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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Asian sesame oil, which is made from toasted sesame seeds, has a deep amber color and rich flavor. You'll find it in the Asian foods section of the supermarket and at Asian markets. Ingredients:
1 cup long-grain white rice |
2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger |
1 2/3 cups low-salt chicken broth |
1 1/3 cups chopped fresh cilantro |
1 green onion, thinly sliced |
3 tablespoons vegetable oil |
1 tablespoon asian sesame oil |
1 teaspoon (or more) unseasoned rice vinegar |
Directions:
1. Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
2. Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.
3. Per serving: 340 calories, 15 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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