California Basmati Pilaf
Cooking Instructions:
- 1 cup Lundberg California Brown Basmati Rice
- 2 cups chicken broth or water
- 1 tbsp. butter
- 1 bay leaf
- 1 tbsp. vegetable oil
- 1 cup chopped onion
- 1/3 cup thinly sliced celery
- 1/4 cup seedless raisins
- 1 tsp. finely chopped, peeled fresh ginger
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- freshly ground black pepper
- 1 tbsp. light (reduced sodium) soy sauce
Combine rice, broth, butter and bay leaf in a medium saucepan with a tight-fitting lid. Bring to a boil, cover, reduce heat to low and simmer 50 minutes. Heat oil in a medium-high heat. Add onion; cook 3 minutes. Add celery, raisins, ginger, cumin, coriander and pepper to taste. Cook 2 minutes. Stir into the cooked rice. Add soy sauce and mix well. Remove bay leaf before serving. Makes 4-6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer