Hawaiian Macadamia-Lavender Rice (Vegan Friendly)

Cookgirl's Note:

A most wonderful combination of flavors! From 'The Lavender Cookbook'. If you want it vegan, switch to olive oil or your preferred butter substitute for the butter.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 236.59 ml finely chopped onion
• 1 garlic clove, peeled
• 14.79 ml freshly grated ginger
• 29.58 ml extra virgin olive oil
• 236.59 ml uncooked basmati rice
• 591.47 ml vegetable broth (or chicken broth)
• 2.46 ml salt
• 118.29 ml macadamia nuts, coarsely chopped (I saved a few nuts for garnish)
• 14.79 ml grated lemon zest (the orange is my change) or 14.79 ml orange zest (the orange is my change) or 14.79 ml lime zest
• 29.58 ml unsalted butter
• 4.92 ml dried culinary lavender, ground up in spice grinder ('Provence' lavender is preferred. Use fresh lavender if you have it.)
• freshly grated black pepper

Directions:

1. Finely mince the onion and garlic either by hand or in a food processor.
2. Heat the olive oil up in a sauce pan over medium heat. Add the onion, olive oil, ginger and garlic to the sauce pan. Stir for 5 minutes or until onion has softened.
3. Rinse the basmati rice in a fine mesh strainer under cold running water for 1 minute. Drain.
4. Stir the drained basmati rice, broth and salt in with the onion mixture.
5. Bring to a medium boil.
6. Cover, reduce heat to medium-low and cook for 20 minutes, or until the rice is tender and liquid has evaporated.
7. Remove saucepan from heat and stir in the nuts, lemon or orange zest, butter and lavender.
8. Cover pan and set aside for 5 minutes.
9. Transfer to a serving platter and season with freshly grated black pepper.