Best Buddha Rice Vietnamese For Zwt 9 Recipes
BUDDHA RICE (VIETNAMESE FOR ZWT-9)
This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!
Provided by twissis
Categories Long Grain Rice
Time 45m
Yield 4-6 Generous Servings, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
- Add rice & cook for 2 min, stirring to coat well.
- Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
- Reduce heat to very low, cover & continue to cook for a further 20 minutes.
- Remove from the heat & leave to rest for about 10 min (keep covered).
- Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
Nutrition Facts : Calories 694.6, Fat 19.5, SaturatedFat 12.5, Sodium 787.8, Carbohydrate 119.5, Fiber 1.6, Sugar 38.5, Protein 9.4
BROWN RICE BUDDHA BOWL
A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.
Provided by Buckwheat Queen
Categories Main Dish Recipes Bowls
Time 48m
Yield 3
Number Of Ingredients 17
Steps:
- Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
- Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
- Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
- Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
- Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.
Nutrition Facts : Calories 583 calories, Carbohydrate 80.5 g, Fat 22.6 g, Fiber 13.2 g, Protein 18 g, SaturatedFat 3.5 g, Sodium 691.7 mg, Sugar 6.9 g
PAKISTANI SPICED POTATOES (ZWT-9)
Found at a cooking-by-country website, this recipe boasts all the things I want from a recipe. It can be served hot or cold, can be served as a starter or a side-dish to virtually all main-courses, can be made ahead, is ingredient friendly & has a 35 min prep time (Cool time not included)..I rest my case. Enjoy!
Provided by twissis
Categories Potato
Time 35m
Yield 6 1/4 lb Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
- Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
- Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
- Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.
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