Basmati Rice with Basil and Mint

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 10%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.5g
  • Carbohydrate: 46.7g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 254mg
  • Calcium: 5mg

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

  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.
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