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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 20%
  • Fat: 3.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.2g
  • Carbohydrate: 31.6g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 280mg
  • Calcium: 24mg


  • 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


  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.
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