Ginger Carrot Rice Pilaf


2 c raw brown rice
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1-inch piece of ginger, shredded
1 tsp cinnamon
1/2 tsp tumeric
1/2 c chicken stock
2 carrots, shredded
1 tsp salt

Throw the rice in a rice cooker, because you just can’t be bothered with cooking it on a stove anymore. (Note: this might be even tastier if you cook the rice in chicken or veggie broth instead of water.) In the meantime, saute the onion in the oil over medium heat until it starts to caramelize. Add the garlic and ginger and cook for another minute or two, to take off the raw edge. Add the spices, stir for a few seconds, and add the chicken stock. Once the stock stops sizzling, add the carrots and salt, and cook until the carrots soften slightly. Mix the vegetables in with the rice using a slashing motion rather than stirring.

For something a little sweeter, omit the salt and add some golden raisins (maybe a 1/2 cup?). Sorry the picture’s kind of green! That was the only tupperware left.


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