Thai Rice

O'Leary and her chefs adapted a cookbook recipe to offer this tasty and healthful alternative to plain white rice.

Yield:

6 servings (serving size: 2/3 cup rice and 1 lime wedge)

Recipe from

Nutritional Information

Calories 168
Caloriesfromfat 20 %
Fat 3.7 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 31.6 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 280 mg
Calcium 24 mg

Ingredients

1 tablespoon olive oil
2 cups chopped onion (1 medium)
1 tablespoon finely chopped peeled fresh lemongrass
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup brown basmati rice
2 3/4 cups fat-free, less-sodium chicken broth
1 teaspoon grated lime rind
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
6 lime wedges

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion and the next 4 ingredients (through cumin); sauté 3 minutes or until onion is tender. Add rice; sauté 1 minute. Stir in broth, rind, and salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat. Let stand, covered, 10 minutes. Stir in cilantro. Serve with lime wedges.

Note:

Kathy Kitchens,

October 2006