I guess I am on a “rice roll” maybe because I was asked recently if I had any gluten free recipes. I haven’t labelled every recipe GF yet, but intend to, however it made me think about putting more rice dishes on the blog, partly because I am always looking to “raise the bar” with all the dishes, and its so easy to add interesting things to rice.
This dish is so fresh and clean tasting, it’s wonderful with broiled or baked fish or shellfish.
With this recipe you can substitute the currants with golden raisins or black raisins of you can’t find currants. It will look different but taste pretty similar.
Below is a picture using golden raisins.
1 tbsp butter or olive oil
1/4 cup finely chopped onion
1 cup basmati white rice
1 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 heaped tsp finely shredded orange zest
1 heaped tsp finely chopped fresh ginger
1 3/4 cups water or chicken broth
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.
Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving
Garnish with a little fresh chopped parsley for some more color