Friday, March 13, 2009

Basmati Rice with Basil and Mint

This foolproof cooking method also works with long-grain white rice and jasmine rice.

4 servings (serving size: about 3/4 cup)
* 1 cup basmati rice
* 2 teaspoons vegetable oil
* 2 teaspoons minced peeled fresh ginger
* 2 garlic cloves, minced
* 2 1/4 cups fat-free, less-sodium chicken broth
* 1 tablespoon chopped fresh basil
* 2 teaspoons chopped fresh mint
* 1/4 teaspoon freshly ground black pepper

Preheat oven to 350°.

Place rice in a fine-mesh strainer. Rinse with cold water; drain.

Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.

Nutritional Information
Calories: 215 (10% from fat)
Fat: 2.3g (sat 0.3g,mono 0.5g,poly 1.3g)
Protein: 4.5g
Carbohydrate: 46.7g
Fiber: 1.5g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 254mg
Calcium: 5mg

source by:
recipes by: Caprial and John Pence, Cooking Light
photo: Karry Hosford


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