This is a quick and easy way to make a great rice dish. Rice is so versatile you can basically cook it with anything. It absorbs the flavors of whatever other ingredients that you use. I never get tired of rice: so many possibilities…

long bean jasmine rice

This time around I used long beans to add not only taste but also a crunchy texture to my favorite, jasmine rice. I bought a huge bunch of long beans at the UN plaza farmers’ market and had already used them in several different ways: in a tofu stir fry and with a spicy pasta dish. This is the last version, as I’ve used them all up now.

Long Bean Jasmine Rice

1 cup jasmine rice, rinsed
1 shallot, minced
3 tbsp olive oil
8 long beans, woody tips discarded, cut into tiny rounds
1 ¾ cup water or vegetable broth
1 tsp Kosher salt

How to:
Add olive oil and shallot to a pan and sauté until translucent. Add rice and toss to coat with oil. Add water or vegetable broth. Bring to a boil. Stir to prevent sticking. Turn temperature to low, cover pan and simmer for about 12 minutes. Add long beans, stir and cook until water has been absorbed, about 5 minutes more. Remove from heat. Keep pan covered for another 5 minutes to let rice rest. Transfer to a platter and serve.