| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Jasmine rice |
| 4 |
lg |
Shallots, peeled and thinly sliced , (up to 5) |
|
|
Salt and freshly ground black pepper |
|
|
Wondra flour for dredging |
| 1 |
sm |
Bulb celery root, peeled and grated |
|
|
Peanut oil for frying |
INSTRUCTIONS
Cook the jasmine rice according to package directions and set aside,
covered to keep warm. Spread the shallot slices out in a single layer and
season with salt and pepper. Dredge the shallots in the flour and toss in a
handheld sieve to shake off excess. Repeat process with the grated celery
root.
In a deep pan heat 1- to 2-inches of the oil to 360 degrees F. Fry the
shallots until golden brown and transfer to paper towels to drain. Season
immediately with salt. Repeat process for the celery root. Add the fried
shallots and celery root to the cooked rice and toss to combine. Serve
immediately.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #8882 Posted to MC-Recipe Digest V1 #627 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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