Ginger Rice
A mainstay sidedish at Blue Mesa that gets its unique flavor from ginger and basil pesto.
Serves 8
- ¼ cup butter
- 2 tablespoons sushi ginger, drained and chopped
- 2 tablespoons fresh garlic, minced
- ½ cup yellow onions, diced
- 2 cups rice, Uncle Ben's Converted
- ½ cup coconut milk
- 4 cups water
- 1 teaspoon Kosher salt
- 1/8 teaspoon white pepper
- 1 tablespoon basil pesto
Melt butter in medium size sauce pot over medium heat.
Add ginger, garlic and onions, stir frequently until onions are transparent.
Add rice, turning frequently until will coated.
Add coconut milk, water, salt and pepper and bring to boil. Reduce heat to low, cover and simmer approximately 20 minutes.
Remove from heat and let stand 5-6 minutes.
Turn cooked rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.