Ingredients
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 onion diced
- 2 teaspoons ginger minced
- 3/4 cup finely grated carrots use handheld microplane
Instructions
- Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
- Heat butter in a skillet over medium heat.
- Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
- Reduce heat to low and cover to steam 5 minutes.
- When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Nutrition
Calories: 153kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 62mg | Vitamin A: 115IU | Vitamin C: 1.3mg | Calcium: 15mg | Iron: 0.3mg
