Ginger-scallion rice

Yield: 4 Servings

Measure Ingredient
1 medium Onion; diced
1 \N Green onion; (the white part), diced
4 \N Cloves garlic; minced
2 teaspoons Fresh ginger; minced
1 tablespoon Olive oil; (can also use vegetable broth to saute)
1 cup Rice
2 cups Water
½ teaspoon Salt
\N \N Green part of the green onion; diced
¼ cup Roasted peanuts; about, (optional)
½ cup Frozen peas; cooked, about

Stir fry the onions, green onion, garlic, and ginger in the olive oil or very little broth. When they're soft, add the rice and fry for a minute until it starts to brown. Add the water and salt. Bring slowly to a boil, cover, reduce heat and simmer for about 30 minutes or until done. When rice is done, add the peanuts, green onions, and peas. Stir and serve.

Posted to EAT-LF Digest by Barbara Heller <barb@...> on 4 Oc, t 1998, converted by MM_Buster v2.0l.

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