Best 9 Jasmine Rice With Shiitakes And Scallions Recipes

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Jasmine rice, known for its fragrant and slightly sweet flavor, is a staple grain in many Asian cuisines. Shiitake mushrooms, with their rich and earthy umami taste, add a savory depth to dishes. Scallions, with their sharp and aromatic flavor, provide a vibrant contrast to the other ingredients. When combined, these three elements create a harmonious and flavorful dish that is both satisfying and nutritious. Whether you're a seasoned chef or a novice cook, this recipe for jasmine rice with shiitakes and scallions is sure to impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED JASMINE RICE WITH GRILLED SCALLIONS



Toasted Jasmine Rice with Grilled Scallions image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons peanut oil
2 cups jasmine rice, rinsed
3 cups chicken stock
2 bunches scallions
3 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup bean sprouts
3 tablespoons chopped cilantro leaves
2 red jalapenos, seeded and diced

Steps:

  • Preheat a grill to high heat.
  • In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
  • Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

JASMINE RICE WITH SHIITAKES AND SCALLIONS



Jasmine Rice with Shiitakes and Scallions image

Simple aromatics and jasmine rice add flavor and fragrance to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 25m

Number Of Ingredients 8

1 1/2 cups water
1 cup jasmine rice, rinsed well
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch-thick slices
2 garlic cloves, thinly sliced
1 tablespoon rice-wine vinegar
1 scallion, cut into 2-inch-long pieces, thinly sliced lengthwise

Steps:

  • Bring water and rice to a boil in a small pot. Reduce heat, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat, stir in 1 tablespoon oil, and season with salt and pepper. Cover, and let stand.
  • Meanwhile, heat remaining 4 tablespoons oil in a large saute pan over medium-high heat. Add shiitakes in a single layer, and cook, stirring often, until browned and crisp, about 3 minutes. Reduce heat to medium, and cook for 2 minutes more. Add garlic, and cook until light gold, about 2 minutes. Stir in vinegar, and season with salt and pepper. Transfer rice to a platter, top with shiitake mixture, and sprinkle with scallions. Serve immediately.

SCALLION RICE



Scallion Rice image

Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 6

1 tablespoon olive oil
4 scallions, thinly sliced
1 1/2 cups long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and ground pepper
2/3 cup chopped (packed) fresh cilantro leaves

Steps:

  • In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
  • Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
  • Fluff with a fork; fold in cilantro.

Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g

JASMINE RICE WITH PEANUTS AND SCALLIONS



Jasmine Rice With Peanuts and Scallions image

I never get to cook with Jasmine rice, but I've had it before so I know that it is a lot different than regular long-grain white rice! I'm looking forward to trying this!

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups jasmine rice (13 ounces)
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup dry roasted salted peanut, finely chopped (2 1/2 ounces)
2/3 cup thinly sliced scallion top

Steps:

  • Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
  • Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, uncovered, until rice is tender and water is absorbed, 12 to 15 minutes.
  • Remove from heat and let stand, covered, 5 minutes.
  • Fluff with a fork, then stir in peanuts and scallion greens.

Nutrition Facts : Calories 261.5, Fat 7.5, SaturatedFat 1.1, Sodium 130, Carbohydrate 41.8, Fiber 2.6, Sugar 0.8, Protein 7.3

RICE WITH SHIITAKE MUSHROOMS AND SPROUTS



Rice with Shiitake Mushrooms and Sprouts image

This steamed stove-top rice dish comes together quickly. It's simply flavored with dried shiitake mushrooms and sprouts. The rice is cooked in the shiitake soaking liquid, and is finished with a flavorful soy sauce mixture that gets drizzled over the top. The versatility and ease of combining all ingredients at once and cooking makes this side an easy go-to weeknight dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 6 dried shiitake mushrooms in 2 cups boiling water, 30 minutes. Drain, reserving the liquid. Slice the mushroom caps (discard the stems). Bring 1 1/2 cups rinsed sushi rice, the mushrooms and soaking liquid and 1 cup soybean sprouts to a boil in a saucepan; cover and simmer 15 minutes. Top with 1/4 cup soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds.

JASMINE RICE WITH PEANUTS AND SCALLIONS



Jasmine Rice with Peanuts and Scallions image

Categories     Herb     Nut     Rice     Side     Quick & Easy     Peanut     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 cups jasmine rice (13 oz)
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped
2/3 cup thinly sliced scallion greens

Steps:

  • Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.

