Wednesday, October 20, 2010

Recipe for Ginger-Cilantro Rice with Green Onion and Sesame

Ginger-Cilantro Rice with Green Onion and SesameI love recipe suggestions from readers, even if I don't have time to try more than a small percentage of the ones people send me. A few months ago a reader who signed her e-mail "Denise in Florida" suggested I might like the recipe for Ginger-Cilantro Rice on Epicurious.com. I did like the sound of rice cooked with ginger and then tossed with a dressing of pureed ginger, cilantro, green onions, olive oil, sesame oil, and rice vinegar. Denise advised me to reduce the amount of oil, and I read the comments on Epicurious and tried a few different versions until I came up with the one that seemed right to me. My version has (gasp!) less cilantro and more green onion, and I changed the proportions of the other seasonings as well, but the the recipe I ended up with is something that's going to be a regular side dish around here. Thanks Denise for the suggestion to give this a try!

Cut a 2 inch piece of ginger root, slice into 8 slices, and put the ginger and rice in a heavy pan with a tight-fitting lid. Add hot chicken stock, bring to a boil, and cook until liquid is absorbed and rice is done (That was about 22 minutes for me using Uncle Ben's Converted Rice, but check cooking instructions on the package if you use a different type of rice.)

Combine chopped cilantro, 3/4 of the sliced green onions and minced ginger in a food processor (or use the bowl attachment of an immersion blender like I did.) Pulse until the ingredients are finely chopped, then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing.

When rice is done, let sit 5 minutes with the lid on, then remove all the pieces of sliced ginger and fluff the rice with a fork.

Stir in the ginger-cilantro-scallion dressing and stir to combine it with the rice, so that all the rice is coated with dressing. Season with salt and fresh ground black pepper to taste, garnish rice with the rest of the sliced green onions, and serve.


Ginger-Cilantro Rice with Green Onion and Sesame
(Makes 4 servings, recipe adapted from Ginger-Cilantro Rice on Epicurious.com, with quite a few changes by Kalyn.)

Ingredients:
8 slices ginger root (one 2 inch piece of ginger root, peeled and sliced into 8 slices) + 1 tsp. minced ginger root
1 cup Uncle Ben's Converted Rice (or use any type of long-grain white rice, following cooking directions on package)
2 cups hot chicken stock (I used my homemade chicken stock, but you can use canned chicken broth)
1 small bunch cilantro, chopped (about 2/3 cup chopped cilantro)
4 green onions, thinly sliced
2 T extra virgin olive oil (use a flavorful olive oil)
2 tsp. Asian sesame oil
1 T rice vinegar (not seasoned rice vinegar)
salt and fresh ground black pepper to taste

Instructions:
Peel a 2 inch piece of ginger root and slice into 8 slices. Peel another small piece of ginger root and finely chop to make 1 tsp. minced ginger. Put 2 cups chicken stock or canned chicken broth in a glass measuring cup and heat in microwave or small pan until it's hot but not boiling.

Put the rice and 8 slices of ginger root in a heavy pan with a tight fitting lid, add hot chicken stock, bring to a boil, then reduce to a low simmer and cook covered until rice is done and all liquid is absorbed. (This took 22 minutes for me, but I would start checking the rice after 20 minutes. Follow cooking instructions and cooking time on the rice package if you use a different brand of rice.)

While rice cooks, wash, dry, and chop cilantro and thinly slice green onions. Put chopped cilantro, 3/4 of the sliced green onions, and minced ginger in a food processor or chopper attachment of an immersion blender and pulse until ingredients are finely chopped, about 45 seconds. Then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing.

When rice is done, turn off heat and let rice sit for 5 minutes with the lid on. After 5 minutes remove ginger slices and fluff rice with a fork. Add dressing and stir to distribute dressing so all pieces of rice are coated with dressing mixture. Season to taste with salt and fresh ground black pepper, garnish rice with sliced green onions, and serve.


Printer Friendly Recipe

South Beach Suggestions:
Using Uncle Ben's Converted Rice (or another type of low-glycemic white rice such as Basmatic) would make this a suitable side dish for phase 2 or 3 of the South Beach Diet. You could also make it with brown rice, but the cooking time would be longer.

More Tasty Rice Side Dishes You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mujadarra - Middle Eastern Lentils and Rice with Caramelized Onions from Kalyn's Kitchen
Lake Powell Spicy Rice from Kalyn's Kitchen
Brown and Wild Rice with Pine Nuts and Thyme from Kalyn's Kitchen
Basil and Parmesan Rice with Pine Nuts from Kalyn's Kitchen
Green Low-Glycemic Rice with Cilantro from Christine Cooks
Brown Rice Pilaf with Variations from Gluten-Free Goddess
Rice Pilaf from Vanilla Latte
Pelau from Blue Jean Chef
Chicken Rice Pilaf from Ciao Florentina
Brown Rice Pilaf with Green Olives and Lemon from Lottie and Doof
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

42 comments:

  1. Ginger and cilantro - a combo I've never tried but is very intriguing. You have made rice look so pretty and sound so flavorful!

    Donna

    ReplyDelete
  2. Thanks Donna. It was really tasty. I was surprised though that I liked the version with less cilantro than the original.

    ReplyDelete
  3. This sounds really flavorful. I might try it with Uncle Ben's new whole grain brown rice that is supposed to be good.

    ReplyDelete
  4. Jeanette, I love the Uncle Ben's brown rice. I think that would be great in this!

    ReplyDelete
  5. I love using greens in my grains and this is perfect. I make a green cilantro chutny rice but this version look awesome . Sesame is another favorite ingredient , and the spring onion will be great in it. Will let you know when i make this version.

