fresh ginger – Aubrey About Town

Ethiopian Ginger Rice

This recipe evokes fond childhood memories. A beautifully savory rice, with a punch of warm and soothing ginger with elegant simplicity that pairs wonderfully with roasted chicken or pork.

CourseRice, Side Dish

Ingredients

2-1/2cups water
1cup extra long-grain white rice
1-1/2tbsp fresh gingerabout 1 large thumb-size finger of ginger, slightly peeled and grated
1tbsp chicken bouillon
1-1/2tbsp olive oil
1-1/2tbsp butter

Instructions

Rinse and slightly peel one large finger of ginger, about the size of your thumb.
Grate ginger on a microplane or box grater. Reserve the last part of the stub, mince coarsely. Set both minced and grated ginger aside.
In a large skillet over MED-HIGH heat, melt butter with olive oil.
Add rice, stir to coat.
Stirring frequently, toast rice until opaque and almond in colour.
Stir in water; chicken bouillon, and grated ginger.
Bring just to a boil, cover with lid, and turn heat down to LOW.
Steam covered on LOW 20 mins. Remove from heat. Let sit 5 minutes.
Lightly fluff with fork. Serves 4 as a side.