Beer makes batters better, meat more tender, and sauces more flavorful.
Asian Rice Pilaf
- add review
- #115006
Awesome Asian-inspired pilaf that's not much harder than a regular batch of rice. Kick ordinary white rice up a notch. Easy to add in broccoli or bok choy to make it even more substantial.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 cans (14 ounce size) chicken broth, fat skimmed from top
1/2 cup water
2 cups uncooked white long-grain rice
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon powdered ginger
1/2 cup frozen peas
directions
In a large pan, combine the broth and water; add the rice and bring to a boil. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes.
While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas.
Serve half of the recipe hot for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad.
added by
Jennifer
nutrition data
208 calories, 3 grams fat, 39 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
August 6, 2014
I stirred in some leftover cooked chicken and made dinner out of it! Delicious!
October 21, 2013
Very good. I used more soy sauce.
July 15, 2011
This is sort of a cheater's fried rice. The Asian flavors were perfect and the rice was tender. You could also make this with instant rice. The amount of soy sauce seems a little light - we doubled it. Try toasted sesame oil or even the spicy chili oil for an added extra kick.