Great recipes for great taste in Tomato rice

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Great recipes for great taste in Tomato rice

Ingredients
•1-cup white or brown rice
•¼ of yellow or white onion minced
•2 tablespoons olive oil
•½ cup plain tomato sauce
•2-cups water
•½ tablespoon to 1-tablespoon salt
How to cook
In a large saucepot stir fry the onions in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add in the tomato sauce and mix it into the rice.
Add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.
Fluff rice after it’s finished cooking.

Rice with carrots and peas

Ingredients:
•1-cup white or brown rice
•¼ –cup diced carrots
•¼- cup frozen peas (thawed)
•¼ of yellow or white onion, minced
•2 tablespoons olive oil
•2-cups water
•½ tablespoon to 1-tablespoon salt

How to cook
In a large saucepot stir fry the carrots, then add onions and peas in the olive oil until they are aromatic and glossy.
Add the rice and toast for a few minutes on medium heat.
Next, add salt and water.
Bring the rice and water up to a boil and then reduce to a simmer and cover for 30-45 minutes.

Ginger and lemon grass juice
Ingredients
2-1/2 cups superfine sugar, to taste
5 cups water
1/4 cup palm sugar
1 quart ice cubes
4 stalks lemongrass, + extra for garnish
2 chunks ginger, about 3 inches
1/4 cup crystallized candied ginger, cut in half

Directions
For the lemongrass: Wash the lemongrass. Remove all the white powder from the leaves and also a few outer leaves. Cut the stalks in half and crush with the back of a chef’s knife. Cut the remaining stalk into extremely thin slices using a chef’s knife. In a mortar and pestle, grind the thin slices of lemongrass, then transfer and mix everything using a mini food processor. It should turn into a fine moist powder. Set aside.
For the ginger: Clean the ginger, carefully removing any dirt. You don’t have to peel it. Thinly slice both chunks. Set aside.
For the lemongrass water: Combine the water and lemongrass powder. Bring to a boil and let simmer for about 15 minutes. Filter through a fine sieve.
For the caramel syrup: In a sauce pan, melt the sugar without any water over high heat. It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently jiggle the saucepan in circles. Do not use a spoon! Set the heat to the lowest when there are only a few remaining non-caramelized pieces. Don’t let the sugar get dark brown or you’ll get a burnt taste.
Assembly time: When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the water is added), then slowly add the boiling lemongrass water, palm sugar, fresh ginger and candied ginger. Stir constantly with a wooden spoon. Bring back to a full boil then let simmer for about 10 minutes. Remove from heat and let it cool.
Serve in tall glasses with ice; stir well and garnish with a stalk of lemongrass.

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