Ingredients
1 cup basmati rice
1 tablespoon olive oil
1 large diced onion
1 large carrot, shredded
2 minced garlic cloves
1 tablespoon minced, peeled fresh ginger
1 3/4 cups water
3/4 teaspoon coarse salt
Preparation
In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is very tender, 15 to 20 minutes.
Add garlic cloves and ginger; cook 2 minutes.
Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes (add a little more water if pan becomes dry).
