Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Eat More: Jasmine Rice Pilaf! If you can boil water, you can master the art of restaurant-style rice pilaf. It’s that simple. By using your favorite herbs and spices, the air is filled with an aromatic essence that draws everyone to the kitchen. Keep in mind, Patience is key. Follow this step-by-step recipe for a be-all and end-all gourmet fluffy rice pilaf that can be eaten as a main meal or partnered with a meat portion. I served it with Nugget Sesame Chicken, which you’ll be seeing a little later on. Stay tuned. 
JASMINE RICE PILAF
Ingredients:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon cumin powder

1 cup long-grain jasmine rice

1 1/4 cup low-sodium chicken broth

1/4 cup white wine

1-2 tablespoons butter

4 ounces prosciutto, cubed

1/2 cup sweet baby peas

1 egg, beaten

1-2 tablespoons soy sauce

Fresh chives, snipped
Instructions:

In a medium saucepan over medium-high heat, combine olive oil, onion, garlic cloves, seasoned salt, and pepper. Cook until onion is translucent, stirring often, approximately 45 seconds. Sprinkle in cumin powder. Add jasmine rice; stir to coat. Cook 3 minutes until grains turn toasty. This prevents clumping later on. Add low-sodium chicken broth and wine. Bring to boil then reduce to simmer. Cover and cook until the liquid is absorbed, approximately 15 minutes. Remove from heat and fluff with fork. Take a cotton tea towel and cover the pan. Place the lid over the towel to absorb the steam; let rice rest for 10 minutes. Meanwhile, in a small skillet, heat butter on low. Add cubed prosciutto, peas, and beaten egg. Stir while cooking until egg is scrambled. Add soy sauce to taste. Before serving the rice, fold in the prosciutto mixture. To complete the pilaf, garnish with fresh chive snips. 

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11 thoughts on “Eating My Way Through the Alphabet: Letter J

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