Recipes with Jasmine Rice

Pork Chops with rice and mushroom cream sauce

Cook the rice according to instructions on package. The margarine Brown lightly on the forehead, koteletterne FRY on low heat in 4-5 min on each side. They are seasoned with salt and pepper as needed. Take koteletterne of the frying pan and sauté the mush

Yellow Rice II

Put the rice in a saucepan. pour in kokusmælken and add enough water to cover the rice with 2 cm. Buk lemon græssen so the folded together to 5 cm in length. tie a string on the stem and equal to the bound together down the middle of the pan. Add the Turmeri

Stuffed peppers with rice and ketchup sauce

Peppers: the top where the stem sits on peberne cut off and discarded, they cleaned. The rest are mixed to the father's and fill in peberne. They are put in an ovenproof dish with edge and FRY in ca. 45-60 min. small bouquet of str. by 180 Gr. Rice cooked bene

Red wine chicken

Brown chicken pieces and aromatic aftertaste. Add the chopped garlic flåed tomatoes bouillon and red wine. Let the small Cook for approx. 1-1 1/2 hour. The sauce smoothed over a little bit and served with jasmine rice and flúte.

Cantonese lemon chicken

Cut the chicken meat into long strips, about 1 cm wide and set it aside. Mix the egg yolk, water, soy, sherry and corn flour in a small bowl and stir until it is completely smooth. Pour egg mixture over chicken (in a plastic bag) and mix it well. Set it aside

Chicken in chili sauce with cashew nuts

Chicken fillet cut into cubes of 1 x 1 cm. Egg white, a little water and ½ tbsp. cornstarch whipped together. Salt added. The meat turned into egg white mixture. Broccoli is picked into small bouquets. Spring onions are cut on the bias in ca. 1 cm. thick sl