Lime And Peanut Jasmine Rice Recipes

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.

Steps:

• In a large sauce pan over medium heat melt butter and add oil.
• Saute the onion for 8 minutes.
• Add rice and stir to coat.
• Add 1/2 cup peanuts, stock, lime juice, and lime zest.
• Bring to a boil and stir to make sure nothing is stuck to the bottom of pot.
• Cover and reduce heat to medium low.
• Cool until rice is cooked and liquid absorbed, around 20 minuts.
• Remove from heat and stir in the cilantro.
• Cover and let stand 5 minutes.
• Transfer rice to serving bowl and sprinkle with remaining nuts.

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Steps:

• Bring 5 1/4 cups water, lime, and ginger slices and salt to boil in large saucepan over med. high heat. Stir in rice, return to boil. Reduce heat to med. low, cover, and cook until rice is tender and water is absorbed, about 18min. Remove from heat. Mix in butter, lime peel, green onions, and peanuts. Transfer to bowl; garnish with lime wedges.