Ingredients Jump to Instructions ↓

  1. 1 onion, finely chopped

  2. 1/2 teaspoon canola oil

  3. 1 1/3 cups long-grain white rice

  4. 1 teaspoon ground ginger

  5. 2 1/2 cups reduced-sodium chicken broth

  6. 2 3-inch strips lemon zest

  7. 1/4 cup lemon juice

  8. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Stir together onion and oil in a medium saucepan. Cover the pan and cook over low heat for 5 minutes. Add rice and ginger, increase heat to medium and cook, stirring, for 1 minute. Stir in broth, lemon zest, lemon juice and salt; bring to a boil. Reduce heat to very low and cook, covered, until the liquid has been absorbed and the rice is tender, 15 to 17 minutes. Fluff with a fork before serving. Microwave Variation: Stir together onions and oil in a microwave-safe 2 1/2-quart casserole. Microwave on High, uncovered, until softened, about 3 minutes. Add rice, ginger, broth, lemon juice, lemon zest and salt. Cover casserole with a lid or vented plastic wrap and microwave on High for 5 to 7 minutes. Stir once, cover and microwave on Medium, without stirring, until rice is tender, 17 to 20 minutes. Let stand, covered, for 5 minutes. Fluff with a fork before serving.


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