1 tablespoon butter or margarine
1 cup uncooked long grain parboiled rice
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/4 cup water
2 tablespoons low-sodium soy sauce
1 can (8 1/2 ounces) sliced water chestnuts, drained
1/2 cup chopped green onions
Melt the butter in a medium saucepan over medium-high heat until melted. Add the rice, garlic and ginger. Cook and stir for 3 minutes or until the rice is golden brown. Add the broth, water and soy sauce; bring to a boil. Reduce heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat; stir in the water chestnuts and green onions.
Nutritional Information Per Serving:
Calories 240; Total fat 3g; Saturated fat 2g; Cholesterol 10mg; Sodium 440mg; Carbohydrate 48g; Fiber 2g; Protein 7g
Pairs Well With
Toss out your regular bland rice dishes and opt for this savory Ginger Pilaf, with a touch of fresh ginger.