Before I forget 🙂
This would make about 2-3 cups of rice. I doubled everything.
By spring I don’t mean a warm, sunny day with cherry blossoms; I mean a raw, yucky day where you can just smell the promise of something good coming along later.
sesame oil, about 1 – 2 Tbs.
1/2 yellow onion, med. diced
1/4 c. slivered almonds
1c. rice (I used sushi rice, but it was a bit gummy)
1/4 – 1/2 c. chopped portabella mushrooms
1/4c. frozen peas
sliced green onions
Serve with soy sauce to taste.
In a large, heavy-bottomed pan, heat 1 -2 Tbs sesame oil over medium-high heat until fragrant. Add the chopped onions, almonds, and rice. Saute until the rice is nutty-smelling and the onions are translucent. Add more oil if the rice isn’t slightly translucent.
Add the recommended amount of water for the type of rice you’re using (more if at a high altitude). Cover the rice and allow to come to a boil, then turn the heat off and allow the rice to soak up the water. About 5-10 minutes before serving, stir in the peas and allow them to thaw.
Serve with soy sauce and green onions. I put teriyaki chicken on top.
Jackie’s Teriyaki (non-teriyaki teriyaki)
1/2 c. honey
2 Tbs. rice wine vinegar
2 Tbs. soy sauce
1 clove garlic, crushed
Stir together. Stir about 2/3 of mixture into bite-sized pieces of chicken breast and let site for 10-20 minutes to marinate a bit. Put on foil-lined pan under broiler for about 5 minutes, pull out, and stir in the last 1/3 of the mixture. Broil for another 1-3 minutes and serve over rice.