    ReplyDelete
  6. I've been on a serious ginger kick lately and this recipe seems like the perfect way to really OD on it. In a good way.

    ReplyDelete
  7. This looks AMAZING..and the color is just beautiful. Bookmarking this :)

    ReplyDelete
  8. Because I'm gluten-free, rice is common in my recipes and your mixture sounds delicious. I also use a lot of ginger, but have never heard of placing slices of it in the pot while the rice is cooking. Brilliant! I'm going to try this using my organic whole grain brown rice. I'm particularly fond of the golden rose variety, so I'll give that a try. Maybe even today. I have a ton of cilantro, green onions and even fresh ginger, so no planning needed. What a great fall dish! Thanks, Kalyn.
    Melissa

    ReplyDelete
  9. So glad people are liking this! I really loved it once I had adjusted just about everything about the recipe!

    ReplyDelete
  10. If only I were a cilantro lover, this would be so tempting. That color! I love it. I wonder if I made it with very flavorful parsley from my garden, whether it would work for me.

    ReplyDelete
  11. Lydia, I'm not sure about the combination of parsley and ginger, but let me know what you think if you try it.

    ReplyDelete
  12. I am trying this soon. And I mean it: side dish for our dinner tomorrow!

    ginger is my favorite "flavoring" and cilantro a close second.



    THanks for the inspiration, Kalyn...

    ReplyDelete
  13. Green rice rocks. I may try a vegan version of this using my favorite short grain brown rice- golden rose. Sounds so delicious on this rainy day.

    ReplyDelete
  14. Karina, I think this could easily be vegan and would taste great. Love the new profile photo!

    ReplyDelete
  15. I can see why this would be a new side dish for your dinner table. I think it is quite lovely. I really like the flavor combination. My husband would probably prefer less cilantro too.

    ReplyDelete
  16. Velva, I'm a big cilantro fan but the original recipe called for 1 1/3 cups! That was just too much for me.

    ReplyDelete
  17. Beautiful. I love ginger and cilantro - I'll have to give this a whirl!

    ReplyDelete
  18. Julie, if you like those flavors, you'll like it.

    ReplyDelete
  19. Thank you for the information, I have been looking for it a long time.

    ReplyDelete
  20. Wow. That looks fantastic! And the color is gorgeous.

    I just had a thought- I wonder how those flavor components would taste as a rice salad?

    ReplyDelete
  21. So pretty! Sound like a great alternative to play rice and it would be perfect alongside some grilled fish - yum!

    ReplyDelete
  22. CJ if you let this cool down to room temperature I think it could be a salad with more things added. Good idea!

    ReplyDelete
  23. Comcast is holding up the comments again, so sorry Cate if it seemed like I ignored you. I agree, this would be a good side dish with so many things!

    ReplyDelete
  24. I love the idea of putting ginger and cilantro into rice. Love the green color! I can imagine lots of flavor mingling in this dish. Thanks for sharing.

    ReplyDelete
  25. Beyond Kimchee, glad you liked it. Fun finding your blog too!

    ReplyDelete
  26. Kalyn,

    I have made a similar version of rice. Ginger taste good in many recipes and it is so healthy too. I love cilantro rice. I had made once with carrot rice to make 2 color rice dishes (made separately) and served side by side. it looked and tasted delish.

    ReplyDelete
  27. Love all the ingredients that go into this one. I can't see why I won't love this.

    ReplyDelete
  28. Glad people are liking this. I think serving it side-by-side with carrot rice would be gorgeous!

    ReplyDelete
  29. Those images look real yummy!
    Can't wait to try them.

    ReplyDelete
  30. looks delicious. i make a somewhat similar herb flavored rice with mint, green chili and lime... so tasty!

    ReplyDelete
  31. I'm in phase 1 but the vibrant green of this dish is very enticing. Can you recommend anything that I can substitute the rice for? Thanks

    ReplyDelete
  32. Anonymous, I don't think you can make this without rice. I'd just wait a couple more weeks and then you can have it.

    ReplyDelete
  33. This looks like another delicious recipe that I can't wait to try out.
    One question though . . . I was researching rice vinegar and found out there are many kinds from different parts of the world. Which would you recommend or not recommend for this recipe?

    Thanks Kalyn. Love your recipes!

    ReplyDelete
  34. I just buy rice vinegar from the grocery store, no special brand. Haven't noticed much difference between them.

    ReplyDelete
  35. Speaking of vinegar, since the recipe only calls for a tablespoon, do you think I could use just plain white vinegar, or even apple cider vinegar -- both of which I already have -- instead of buying rice vinegar? (I discovered your blog a couple of days ago and love it! I just finished cooking your beef & pinto bean stew for a meal later this week).

    ReplyDelete
  36. Yes, I do think you could use other types of vinegar here with no problem. Thanks for the nice words about the blog!

    ReplyDelete
  37. I am a little confused is the uncle Ben:s converted rice SB friendly? If so is it white. I am also wondering about Basmati(SP) is it white also. My husband is not a big fan of brown rice so I am wanting something for him but I don't want to eat the wrong things. Thanks.

    ReplyDelete
  38. Uncle Ben's makes both brown and white converted rice (not instant types). Their white rice is the lowest glycemic index type of white rice, but basmati rice is also allowed for phase 2 or 3.

    ReplyDelete
  39. This appears to be gluten free. Is it?

    ReplyDelete
  40. Yes, it seems gluten-free to me (and there is a label at the bottom of the post that says "Gluten-Free.")

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips