Vietnamese style rice

• Vegan
• Gluten free

• Produce

  • 5 tbsp Coriander, fresh
  • 4 Garlic cloves
  • 25 g Ginger, fresh root
  • 2 tbsp Parsley, fresh
  • 1/4 cup Peas, fresh or frozen

• Canned Goods

  • 800 ml Vegetable stock

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1 tsp Sea salt, fine
  • 2 tsp Turmeric, ground
  • 1 tsp White pepper, ground

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on garlicmatters.com

Description

Ingredients

• 1 tbsp canola oil
• 4 garlic cloves - finely chopped
• 25g fresh root ginger - finely chopped
• 2 tsp ground turmeric
• ¼ cup fresh or frozen peas
• 1 cup (185g) long grain rice, rinsed several times and drained
• 800 ml vegetable stock
• 5 tbsp fresh coriander (cilantro) - finely chopped
• 2-3 tbsp fresh parsley - finely chopped
• 1 tsp fine sea salt (or to taste)
• 1 tsp ground white pepper

Directions

• Heat the oil in a deep pan, drop the heat to low and gently fry garlic and ginger for 2 minutes. Sprinkle turmeric over the garlic and ginger and cook all together for another 30 seconds.
• Stir in the rice and allow it to absorb the flavour for 2-3 minutes and get well coated in the fragrant oil.
• Pour in the stock, stir the content of the pan, bring to boil, stir again and then reduce the heat back to low. Cover the pan and let the rice cook slowly for about 15 minutes before adding the peas and half of the coriander. Stir the rice and cook for another 5-7 minutes or until all the liquid is absorbed.
• Turn off the heat, gently fluff up the rice, mix in the rest of the coriander and the parsley, cover and leave to infuse for 5 minutes before serving.