Recipe: Basmati Pilaf (with onion, celery, raisins, and ginger)

BASMATI PILAF

1 cup brown basmati rice
2 cups chicken broth or water
1 tbsp. butter
1 bay leaf
1 tbsp. vegetable oil
1 cup chopped onion
1/3 cup thinly sliced celery
1/4 cup seedless raisins
1 tsp. finely chopped, peeled fresh ginger
1 tsp. ground cumin
1/2 tsp. ground coriander
Freshly ground black pepper
1 tbsp. light (reduced sodium) soy sauce

Combine rice, broth, butter and bay leaf in a medium saucepan with a tight-fitting lid. Bring to a boil, cover, reduce heat to low and simmer 50 minutes.

Heat oil in a medium skillet over medium high heat. Add onion; cook 3 minutes. Add celery, raisins, ginger, cumin, coriander and pepper to taste. Cook 2 minutes.

Stir into the cooked rice. Add soy sauce and mix well. Remove bay leaf before serving.

Makes 3 1/2 cups or 4 to 6 servings
Source: Lundberg Organic California Brown Basmati Rice Package