chop. You want the peanuts coarsely chopped, not ground!
• Place the water, jasmine rice and 1/4 teaspoon salt in a rice cooker and cook. Once done, keep warm.
• In a saute pan, heat up the peanut oil on medium-low heat and saute the green onions, garlic and sambal oelek for about 2-3 minutes or just until softened. Stir occasionally.
• Increase the heat to medium and add the rice vinegar, sugar and remaining salt. Cook, stirring constantly until the mixture starts to caramelize, about another 3-4 minutes. Do not burn!
• Lastly, add the cooked jasmine rice and coarsely chopped peanuts; mix well.