Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Scallion stalks; white part only, finely chopped, |
| \N \N | Save green parts for another use |
| 1 tablespoon | Canola oil |
| 2 cups | Basmati rice; washed until |
| \N \N | Water is clear |
| 2 larges | Ginger slices |
| \N \N | Zest of 2 lemons |
| \N \N | Juice of 1 lemon |
| 1 teaspoon | Salt |
| 1 pinch | White peppercorn |
| 2½ cup | Chicken stock |
| \N \N | (can substitute water) |
In a saucepan, saute scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A23)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.