RED RICE PILAF WITH ORANGE AND GINGER

"The subtle orange and ginger flavors go with grilled or pan-seared soy-marinated jumbo shrimp."

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 teaspoons minced orange zest, cut from 3 strips (2-by-1/2 inches) removed from orange with vegetable peeler
2 teaspoons finely chopped fresh ginger
1 teaspoon minced or grated garlic
1/8 teaspoon red pepper flakes
1 cup uncooked Bhutanese red rice
1 teaspoon kosher salt
1 tablespoon chopped fresh dill (for garnish)

Heat the oil in a large broad saucepan or deep skillet over medium-low heat. Add onion and cook, stirring until golden, about 5 minutes.

Add the orange zest, ginger, garlic and red pepper flakes; cook 2 minutes.

Add the rice; cook, stirring, over medium heat until coated with seasonings, 2 minutes.

Add 2 1/4 cups water and salt; heat to a boil. Stir once. Cook, covered, over low heat until the water is absorbed and rice is tender, about 20 minutes. Let stand, covered and off heat, 10 minutes before serving.

Sprinkle with dill and serve.

Servings: 4
Source: The Amazing World of Rice by Marie Simmons