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Recipes > Vegetarian main courses > Quick basmati rice with gingerroot, scallions, garlic and red chile Back to Recipes Index

Quick Basmati Rice With Gingerroot, Scallions, Garlic And Red Chile

Preparation Time: 5 minutes
Cooking Time: 5 minutes

Serves: 4


3 oz. Gingerrot peeled
8 cloves garlic, coarsely chopped
2 tbsp. olive iol or ghee
1 tsp. crushed red chiles
1 bunch scallions, chopped including the greens
4 cups pre-cooked basmati rice
2 tbsp. coarsely chopped cilantro
lemon juice, Braggs Aminos, or Tamari sauce


Place ginger and garlic in food processor with a metal blade and process until finely chopped.Heat olive oil or ghee in large skillet or heavy sauce pan over medium-high heat. Add red chiles and cook for 15 seconds, stirring constantly. Add ginger and garlic and cook for 1 minute, stirring constantly. Add chopped scallions, stir for a moment and then add the rice. Lower heat to medium and stir, heating thoroughly. Add water sparingly, as needed if a moister consistency is desired. Season with lemon juice, Braggs or Tamari sauce to taste. Garnish with cilantro leaves.

Recipe from: From Vegetables with love by Siri Ved Kaur Khalsa

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