Ginger Scallion Rice Pilaf

1/3 cup green onion (white part only)
21/4 tsp. The Ginger PeopleĀ® Organic Minced Ginger
2 Tbsp. unsalted butter
1 cup Basmati or Jasmine rice
2 cups water
1 tsp. salt
1 cup frozen peas, thawed
2 green onions, chopped finely

In a heavy saucepan, cook the white part of the green onion and the ginger in butter over medium-low heat. Stir until the ginger is colored lightly. Add rice, stirring for one minute. Stir in 2 cups water and salt. Bring the liquid to a boil, cover and cook over low heat for 18 to 20 minutes, or until the liquid is absorbed. Stir in peas, green onions and pepper to taste. Remove from heat, cover and let stand for 5 minutes. Serves 4.

Leave a Reply