Thai Rice Pilaf

0 Reviews
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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3/4 cup water
  • 1 cup instant brown rice
  • 2 tablespoons lime juice
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1 cup chopped pineapple, fresh or canned
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped fresh basil, cilantro and/or mint
  • 2 scallions, sliced
  • 2 tablespoons chopped unsalted peanuts

Preparation

  • Active

  • Ready In

  1. 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.
  2. Meanwhile, stir lime juice, oil, fish sauce, sugar and crushed red pepper together in a medium bowl until the sugar dissolves.
  3. Stir the rice, pineapple, carrot, herbs and scallions into the dressing. Sprinkle with peanuts.

Nutrition information

  • Serving size: about 3/4 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; 3102 IU vitamin A; 25 mg vitamin C; 32 mg calcium; 1 mg iron; 196 mg sodium; 204 mg potassium
  • Nutrition Bonus: c
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit, 1/2 vegetable, 1 fat

Reviews 0