Jasmine Rice with Crispy Shallots & Celery Root

This delicious recipe is adapted from a delicious one published by Gourmet Magazine. This is just nothing less than a new and jazzed up way to serve rice - absolutely delicious in the autumn, and wonderful when served with poultry.

Ingredients:

1 pound jasmine rice
4 or 5 shallots, peeled and sliced thin
Sea salt & freshly ground Black Pepper to taste
Wondra flour for dredging 1 small bulb of celery root, peeled and grated
Peanut oil for frying

Preparation:
Cook the jasmine rice according to package instruction. Set is aside, covered to keep it warm.
Spread the shallots out in a single layer and season with salt and pepper. Dredge in the flour and toss in a handheld sieve to shake off the excess flour. Repeat the process with the grated celery root.
In a deep pan heat about 2 inches of the oil to 360 degrees.
Fry the shallots until golden brown and transfer them to paper towels to drain. Season with salt.
Repeat the process for the celery root.
Add the fried shallots and the fried celery root to the cooked rice and toss to combine. Serve immediately.

Directions:
This delicious recipe is adapted from a delicious
one published by Gourmet Magazine. This is just
nothing less than a new and jazzed up way to serve
rice - absolutely delicious in the autumn, and wonderful
when served with poultry.

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Jasmine Rice with Crispy Shallots & Celery Root

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