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Jasmine Rice (5 oz)

Calories: 200 |


Fried

In a small pot, add 1¼ cups water and a liberal sprinkle of salt. Bring to a boil and add rice. Bring rice back to a boil and reduce heat to low. Cover and cook for 15 minutes. Turn heat off and let the rice sit for 5 minutes. Fluff with a fork. Heat a large wok over high heat. Add 2 tablespoons of canola oil. When oil starts to shimmer, add 3 cloves of minced garlic and 2 chopped scallions. Sauté for 1 minute and add the rice and 2 tablespoons of low-sodium soy sauce. Stir fry for 10 minutes and finish off with a drizzle of sesame oil.

”Pilaf”

In a small pot, add 1¼ cups water and a liberal sprinkle of salt. Bring to a boil and add rice. Bring rice back to a boil and reduce heat to low. Cover and cook for 15 minutes. Turn heat off and let the rice sit for 5 minutes. Fluff with a fork. Add 2 tablespoons of almond butter and 1 tablespoon of water to a sauté pan. Stir together until the almond butter starts to melt. Gently fold into the rice along with ¼ cup of chopped parsley.

Middle Eastern

In a small pot, add 1¼ cup of water and a liberal sprinkle of salt. Bring to a boil and add rice. Bring rice back to a boil and reduce heat to low. Cover and cook for 15 minutes. Turn heat off and let the rice sit for 5 minutes. Fluff with a fork. While rice is cooking, cut 1 small yellow onion into thin rings. Heat a sauté pan over medium heat and add 1 tablespoon canola oil and ¼ teaspoon ground cumin.Add onions and sauté until they until onions start to caramelize (about 15 minutes). To serve, top rice with a dollop of plain yogurt and the cooked onions. Garnish with mint leaves.

The Nutritional Part:

The vitamins and minerals in jasmine rice benefit the skin, may help prevent certain cancers and provide quick energy, since it is a complex carbohydrate. It's also a low-fat, sodium- free food.

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