• Ingredients: 19
  • Serves: 4
  • Prep: 15 min
  • Bake: 35 min

Ginger basmati pilaf with cumin and scallions with basmati rice, and white, pale green, and green parts separated, finely chopped peeled fresh ginger, vegetable oil, cumin seeds, toasted, water, salt. To make this ginger basmati pilaf with cumin and scallions for 4 persons you will need 15 min for preaparation and 35 min for baking.

Ingredients

  • 1 1/2 cups basmati rice
  • 4 scallions, cut into 1/2-inch pcs. and white, pale green, and green parts separated
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 tbsp. vegetable oil
  • 1 tsp. cumin seeds, toasted
  • 2 1/4 cups water
  • 3/4 tsp. salt

For ginger syrup

  • 3 cups water
  • 2 cups sugar
  • 2 cups thinly sliced fresh ginger , left unpeeled

For fruit salad

  • 4 cups summer fruit
  • 3 tbsps. small mint leaves

Blueberry ice

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve.

    For this step you will need

  2. Step 2 Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring, until scallions are softened, about 3 minutes.

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  3. Step 3 Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in water and salt and bring to a boil.

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  4. Step 4 Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes.

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  5. Step 5 Remove from heat and add scallion greens (do not stir), then let stand, covered, 5 minutes. Fluff rice with a fork, stirring in scallion greens.

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Nutrition information

Calories 298 Carbohydrates 58 g (19%)
Fat 4 g (6%) Protein 5 g (11%)
Saturated Fat 0 g (2%) Sodium 448 mg (19%)
Polyunsaturated Fat 1 g Fiber 1 g (6%)
Monounsaturated Fat 3 g Cholesterol 0