Green-Green Rice

1c bamboo rice

2c water

½ jalapeño pepper - diced

3 scallions - sliced thin

½-1 lime - zest and juice

½ bunch cilantro - stems and leaves - sliced

1t Penzey's Shallot Pepper

This was my first Bamboo Rice Cooking Adventure.  My sister, her husband, some friends and I went to the Oracle Patio Cafe' for brunch after church, during my visit to Arizona recently.  What an amazing surprise!

The food was excellent, and they also had many interesting, indigenous foods, for purchase in their little market shop.  Beans, rice, coffee, seasonings - so many great things!!  So, of course, I bought lots of 'foodie-stuff' to send back home to Minnesota! 😉

I was surprised by the scent of this bamboo rice!  While others describe it as 'grassy,' I find it more similar to that of menthol or eucalyptus.  The finished texture and consistency, of this recipe, is very much like risotto.  I SO love exploring new food experiences!

Combine UN-RINSED rice and water in a heavy 2 qt. pot.  Simmer for 5 minutes, then add the jalapeño. After another 5-10 minutes, add the remaining ingredients - and - pay attention!  Stay with it, stirring over low heat, or it'll stick to the pot.  This cooks fast, and was done in 20 minutes.

Garnish with avocado and a sprig of cilantro.  Mmmm!!  Today this, steamed carrots and Garlic-Lime-Cilantro Shrimp are a late lunch! — Be Creative! 😃 It's SO much fun!  Happy  Cooking!..Lin

A Quick P.S.-Edit.....The shrimp was the star of the plate, so here goes:  Thaw frozen shrimp, in a bowl of water.  Shell and remove tails.  For 8 med.-lg. shrimp: in a small non-stick pan, combine 2T browned (or regular) butter and 3 large, sliced cloves of garlic.  Add the juice and zest of ½ a lime, 1t of Penzey's Shallot Pepper Seasoning and a little dry white wine.  After this simmers a couple minutes, stir in the shrimp, coat with the sauce, simmer, covered, a  bit longer, then serve.  😋