Saturday, November 22, 2008

Sweet / Spicy Basmati Rice

2 T extra virgin olive oil (EVOO)
1 T mustard seed
1/2 C minced onion
1 T grated fresh ginger
1 small hot pepper, seeded and minced
2 C uncooked basmati rice (can substitute brown rice)
1 t sea salt
4 small, firm figs, diced
4 C water

Put EVOO in a skillet or pot over medium heat. Add mustard seed, onion, ginger, and hot pepper. Cook until onion softens and becomes slightly transluscent. Add rice and stir to keep rice from clumping. Add salt, figs, and 3-1/2 cups water. Bring to a boil, reduce heat to low. Stir, then cover and cook for 15 minutes. Turn heat off, remove from heat (keeping covered), and allow to finish cooking another 10 minutes.

Yield: 4-6 servings

If you use brown rice, use 1/4 C less water


Substitute butter for the EVOO.

Choose the variety of hot pepper according to your taste. Ex: Use a banana pepper for a more mild flavor, jalapeƱo for medium and habanero pepper for hot.

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