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A delicious, aromatic rice dish full of textures and a sophisticated blend of flavors. For more great food, watch BHIS!
3 pounds cooked and cooled Pereg Jasmine Rice (about 7 cups)
2 leeks, chopped
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
small piece ginger, chopped
1 pound mini salami, cubed
2 stalks mini celery, sliced
assorted mushrooms
2 tablespoons curry
1 teaspoon turmeric
2 tablespoons garlic powder
1 teaspoon chili flakes
fresh cilantro, cleaned and chopped
1 carrot, grated
4 scallions, chopped
4 tablespoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
Start by heating the olive oil over a medium flame. Add leek, garlic, and ginger. Let it sauté for five minutes, then add the salami for five minutes and mix.
Add the celery, mushrooms, carrots, and spices and cook for another five minutes.
Then add the cooled jasmine rice, scallions and cilantro. Mix well and serve this “special” rice at your Purim Seuda or at any “special” occasion!
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coooooooooool
Is is 3 pounds of rice before it is cooked or 3 pounds after it is cooked, i.e. how much raw rice do I cook?
stir fry snitzel