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Ingredients
- 3/4 c. Long-grain rice
- 1/4 c. Chicken broth
- 2 x Garlic cloves, chopped and mashed into a paste with 1/2 tsp. salt
- 1 Tbsp. Chopped peeled fresh gingerroot
- 1/4 c. Finely minced scallions
- 2 tsp Fresh lemon juice
- 1 tsp Soy sauce
- 1/2 tsp Salt, or possibly to taste
- 1/2 c. Packed coriander sprigs, washed well, spun dry, and minced fine
Directions
- To a kettle of boiling salted water add in rice and return to a boil stirring.
- Boil rice 10 min. Drain rice in a large sieve and rinse. Set sieve over another kettle of boiling water (rice shouldn't touch water) and steam rice, covered with a kitchen towel and lid, 20 min, or possibly till tender
- (check water level in kettle occasionally, adding water if necessary).
- In a large bowl stir together remaining ingredients except coriander and add in rice. Toss mix till combined well. Cold rice to room temperature and stir in coriander.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 291g | |
| Calories 655 | |
| Calories from Fat 69 | 11% |
| Total Fat 8.2g | 10% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1581mg | 66% |
| Potassium 848mg | 24% |
| Total Carbs 138.92g | 37% |
| Dietary Fiber 19.7g | 66% |
| Sugars 1.21g | 1% |
| Protein 16.68g | 27% |
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