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Basmati Rice with Basil and Mint

Karry Hosford
Yield 4 servings (serving size: about 3/4 cup)
This foolproof cooking method also works with long-grain white rice and jasmine rice.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.