Recipe: Aromatic Ginger-Turmeric Rice

Serves 3 to 4.

Note: Here's a fragrant side dish for roast chicken or pork. Toss in cooked shrimp and you have a quick and easy meal. Local fresh ginger and turmeric are available at food co-ops and winter farmers markets. From Beth Dooley.

• 1 c. jasmine rice

• 1 tbsp. vegetable oil

• 1/4 c. minced shallot

• 2 tbsp. peeled and chopped fresh ginger

• 1 tbsp. peeled and chopped fresh turmeric (or 1 1/4 tsp. dried turmeric)

• 1 1/2 c. water

• 1 tbsp. fresh lime juice

• 1/4 c. dried cranberries

• 1/4 c. toasted sunflower seeds

• 1/4 c. chopped fresh parsley or cilantro

Rinse the rice under cold water until the water runs clear.

Heat the oil in a medium saucepan over medium heat and sauté the shallot, ginger and turmeric until fragrant, about 2 minutes. Stir in the rice, salt and 1 1/2 cups water, increase the heat and bring to a boil.

Reduce the heat to a simmer, cover and cook until the liquid is absorbed and the grains are soft, about 15 to 20 minutes.

Allow the rice to stand for about 2 minutes before tossing in the lime juice, cranberries and sunflower seeds. Sprinkle on the parsley or cilantro right before serving.

Nutrition information per serving:

Sodium600 mgSat. fat1 g

Carbs50 gCalcium31 mg

Protein5 gChol0 mg

Dietary fiber3 g