Do you have a shit ton of rice? I know of at least a few people that might have gone overboard with their rice stock so I think it might be safe to assume that many more did too. And that’s cool, just as long as you eat it. No one like a food waster.
But are you bored with plan rice? Well I got you. Rice is so easy to jazz up. Add a little this, add a little that, and you’ve got yourself a rice dish among the greats. Even better, toast the rice a little before cooking it and you end up with a even better, flavorful rice. That is fact.
Carrot ginger is a classic flavor combination and can pair with just about any other flavors so you don’t have to think too hard about what else to serve with it. And really, you could just eat a big bowl of the rice. There is no need for anything else. It has it all. Grain, veggies, and seeds or nuts… All you need is a fork (or spoon if you are like that) and an open mouth and you are golden.
Now to the rice pilaf!
The stuff. Long grain brown rice, a couple carrots, some fresh ginger, garlic, an onion, soy sauce, olive oil, water, and pepper.
Grab onion and dice it up really small. Shredded or julienne the carrots.
Add a couple of tablespoons of olive oil to a pot. Add in the onions and start on medium heat and let them cook for a few minutes. Then add in the carrots and keep cooking for a few more minutes until they become slightly tender.
Mince the garlic and the ginger.
Add that freshly minced garlic and ginger to the pot and give it a good stir. Add in the rice now as well and cook for another few minutes , stirring it once or twice until you can smell the toasty-ness of the rice. Then add in the water and soy.
Bring the pot to a boil then turn heat down to the lowest simmer. Pop a top on the pot and let cook, undisturbed, for about 30ish minutes, or until all the liquid has absorbed into the rice.
Once rice is cooked, grab a fork and fluff then pop the lid back on and let it rest for 5-ish minutes. Trust, this makes the rice so just do it.
And then the rice is done, all fluffy and flavorful. Add some green something for a little pretty and yum. Also added a handful of toasted sunflower seeds because why the heck not.
-C
Carrot Ginger Brown Rice Pilaf
makes 3-4 servings
3/4 cup long grain brown jasmine rice
1 1/2 cups water
1 small onion
2 carrots (about 2 cups shredded)
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2-3 cloves garlic
2 tablespoon olive oil
pepper
1/2 cup toasted sunflower or any other seeds or nuts you have on hand (optional)
Start by dicing up the onion and shredding or julienning the carrot into small pieces. Place into medium pot along with olive oil and set on medium heat. Cook for a few minutes until the slightly tender.
Mince garlic and fresh ginger and add it to the pot with carrots and onions. Add in dried rice too and keep cooking on medium heat until the rice smells toasty. Add in the soy and the water. Bring pot to a boil then reduce to lowest simmer you got. Place a lid on top and cook for 30ish minutes or until the rice has absorbed all the liquid.
Once the rice has the liquid, remove the pot from the heat and fluff it with a fork. Place lid back on pot and let the rice rest for 5ish more minutes.
Then eat. I think adding a handful of some crunchy seeds or nut and maybe something green only adds to the rice so go for it if you have it around.