- Vegetable oil
- 1 medium onion, diced
- 1 cup brown rice
- 1 teaspoon orange zest
- 1 tablespoon finely chopped or fresh ginger
- 2 cups vegetable stock
- Salt and freshly ground black pepper
Begin by sweating onions in oil in a medium sized pan until they are translucent. Add the rice and saute for 1 minute. Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring to a boil. Cover the pan with a lid and cook over low heat for 20 to 25 minutes or until rice is tender. Add salt and freshly ground black pepper, to taste.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.