- The Washington Times - Tuesday, June 1, 2004

A sauce of fresh cilantro, green onions, ginger and garlic stirred into cooked rice gives the rice intense fragrance and flavor. Shiitake mushrooms add a little earthy smokiness.

Nothing too difficult about that. It’s the idea that makes the difference: The combinations are creative and the results delectable in this recipe for rice and chicken from “The Best of Cooking Light 4,” a special edition of Cooking Light magazine.

The book is a collection of 140 recipes culled from those published in the magazine last year, and they’re those with the highest “yum factor,” editor Mary Creel writes.

These recipes are “the ones we prepare for our own families and friends,” she says. They are as varied as potato-cod cakes with Dijon tartar sauce and apricot-cream cheese braid, and they combine full flavor and nutrition with low fat and calorie counts.

Cilantro rice with chicken


1 tablespoon oil

2 cups quartered shiitake mushroom caps (about 6 ounces)

1/4 cup chopped green onion bottoms

-inch piece peeled fresh ginger

1 garlic clove, crushed

2 cups uncooked long-grain rice

2 teaspoons ground cumin

6 skinless, boneless chicken thighs (about 13/4 pounds), cut into bite-size pieces

3 cups fat-free, less-sodium chicken broth


2 cups loosely packed cilantro leaves

cup fat-free, less-sodium chicken broth

2 tablespoons chopped green onion tops

1 teaspoon chopped, peeled fresh ginger

teaspoon kosher salt

1 garlic clove, peeled

For the topping:

1 teaspoon olive oil

2 cups grape or cherry tomatoes, halved

2 tablespoons chopped green onion tops

Cilantro sprigs (optional)

Preheat oven to 350 degrees.

To prepare rice: Heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece and crushed garlic; cook 5 minutes, stirring frequently. Stir in rice, cumin and chicken; cook 1 minute. Stir in broth; bring to a boil. Cover and bake at 350 degrees for 25 minutes. Remove from oven and let stand, covered, for 10 minutes.

To prepare sauce: Place cilantro, broth, green onion, chopped ginger, salt and garlic clove in a food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.

To prepare topping: Heat 1 teaspoon oil in a medium skillet over medium-low heat. Add tomatoes; cook 2 minutes. Stir in 2 tablespoons green onion tops. Place the rice mixture in a large bowl, and spoon tomato topping over rice. Garnish with cilantro sprigs, if desired.

Makes 8 servings (each about 1 cup rice mixture and about 1/4 cup tomato topping).


Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times welcomes your comments on Spot.im, our third-party provider. Please read our Comment Policy before commenting.


Click to Read More and View Comments

Click to Hide