The finished product:
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| From The Nayaug Kitchen |
It was fantastic - just what I needed.
So, what'd I do?
First, I brought out a deep but small saucepan and set some olive oil and a drizzle of sesame oil to warming. On my old stove in Florida, it would have been medium heat. On this ancient stove in CT, it's on high.
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| From The Nayaug Kitchen |
Then, I grabbed two decent-size shallots and sliced them. I didn't bother dicing them or chopping them into small pieces. I then put the shallots into the pot to saute.
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| From The Nayaug Kitchen |
When the shallots had sauteed for a bit, I started putting in chicken broth. I ultimately used two cans of salt-free Swanson's broth. You can pretty much use anything.
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| From The Nayaug Kitchen |
I put one cup of Jasmine rice into the mixture and started it bubbling away. I added broth when it needed it.
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| From The Nayaug Kitchen |
Toward the end, I added in about 1/3 cup of grated parmesan cheese and 1 can of peas:
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| From The Nayaug Kitchen |
I then stirred in some Celtic sea salt and ground some Grains of Paradise over the mixture. If I'd had lemon, I would have added it.
And, once again:
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| From The Nayaug Kitchen |
