Mint-Cilantro and Coconut Rice

Mint-Cilantro and Coconut Rice Recipe
Basmati rice has a naturally nutty flavor that is delicious with the herbs. This side dish recipe can easily be doubled.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 15 %
Fat 3.8 g
Satfat 1.3 g
Monofat 2 g
Polyfat 0.4 g
Protein 4.6 g
Carbohydrate 42.1 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 326 mg
Calcium 10 mg

Ingredients

2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro

Preparation

Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.

Note:

Joy Zacharia,

Cooking Light

January 2006
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