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Thai Rice

Thai Rice

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

Cooking Light OCTOBER 2006

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

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.

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
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Thai Rice recipe

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