Ginger-Cilantro Rice

Yield: 4 servings

If you make the cilantro oil ahead of time, this dish comes together for company really quickly. It’s a delicious and colorful take on rice as a side dish.


  • 1 cup brown basmati rice
  • 2 teaspoons minced ginger, divided
  • 1 1/2 cups vegetable or chicken broth
  • 1 1/3 cups chopped fresh cilantro
  • 1 green onion, thinly sliced
  • 3 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoons (or more to taste) rice vinegar


  1. Rinse and drain rice. Bring broth and 1 teaspoon minced ginger to a boil in a medium saucepan. Add rice, bring back to a boil, reduce heat, and then simmer (covered) for about 30 minutes. Remove from heat and let sit, covered, for 10 minutes.
  2. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini-processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and vinegar. This can be made ahead of time.
  3. Transfer cooked rice to bowl. Mix in cilantro oil, season to taste with salt and pepper, and serve.

Adapted from Bon Appetit

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