basmati pilaf with candied ginger, almonds, cilantro and lemon
Prep Time: 15 minutes
Total Time: 50 minutes
1 cup basmati rice
1 cup reduced-sodium chicken broth
1 cup water
1/2 teaspoon salt
1/3 cup candied ginger, rinsed to remove sugar and patted dry, chopped
1/2 cup sliced almonds, toasted
1/4 cup minced fresh cilantro
1 Tablespoon fresh lemon juice
1. Soak Rice: Soak rice for 15 – 25 minutes in cool water. Drain rice in a wire mesh and set aside.
2. Cook Rice: In a medium saucepan, bring broth, water and salt to a boil over high heat. Add rice and return to boil. Reduce heat to medium high and cook until the water is absorbed, about 15 – 20 minutes. Stir rice, reduce heat to lowest setting, cover and continue to cook another 15 – 20 minutes until rice is tender and appears dry on top. Transfer rice to a mixing bowl and fluff with fork.
2. Microwave Ginger: Transfer ginger and 1 tablespoon of water to a microwave-safe bowl. Cover tightly with plastic wrap or a lid and microwave for 30 seconds to soften.
3. Mix & Serve: Fold ginger, almonds, cilantro and lemon juice into the rice. Serve and Enjoy!
