- Ready Time : 0 min
- 8 slice ginger root, plus 1 teaspoon minced
- 1 cup long grain rice
- 2 cups hot chicken stock
- 1 bunch cilantro, chopped about 2/3 cup
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons Asian sesame oil
- 1 tablespoon rice vinegar
- salt and freshly ground pepper to taste
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.
Source: Kalyn’s Kitchen