“A really flavorful rice with lots of color. Goes great with fish.” – April Ferre
Basmati Rice with Carrots and Ginger
- 1 Cup Basmati Rice
- 1 Tablespoon Olive Oil
- 1 Large Onion Diced
- 1 Large Carrot Shredded
- 2 Cloves Garlic Minced
- 1 Tablespoon Fresh Ginger Minced
- 1 3/4 Cup Water
- 3/4 Teaspoon Salt
- In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until the onion is very tender, 15 to 20 minutes. Add garlic and ginger; cook 2 minutes.
- Add rice, stirring to coat. Add water and salt; bring to a boil. Reduce to a simmer; cover, and cook until the rice is tender, about 17 to 20 minutes.