Ginger Rice

This recipe is adapted from Simply Classic by the Junior League of Seattle.


2 cups Swanson’s vegetable brot h
1 cup water
1 tablespoon Nucoa margarine
1 cup low protein rice
2 teaspoons canola oil
1/4 cup carrots, diced
1/4 cup green onion, chopped
2 medium cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon soy sauce
1 teaspoon ground coriander

In a medium saucepan, bring vegetable broth and water to a boil. Add rice and simmer approximately 8 minutes, stirring occasionally, until softened. Drain rice. Add margarine.

Heat oil in a small skillet over medium heat and sauté carrots 2 minutes. Add green onion, garlic and ginger. Sauté 3 minutes more.

Stir carrot/onion mixture, soy sauce, and coriander into the cooked rice. Serve hot.

Recipe makes about 3 cups .
Phe per recipe = 115 m g
Phe per 1/3 cup serving = 13 m g

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