I’m living in peaceful solitude these days. There are a little more than two weeks left in this city before I fly back to my beloved Toronto. The days here pass by fast as I fill them up with plenty of variety and things that bring me joy. Cooking is one such joy and I’ve been experimenting and slowly learning the art of mixing herbs, rices, and vegetables.
This evening I made jasmine rice with peas and lemon, adapted from epicurious. The result turned out lovely and I attribute it to the zesty, lemony addition. I had this as a side to oven-baked chicken with thyme.
- 1.5 cups jasmine rice
- 3/4 cups frozen or fresh green peas
- 2 tablespoons freshly squeezed lemon juice (or more, if you like your rice lemony!)
- salt & freshly ground black pepper
- Boil 2.5 cups of water & add rice and salt.
- Let simmer for about 15 min until rice has absorbed water and feels tender.
- While rice is cooking, cook peas in a medium-sized skillet on low heat.
- Add rice to skillet & add lemon juice, black pepper & salt to taste.
- Stir for 3-5 minutes.
Oven-baked Chicken with Thyme (you can also cook this with turkey)
- 300 g chicken pieces
- 1 teaspoon sesame oil
- salt & black pepper
- Preheat oven to 200C
- Cover a baking sheet with foil and add sesame oil so chicken does not stick
- Sprinkle chicken with salt & black pepper to taste and add to baking sheet
- Take out after about 15 minutes!
- Garlic Chicken With Jasmine Success Rice (juststopscreaming.com)
- Curry Lime Chicken (cookingthroughcrazy.com)
- How to Make Rice Pudding with Jasmine Rice (confessionsofanover-workedmom.com)
- Mexican Chicken Stew with Coriander Rice (helenasbistro.wordpress.com)