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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Rice flavored with garlic, ginger and Vietnamese Chicken Stock. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving. Ingredients:
2 cups jasmine rice |
1 tablespoon grated peeled fresh ginger |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
3 cups vietnamese chicken stock (zaar recipe 184464) |
1 cup chopped fresh cilantro |
Directions:
1. Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water.
2. In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute.
3. Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.
4. Remove from heat and stir in cilantro. Cover and let stand 10 minutes.
5. Fluff with a fork before serving.
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