JAPATALIANA!!!

I was gifted a packet of Japanese jasmine rice last week.I was wondering what could be done with that.After mugging my foodie brain I realised we are blessed with an art called fusion.
The Italian part of my chef suddenly wanted to marry the beautiful Japanese and as a result,Japataliana was born.
A dish with very simple and less ingredients but all the right ones.Life can be complicated but cooking doesn't have to be.:)
The fluffy jasmine rice mixes with celery ,some herbs  and tomatoes and creates magic.

Before we head to the recipe ,I would love to talk about the  process of cooking Jasmine rice for this particular recipe.There are  two ways  you can do it.Either cook the rice  by putting the lid on   or by staring the rice after   the grains are fully done.

Lets get cooking.. :)

Yield-2 servings

Ingredients:-

• Boiled jasmine rice-300 grams
• Celery,chopped-1 tbsp
• Tomato-1 large or 2 small
• Onion,sliced-1 small
• Garlic-4-5 cloves
• Thyme-1/4th tsp
• Oregano-1/4th tsp
• Parsley,chopped-2 sprigs
• Salt-to taste
• Crushed black pepper-a pinch
• All purpose seasoning-1 tsp(If you don't have APS you can use a little any spice mix containing spices like cumin,cinnamon  or if you want I can upload a recipe next week ;)
• Balsamic-a few drops
• Parmesan ,grated-1 tbsp
• oil-1 tsp

METHOD:-

• In a pan, heat some olive oil.
• Once the oil is hot, add chopped celery and garlic and sauce for 2 mins
• Now add sliced onions and sweat the onions.We are not looking for onions to be browned.We just want them to be translucent.
• Now add the tomatoes and cook till they are mushy
• Add chopped parsley, thyme and oregano
• Now add, the balsamic .
• Add all purpose seasoning, salt and pepper and cook for 5 more minutes on low flame.
• Now add ,boiled rice ,mix well and cook for 5 mins on low flame.
• Take the pan off the flame
• Now add the parmesan and mix well.

Voilla we are done!!!.This makes a fantastic dinner.Serve it with any kind of gravy dish and enjoy.