Carrot-Ginger Rice
Servings 4
Equipment
- Large Saucepan with Lid
- Large skillet
Ingredients
- 1 tbsp butter
- 1 cup of basmati rice
- 2 cups of chicken broth or vegetable broth for vegetarian version
- 1 tbsp olive oil or butter
- ½ yellow onion diced
- 2 carrots peeled & grated
- 1 tsp fresh ginger peeled & minced
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- Dash of cayenne pepper or more if desired
- ¼ cup fresh cilantro chopped
Instructions
- Heat one tablespoon of butter in a large saucepan over medium heat. Add the rice and cook, stirring often, for a few minutes, until coated with the butter.
- Add the chicken broth and bring to a boil over high heat, then reduce the heat to low, cover with a lid, and cook UNDISTURBED for 20 minutes.
- Remove from the heat and let it sit covered and undisturbed for 5 minutes before fluffing with a fork.
- While the rice is cooking, heat the olive oil (or butter) in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender.
- Add the carrot, ginger, and garlic, and cook, stirring constantly, for 1-2 minutes.
- Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and a dash of cayenne pepper.
- Stir gently so all ingredients are well combined. Serve immediately. Enjoy.