Gingery Jasmine Rice

 Here is another tasty recipe from Sandra Savage, a real life executive chef and cookbook author. She is a graduate from California Culinary Academy (CCA); she has collected and developed recipes while traveling and cooking around the world, including two weeks aboard the USS Blue Ridge in Japan.

  2 tablespoons olive oil

2 small quarter size pieces of ginger, peeled and minced

1 garlic clove, minced

1⁄4 jalapeño, seeded

1⁄2 shallot, minced

1  cup jasmine rice

2  cups chicken stock

1 tablespoon cilantro, minced

salt and pepper, to taste

Heat olive oil in a medium saucepan over medium- high heat. Add ginger, garlic, jalapeño and shallot and sauté for 1 minute.

Add rice. Toast rice for 1-2 minutes. Add chicken stock.

Add cilantro. Taste and adjust seasoning with salt and pepper.

Cover saucepan and reduce heat to low. Cook for 20–25 minutes, or until the rice is tender.

Serve hot.