2 tablespoons canola oil
2 tablespoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups water
2 cups basmati rice
2 teaspoons salt
1 large lime, zested and juiced
1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.
2. Add ginger root and ground cumin and cook for 1 minute.
3. Add 4 cups water and bring to a boil. Stir in rice and salt.
Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.
4. Stir in lime juice and zest.
Makes 12 (1/2 cup) servings.
Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com