The Recipe Girl Cookbook by Lori Lange

Author:Lori Lange [Lange, Lori]
Language: eng
Format: epub, mobi, pdf
ISBN: 978-1-118-44804-5
Publisher: Houghton Mifflin Harcourt
Published: 2013-03-25T16:00:00+00:00

4 tablespoons (1⁄2 stick) salted butter

1⁄2 cup finely diced sweet onion

2 tablespoons minced garlic (about 4 large cloves)

2 tablespoons sushi (pickled) ginger, drained and chopped (see Tips)

2 cups white jasmine rice

4 cups water

1⁄2 cup coconut milk

1 teaspoon kosher salt

1⁄8 teaspoon ground white pepper

1 tablespoon prepared basil pesto

In a medium saucepan, melt the butter over medium heat. Add the onion, garlic and ginger and cook, stirring frequently, until the onion is softened and transparent, 4 to 5 minutes. Add the rice, stirring until coated. Add the water, coconut milk, salt and pepper. Increase the heat to medium-high and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes. Remove the pan from heat and let it sit for 5 minutes.

Scoop the rice into a serving bowl, add the pesto and toss. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of pesto that is known to be gluten-free.

TIPS At markets where they make their own sushi, ask the sushi chef if you can take home a small container of their pickled ginger (or offer to buy it). Otherwise, look for sushi ginger in the Asian products aisle of your market.

You may substitute freshly grated ginger for the sushi ginger if you must (use 1⁄2 tablespoon). I highly recommend the pickled ginger though for the unique flavor addition.

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