The first time I tried this rice was years ago at a casual weeknight dinner at a friend’s place. Not only was it pretty with its flecks of green, but the aroma of the jasmine rice mixed with subtle wisps of garlic, ginger, and cilantro completely transfixed me. I couldn’t believe how such simple ingredients elevated the humble side of rice, but it did. And you would think that all these strong flavors would fight against each other, but they all played nice in subdued harmony.
This week, Sunday Supper is partnering up with The Beef Checkoff to share healthy recipes using lean beef. Yep. Beef! I’ll be sharing my recipe for Thai Red Curry with Beef and Butternut Squash which I hope you will include in your fall repertoire of stews and braises. This cilantro rice with ginger and garlic is the perfect side dish for the curry. Keep this recipe in your back pocket and make sure to come back here on Sunday for the Thai red curry recipe!
Cilantro Rice with Ginger and Garlic
Ingredients
- 1 1/2 cups jasmine rice
- 2 tablespoons olive oil
- 2 teaspoons minced ginger root
- 1 teaspoon minced garlic
- 2 1/2 cups chicken broth
- Salt
- A handful of fresh cilantro stems trimmed and discarded, the rest coarsely chopped
Instructions
- Rinse the rice in a strainer under cold running water and drain.
- Heat the oil in a medium-sized saucepan over medium-high heat. Add ginger, garlic, and rice and stir for a couple of minutes. Add broth, a pinch of salt, and cilantro. Stir to combine. Bring to a boil. Reduce heat to medium-low, cover and cook until rice is tender, about 18-20 minutes.
- Remove from heat and let stand for about 5 minutes. Serve warm.
Notes
