GINGER RICE

1 tbsp (15 mL) butter
1 cup (250 mL) long grain rice
2 tsp (10 mL) grated fresh ginger
2 cloves garlic, finely chopped
1 can (10 oz / 284 mL) chicken broth
1 cup (250 mL) water
2 tbsp (25 mL) soy sauce
1 can (8 oz / 227 mL) sliced water chestnuts, drained and chopped
1/2 cup (125 mL) thinly sliced green onions

Melt butter in a saucepan over medium heat. Stir in rice, ginger and garlic. Saute until rice is golden brown, about 5 minutes. Add broth, water and soy sauce. Bring to a boil; reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Stir in water chestnuts and onions. Cover and let stand for 5 minutes before serving. Serves 4 - 6.

 
Last updated on January 23, 2018