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Categories:
onion clove garlic fresh ginger brown rice chicken broth soy sauce red pepper chard green onion cilantro sesame seeds
Viewed: 54 - Published at: 9 years agoIngredients
- 1 small onion, coarsely chopped
- 1 clove garlic, minced
- 1 tsp. chopped fresh ginger
- 2 cups uncooked instant white or brown rice
- 2 cups reduced sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 1/8 tsp. crushed red pepper
- 4 cups washed and dried kale, chard and small-leafed greens, finely chopped
- 1/2 cup chopped green onion
- 2 Tbsp. chopped cilantro
- 1/2 tsp. toasted sesame seeds (optional)
Method
- 1. Spray a large skillet with vegetable cooking spray. Heat skillet over medium heat. Saute onion for 5 minutes. Add garlic and ginger; saute for 2 minutes.
- 2. Stir in rice; brown lightly. Stir in broth, soy sauce and red pepper.
- 3. Reduce heat to low. Cover and simmer until liquid is almost absorbed, about 10 minutes.
- 4. Stir in greens; simmer until crisp yet tender, about 5 minutes. Stir in green onion and cilantro.
- 5. Transfer to a serving bowl. Sprinkle with sesame seeds, if desired. Serve immediately.
- Makes 4 main course servings. Each contains 223 calories and 4 grams of fat.
