| Ingredients: |
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|
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2 tablespoons butter |
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4 shallots, minced |
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1 cup Basmati rice*, washed |
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1 inch fresh ginger, smashed and finely chopped |
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2 bay leaves |
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2 star anise |
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1 cinnamon stick |
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Grated rind and juice of 1 medium orange** |
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1 tablespoon raisins, chopped |
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1-1/4 cups low-sodium chicken broth |
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salt and pepper, to taste*** |
| Directions: |
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|
| 1. |
Melt butter in a medium sized saucepan over medium-high heat. Add shallots and cook while stirring for 3-4 minutes until they become softened. |
| 2. |
Add the rice and cook for 3 minutes until well coated, stirring constantly. |
| 3. |
Add the ginger, bay leaves, star anise and cinnamon stick. |
| 4. |
Stir in the grated rind, orange juice and raisins and mix thoroughly. |
| 5. |
Stir in the chicken stock. Raise the heat and bring to boiling. Reduce heat to medium-low, cover and cook for about 15-17 minutes or until rice is cooked through and liquid is absorbed. |
| 6. |
Remove from heat, uncover and discard the bay leaves, star anise and cinnamon stick. Place cover back on saucepan and let stand for about 15 minutes to rest then serve.
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| NOTES:
* Raw rice often comes with a layer of starch. Wash the rice to remove extra starch before cooking it. Place rice in a medium sized bowl in a sink and add cold water until well covered. Wash your hands with soap and water then dry. Grab the rice and rub between your hands within the water, drain the water thoroughly and repeat if necessary.
** Before grating, wash the outside of the orange rind with warm water and soap to remove any leftover germs from customer handling at the store.
**Nutrition Facts calculated without extra salt
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Recipe Cookbook
