Basmati Rice With Basil And Mint Recipe
Ingredients
| Basmati rice | 1 Cup (16 tbs), uncooked | |
| Canola oil | 2 Teaspoon | |
| Minced ginger | 2 Teaspoon, peeled | |
| Garlic | 2 Clove (5gm), minced | |
| 2 1/4 cups fat-free, less-sodium chicken broth | ||
| Basil | 1 Tablespoon, chopped | |
| Mint | 2 Teaspoon, chopped | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. Preheat oven to 350°.
2. Place rice in a fine-mesh strainer. Rinse with cold water,- drain.
3. Heat oil in a large saucepan over medium-high heat. Add ginger and garlic, cook 30 seconds, stirring constantly. Stir in rice, cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine,- bring to a boil. Cover, wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once.
2. Place rice in a fine-mesh strainer. Rinse with cold water,- drain.
3. Heat oil in a large saucepan over medium-high heat. Add ginger and garlic, cook 30 seconds, stirring constantly. Stir in rice, cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine,- bring to a boil. Cover, wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once.
Chef
