1 tablespoon vegetable olive oil
2 cups reduced sodium vegetable broth
1 cup brown basmati rice, uncooked, rinsed
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons turmeric
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar
½ lemon, juiced
2 tablespoons chopped cilantro
- Place oil, broth, rice, ginger, garlic, turmeric, black pepper, brown sugar, and lemon juice in the container of a rice cooker. Stir well, close the lid, and press the “white rice” button, cooking for about 20-25 minutes (this may vary, depending on the rice cooker brand).
- When setting is done, open lid, ﬂuﬀ the rice, and close, continue to gently cook on the “keep warm” setting (which can vary depending on rice cooker brand), for an additional 10-15 minutes, until rice is tender, but not mushy.
- Remover from rice cooker, transfer to a serving bowl, and garnish with chopped cilantro.
Note: Make this recipe in an Instant Pot using the “rice” setting, following manufacturer’s directions.
Make this recipe on the stove by adding all ingredients to a pot, stirring well, covering, cooking over medium heat, and stirring often, for about 40 minutes until rice is tender.
Recipe and photo courtesy Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian.
1g Saturated Fat