Ginger-Coriander Rice

Ingredients for Ginger-Coriander Rice

• 190g long-grain white rice

• 2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger

• 400ml low-salt chicken broth

• 1 1/3 cups chopped fresh coriander

• 1 spring onion, thinly sliced

• 45ml vegetable oil

• 1 tablespoon Asian sesame oil

• 1 teaspoon (or more) unseasoned rice vinegar

Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped coriander, spring onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season coriander oil to taste with salt, pepper, and more vinegar, if desired.

Transfer rice to bowl. Remove ginger rounds. Mix in coriander oil and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.