Jasmine Rice with Crispy Shallots & Celery Root

Jasmine Rice with Crispy Shallots & Celery Root
A delicious way to enhance rice for a change of pace from the usual plain side dish. This delicious recipe is adapted from Gourmet Magazine.

1 pound jasmine rice
4 or 5 shallots, peeled and sliced thin
sea salt & freshly ground black pepper to taste
flour for dredging 1 small bulb of celery root, peeled and grated
peanut oil for frying


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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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