My F&W
quick save (...)

Jasmine Rice with Carrot Relish

  • ACTIVE: 15 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD

This quick side dish is a combination of fragrant jasmine rice and a carrot salad. It's topped with a version of the Vietnamese dipping sauce nuoc cham, which flavors the carrots and moistens the rice.

  1. 2/3 cup jasmine rice, rinsed
  2. 1 1/3 cups water
  3. 2 tablespoons fresh lime juice
  4. 1 tablespoon vegetable oil
  5. 1 tablespoon Asian fish sauce
  6. 1 1/2 teaspoons honey
  7. 1 tablespoon chopped mint
  8. 1 garlic clove, minced
  9. 1/2 Thai chile, minced
  10. 4 medium carrots, peeled and coarsely shredded
  1. In a small saucepan, combine the rice and water and bring to a boil. Cover and cook over low heat for 12 minutes. Quickly remove the lid and wipe off any water that clings to it. Immediately recover the rice and let stand off the heat for 5 minutes. Fluff the rice with a fork and cover.
  2. In a bowl, combine the lime juice with the vegetable oil, fish sauce, honey, mint, garlic and chile. Add the carrots and toss to coat with the nuoc cham sauce. Serve the carrot relish on the rice.
Make Ahead The carrot relish can be refrigerated for up to 4 hours. Serve slightly chilled or at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.