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Thai Rice Pilaf
Thai Rice Pilaf
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From: EatingWell Magazine, January/February 2014
This quick rice pilaf recipe gets bright flavor from Thai-inspired ingredients: lime juice, fish sauce, peanuts and plenty of fresh herbs. Serve it with roast pork tenderloin or pan-seared fish.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup water
- 1 cup instant brown rice
- 2 tablespoons lime juice
- 2 teaspoons canola oil
- 1½ teaspoons fish sauce
- 1 teaspoon sugar
- ¼ teaspoon crushed red pepper
- 1 cup chopped pineapple, fresh or canned
- ½ cup finely chopped carrot
- ½ cup chopped fresh basil, cilantro and/or mint
- 2 scallions, sliced
- 2 tablespoons chopped unsalted peanuts
Preparation
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Active
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Ready In
- Bring water to a boil in a medium saucepan. Add rice, reduce heat to maintain a simmer, cover and cook for 5 minutes. Remove from heat and let sit until the water is all or mostly absorbed, about 5 minutes more. Drain any remaining water.
- Meanwhile, stir lime juice, oil, fish sauce, sugar and crushed red pepper together in a medium bowl until the sugar dissolves.
- Stir the rice, pineapple, carrot, herbs and scallions into the dressing. Sprinkle with peanuts.
- Serving size: about ¾ cup
- Per serving: 175 calories; 6 g fat(1 g sat); 3 g fiber; 28 g carbohydrates; 4 g protein; 26 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 3,102 IU vitamin A; 25 mg vitamin C; 32 mg calcium; 1 mg iron; 196 mg sodium; 204 mg potassium
- Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (42% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 starch, ½ fruit, ½ vegetable, 1 fat
