| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Ketchum kit, Sede dishes | 4 | Servings | |
INGREDIENTS
| 1 | c | Long grain white rice; uncooked |
| 2 | ts | Sesame or vegetable oil |
| 1 | cn | (10 1/2 ounces) condensed chicken broth |
| 1/2 | c | Water |
| 1 | tb | Soy sauce |
| 1 | ts | Spice Islands Garlic Powder |
| 1/2 | ts | Spice Islands Ground Ginger |
| 1/4 | c | Sliced green onions |
INSTRUCTIONS
In medium saucepan, cook and stir rice in oil over medium heat 3 to 5 minutes or until golden. Stir in chicken broth, water, soy sauce, garlic powder and ginger. Bring to a boil; reduce heat to low. Cover; simmer 20 minutes or until liquid is absorbed a nd rice is tender. Stir in green onions. Makes 4 to 6 servings Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@plinet.com> NOTES : Garlic and ginger add character to this side dish
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