Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Jasmine Rice

    Jasmine Rice

  • Thyme

    Thyme

  • Shallot

    Shallot

  • Ginger

    Ginger

  • Carrot

    Carrot

  • Spice Blend

    Spice Blend

  • Spring Peas

    Spring Peas

  • Cabbage

    Cabbage

METHOD

1
In a small saucepan with a lid, combine rice, thyme sprigs, 1 1/2 cups water and 1/2 tsp. kosher salt. Place pan on high heat, and bring to a boil. Reduce heat to low, cover and cook rice until all liquid has been absorbed and rice is tender, about 18 minutes. Remove from heat, and keep covered.
2
While rice is cooking prepare your mise en place: Cut cabbage into quarters through the stem end. Remove and discard the core, then thinly slice enough cabbage to measure 4 cups. (Reserve any extra for another use.) Peel shallot, halve lengthwise and thinly slice crosswise. Peel and mince ginger. Peel and mince garlic. Trim ends from carrot, halve lengthwise and thinly slice crosswise.
3
Place a large sauté pan over medium heat, and add 1 tablespoon cooking oil, shallot, ginger and garlic. Cook while stirring until shallots are fully translucent, 4-5 minutes.
4
Add carrot, Island Spice Blend and remaining 1/4 teaspoon kosher salt, and cook 2 minutes. Increase heat to high, and add cabbage. Cook 3-4 minutes, stirring frequently.
5
Add peas and remaining 1/2 cup water. Cook until cabbage is tender but not mushy. Taste and adjust seasoning as desired with kosher salt.
6
Remove thyme sprigs from rice. Divide rice between 2 plates, and top with cabbage mixture. Enjoy!