Traditional White Rice
3 cups jasmine rice (or any white rice)
Rinse rice several times with warm water to clean. Place rice and clean water in a heavy pot so that the water is at least 3 inches above rice. Bring to a full boil for 10 minutes. Remove from heat and drain excess water, using the lid to strain.
Return pot with rice to stovetop and cover with the lid. Turn to the lowest heat possible for 10-15 minutes. Do not open the lid until you can smell the rice steaming or until it has been at least 10 minutes. If the rice is not soft to the feel and taste after 10 minutes, cover and cook for 5 more minutes.
Thyme and Seasons Yellow Rice
This recipe is for preparation in a rice cooker.
3 cups jasmine rice (or any white rice)
2 bay leaves
2 chicken bouillon cubes
Rinse rice several times with warm water to clean. Put rice and water into the rice cooker so that water is 1 1/4 inches above the rice. Add bouillon and bay leaves and press start. After cooking cycle is complete, stir rice until the bouillon (yellow color) is evenly distributed.
Thyme and Seasons Salad
1 head romaine lettuce, chopped
1 head iceberg lettuce, chopped
1/4 red onion, chopped
2 carrots, sliced
1 cucumber, sliced
2 tomatoes, diced
Dressing:
2 teaspoons Italian seasoning dry blend
1/4 cup balsamic vinegar
1 cup olive oil
1/4 cup maple syrup
1 teaspoon pepper
Wash and slice, dice or chop vegetables. Mix vegetables together in a large bowl. In a smaller bowl, whisk all dressing ingredients together, then quickly add to salad and toss until vegetables are evenly coated.
Thyme and Seasons Chicken and Rice Soup
1 cup ground or sliced chicken
6 cups water
3 cups cooked rice
2 cups chopped mixed vegetables (carrots, celery, cabbage or any hard vegetables)
1 teaspoon parsley
3 chicken bouillon cubes
Place chicken in water and bring to a full boil for 5 minutes, then add rice. Bring to a full boil for 5 minutes, then add the vegetables. Bring to a full boil for 5 minutes, then add parsley and bouillon. Add more water if you desire more broth (optional). Add pepper to taste.
Comments