| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Long-grain rice |
| 1/4 |
c |
Chicken broth |
| 2 |
|
Garlic cloves; minced and mashed |
|
|
; into a paste with |
|
|
; 1/2 teaspoon salt |
| 1 |
tb |
Minced peeled fresh gingerroot |
| 1/4 |
c |
Finely chopped scallions |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt; or to taste |
| 1/2 |
c |
Packed coriander sprigs; washed well, spun |
|
|
; dry, and chopped |
|
|
; fine |
INSTRUCTIONS
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; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”