MATCHA QUINOA JASMINE RICE
Jasmine rice and Toasted Quinoa make a great texture match. I’m using it often lately. What you add later is up to you. This time we start with Matcha Green Tea Powder to flavor the grains. Then we top each serving with Tomato Mushroom Sauce followed by a very traditional fried onions and peppers! A shredded dairy free cheese topper is optional.
Makes 10 cups
4 c. water
2 c. Jasmine rice, rinsed and drained
1 c. Toasted Quinoa by i heart keenwah
2 t. pink Himalayan salt
1 T. Matcha Green Powder Tea
1/4 t. red cayenne powder
In large sauce pan bring 4 cups water to boil.
Add Jasmine rice, Toasted Quinoa, salt, Matcha Green Tea Powder and red cayenne pepper. Stir well, return to boil, reduce heat to low, cover tightly and cook 15 minutes.
At exactly 15 minutes turn off heat, transfer to extra-large bowl and fluff with utensil to aerate the rice.
Notes: With large amounts of cooked rice that you’ll not use immediately it’s best to transfer to a larger bowl to aerate, so the bottom layers don’t get mushy.
Also to remember with cooked rice: Scraping bottom of pan inserts hard bits of grain into the body of the rice and will ruin the texture. Restaurants where I live have been doing that of late – scraping the bottom to get every grain to save money. They lose a customer instead. You do that math.
To clean the bottom of the pan with ease: Fill with water past the line where the rice is stuck to the pan, place on medium heat and cook till rice moves easily about the bottom with a spoon. Dump the water and rice. Clean pan. Perfect.
Now, let us get to the toppers I used for the Matcha Quinoa Jasmine Rice:
TOPPERS FOR MATCHA QUINOA JASMINE
Fried Peppers And Onion: Serves 5-6
2 T. extra virgin olive oil
2 jumbo green peppers, washed, cored and cut into chunks about 1 inch square
1 jumbo sweet onion – cut ends off, cut in half from top to bottom, peel each half, then cut each half again from top to bottom into 1/2 inch wide strips
1 t. pink Himalayan salt
black pepper to taste
In large skillet, over medium heat, melt olive oil.
Add peppers, onion, salt and pepper.
Stir to coat with oil, then saute till all liquid from the cooked veggies evaporates from the pan and veggies are done to your liking, with a little char here and there. Remove from heat.
Tomato Mushroom Sauce: Makes almost 6 cups
6 peeled cloves garlic, coarsely chopped
2, DR. WT. 4.5 oz. jars sliced mushrooms including liquid from jars
1 t. garlic powder
2 t. dried basil
2 t. ground fennel seed
1/4 t. ground allspice
28 oz. can San Marzano Peeled Whole Tomatoes in puree – empty into separate bowl and squeeze tomatoes with clean hands till pulpy – or cut with kitchen shears while in pan
6 oz. can tomato paste
1/2 c. V-8 Vegetable Juice
1 t. pink Himalayan salt
black pepper to taste
1 tight handful fresh cilantro tops, twisted off from bunch, including only top leaves and stems, chopped finely
In large saucepan, over medium heat, melt olive oil.
Add fresh garlic, mushrooms plus liquid from jar, garlic powder, basil, fennel and allspice. Stir well and cook about 5 minutes, stirring as needed to draw the herb and spice flavors into the liquid.
Add hand-crushed tomatoes with the puree from can, tomato paste, V-8 Vegetable Juice, salt and pepper. Stir well, then cook about 10 minutes, stirring as needed.
Add fresh cilantro. Stir to disperse evenly, cook about 10 minutes longer, adjust for salt and pepper, then remove from heat.
To serve: For each serving of quinoa rice, top with sauce followed by fried peppers and onions.
He wanted a a little dairy free cheese on top of his rice and I just happened to have some.
This is what I made for Steve’s lunches for the week. Good reviews!
FAT-FREE CHEF™ 