Ginger-Cilantro Rice
Post date
Saturday, June 19, 2010 - 22:02
Source of Recipe
Bon Appétit | June 2010 by Selma Brown Morrow
Serves/Makes/Yields
4
Recipe Description
Asian sesame oil, which is made from toasted sesame seeds, has a deep amber color and rich flavor. You'll find it in the Asian foods section of the supermarket and at Asian markets.
Ingredients
1 cup long-grain white rice
2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger
1 2/3 cups low-salt chicken broth
1 1/3 cups chopped fresh cilantro
1 green onion, thinly sliced
3 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 teaspoon (or more) unseasoned rice vinegar
Preparation
- Combine rice and ginger rounds in large saucepan.
- Add broth; sprinkle with salt.
- Bring to boil, stirring often.
- Cover; reduce heat to low.
- Simmer until rice is tender and broth is absorbed, about 18 minutes.
- Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor.
- Add both oils and 1 teaspoon vinegar.
- Blend until almost smooth.
- Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
- Transfer rice to bowl.
- Remove ginger rounds.
- Mix in cilantro oil and serve.
Nutrition Information
Per serving: 340 calories, 15 g fat, 2 g fiber
Type of Meal