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Nutrition Facts
Serving Size 1 side dishes 189g Recipe makes 4 side dishes)
Calories 230
Calories from Fat 29		(12%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 93mg		3%
Potassium 177mg		5%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 1.5g	5%
	Sugars 1.1g
Protein 5.3g		10%
how is this calculated?

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Rice with Ginger and Coriander

Recipe #26904 | 30 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sueie
Apr 30, 2002

Great side dish that can be served with asian style meals.

4 side dishes (change servings and units)

Ingredients

1 cup water
1 cup chicken stock
1 cup white rice
2 teaspoons oil
4 cloves garlic, crushed
2 tablespoons fresh ginger, minced
3 shallots, thinly sliced
1/4 teaspoon chili pepper flakes
3 tablespoons finely chopped coriander

Directions

1
Heat water and stock in a medium saucepan over medium high heat.
2
Stir in rice and bring to boil.
3
Reduce heat to low.
4
Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
5
While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
6
Stir fry 30 seconds or until fragrant.
7
Remove from heat.
8
Fluff rice with a fork and stir into ginger mix, adding coriander.

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Featured Reviews for This Recipe

From: VickyJ

On Mar 12, 2007

Hi there! I made this tonight for a side dish to go with Baked Chicken Teriyaki. What a wonderful meal. The two recipe complimented eachother so nicely. I only made half the recipe, because it was just the two of us. The only things I did different were to use brown rice, dried coriander, and I didn't have any shallots. I'll be making this again for sure!

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From: lucy k.

On Mar 27, 2005

I won't do the stars because I didn't stick to any of the recipe amounts as I thought the flavours would be extremely strong. I cooked 1 1/2 cups rice in 2 cups chicken stock and 1 cup water, and then used 2 cloves garlic, 1 1/2 tablespoons ginger, 1 shallot, 1/4 tsp pepper flakes and 3 tbsp coriander. It was delicious this way, and not overpowering as a side dish for Gingery maple Glazed Chicken (#69484). Thanks, Sueie. I'll make this again often.

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From: dale!

On May 31, 2002

While this was nice it was a little too strong tasting for us. I would cut back on the garlic if I made it again.

1 person found this review helpful

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From: Charishma Ramchandani

On May 18, 2002

I made this for lunch this afternoon and served it with vegetable with brown sauce and some stir-fried vegetables on the side. I substituted the shallots with onions and used 1 1/2 cups water and 1 1/4 cups vegetable stock(instead of chicken stock). I also added 1/2 a tsp of salt to the rice while it was cooking. This rice made me drool over the stove while it was being cooked. It is blessed with a very appealing medium brown colour(which it gets from the vegetable stock) and the green cilantro to top it off made it look awesome when serving it. This was a great meal for me. Thank You for this easy and extremely good rice recipe!

2 people found this review helpful

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