Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

This Garlic and Ginger Rice dish is flavored with the Asian Chicken Stock. The rice stands for 10 minutes so the grains separate and the cilantro flavor permeates the dish. The rice is rinsed three times to get rid of some starch so it won't be sticky when cooked.

Recipe by Cooking Light August 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rice in a colander in a bowl. Cover rice with water; stir rice until water turns white. Lift colander; drain liquid in bowl. Repeat procedure twice. Drain.

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  • Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in Asian Chicken Stock; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

210 calories; calories from fat 9%; fat 2.2g; saturated fat 0.4g; mono fat 0.6g; poly fat 1.1g; protein 4.5g; carbohydrates 46.1g; fiber 1.5g; cholesterol 6mg; iron 1.6mg; sodium 143mg; calcium 9mg.
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