Jasmine rice recipe

Ingredients

• 2 tablespoons macadamia oil
• 2 shallots, finely chopped
• 4 cloves of garlic, minced
• 1 cup jasmine basmati rice, rinsed and drained
• 1⅓ cup vegetable broth (optional) or water
• ⅓ cup fresh spearmint
• ½ cup frozen peas
• 1 tablespoon Bragg’s Liquid Aminos or to taste spinach or cooked arugula
• 3 tablespoons EVOO

1. In a stockpot, heat macadamia oil over low heat.
2. Sauté shallots & garlic for 3 minutes. Add uncooked rice & stir 1 minute.
3. Add vegetable broth or water, spearmint, peas, & aminos.
4. Bring to a full boil, then reduce heat to a simmer.
5. Cover & cook over low heat for about 15 minutes or until water is absorbed & rice is tender.
6. Remove from heat. Release steam by angling lid away from face & hands.
7. Cover pot with a towel to absorb excess water vapor without losing heat.
8. Serve on a bed of spinach or arugula sprinkled with olive oil.