Source: Cooking Light, May 2009

Servings/Yield: 2


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