2 T peanut or olive oil
1 small yellow onion, diced
1 C basmati or jasmine rice, rinsed and drained
2 C water or chicken stock
1 piece fresh ginger, about 1 inch long, peeled and smashed with knife blade
Suggested additions:
2 T toasted pine nuts or almond
2 T dried currants, plumped in hot water to cover for 20 minutes and drained
3 T minced green onions
1 small ripe tomato, peeled, seeded and diced
2 T flaked coconut, lightly toasted in a dry frying pan
In a saucepan over medium heat, warm the oil. Add the onion and sauté until translucent,
about 8 minutes. Add the rice and sauté for a few minutes until the kernels are
thoroughly coated with oil.
Add the water or stock, ginger and salt to taste and bring to a boil. Cook for 2
minutes, reduce heat to low, cover and simmer until water is absorbed, 15 - 20 minutes.
Stir in the additions of choice and remove from the heat. Let rest for 10 minutes, then
fluff with a fork, remove ginger and serve at once.
Try adding red beans?
