Source: Cooking Light, May 2009
1 teaspoon Canola oil 1/2 cup chopped onion
2 teaspoons grated, peeled fresh ginger
1 cup water
1/2 cup long grained rice
1/4 teaspoon salt 2 tablespoons chopped fresh cilantro
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat.
Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan;
Sauté 2 minutes.
Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
© Barbara Deitch 2020