Quick Basmati Rice with Gingerroot, Scallions, Garlic and Red Chile
Preparation Time: 5 minutes
3 oz. Gingerrot peeled
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.
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