Ginger Pilaf

• 1 tablespoon butter or margarine
• 1 cup uncooked long grain parboiled rice
• 2 garlic cloves, finely chopped
• 2 teaspoons grated fresh ginger
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1/4 cup water
• 2 tablespoons low-sodium soy sauce
• 1 can (8 1/2 ounces) sliced water chestnuts, drained
• 1/2 cup chopped green onions

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 25 minutes
3. Preparation:
4. Melt the butter in a medium saucepan over medium-high heat until melted. Add the rice, garlic and ginger. Cook and stir for 3 minutes or until the rice is golden brown. Add the broth, water and soy sauce; bring to a boil. Reduce heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat; stir in the water chestnuts and green onions.
5. Nutritional Information Per Serving:
6. Calories 240; Total fat 3g; Saturated fat 2g; Cholesterol 10mg; Sodium 440mg; Carbohydrate 48g; Fiber 2g; Protein 7g

butter, long grain, garlic, ginger, chicken broth, water, soy sauce, water chestnuts, green onions

Taken from www.epicurious.com/recipes/member/views/ginger-pilaf-50096343 (may not work)