Tea-licious uses for leftover tea bags

Don't throw out those leftover tea bags. Instead, use it in unexpected — and tasty — new ways. Here are some ideas.

• To flavour rice, steep a few tea bags (such as mint, orange or jasmine) in the boiling water before adding the rice. Remove the tea bags, add the rice and cook according to the package directions.
• For a tasty topping for green beans, sauté two minced garlic cloves in five millilitres (one teaspoon) canola oil until opaque, then add 500 millilitres (two cups) brewed tea. Let the mixture simmer for a few minutes, then pour over 450 grams (one pound) of steamed green beans. Garnish with sliced almonds, if you like.

To make an orange-scented sauce for pan-seared chicken or pork, remove the chicken from the pan and keep warm.

• Sauté 100 millilitres (1/3 cup) chopped shallots in five millilitres (one teaspoon) olive oil in the same pan.
• Add 250 millilitres (one cup) chicken broth, 175 millilitres (3/4 cup) fresh orange juice and two Earl Grey tea bags.
• Boil until the liquid is reduced to 175 millilitres (3/4 cup).
• Remove the tea bags and whisk in seven millilitres (1 1/2 teaspoons) honey and 15 millilitres (one tablespoon) unsalted butter.
• Serve over the chicken or pork.

• To make an aromatic fruit relish, brew hibiscus tea in a saucepan. (Hibiscus tea is available in supermarkets, ­sometimes mixed with rosehips, which works just fine.) After the tea steeps for five minutes, discard tea bags then add sugar and bring to a boil over high heat. Boil until the liquid reduces and becomes syrupy. Stir in finely chopped onions, pineapple, and apple and simmer over medium-low heat for five minutes. Serve the relish with seafood such as shrimp, scallops, or broiled fish.
• For rhubarb scented with jasmine, bring 275 millilitres (1 1/4 cup) water to a boil in a large saucepan. Remove from the heat and add threejasmine tea bags. Cover and let the tea steep for five minutes. Discard tea bags, then add 1.5 litres (six cups) fresh or frozen sliced rhubarb, 250 grams (1 1/4 cups) sugar, and 30 millilitres (two tablespoons) grated fresh ginger to the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer until the rhubarb is just tender, eight to 10 minutes. Transfer to a large bowl and refrigerate until well-chilled, about three hours. Keeps in the refrigerator for about four days.
• For a warm, energizing autumn drink, combine one litre (four cups) apple cider, one litre (four cups) pineapple juice, 125 millilitres (1/2 cup) water, one cinnamon stick and four whole cloves in a saucepan. Bring to a boil over high heat, then add one tea bag. Let steep for five minutes, then reduce the heat to medium-low and simmer gently for one hour. Discard the cloves, cinnamon and tea bag before serving.
• To make muffins with a surprise flavour, add 15 millilitres (one tablespoon) fine loose English breakfast or Earl Grey tea leaves to the batter of your favourite basic or blueberry muffin recipe. Bake as directed. If you don't have loose tea leaves, open two tea bags and add to the muffin batter.
• When you want to add something different to mulled wine, toss a few lemon spice tea bags into the simmering liquid. Remove the tea bags before serving.

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