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Ingredients
- 4 x Scallion stalks, white part only finely minced, save green parts for another use
- 1 Tbsp. Canola oil
- 2 c. Basmati rice washed till water is clear
- 2 lrg Ginger slices Zest of 2 lemons Juice of 1 lemon
- 1 tsp Salt
- 1 pch White peppercorn
- 2 1/2 c. Chicken stock (can substitute water)
Directions
- In a saucepan, saute/fry scallions and zest in oil. Add in rice and ginger and saute/fry for 3 min. Add in zest, juice, salt, pepper and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 min. Pull off of heat and let stand for another 25 min with cover still on.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 384 | |
| Calories from Fat 38 | 10% |
| Total Fat 4.29g | 5% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 822mg | 34% |
| Potassium 269mg | 8% |
| Total Carbs 75.8g | 20% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.46g | 0% |
| Protein 8.36g | 13% |
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