Low Sodium Ginger Rice
Experience the perfect balance of flavor and health with this Low Sodium Ginger Rice, a fragrant and nourishing side dish that complements any meal. Made with fluffy jasmine rice, freshly grated ginger, and low sodium chicken broth, this recipe infuses every bite with a warm, zesty essence without compromising on your health goals. The dish is elevated with a drizzle of low sodium soy sauce, a pop of fresh green onions, and a hint of black pepper, creating a symphony of taste that's light yet satisfying. Simple to make in just 30 minutes, this ginger rice is ideal for anyone seeking a heart-healthy, flavorful accompaniment to grilled fish, stir-fries, or roasted vegetables. Whether you’re embracing a low-sodium lifestyle or just craving something refreshingly different, this recipe is sure to become a staple at your table.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 1 tablespoon fresh ginger
- 1.5 cups low sodium chicken broth
- 0.5 cup water
- 1 tablespoon olive oil
- 2 stalks green onions
- 1 tablespoon low sodium soy sauce
- 0.5 teaspoon black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy.
Peel and finely grate the fresh ginger to yield about 1 tablespoon. If you prefer a milder ginger flavor, reduce this amount slightly.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the grated ginger and sauté for about 1-2 minutes, or until fragrant, stirring frequently to prevent burning.
Add the rinsed rice to the saucepan, stirring to coat each grain with the ginger-infused oil. Cook for another 1-2 minutes.
Pour in 1.5 cups of low sodium chicken broth and 0.5 cup of water to the saucepan. Stir the mixture gently to combine.
Increase the heat to bring the liquid to a boil. Once boiling, lower the heat to a simmer, cover the pot, and allow the rice to cook undisturbed for about 15-18 minutes, or until the liquid is fully absorbed.
While the rice is cooking, thinly slice the green onions, both green and white parts, and set aside.
Once the rice is cooked, remove the saucepan from the heat and let it sit covered for an additional 5 minutes to allow the rice to finish steaming.
Fluff the rice gently with a fork, then add in the sliced green onions, 1 tablespoon of low sodium soy sauce, and 0.5 teaspoon of black pepper, folding them into the rice for even distribution.
Taste the rice and adjust the seasoning if necessary, keeping in mind the low sodium guideline. Serve immediately as a delicious side to your favorite low sodium dishes.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
