Ginger-Cilantro Rice

Name: Ginger-Cilantro Rice
Yield: 4 servings
Ingredients: 1 1 cup long-grain white rice; 1 2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger; 1 1 2/3 cups low-salt chicken broth; 1 1 1/3 cups chopped fresh cilantro; 1 1 green onion, thinly sliced; 1 3 tablespoons vegetable oil; 1 1 tablespoon Asian sesame oil; 1 1 teaspoon (or more) unseasoned rice vinegar

From the kitchen of Carly

Fragrant ginger infuses the rice as it simmers, then a bright cilantro oil gets stirred through at the end. The result is aromatic and alive, with sesame depth balancing fresh herb brightness. Simple enough for weeknight dinners, special enough for company.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup long-grain white rice
12 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger
11 2/3 cups low-salt chicken broth
11 1/3 cups chopped fresh cilantro
11 green onion, thinly sliced
13 tablespoons vegetable oil
11 tablespoon Asian sesame oil
11 teaspoon (or more) unseasoned rice vinegar

Instructions

Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.