The unusual ingredient combination—sesame oil, ginger, orange juice and corn with brown rice—makes this fragrant dish a fun twist on traditional rice pilafs.
- 1 Tbs. sesame oil
- 1 to 2 cloves garlic, minced (about 1 1/2 tsp.)
- 1 Tbs. minced fresh ginger
- 2 cups long-grain brown rice
- 1 1/2 cups fresh orange juice
- 1/2 tsp. salt
- 1 3/4 cups fresh or frozen corn kernels
- 1/4 cup finely chopped cilantro
- Heat sesame oil in large saucepan over medium heat. Add garlic, and sauté 1 minute, or until fragrant. Add ginger, and sauté 1 minute more. Stir in rice, and sauté 2 minutes, or until coated with oil, and beginning to turn opaque.
- Stir in orange juice, 1 1/4 cups water and salt. Bring mixture to a boil, reduce heat to medium low, and cover. Simmer 30 minutes.
- Sprinkle corn over rice. Cover, and simmer 15 minutes more, or until rice is tender. Remove from heat, and let stand 5 minutes. Stir in cilantro, and serve.
- Serving Size: Serves 8 (makes 6 cups)
- Calories: 238
- Carbohydrate Content: 48 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Sodium Content: 155 mg
- Sugar Content: 5 g