Herbed Rice Pilaf

Ingredients

• Jasmine rice 300g
• Vegetable stock 600ml
• Vegetable oil 2 tbsp
• Shallots 2, finely chopped
• Garlic cloves 2, minced
• Fresh ginger 1cm piece, grated
• Fresh coriander 1 large bunch, finely chopped
• Fresh mint 1/2 bunch, finely chopped
• Spring onions 3, finely sliced
• Lime 1, juiced
• Soy sauce (or tamari for gluten-free) 1 tbsp
• Sugar 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Rinse the jasmine rice under cold running water until the water runs clear, then drain well.
2. Heat the vegetable oil in a medium saucepan over a medium heat. Add the chopped shallots and cook for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant, being careful not to burn them.
4. Add the drained rice to the pan and stir for 1-2 minutes to lightly toast the grains.
5. Pour in the vegetable stock, bring to a boil, then reduce the heat to low, cover tightly, and simmer for 12-15 minutes, or until the liquid is absorbed and the rice is tender.
6. Remove the pan from the heat and let it stand, covered, for 5 minutes.
7. Fluff the rice with a fork. Stir in the chopped coriander, mint, spring onions, lime juice, soy sauce, and sugar.
8. Season generously with salt and black pepper to taste. Serve immediately.