This can be used as the basis for so many nice meals. We've used it with fish, stir fry, roast veg..
It's also just really nice on it's own.
Ingredients:
115g rice (We normally use the whole-grain type, but I guess any will work)
1 clove garlic
1 piece ginger root
500ml vegetable stock
Instructions:
Slice, grate or finely chop the garlic & ginger.
Put the rice in the pan, and pour in about two thirds of the stock.
Add the garlic & ginger, put the lid on the pan and bring to the boil.
Once boiling, turn the heat down to low, and leave it to cook for 20 minutes or so, checking every now and then that it hasn't run out of liquid. If it has, add some of the remaining stock.
After the 20 minutes, the rice should be fully cooked, and have soaked up all of the stock. This does depend on the type of rice that you've used - wild rice takes longer than Uncle bens, for example.
It's also just really nice on it's own.
Ingredients:
115g rice (We normally use the whole-grain type, but I guess any will work)
1 clove garlic
1 piece ginger root
500ml vegetable stock
Instructions:
Slice, grate or finely chop the garlic & ginger.
Put the rice in the pan, and pour in about two thirds of the stock.
Add the garlic & ginger, put the lid on the pan and bring to the boil.
Once boiling, turn the heat down to low, and leave it to cook for 20 minutes or so, checking every now and then that it hasn't run out of liquid. If it has, add some of the remaining stock.
After the 20 minutes, the rice should be fully cooked, and have soaked up all of the stock. This does depend on the type of rice that you've used - wild rice takes longer than Uncle bens, for example.
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