BROWN RICE WITH SHIITAKES AND SCALLIONS



Brown Rice With Shiitakes and Scallions image

A rich, hearty mixture with the nutty flavor of brown rice, and earthy shiitakes and scallions. Serve sprinkled with peanuts for a side dish to your favorite asian main dish, or enjoy as your whole meal!

Provided by Adopted Parisian

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

4 dried shiitake mushrooms, stemmed and caps sliced or 1 cup dried shiitake mushroom, slices
2 cups short-grain brown rice, rinsed
3 tablespoons soy sauce
1 teaspoon salt
1/4 cup thinly sliced scallion (green part only)
1/4 cup chopped peanuts

Steps:

  • Soak shiitakes in 3 cups hot water until soft, as directed on package (at least 25 min­utes). Save soaking water.
  • Strain soaking water through a fine-mesh sieve into a large saucepan; add rice, shiitakes, soy sauce and salt. Bring to a boil, stir and cover.
  • Reduce heat to low and simmer, covered, until all liquid has evaporated and rice is tender, about 40 minutes.
  • Turn off heat and allow to rest 10 minutes. Stir in scallions, sprinkle with peanuts and serve immediately.

Nutrition Facts : Calories 208.2, Fat 3.5, SaturatedFat 0.6, Sodium 671.2, Carbohydrate 38.9, Fiber 2.4, Sugar 0.8, Protein 5.7

CRAB AND SHIITAKE FRIED RICE



Crab and Shiitake Fried Rice image

Made with leftover jasmine rice, this easy fried rice dish is rich and buttery with shiitake mushrooms and lump crabmeat.

Provided by andsha

Categories     Fried Rice

Time 35m

Yield 6

Number Of Ingredients 11

1 large egg
12 tablespoons salted butter, divided
¾ teaspoon kosher salt, divided, or to taste
1 cup sliced fresh shiitake mushrooms
¼ teaspoon ground black pepper
3 stalks green onion, white and green parts separated and chopped
1 clove garlic, minced
1 tablespoon soy sauce
3 cups leftover cooked jasmine rice
1 ½ cups lump crabmeat
3 tablespoons chopped fresh chives

Steps:

  • Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.
  • Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.
  • Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.
  • Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 25.1 g, Cholesterol 117.6 mg, Fat 24.5 g, Fiber 0.9 g, Protein 11.9 g, SaturatedFat 15 g, Sodium 700.5 mg, Sugar 0.6 g

TILAPIA WITH JASMINE RICE



Tilapia with Jasmine Rice image

This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better-each serving has only 5 grams of fat! -Shirl Parsons, Cape Carteret, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3/4 cup water
1/2 cup uncooked jasmine rice
1-1/2 teaspoons butter
1/4 teaspoon ground cumin
1/4 teaspoon seafood seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
2 tilapia fillets (6 ounces each)
1/4 cup Italian salad dressing

Steps:

  • In a small saucepan, combine water, rice and butter; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes., Meanwhile, mix seasonings; sprinkle over tilapia. In a large skillet, heat salad dressing over medium heat until hot. Add fillets; cook until fish just begins to flake easily with a fork, 3-4 minutes per side. Serve with rice.

Nutrition Facts : Calories 412 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 615mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

Tips:

  • Choose the right rice: Jasmine rice is a long-grain rice that is known for its fragrant aroma and sticky texture. It is the perfect choice for this dish.
  • Soak the shiitake mushrooms: Soaking the shiitake mushrooms in hot water for at least 30 minutes will help to soften them and enhance their flavor.
  • Use fresh scallions: Fresh scallions add a bright, pungent flavor to the dish. Be sure to use the white and light green parts of the scallions.
  • Don't overcrowd the pan: When cooking the mushrooms and scallions, be sure to not overcrowd the pan. This will help to ensure that they cook evenly.
  • Season to taste: Season the dish with soy sauce, salt, and pepper to taste. You may also want to add a pinch of red pepper flakes for a little heat.

Conclusion:

This jasmine rice with shiitakes and scallions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fragrant jasmine rice pairs perfectly with the savory shiitake mushrooms and scallions. This dish is sure to become a family favorite.

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