Herbed steamed rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Long-grain rice |
| ¼ | cup | Chicken broth |
| 2 | Garlic cloves; minced and mashed | |
| ; into a paste with | ||
| ; 1/2 teaspoon salt | ||
| 1 | tablespoon | Minced peeled fresh gingerroot |
| ¼ | cup | Finely chopped scallions |
| 2 | teaspoons | Fresh lemon juice |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Salt; or to taste |
| ½ | cup | Packed coriander sprigs; washed well, spun |
| ; dry, and chopped | ||
| ; fine | ||
Directions
To a kettle of boiling salted water add rice and return to a boil stirring.
Boil rice 10 minutes. Drain rice in a large sieve and rinse. Set sieve over another kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, 20 minutes, or until tender (check water level in kettle occasionally, adding water if necessary).
In a large bowl stir together remaining ingredients except coriander and add rice. Toss mixture until combined well. Cool rice to room temperature and stir in coriander.
Serves 4.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 531 Calories (kcal); 1g Total Fat; (2% calories from fat); 12g Protein; 115g Carbohydrate; 0mg Cholesterol; 1608mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.