Jasmine Rice

I love the smell and flavor of Jasmine Rice.  Jasmine rice, sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle floral-like fragrance.      Jasmine rice is originally from Thailand.  The grains will cling when cooked, though it is less sticky than other rice.  

Ingredients

* 2 tablespoons olive oil
* 2 tablespoons chopped onion
* 1 bay leaf
* 1 1/2 cups dry jasmine rice
* 3 cups chicken broth
* salt and pepper to taste
Optional: Fresh cilantro or parsley.  

Directions

1.  In a large saucepan over a medium-low heat, warm the oil. 
2. Add onion and saute for 3 to 5 minutes. Mix in bay leaf, and jasmine rice. Stir to coat the rice.
3. Pour broth into the saucepan and add the salt. 
4. Increase the heat to medium and have it come to a boil.  Cover. 
5. Reduce heat to low and let rice simmer lightly, approximately 20 minutes until liquid is absorbed. 
6. Salt and pepper to taste. Add any fresh herbs. 

Serve with braised meats, stir fry, or alone as a side dish. 

Butternut Squash Bisque

Ingredients

• 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Heat the oven to 400 degrees F.

2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

3. Scoop the flesh from the skin into a 6-quart pot.

4. Add the broth, honey and ginger.

5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

6. Using a stick blender, puree the mixture until smooth.

7. Stir in the heavy cream and return to a low simmer. 
Season with the remaining salt, pepper, and nutmeg.