Jubilee rice with chicken and winter vegetables <r t>

4 servings

Ingredients

Quantity Ingredient
2 cups Jubilee Rice
2 cups Cold Water; Spring Water Best
1 tablespoon Five-Flavor Oil
1½ teaspoon Chili-Lemon Oil; Note 1
1 Yellow Onion; Cut Into 3/8\" Dice
2 smalls Leeks; Note 2, And/Or Celery
1 Carrot; Peel, Cut Lengthwise Then Cut Crosswise 1/8\" Half-Moons
⅓ pounds Napa Cabage; Note 3
3 cups Cubed Cooked Skinless; Chicken Breasts, Boneless
2 teaspoons Kosher Salt; To 3 Tsp
¼ teaspoon Roasted Szechwan Pepper-Salt; To 1/2 Tsp

Directions

copyright, Barbara Tropp 1999

Note 1: or hot chili oil to taste Note 2: white and light green part only, slit lengthwise then cut crosswise into ¼" moons, rinsed, and/or -- 2 inner stalks celery with leaves, cut crosswise into ¼" moons

Note 3: to ½ lb napa cabbage, cut crosswise into ½" ribbons or into ½" squares

Lundberg's "jubilee" blend of brown and short-grain rice makes this an exciting dish. Feel free to use short-grain white and/or brown rice in its place.

1. Put the rice in a bowl, cover generously with cold water, then stir while the water turns cloudy. Tilt the bowl to drain, add more cold water, then repeat. Drain well.

2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For older rice that's dryer, you'll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes. Don't remove the lid.

3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. Then remove the lid and fluff the rice with a wooden paddle or spoon. If dry, sprinkle with additional water, stir to mix, and return the covered pot to low heat 5-10 minutes until the water is absorbed.

4. Heat a non-stick wok or large, deep skillet over medium-high heat until hot. Add the oils, swirl to coat the pan, then add the onions. Stir-fry until translucent, then add the leeks and stir-fry until the onions turn golden, adjusting the heat so they sizzle without scorching. Add the carrots, toss to blend, then add the cabbage and toss to mix. Cover the pot and let the vegetables steam until tender-crisp, 4-5 minutes, stirring midway.

5. Add the rice and toss well to blend. Add the chicken and mix. Season with salt to taste, then heighten the flavor with a generous sprinkle of pepper-salt.

Serves 4 -5 as a one-bowl meal. (Leftovers steam up perfectly.) Jeff enjoyed the flavor combinations in this.

Entered into MasterCook and tasted for you by Jeff Dwork <reggie@...>

NOTES : Cal 622.3 Total Fat 8.9g Sat Fat 1.6g Carb 82.3g Fib 3g Pro 49.1g Sod 1220mg CFF 13⅕%

Recipe by: Barbara Tropp

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Mar 07, 1999, converted by MM_Buster v2.0l.

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