*  Exported from  MasterCook  *
 
             Jasmine Rice With Crispy Shallots And Celery Root
 
 Recipe By     : Cooking Live Show #8882
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      ounces        jasmine rice
    4      large         shallots -- peeled and thinly
                         -- sliced , (up to 5)
                         salt and freshly ground black pepper
                         wondra flour for dredging
    1      small   bulb  celery root -- peeled and grated
                         peanut oil for frying
 
 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
 
 
 
 
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