Ginger citrus rice
2 Tbsp. canola oil
2 Tbsp. peeled/grated fresh ginger root
1/2 Tsp. ground cumin
4 cups water
2 cups basmati rice
2 Tsp. salt
1 Lg. lime (zested and juiced)
1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking. Add ginger root and ground cumin and cook for 1 minute.
2. Add 4 cups water and bring to a boil. Stir in rice and salt.
3. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.
4. Stir in lime juice and zest.
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