Basmati Rice with Onion and Ginger
- 1 cup basmati rice
- 1 tablespoon olive oil
- 1 large diced onion
- 1 large carrot, shredded
- 2 minced garlic cloves
- 1 tablespoon minced, peeled fresh ginger
- 1 3/4 cups water
- 3/4 teaspoon coarse salt
In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is very tender, 15 to 20 minutes.
Add garlic cloves and ginger; cook 2 minutes.
Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes (add a little more water if pan becomes dry).
SourceEveryday Food, July/August 2004