Tuesday, May 31, 2011

All that Jasmine (Cinnamon and coconut scented Thai Jasmine rice)

From my eat shrink and be merry cookbook

1 cup light coconut milk
1 cup chicken or vegetable broth
1/4 tsp salt
1 1/4 cups uncooked jasmine rice, rinsed and drained
1/4 cup dried currants
2 tsp olive oil
3/4 cup diced onions
2 tsp grated ginger root
3/4 tsp ground cinnamon
1/4 tsp each of ground coriander and ground ginger
2 TBSP minced fresh cilantro

Combine coconut milk, broth and salt in a medium pan. Bring to boil over high heat. Stir in rice.
Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 12 minutes. Remove from heat and stir in currants. Cover and let stand for 10 minutes.
Heat olive oil in a large non stick skillet over medium heat. Add onions. Cook and stir until onions are tender, about 3-4 minutes. Remove from heat. Add ginger root, coriander, cinnamon, and ginger. Mix well. Return to heat. Add cooked rice. Cook and stir for 2 more minutes until mixture is well blended and spices are evenly distributed. Stir in cilantro and serve hot.

Makes 6 servings
Nutritional info per serving:
cal: 207
total fat: 3.7 g
saturated fat: 2.2 g
protein: 4 g
carbs: 40 g
Fiber: 1.8 g
cholesterol: 1 mg
sodium: 174 mg

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