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Add a photoServings: 4
Ingredients
- 2 x 14-ounce cans chicken broth, Fat skimmed from top
- 1/2 c. Water
- 2 c. Uncooked white long-grain Rice
- 1 Tbsp. Sesame oil
- 2 tsp Soy sauce
- 1/2 tsp Powdered ginger
- 1/2 c. Frzn peas
Directions
- 1. In a large pan, combine the broth and water; add in the rice and bring to a boil. Continue boiling till the level of the liquid just covers the rice.
- Turn the heat to low, cover and cook 15 min.
- 2. While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas.
- 3. Serve half of the recipe warm for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 38 | 10% |
| Total Fat 4.3g | 5% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 500mg | 21% |
| Potassium 306mg | 9% |
| Total Carbs 77.42g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.0g | 1% |
| Protein 9.73g | 16% |
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