This item was turned off by dÅTERRA compliance on
Reason:
Carrot and Ginger Rice
Add toCollection
Sharethis
Follow thisContributor
Item Description
Social media post with honey lime chicken wings.
Sized for Facebook and email.
If you liked these, please follow my contributor page and check out the collection Cooking with Oils
Ingredients:
1 tablespoon olive oil
1 cup jasmine rice
1 ¼ teaspoons kosher salt
2 cups carrot juice
5 drops dōTERRA Ginger essential oil
1 tablespoon finely chopped fresh mint
Directions: 1. Preheat oven to 350 degrees Fahrenheit (325 convection).
2. Heat a 1- or 2-quart saucepan over high heat until the heat can be felt
radiating from the surface of the pan when your hand is held about 6
inches above the bottom of the pan.
3. Add olive oil to the pan and tilt the pan to coat evenly.
4. Add rice and salt; stir frequently to keep from burning. When rice
starts to turn opaque, remove pan from heat and gradually add
carrot juice.
5. Add Ginger essential oil and place lid on the pan (or cover tightly
with foil if a lid isn’t available) and place in the preheated oven;
bake for 30 minutes.
6. Remove from the oven and let sit covered for 10 minutes.
7. Remove cover and fluff rice with a fork.
8. Stir in the chopped fresh mint and serve hot
This item requires a One Drop subscription to download.
Already a One Drop member?
click here to sign in
|
Item Description
Social media post with honey lime chicken wings.
Sized for Facebook and email.
If you liked these, please follow my contributor page and check out the collection Cooking with Oils
Ingredients:
1 tablespoon olive oil
1 cup jasmine rice
1 ¼ teaspoons kosher salt
2 cups carrot juice
5 drops dōTERRA Ginger essential oil
1 tablespoon finely chopped fresh mint
Directions: 1. Preheat oven to 350 degrees Fahrenheit (325 convection).
2. Heat a 1- or 2-quart saucepan over high heat until the heat can be felt
radiating from the surface of the pan when your hand is held about 6
inches above the bottom of the pan.
3. Add olive oil to the pan and tilt the pan to coat evenly.
4. Add rice and salt; stir frequently to keep from burning. When rice
starts to turn opaque, remove pan from heat and gradually add
carrot juice.
5. Add Ginger essential oil and place lid on the pan (or cover tightly
with foil if a lid isn’t available) and place in the preheated oven;
bake for 30 minutes.
6. Remove from the oven and let sit covered for 10 minutes.
7. Remove cover and fluff rice with a fork.
8. Stir in the chopped fresh mint and serve hot
