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Friday, September 2, 2011

Rice with Ginger and Carrots

1 C of basmati rice
2 C chicken stock
2 tsp. of olive oil
1/2 sweet yellow onion, diced
2 carrots, peeled & grated
1 tsp. fresh ginger, peeled & minced
1 clove of garlic, minced
Salt and pepper, to taste
Dash of cayenne pepper (or more if desired)
3 TBSP. fresh cilantro, chopped
4-5 green onions, sliced
Put rice and chicken stock in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, salt, pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Sprinkle with green onions and serve immediately.
This is a great side dish for Asian Style Pork Chops or Ginger Chicken. Adapted to my taste from a For the Love of Cooking recipe. Very good!

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