Author Julia Turshen says the trick to a simple rice side dish is to cook already-fragrant basmati rice with fresh aromatics like garlic, onion, and ginger to add huge flavor.

Julia Turshen
Source: Better Homes and Gardens

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Credit: Melanie Acevedo

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy pot melt butter and oil over medium-high. Add onion, garlic, ginger, and cinnamon. Cook and stir 5 minutes or until onion begins to soften. Stir in rice and tomato paste. Cook and stir 3 minutes or until rice is well-coated and smells nutty. Stir in stock and 2 tsp. salt. Bring to boiling; reduce heat to low. Simmer, covered, 10 to 15 minutes or until rice is tender and liquid has evaporated.

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  • Place a kitchen towel or paper towel between pot and lid to absorb liquid from the steam (to keep rice fluffy). Let stand 10 minutes. Fluff with a fork. Stir in raisins, almonds, and parsley. Serve immediately or at room temperature. Serves 8.

Tips

Prepare rice through Step 1. Cover as directed in Step 2; refrigerate up to 2 days. To reheat, spread rice evenly on a sheet pan. Bake at 425°F about 10 minutes. Stir in raisins, almonds, and parsley.

Nutrition Facts

287 calories; fat 11g; cholesterol 8mg; saturated fat 3g; carbohydrates 43g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 9g; protein 6g; vitamin a 505.2IU; vitamin c 9.2mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 15.7mcg; sodium 514mg; potassium 285mg; calcium 53mg; iron 1.4mg.
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