by kirra » Sat Nov 29, 2008 8:16 pm
Ginger Rice
Ginger is excellent for tummy upsets, nausea and even menstrual cramps. It is a natural anti-inflammatory which has been used medicinally for centuries. For a boost of protein, you could add some shelled and cooked edamame beans (fresh soybeans) or diced, cooked leftover chicken. Or serve as a side dish with a simple stir fry of vegetables and teriyaki style salmon.
Ingredients:
2 cups cooked white or brown rice, chilled
1/4 cup low-sodium chicken or vegetable broth
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 1/2 tablespoons canola or peanut oil
1 small bunch scallions, ends trimmed and finely chopped
2 tablespoons peeled and finely chopped fresh ginger
Salt and pepper to taste
1/2 cup cooked edamame beans (optional)
Preparation:
Place the rice in a large mixing bowl and separate the grains using a fork or your fingertips. Set aside. In a small mixing bowl, stir together the broth, soy sauce, and sesame oil and set aside. Heat the canola oil in a large nonstick skillet or wok over high heat, add the scallions and ginger, season with a little salt and pepper, and stir-fry for about 30 seconds. Add the rice and edamame beans, if using, and stir-fry quickly to heat through, 2 to 3 minutes. Add the broth mixture and toss to coat evenly. Taste for additional seasoning and serve immediately.
[b][size=150]Ginger Rice[/size][/b]
Ginger is excellent for tummy upsets, nausea and even menstrual cramps. It is a natural anti-inflammatory which has been used medicinally for centuries. For a boost of protein, you could add some shelled and cooked edamame beans (fresh soybeans) or diced, cooked leftover chicken. Or serve as a side dish with a simple stir fry of vegetables and teriyaki style salmon.
[b]Ingredients:[/b]
2 cups cooked white or brown rice, chilled
1/4 cup low-sodium chicken or vegetable broth
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 1/2 tablespoons canola or peanut oil
1 small bunch scallions, ends trimmed and finely chopped
2 tablespoons peeled and finely chopped fresh ginger
Salt and pepper to taste
1/2 cup cooked edamame beans (optional)
[b]Preparation:[/b]
Place the rice in a large mixing bowl and separate the grains using a fork or your fingertips. Set aside. In a small mixing bowl, stir together the broth, soy sauce, and sesame oil and set aside. Heat the canola oil in a large nonstick skillet or wok over high heat, add the scallions and ginger, season with a little salt and pepper, and stir-fry for about 30 seconds. Add the rice and edamame beans, if using, and stir-fry quickly to heat through, 2 to 3 minutes. Add the broth mixture and toss to coat evenly. Taste for additional seasoning and serve immediately.