Basmati Rice with Basil and Mint

Basmati Rice with Basil and Mint Recipe
Karry Hosford
This foolproof cooking method also works with long-grain white rice and jasmine rice.

Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 215
Caloriesfromfat 10 %
Fat 2.3 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 1.3 g
Protein 4.5 g
Carbohydrate 46.7 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 254 mg
Calcium 5 mg

Ingredients

1 cup basmati rice
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 1/4 cups fat-free, less-sodium chicken broth
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Place rice in a fine-mesh strainer. Rinse with cold water; drain.

Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.

Note:

Caprial and John Pence,

September 2004
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