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Thai Rice Pilaf

January/February 2014

Your rating: None Average: 3.9 (8 votes)

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.


Thai Rice Pilaf Recipe

Makes: 4 servings, about 3/4 cup each

Serving Size: about 3/4 cup

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 175 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 28 g carbohydrates; 1 g added sugars; 7 g total sugars; 4 g protein; 3 g fiber; 196 mg sodium; 206 mg potassium.

Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (42% dv)

Carbohydrate Servings: 2

Exchanges: 1 starch, 1/2 fruit, 1/2 vegetable, 1 fat



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