Genmaicha pilaf
Pilaf
Armenian cuisine
Genmaicha green tea contains crunchy nubs of toasted rice that deepen both the color of the tea and its light, grassy flavor. When steeped, it takes on something close to the color of yellow jade. It's one of my favorite afternoon teas, and practically cried out to be the basis for a rice pilaf. Its gentle flavor combines with ginger and garlic to perfume the two colorful rices, Bhutan red and jasmine, to create a dish that is at once delicate, earthy, and elemental. <br /> <br />I've served this both hot and cold; it makes a lovely, delicate chilled salad in summer. Know that when done, the Bhutan red rice will have more texture to it than the Jasmine. Each bite you take will begin with that toothiness, then move through the tender jasmine rice, and finish with the mushroomy morsels of shiitakes. Finally, the spritz of lemon re-awakens the original genmaicha flavor, bringing your senses full circle.
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