Gingered basmati rice from Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten

  • scallions
  • fresh ginger
  • thyme
  • brown basmati rice
  • chicken stock
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mpo on December 06, 2020

    I think the scallions are better added at the end. Keeps them fresh, seemed too wilted by being cooked with the rice.

  • anya_sf on August 06, 2017

    I used tarragon instead of thyme because I had some on hand. I couldn't really taste the tarragon, though, when the rice was done. I only had 2 c chicken stock (canned), so used water for the rest. I used Texmati brown rice (expensive!), as Ina suggests. The rice was just cooked after 45 min, so I let the pot sit, covered, for an extra 10 min to allow the liquid to fully absorb. The texture was perfect after that. It was fairly flavorful for rice. The ginger flavor wasn't super strong. It made a nice accompaniment for Eli's Asian Salmon.

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