ASIAN CU RECIPES

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ASIAN RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME



Asian Rice Pilaf Recipe: How to Make It - Taste of Home image

We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! —Teri Lindquist, Gurnee, IL

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

Nutrition Facts : Calories 233 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 38g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

SESAME-SOY ROASTED PUMPKIN SEEDS RECIPE - TODD PORTER AND ...



Sesame-Soy Roasted Pumpkin Seeds Recipe - Todd Porter and ... image

These savory, Asian-inspired sesame-soy pumpkin seeds are a great snack or salad topping for Chinese chicken salads. Slideshow:  Make-Ahead Snacks 

Provided by Todd Porter and Diane Cu

Categories     Sesame Seed

Total Time 45 minutes

Yield 1 cup

Number Of Ingredients 6

Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
2 teaspoons vegetable oil
1 teaspoon soy sauce
1/2 teaspoon sesame seed oil
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

Steps:

  • Preheat the oven to 400°. Line a baking pan with parchment paper.
  • Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
  • In a bowl, toss the pumpkin seeds with the vegetable oil, soy sauce, and sesame seed oil. Season with salt and pepper to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

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