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 tsp. salt
• 1 1/2 c. water
• 1 tbsp. fresh lime juice
• 1/4 c. dried cranberries
Related Coverage
• 1/4 c. toasted sunflower seeds
• 1/4 c. chopped fresh parsley or cilantro
Directions
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:
Calories290Fat8 g
Sodium600 mgSat. fat1 g
Carbs50 gCalcium31 mg
Protein5 gChol0 mg
Dietary fiber3 g
Diabetic exchanges per serving: 2 bread/starch, 1 ½ other carb, 1 ½ fat.
about the writer
Don’t let sweet corn season pass without trying this recipe for Creamy Corn and Poblano Soup.