Tuesday, October 20, 2009

Ginger Rice

A very tasty side dish to serve with Asian stir fry or even curry. Way better than plain old rice!

2 tbsp fresh ginger, minced
1/2 tsp ginger powder
1 cup rice
1 1/2 cups vegetable broth
1/2 tsp sea salt
1 tbsp dehydrated onion
1 green onion, sliced and reserved

1. Combine first five ingredients in a saucepan.

2. Bring to a boil over medium heat. Reduce heat to medium low and cover.

3. Simmer for 12-15 minutes until water is absorbed and rice is cooked.

4. Fluff with a fork and fold in sliced green onion.

OR... even easier, use a rice cooker!

Serve with Chicken & Snow Peas, Two Potato Curry, Green Thai Chicken Curry or Five Spice Beef & Broccoli.


  1. Sooo, you wanna move here and become my own personal cook?

    Everything looks de-lish! I think I'll try this one for our next stirfry, which we eat on a weekly basis. I think I could get Sean into it.

    In fact, I think I should get a few things to make from here and add them to tomorrow's shopping list.

  2. Another SUCCESS!!! This one will also becaome part of my meal regime. I'm always looking for new ways to make our evening starch.

    Thanks Jilly!


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