Chopped cilantro and basil add lots of color and wonderful fresh flavors to this brown rice and green pea side dish.
1 tablespoon olive oil
4 cloves garlic, minced
2 tablespoons minced fresh ginger
3/4 cup brown rice
2/3 cup chopped cilantro
2/3 cup chopped fresh basil
1 3/4 cups water
3/4 teaspoon salt
2/3 cup frozen peas, thawed
1. In a medium saucepan, heat the oil over medium heat. Add the garlic and ginger, and cook until tender, about 2 minutes.
2.. Add the brown rice, 1/3 cup of the cilantro, and 1/3 cup of the basil, stirring to coat. Add the water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, 45 minutes to 1 hour.
3.. Stir in the peas and cook until heated through, about 1 minute. Remove from the heat and stir in the remaining 1/3 cup cilantro and ⅓ cup basil. Makes 4 servings
Cilantro Rice with Ham & Corn Omit the basil and increase the cilantro to 1 cup. In step 2, add 1/2 cup of the cilantro. In step 3, substitute frozen corn for the peas and add 1/2 cup diced reduced-sodium ham. Just before serving, stir in the remaining 1/2 cup cilantro.
good source of: magnesium, niacin, selenium, thiamin, vitamin B6
When using leafy fresh herbs—such as basil, cilantro, and mint—in a cooked dish, add them at the last minute so the freshness of their flavors is retained.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.