Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 teaspoons canola oil
- 1 cup basmati rice, rinsed
- 1 tablespoon minced fresh ginger from a 2"piece
- 1 teaspoon finely grated lemon zest, plus additional for garnish
- 1 1/2 tablespoons fresh lemon juice
- 2 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Details
Preparation
Step 1
Heat oil in a 2 1/2 quart saucepan over medium heat until shimmering. Cook rice,ginger and zest, stirring until fragrant, about 1 minute. Stir in lemon juice, broth, salt and pepper, and bring to a boil. Reduce heat to low and simmer, covered, until liquid is absorbed, 18-20minutes. Let stand, covered,off heat 5 minutes. Fluff with a fork and garnish with additional zest.
1/2 cup serving 125 calories.
You'll also love
- OLD SOUTH COCA-COLA PORK LOIN 3.3/5 (45 Votes)
- AHI TUNA CASHEW-CRUSTED WITH MORE 0/5 (0 Votes)
- Scalloped Potatoes and Ham... 0/5 (0 Votes)
- French-Style Pork Chops with... 0/5 (0 Votes)
- DUTCH APPLE PIE MUFFINS 0/5 (0 Votes)
- Chili Lime Southwest Wraps 0/5 (0 Votes)
- Lemon Pepper Butter 0/5 (0 Votes)
Review this recipe