Ginger Five Spice Basmati Rice
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2 cloves minced garlic
2 tablespoon olive oil
2 cups chicken stock (Use low sodium stock if not using homemade.)
Zest and juice of one lemon
1 teaspoon Chinese 5 spice mix
4 tablespoon finely grated fresh ginger root
1 teaspoon salt
½ teaspoon ground black pepper
1 cup basmati rice
2 tablespoon olive oil
2 cups chicken stock (Use low sodium stock if not using homemade.)
Zest and juice of one lemon
1 teaspoon Chinese 5 spice mix
4 tablespoon finely grated fresh ginger root
1 teaspoon salt
½ teaspoon ground black pepper
1 cup basmati rice
In a medium saucepan sauté the minced garlic in the olive oil for about one minute. Add the remaining ingredients except the rice and bring to a boil.
Add the rice and reduce the heat to low, cover and allow the rice to slowly simmer for about 20 minutes or until the liquid has almost completely absorbed. Remove from heat, cover and allow to stand for 10 minutes. Fluff the cooked rice with a fork and serve.
