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Carrot and Ginger Rice

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By : Debora Tesauro

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

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Item Type

Subscription

Item Category

Social Media Posts

File Type(s)

png

Market(s)

US, Canada, Europe, AUS/NZ, Other

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