Ginger-Scallion Rice

Yield: 4 servings (about 2/3 cup each)
Source: Cooking Light Magazine, September 2006
Amy's Comments: This was a sidebar recipe suggestion that went with the Flank Steak with Shiitake Mushroom Sauce. Hands down it was the STAR of the dinner. SO freaking good. YUM!


1 Tbsp canola oil
1/2 cup chopped green onion bottoms
2 tsp minced peeled fresh ginger
2 cloves garlic, minced
1 cup uncooked long grain white rice
2 cup fat-free, reduced-sodium chicken broth
1/4 tsp salt
1/4 cup chopped green onion tops


  1. Heat canola oil in a medium saucepan over medium-high heat. Add 1/2 cup chopped green onion bottoms, minced ginger and garlic cloves; saute 2 minutes.
  2. Stir in 1 cup uncooked rice, saute 1 minute.
  3. Stir in broth and salt, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup chopped green onion tops.


Healthy Units: 4 per serving
(Per Mastercook) 216 Calories; 4g Fat (14.7% calories from fat); 9g Protein; 40g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 389mg Sodium.

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