Prep 10 mins
Cook 30 mins
Simple and straight-forward, this looks like a tasty side dish! May sub the chicken broth with vegetable broth, to make vegetarian-friendly! Taken from thefreshmarket.com; posted for ZWT.
- 1 teaspoon sesame oil
- 3⁄4 cup carrot, diced
- 1⁄2 cup onion, diced
- 2 garlic cloves, minced
- 2 (10 1/2 ounce) cans chicken broth
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄4 cups long-grain rice, uncooked
- Heat oil in pan and add onion, carrot, and garlic; sauté until tender.
- Add broth, Chinese five-spice, salt and pepper, bring to a boil.
- Stir in rice and return to boil.
- Cover; reduce heat and cook 20 minutes.
I scaled back for 3 serves and used a low GI rice by Sun Rise which is between a white and brown rice and it did take nearly 30 minutes before all the liquid was absorbed but the flavour to the rice was outstanding and it amazed me how little five spice was needed to give so much flavour , thank you alligirl made for Everyday Is A Holiday.
Great alternative to plain rice. Went well with an Asian themed dinner. I might add a bit more 5-spice next time.
A nice Asian side dish. I used 1 cup broth and 1 cup instant rice as I was out of long grain rice and it turned out fine. Thanks for sharing your recipe.