Recipe - Jasmine Rice With Crispy Shallots And Celery Root

16 ounce Jasmine rice
4 lg Shallots, peeled and thinly
cut or sliced up , (up to 5)
Salt and freshly ground
black pepper
Wondra flour for dredging
1 small Bulb celery root, peeled and
grated
Peanut oil for frying

Cook the jasmine rice according to package directions and set aside,
covered to keep warm. Spread the shallot slices out in a single layer and
season with salt and pepper. Dredge the shallots in the flour and toss in a
handheld sieve to shake off excess. Repeat process with the grated celery
root.

In a deep pan heat 1 to 2inches of the oil to 360 degrees F. Fry the
shallots until golden brown and transfer to paper towels to drain. Season
immediately with salt. Repeat process for the celery root. Add the fried
shallots and celery root to the cooked rice and toss to combine. Serve
immediately.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #8882 Posted to MCRecipe Digest V1 #627 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997