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Thai Rice

Yield 6 servings (serving size: 2/3 cup rice and 1 lime wedge)
O'Leary and her chefs adapted a cookbook recipe to offer this tasty and healthful alternative to plain white rice.

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

Nutrition 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

How to Make It

  1. 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.