Jasmine rice has a naturally distinctive scent likened to a flowery perfume, which is released during the cooking process. Jasmine rice is praised for its whiteness and silkiness. Cooked, it is soft, white and fluffy.
This recipe is a perfect way to create a gluten-free side dish the kids will love. Use nutrient-dense parsley to add to the health benefits and flavor. You can also top it with sliced marinated Portobello mushrooms and pan-fried slices of tofu to make it a complete vegetarian dinner entrée.
Lemon-Lime Jasmine Parsley Rice
Serves 4
1- ¾ cups water
1-1/2 cups jasmine or white rice
1 teaspoon salt, divided
½ cup pine nuts, toasted
2 tablespoons extra-virgin olive oil
1 cup diced green onions
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons lime juice
1-1/2 teaspoons stevia or agave syrup
1 teaspoon freshly ground black pepper to taste
1 cup finely chopped parsley
Place rice in a bowl containing 3 cups of cool water. Move your fingers through the grains of rice to remove some of the excess starch. Drain, refill with cool water and repeat until the water looks clear and without any milky residue. Drain the water.
Place rice in a pot with ½ teaspoon of salt. Bring to a boil, uncovered. Turn heat down to lowest setting. Cover and simmer until rice is cooked through (about 20 minutes). Remove rice from the heat and allow to sit, still covered, for at least 10 minutes before fluffing with a fork.
While the rice cooks, toast pine nuts in a dry skillet over medium-low heat. Shake the skillet frequently, about every 30 seconds, to ensure even browning. (Note: pine nuts are small and full of rich oil, and they will burn quickly if not carefully watched.) When the nuts are fragrant and lightly browned, remove pan from the heat. Transfer pine nuts to a plate to cool.
Add the oil to the pan and sauté green onions for 2 minutes. Add garlic and cook for another 1 to 2 minutes. Add lemon and lime juice, stevia and remaining salt. Add cooked rice, pine nuts, black pepper and parsley. Continue to cook until parsley is slightly wilted.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She writes “The Kitchen Diva” blog for Vitacost.com on a weekly basis.