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Ginger Brown Rice Recipe

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Recipe Fried Brown Rice with Ginger and Scallions Recipe Fried brown rice, Scallions
Recipe Fried Brown Rice with Ginger and Scallions Recipe Fried brown rice, Scallions from www.pinterest.com

Description

Looking for a simple yet flavorful rice dish? Try this ginger brown rice recipe! The ginger adds a zesty kick to the nutty brown rice while the scallions give it a fresh crunch. This dish is perfect on its own or served as a side dish to your favorite protein.

Prep Time

Prep time for this recipe is minimal, taking only 5-10 minutes to chop the scallions and ginger.

Cook Time

The cook time for this recipe is approximately 45-50 minutes.

Ingredients

  • 1 cup brown rice
  • 2 cups water
  • 2 tablespoons grated ginger
  • 1/4 cup chopped scallions
  • 1 tablespoon olive oil
  • Salt to taste

Equipment

  • Medium-sized pot with lid
  • Cutting board
  • Knife
  • Grater

Method

  1. Rinse the brown rice in cold water and drain.
  2. Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
  3. Add the grated ginger and sauté for 1-2 minutes until fragrant.
  4. Add the scallions and sauté for an additional 1-2 minutes.
  5. Add the brown rice and stir to coat with the ginger and scallion mixture.
  6. Add 2 cups of water and a pinch of salt to the pot and stir.
  7. Bring the mixture to a boil and then reduce heat to low.
  8. Cover the pot and let the rice simmer for 45-50 minutes or until all the water has been absorbed.
  9. Remove the pot from heat and let it sit, covered, for 5-10 minutes.
  10. Fluff the rice with a fork and serve.

Notes

For a stronger ginger flavor, you can add more grated ginger to the recipe. If you prefer a milder ginger flavor, reduce the amount of ginger used.

Nutrition Info

This recipe serves 4 and has approximately 200 calories per serving. It is a great source of fiber and protein.

Recipe Tips

Make sure to rinse the brown rice before cooking to remove any excess starch. Also, be sure to let the rice sit for 5-10 minutes after cooking to allow the grains to fully absorb the moisture and become fluffy.

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