Mint-Cilantro and Coconut Rice
Cooking Light, JANUARY 2006
Basmati rice has a naturally nutty flavor that is delicious with the herbs. This recipe can easily be doubled.
2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
Yield: 4 cups (serving size: about 3/4 cup)
NUTRITION PER SERVING
CALORIES 218(15% from fat); FAT 3.8g (sat 1.3g,mono 2g,poly 0.4g); PROTEIN 4.6g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 326mg; FIBER 0.7g; IRON 0.4mg; CARBOHYDRATE 42.1g
**Notes: Definitely use basmati rice. One night I tried it with jasmine because I couldn't be asked to take my lazy asses down to the basement to get my mondo bag 'o basmati that won't fit in my kitchen. It just wasn't good without the basmati.