Citrus-Ginger Red Jasmine Rice | PC.ca

Citrus-Ginger Red Jasmine Rice

Red jasmine rice dressed with citrus juices and ginger.  mixed with orange slices and chopped parsley.  served on a gray colored plate

Citrus-Ginger Red Jasmine Rice

Colourful and fragrant, with fresh herbs, spices, oranges and our PC®Black Label Lemon Infused Extr...

Colourful and fragrant, with fresh herbs, spices, oranges and our PC®Black Label Lemon Infused Extra Virgin Olive Oil , this enticing side dish showcases our wonderfully chewy and nutty PC®Black Label Red Jasmine Rice. Great for a crowd, serve with everything from grilled salmon to steak, and roast pork to chicken.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 10
  • Dish Type: Asian
  • Season: Winter
  • Course: Side
  • Main Ingredient: Jasmine Rice
  • Amount Per Serving

  • Serving Size

  • Sodium

    200 mg

  • Sugars

  • Protein

    5 g

  • Calories

    270 cal

  • Total Fat

    13 g

  • Dietary Fibre

Citrus-Ginger Red Jasmine Rice

Red jasmine rice dressed with citrus juices and ginger.  mixed with orange slices and chopped parsley.  served on a gray colored plate

  • Amount Per Serving

  • Serving Size

  • Sodium

    200 mg

  • Sugars

  • Protein

    5 g

  • Calories

    270 cal

  • Total Fat

    13 g

  • Dietary Fibre

How to make

Ingredients

  • 1 pkg (340 g)PC®Black Label Red Jasmine Rice
  • 3Oranges
  • 1/3 cup (75 mL)PC®Black Label Lemon Infused Extra Virgin Olive Oil
  • 1 tbsp (15 mL)Rice vinegar
  • 2Cloves garlic, grated on microplane rasp
  • 2Thai birds eye chilies, seeded and minced
  • 1 cup (250 mL)Chopped green onions
  • 1/2 cup (125 mL)Chopped fresh coriander
  • 2 tbsp (25 mL)Grated ginger root
  • 3/4 tsp (4 mL)Salt
  • 1/4 tsp (1 mL)Freshly ground black pepper
  • 1/2 cup (125 mL)Whole roasted salted cashews

How to make

  • Step 1In medium saucepan, bring 2-1/2 cups (625 mL) water to a boil. Stir in rice, reduce heat to low, and simmer covered for 25 to 30 minutes or until tender yet firm. Remove from heat. Let stand for 5 minutes. Fluff with a fork and transfer to large bowl to cool.
  • Step 2Using sharp paring knife, cut skin and white pith from oranges. Working over bowl to catch juices, cut between membrane and flesh to release each segment.
  • Step 3In small bowl, whisk together oil, vinegar, garlic, chilies, green onions, coriander, ginger, salt and pepper. Add to rice, along with orange segments and juice, and cashews; gently toss together. Transfer to serving platter.

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