Ginger-scallion rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; diced |
| 1 | Green onion; (the white part), diced | |
| 4 | Cloves garlic; minced | |
| 2 | teaspoons | Fresh ginger; minced |
| 1 | tablespoon | Olive oil; (can also use vegetable broth to saute) |
| 1 | cup | Rice |
| 2 | cups | Water |
| ½ | teaspoon | Salt |
| Green part of the green onion; diced | ||
| ¼ | cup | Roasted peanuts; about, (optional) |
| ½ | cup | Frozen peas; cooked, about |
Directions
Stir fry the onions, green onion, garlic, and ginger in the olive oil or very little broth. When they're soft, add the rice and fry for a minute until it starts to brown. Add the water and salt. Bring slowly to a boil, cover, reduce heat and simmer for about 30 minutes or until done. When rice is done, add the peanuts, green onions, and peas. Stir and serve.
Posted to EAT-LF Digest by Barbara Heller <barb@...> on 4 Oc, t 1998, converted by MM_Buster v2.0l.