 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I threw this together to have something fancy to serve with the Wasabi-encrusted tofu I made last night. Turned out great! Ingredients:
3 tablespoons coconut oil |
3 cups basmati rice |
1 small onion, chopped |
3 tablespoons gingerroot, minced |
1/2 teaspoon turmeric (or more to taste) |
3/4 cup almonds, slivered |
3 tablespoons lime juice |
6 cups vegetable broth |
1/4 cup fresh mint, chopped |
Directions:
1. Heat coconut oil in wok. Add rice, onion, ginger, turmeric and almonds and cook until onion is translucent and rice begins to brown.
2. Combine rice mixture with broth and lime juice and cook according to your rice cooker's instructions. (You can also cook this in a large saucepan on the stove-just cover and cook at a simmer until rice is tender and all broth is absorbed).
3. Toss will mint and serve.
|
|