Love the jasmine rice but want to take it to another level. Try green onion rice. Here’s a super easy rice recipe which is all done in the microwave. This green onion jasmine rice is a great accompaniment to anything Asian, such as seen in my previous post, Asian beef short ribs.
I’m not one to use the microwave for much, except for melting butter, however I do like this recipe because it’s so simple and it goes a little further than just plain white rice. In this one you just need a bowl, a microwave and plastic wrap!
green onion jasmine rice
1/2 cup green onions, thinly sliced white and light green portions
2 teaspoons canola oil
1 cup jasmine rice
2 cups water
1 teaspoon kosher salt
Finely chop the green onions and mix them in a large microwavable bowl with the oil to form a paste. Add the rice to the boil with the water and salt. Cover the bowl tightly with microwave plastic wrap.
Microwave at 100% power for 5 minutes. Then microwave at 50% power for another 5 minutes.
Carefully remove bowl from microwave and let rice rest covered for 5 additional minutes.
When ready remove plastic wrap and serve!
That’s it! I knew there was a reason to keep the microwave!
There’s still snow on the ground here in Montreal, so sadly it’s not BBQ weather just yet, which means that we’re still braising our meat! So once again we’re taking out the Dutch oven.
This time, the short ribs are braised Asian-style. It’s got a little spice and a little sweetness and that combination makes this one extremely popular amongst our friends who have sampled them. And we know this because there’s never any leftovers as everyone has asked for seconds and the plates are wiped clean!
This is another great option for a dinner party, as with all braised meats, they are even better tasting prepared a day ahead. It’s also an easy prep, only requires one pot, in this case, a Dutch oven. These can simply be served on a bed of rice and a bold red wine will go extraordinarily well.
asian braised short ribs
3 tablespoons all-purpose flour
Salt and freshly ground pepper
4 ½ lbs (2 kg) beef short ribs, cut Korean-style
¼ cup canola oil
4 cloves garlic, minced
4 green onions, white and pale green parts, thinly sliced
2 tablespoons minced fresh ginger
1 teaspoon red pepper flakes
1 lemongrass stalk, cut into 4 pieces, halved lengthwise and crushed with a meat pounder
1 cup beef broth
½ cup soy sauce
½ cup hoisin sauce
½ cup rice vinegar
½ cup firmly packed dark brown sugar
2 teaspoons chile garlic sauce (Siracha), if you like it very spicy feel free to add more Siracha
green onion, finely chopped for garnish
asian short ribs with green onion rice
Preheat oven to 350oF (180oC).
On a plate, stir together flour, 1 teaspoon of salt and 1 teaspoon of pepper. Dry the short ribs with a paper towel and coat them all with the seasoned flour, shaking off any excess.
Heat the canola oil in the Dutch oven over medium-high heat. Then cook the short ribs in the oil, turning occasionally, until browned for about 15 minutes. Remove ribs from the Dutch oven and set aside.
In the Dutch oven, add the garlic, green onions, ginger, red pepper flakes and lemongrass and sauté for about 1 minutes, until fragrant.
Pour in beef broth to deglaze the bottom of the pan with a wooden spoon. Then stir in the soy sauce, hoisin sauce, rice vinegar, brown sugar, and chile-garlic sauce. Bring to a boil.
Cover Dutch oven and transfer to oven and cook until the ribs are tender, between 2 hours and 2 ½ hours.
When ribs are ready, place Dutch oven on stove and remove ribs and place aside. Then remove bones and lemongrass from pan and discard. Separate fat from sauce, using a fat separator and return sauce and ribs to Dutch oven. If you happen to only serve them the next day you can skip the fat separator and just refrigerate them and before reheating the short ribs just remove the congealed fat from surface of the short ribs.
When ready to serve, just simply place a few ribs over white rice and spoon sauce over ribs and rice. You can also add on top some finely chopped green onions for garnish.
In the above photos we have served the asian short ribs with green onion rice, which goes particularly well with the ribs. This is a super easy rice which can be prepared in the microwave oven, yep, the microwave oven! The recipe for the green onion rice will be posted following this post.
Even though both my husband and I are avid meat eaters, we do, of course, enjoy cooking and eating fish as well. In most situations fish is best when it is cooked with few ingredients, so as not to overpower the delicate taste of the fish. However there are always exceptions and this recipe, cod served with a coconut green curry broth, is one of those favoured recipes.
We not only love the combination of flavours but it is a favourite because it is a quick and easy weeknight recipe which requires only one pan. Yes, one pan, now that makes for easy clean up on a weeknight!
cod in coconut curry broth
1 tablespoon canola oil
1 teaspoon green curry paste
1 tablespoon finely grated ginger
1 can (398 ml/13.4 fl oz) coconut milk
1 cup low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon sugar
3 tablespoons lime juice
1/2 lb cod or halibut, cut into 2-inch chunks
¼ cup carrots, cut into matchsticks
8 cherry tomatoes, halved
1 tablespoon fresh basil, chopped finely
1 tablespoon fresh coriander, chopped finely
1 cup cooked jasmine rice, as per packaging instructions
cod in coconut curry broth
Heat oil in a large high saucepan over medium-high heat. Stir curry paste and ginger in hot oil for about 1 minute.
Pour coconut milk and stir to boil and reduce by half for about 10 minutes. If you wish to lower the fat content, feel free to use light coconut milk but allocate a little more time to reduce the liquid by half.
In the meantime, cook rice in a separate saucepan as per instructions on packaging.
Once coconut milk broth is reduced by half, add chicken stock, fish sauce, sugar and lime juice to pan. Reduce heat to a simmer and add chunks of cod to broth and poach fish for 3 to 4 minutes.
Carefully remove cod pieces from saucepan and divide equally into 2 low soup bowls and keep fish warm in oven at about 200oF.
While fish stays warm, bring broth to boil and reduce for 5 minutes. Add carrots to broth and cook for another 3 minutes. Then add cherry tomatoes and basil and cook another 2 minutes.
Taste, and if desired, add salt, pepper or more lime as needed. Remove soup bowls from oven and plate cooked rice with fish and pour broth over rice and fish. Garnish plate with coriander and serve.
Perhaps this might become a weeknight favourite for you as it is for us!