Recipe - Confetti Dressing

RICE
2 cup Jasmine rice
3 cup Water
One fourth cup Diced red onion
1 One half teaspoon Fresh ginger root, minced
1 teaspoon Fresh garlic, minced
1 One fourth teaspoon Salt
1 One half teaspoon Fresh lemongrass, finely
minced
1 Kaffir lime leaf, fresh or
frozen

CONFETTI
2 tablespoon Carrot, very finely minced
2 tablespoon Red pepper, very finely
minced
3 tablespoon Green onion, very finely
minced

1. To cook in a rice cooker: Rinse the rice in a strainer until the water
runs clear. Drain well, then place it in the rice cooker with all the
remaining rice ingredients. Stir well, cover and steam until tender, per
manufacturer's directions.

2. After rice is cooked, fluff with a fork, then gently fold in the
confetti ingredients.

3. To cook without a rice cooker: Preheat oven to 400 degrees. Rinse the
rice in a strainer until the water runs clear. Shake rice and drain well.

4. Place rice in a large, ovenproof saucepan with remaining rice
ingredients. Place pan over high heat and bring to a boil, stir. Quickly
cover pan with a piece of foil and a tightfitting lid.

5. Place in a preheated oven and cook for 15 minutes. After rice is cooked,
immediately remove the lid and foil. Fluff with a fork, then gently fold in
the confetti ingredients. Serve immediately.

Chef's Notes: *Fresh lemongrass and kaffir lime leaves can be found at
Southeast Asian grocers. If purchasing a package of fresh lime leaves, use
what you need and store the rest in the freezer.

*This dish is a nice fatfree and vegetarian accompaniment to simply
steamed vegetables, or grilled fish or chicken.

*Leftover jasmine rice makes a great fried rice. Simply dice up some
veggies and maybe a little leftover meat or chicken. Quickly sauté them in
a frying pan or wok with the leftover rice, then stir in some bamboo shoots
and bean sprouts if desired. Whisk a little soy sauce with an egg or two
and stirfry into the rice, cooking just until the egg coats the rice and
is cooked through and the rice is hot.

Copyright 1997 by Kathy Casey MC formatted 3/12/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 3/5/97 Posted to MCRecipe Digest V1 #512 by
"Rooby" MsRooby@sprintmail.com on Mar 12, 1997