Long-grain jasmine rice is wonderfully fragrant, almost sweet, making it a great complement to seafood.

Adam Hickman
Recipe by Cooking Light June 2017

Gallery

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high. Add shallots; sauté 3 minutes. Add rice; cook 2 minutes, stirring to coat. Add stock, salt, pepper, and bay leaf to pan with rice; bring to a boil.

    Advertisement
  • Reduce heat; cover, and simmer 18 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Discard bay leaf. Stir in parsley.

Nutrition Facts

240 calories; fat 6.8g; saturated fat 0.9g; mono fat 4.9g; poly fat 0.7g; protein 5g; carbohydrates 39g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 301mg; calcium 31mg; sugars 2g; added sugar 0g.
Advertisement
Advertisement