GINGER PILAF
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preparation Time: Approximately 10 minutes Cook Time: Approximately 25 minutes Preparation: Melt the butter in a medium saucepan over medium-high heat until melted. Add the rice, garlic and ginger. Cook and stir for 3 minutes or until the rice is golden brown. Add the broth, water and soy sauce; bring to a boil. Reduce heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat; stir in the water chestnuts and green onions. Nutritional Information Per Serving: Calories 240; Total fat 3g; Saturated fat 2g; Cholesterol 10mg; Sodium 440mg; Carbohydrate 48g; Fiber 2g; Protein 7g
ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF
Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
- Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.
Nutrition Facts : Calories 371 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CHICKEN, EDAMAME & GINGER PILAF
Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C
Provided by Good Food team
Categories Dinner, Main course
Time 27m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.
Nutrition Facts : Calories 436 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
BROWN RICE PILAF WITH SAFFRON AND GINGER
Provided by Rebecca Katz
Categories Ginger Rice Side Dinner Spice Saffron Healthy Advance Prep Required Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.
GINGER BASMATI PILAF WITH CUMIN AND SCALLIONS
Active time: 15 min Start to finish: 35 min
Time 35m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve.
- Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring, until scallions are softened, about 3 minutes. Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in water and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and add scallion greens (do not stir), then let stand, covered, 5 minutes. Fluff rice with a fork, stirring in scallion greens.
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