Going Global In Minutes

Would you like to take your taste buds on a global adventure in minutes and without having to pack your bags or stamp your passport?  If the answer is yes, then Minute Rice is your ticket to a whole new world of flavor.

With Minute Rice Aromatic Rice, the exotic flavors of Asia and South East Asia can easily be made in your own kitchen.  I was asked by Minute Rice to sample this new, authentic premium rice, imported from Thailand and India.   Minute Rice Basmati Rice and Minute Rice Jasmine Rice brought a whole new world of flavors into my home lending themselves beautifully to a few international dishes.  Wonderful dishes were ready in little time and the best part, the pre-portioned packets make it easy and convenient to prepare the perfect amount.

Through inspired recipes courtesy of Minute Rice, I tested both varieties of rice in two different preparations.    With the Basmati I prepared a fruit and nut stuffing for acorn squash that was bursting with taste and color.  Through the addition of turkey sausage to the recipe, it moved from being a side dish to a satisfying main course.  And because I love Asian cuisine and always enjoy a stir fry I used the Jasmine rice to prepare ginger beef and broccoli rice as the stunning centerpiece to an Asian inspired dinner menu.  These were only two of the mouth water serving suggestions for this product and of course many more exotic rice recipes and side dishes.

The Minute Rice Basmati Rice and Minute Rice Jasmine Rice are available at major retailers nationally.  For the opportunity to transport these exotic flavors home download a savings coupon and give them a try.  Buon Appetito! 

Basmati Fruit and Nut Stuffing

Fruit and Nut Basmati Rice Stuffing


  •  2  pouches (125 g each) Minute Rice Basmati Rice
  • 1/4 cup (60 mL) butter
  •  3/4 tsp (3 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 ribs celery, chopped
  • 1 apple, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1/4 cup (60 mL) dried cranberries
  • 1/4 cup (60 mL) dried chopped apricots
  • 2 cups (500 mL) chicken broth or vegetable broth
  • 1/2 cup (125 mL) chopped toasted almonds
  • 1/4 cup (60 mL) chopped fresh parsley

Remove rice from pre-portioned pouch; set aside. Melt butter in a large, nonstick skillet set over medium-high heat.

Add onion, carrot, celery, apple, garlic, thyme, cinnamon and ginger. Cook, stirring occasionally, for 7 to 9 minutes or until vegetables soften. Add broth; bring to a boil. Stir in rice, cranberries and apricots.

Reduce heat, cover and simmer for 10 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Stir in almonds and parsley.

Tip:  Stuffing can be used as an easy filling for roasted squash. Simply halve acorn squash brush with butter and bake at 350°F for 45 minutes. Stuff squash and continue to bake for 15-20 minutes or until heated through and squash is tender.



Ginger Beef Broccoli

Ginger Beef and Broccoli Rice


  • 2 pouches (125 g) Minute Rice Jasmine Rice
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) honey
  • 1 tbsp (15 mL) ketchup
  • 1 tbsp (15 mL) rice wine vinegar
  • 2 tbsp (30 mL) vegetable oil
  • 3/4 lb (12 ounces) beef sirloin, thinly sliced
  • 4 tsp (20 mL) finely chopped ginger
  • 1/2 tsp (2 mL) pepper
  • 2 cups (500 mL) chicken broth
  • 2 1/2 cups (625 mL) small broccoli florets
  • 2 tbsp (30 mL) sesame seeds
  • 2 tbsp (30 mL) finely chopped green onion

Remove rice from pre-portioned pouch; set aside. Whisk soy sauce with honey, ketchup and rice wine vinegar until combined.

Heat oil in a large non stick skillet over medium-high heat. Add beef, ginger and pepper. Cook, stirring occasionally, for 1 to 2 minutes or until starts to brown. Stir in soy sauce mixture; bring to a boil. Cook for 30 seconds to 1 minute. Transfer to a bowl; keep warm.

Stir in broth; bring to a boil. Add rice. Reduce heat, cover and simmer for 10 minutes, adding broccoli in the last 3 minutes of cooking. Remove from heat and let stand for 5 minutes or until liquid is absorbed.

Stir beef into rice. Garnish with green onions and sesame seeds. Serve immediately.

For more information on Minute Rice visit: http://minuterice.ca/products.html

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