Basmati Rice with Basil and Mint

This foolproof cooking method also works with long-grain white rice and jasmine rice.

Yield: 4 servings (serving size: about 3/4 cup)

Ingredients

• 1  cup  basmati rice
• 2  teaspoons  vegetable oil
• 2  teaspoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 2 1/4  cups  fat-free, less-sodium chicken broth
• 1  tablespoon  chopped fresh basil
• 2  teaspoons  chopped fresh mint
• 1/4  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 350°.

Place rice in a fine-mesh strainer. Rinse with cold water; drain.

Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.

Nutritional Information

Calories:

215 (10% from fat)

Fat:

2.3g (sat 0.3g,mono 0.5g,poly 1.3g)

Protein:

4.5g

Carbohydrate:

46.7g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

254mg

Calcium:

5mg