Basmati Rice With Figs, Mustard Seeds and Ginger |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Love, love, love figs. Seems like a strange grouping of ingredients, but marries very well. Plus, the jalapeno gives the ginger an extra kick. Ingredients:
2 tablespoons butter |
1 tablespoon mustard seeds |
1/2 cup onion, minced |
1 tablespoon ginger, minced |
1 hot pepper such as peri-peri or 1 jalapeno, seeded and minced |
2 cups basmati rice |
salt |
4 small firm figs, preferably kadota, diced |
Directions:
1. Melt butter in a heavy-bottom saucepan over medium heat. Add mustard seeds, onion, ginger, and jalapeno. Cook until onion softens, about 4 to 5 minutes.
2. Add rice and stir. Add salt, figs, and 3-1/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn off the heat, keep covered, and allow to steam another 10 minutes.
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