Rice Cooker Ginger Green Rice
Ingredients
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups jasmine rice, rinsed well
2 1⁄4 cups chicken broth
Salt and pepper, to taste
1⁄2 cup cilantro, minced
2 tablespoons ginger, finely grated
Juice of 1 lime
Instructions
1. Heat oil in a medium skillet over medium heat. Add onion and cook until onion is translucent, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds. Add rice and stir to coat.
2. Transfer mixture to rice cooker pot. Add chicken broth and season with salt and pepper. Stir. Close the cover, set for regular cycle, and start.
3. When machine finishes stir in cilantro, ginger, and lime juice with a wooden spoon or rice paddle.
Comments
I found this recipe at the blog “Week of Menus” and, since we love rice, thought it would be great to try some time. The original recipe is made on the stovetop, which can be done easily by cooking the veggies in a pot and then adding the broth and rice, covering, and cooking 15-25 minutes or until tender. I opted to make it in the rice cooker since it’s still my new toy and I’m always looking for new ways to use it as a result.
The rice was extremely flavorful thanks to the ginger and the cilantro; it also went very well with the flavors in the salmon and would go equally well with similarly flavored chicken dishes. This recipe is definitely a keeper.
Shown here with Asian Salmon.
Internet - Week of Menus