Hawaiian Macadamia-lavender Rice (vegan Friendly)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup finely chopped onion
• 1 garlic clove, peeled
• 1 tablespoon freshly grated ginger
• 2 tablespoons extra virgin olive oil
• 1 cup uncooked basmati rice
• 2 1/2 cups vegetable broth (or chicken broth)
• 1/2 teaspoon salt
• 1/2 cup macadamia nuts, coarsely chopped (i saved a few nuts for garnish)
• 1 tablespoon grated lemon zest (the orange is my change) or 1 tablespoon orange zest (the orange is my change) or 1 tablespoon lime zest
• 2 tablespoons unsalted butter or 2 tablespoons coconut oil
• 1 teaspoon dried culinary lavender, ground up in spice grinder ('provence' lavender is preferred. use fresh lavender if you have it.)
• freshly grated black pepper

Recipe

• 1 finely mince the onion and garlic either by hand or in a food processor.
• 2 heat the olive oil up in a sauce pan over medium heat. add the onion, olive oil, ginger and garlic to the sauce pan. stir for 5 minutes or until onion has softened.
• 3 rinse the basmati rice in a fine mesh strainer under cold running water for 1 minute. drain.
• 4 stir the drained basmati rice, broth and salt in with the onion mixture.
• 5 bring to a medium boil.
• 6 cover, reduce heat to medium-low and cook for 20 minutes, or until the rice is tender and liquid has evaporated.
• 7 remove saucepan from heat and stir in the nuts, lemon or orange zest, butter and lavender.
• 8 cover pan and set aside for 5 minutes.
• 9 transfer to a serving platter and season with freshly grated black pepper.