mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: jasmine rice

grilled chicken legs . . .

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In the past few months, I’ve been using a bottled teriyaki marinade when cooking fresh chicken legs. Today, I had some Whole Foods air-chilled chicken legs which I cut in pieces including making cuts down either side of the thigh bones to expedite thorough cooking. I then added Osawha organic soy sauce, cooking sherry (Holland brand,) two crushed cloves of garlic, green onions and fresh ginger root sliced into slivers. A spot of honey went into the mixture at the end. I turned the chicken with a big spoon and put a plate on top of the large pyrex mixing bowl that contained this ambrosia mixture for dinner.

After marinating, I’ll broil the chicken with the skin side up last. With it, I’m cooking up a pot of jasmine rice and sauteeing a skillet full of fresh kale. A simple supper that’s aromatic and healthy at the same time!

 

improv jasmine rice dish! . . .

Tonight, it’s a little less humid than it’s been, but it’s still pretty warm. At the local seafood mart, I settled for some frozen Cape scallops when the frozen crabmeat I usually buy there wasn’t the same brand – and it said “Jonah crab” – what’s that?!?

I didn’t want to make a heavy side dish to accompany the scallops, each little nugget worth its weight in gold, cooked in butter, garlic and fresh parsley – and I finally settled on making a rice pilaf kind of dish using jasmine rice. Instead of cooking it in a rice cooker, I found some tips to finely grate some fresh garlic and fresh ginger root into an olive oil, butter mixture in a pot with a lid. As it gave off its aroma, I measured in about 3/4 cup of jasmine rice and stirred it around in the pot until the grains were coated. Then, I added a cup and a half of hot chicken stock and stirred to combine. At the very end, I threw in a handful of golden raisins!

The rice cooked for awhile and I stirred it with a spatula so it wouldn’t stick. After it steamed for awhile and absorbed all of the broth, I stirred it again and lifted the lid for the rice to settle in and for the liquid to evaporate. I wasn’t sure how it would taste, but it was a hit – chewy grains of flavorful rice and plump golden raisins!

Very tasty! And as easy as could be to make!