| 1 Cup Basmati Rice | 2 Cloves Garlic, Minced |
| 1 Tablespoon Olive Oil | 1 Tablespoon Fresh Ginger, Minced |
| 1 Large Onion, Diced | 1 3/4 Cup Water |
| 1 Large Carrot, Shredded | 3/4 Teaspoon Salt |
In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until the onion is very tender, 15 to 20 minutes. Add garlic and ginger; cook 2 minutes. Add rice, stirring to coat. Add water and salt; bring to a boil. Reduce to a simmer; cover, and cook until the rice is tender, about 17 to 20 minutes.
2018 Recipe - April Ferre - from Martha Stewart, www.marthastewart.com
"A really flavorful rice with lots of color. Goes great with fish." - April Ferre
