I've been eating a restricted diet in an attempt to sort out some on-going stomach issues, and part of eating this low FODMAP diet means no garlic or onions of any kind. I rely heavily on both of these to flavor food, so it's been a challenge. This rice recipe calls for garlic, but it seemed like it had enough going on that it could work without it, and that was a correct assumption. This is a bright and tasty side dish, flavorful, yet not overpowering. Certainly a nice compliment to veggie tacos or a black bean dish. But it doesn't have to be paired with a Mexican inspired dish. I think it's pretty versatile. You could garnish with some toasted pumpkin seeds or squeeze a little lime juice over the top. I've made this twice in four days and assume it will become a regular.
Ginger cilantro rice
1 and a 1/2 cups jasmine or basmati rice, dry
2 tablespoons vegetable oil, like canola
1/4 cup fresh ginger, peeled and finely chopped or grated (you could add even more if you are quite fond of ginger)
2 large cloves of garlic, minced (optional)
2 and a 1/4 cups veggie broth (I used one no chicken bouillon cube)
3/4 teaspoon salt
1 small bunch of cilantro, coarsely chopped
1. In a sieve, rinse rice under cold water until the water runs clear. Drain by shaking side to side to get water out. Set aside.
2. Heat oil over medium high heat in heavy bottomed sauce pan that will be large enough to fit the rice once it expands. Add ginger and garlic if using, stir until fragrant, about 30-60 seconds.
3. Add the rice and stir for 3 minutes, being careful to not let it stick.
4. Add broth and salt. Then sprinkle cilantro over the top and bring to a boil.
5. Lower heat to low, cover and let simmer for 18 minutes.
6. Remove from heat and let sit, covered for 10 minutes. Transfer to a pretty serving bowl and enjoy. You may want to serve with lime wedges.
