This easy side dish starts out almost like a risotto, sauteing the rice grains before you add the cooking liquid, but then diverges and bakes in the oven instead of requiring all those long minutes of constant stirring. Serve with the vegan entree of your choice - check out pre-prepared items from Whole Foods to make the night even easier!Place 1 cup basmati rice in a fine-mesh sieve and rinse with cold water; drain and set aside.
Heat 2 teaspoons vegetable or canola oil over medium-high heat. The original recipe said to use an ovenproof saucepan, but since I wasn't sure any of my saucepans were ovenproof, I used a 9-inch ovenproof skillet that I have with fairly deep sides, and that worked fine.
Add 2 teaspoons minced fresh ginger and 2 minced garlic cloves; cook for 30 seconds, stirring constantly. Add the rice and cook for 1 minute, still stirring constantly.
Add 2 and 1/4 cups vegetable broth, 1 tablespoon chopped fresh basil, 2 teaspoons chopped fresh mint and 1/4 tsp. black pepper; bring to a boil.
Cover your saucepan or skillet with a lid or aluminum foil, and wrap the handle in aluminum foil. Bake at 350 degrees for 25 minutes, stirring once halfway through cooking.
Fluff the rice with a fork, then divide into 4 servings of 3/4 cups and 220 calories each.
The oven is foolproof compared to the stovetop!
Cost:
basmati rice $1.85
ginger $0.56
vegetable broth $3.69
mint $1.99
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