I found a jar of ground ginger on sale at the store one day and decided to buy it. Once bought, of course I had to try it, and so this meal was born. It is a warm, satisfying dish and the basmati rice is the perfect nutty compliment to the slightly spicy bite of the ginger. Serve it with a warm pita for an experience your tummy will love. This meal takes 30-45 minutes to make, depending on how fast you do the prep work. Start your rice cooking first, then start the sauce.
- 1-1.5 cups basmati rice
- 2-3 cups rice 2 cups water per 1 cup rice
- 1 lb frozen brocolli
- 1 onion diced
- 1 bell pepper diced
- 1 tbsp minced garlic
- 1 cup almond milk plain
- 1 tbsp ground ginger
- .25 cups soy sauce
- 1 tbsp white flour or other thickener
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Start rice cooking (see notes for link)
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Place broccoli, diced onion, sliced bell pepper, and minced garlic in a large pan and cook at medium to medium-high with the lid on for 10-15 minutes or until fork tender.
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Add almond milk ginger, and soy sauce. Stir.
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Sprinkle flour over contents of pot and stir until completely mixed.
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Turn down to low or medium-low and let the sauce simmer and thicken.
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Serve over warm basmati rice.
Ginger: Although you can use fresh ginger, I find that dried, ground ginger has a stronger flavor that works well with this meal.
Rice: A rice cooker makes rice prep easier and kinda fool proof. They are not expensive so I highly recommend getting one. If you don’t have a rice cooker you can boil your rice in a pot. This website has directions for cooking it stove top:
http://www.vegrecipesofindia.com/how-to-cook-rice-in-a-pot-pan-stove/
This was a great meal. I loved the basmati rice. We will try this one again!