Garlic and Ginger Rice
- 2 cups uncooked jasmine rice
- 2 Tablespoons Rocky Mountain Olive Oil Ginger & Black Garlic Infused Olive Oil
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 1/2 cups chicken stock
- 1/2 teaspoon salt
- 1 cup fresh cilantro
- 1 Tablespoon of butter
Mince the garlic, peel and grate the ginger, and wash and chop the cilantro. Place the rice in a colander and rinse with water, stirring rice gently. Empty the water and rinse again once more.
Heat Ginger & Black Garlic Infused Olive Oil in a large saucepan over medium heat. Once the oil is heated, add the ginger and garlic and cook for 3 minutes stirring frequently.
Add the rice and cook for one minute, stirring constantly. Add in the chicken stock and bring to a boil. Cover the rice and reduce the heat to medium-low. Cook for 15 more minutes or until the liquid is absorbed. Remove the rice from the heat and stir in the chopped cilantro and add the butter. Cover again and let stand for 10 minutes. Once the rice was ready fluff it with a fork before serving. We suggest pairing this delicious and zesty side dish with smoky mango balsamic glazed salmon.