Thai Jasmine Rice

I want to let you know that I have had some difficulty connecting to Google.  I am not sure what is happening.  Every once in a while I get lucky and get in. Be patient I will do my best to get past this little glitch. 

One of the ladies in my group that meets monthly prepared this amazingly wonderful meal.  I finally remembered to bring my camera.  It was in the afternoon so there was some beautiful light streaming in.  It was all so perfect for these pictures, how could I pass that up?

 

Asian Slaw

Thai Jasmine Rice
Recipe adapted from Menu Magazine; Wegmans

2 Tbsp Wegmans Basting Oil
1 pkg (8 oz)  onions, chopped
1 pkg (8 oz)  Jasmine Rice Blend
2 1/4 cups Thai Culinary Stock
salt and pepper to taste
1 pkg (1 lb) shrimp, uncooked and cleaned
1/2 bunch green onions, sliced thinly on the bias


Add basting oil to braising pan on MEDIUM-HIGH. Add onion; cook, stirring, 3-4 min, until onion begins to soften.

Add rice; cook, stirring, 2-3 min, to toast rice. Add stock; season to taste with salt and pepper. Bring to a simmer on HIGH; cover. Transfer to oven. Cook 10 min.

Remove from oven. Arrange shrimp on rice; lightly season with salt and pepper. Cover; return to oven 5 min, until internal temp of shrimp reaches 130 degrees.

Remove from oven; let rest 10 min. Sprinkle with green onions; stir to combine.

And just in case you are dreaming of Spring...