Basmati Rice with Onion and Ginger

This rice dish makes a nice companion for my Tandoori Chicken Kebabs. I make mine with brown Basmati Rice to bump up the nutritional value and the fiber.

Serves 8(for a smaller portion- cut the recipe in half)

1 large onion, minced
3 cloves of garlic, minced
1 tbsp fresh grated ginger root
2 large carrots, grated
2 cups brown basmati rice
4 cups chicken stock
1 tsp kosher salt
1/4 tsp pepper
1 tbsp olive oil
3 tbsp margarine

Heat the oil and margarine in a medium sauce pot. Add the onion, garlic and ginger and let the veggies sweat for about 7 minutes on med/low heat. Add the carrot and the rice. Raise the heat to medium and stir to toast the rice for 5 minutes. Add the stock, salt and pepper. Bring to a boil. Lower to a simmer and cook according to the package directions. I've noticed that brown rice varies from 35-50 minutes in cooking time. So check the package carefully.