Green rice--ginger cilantro rice

An innovative side dish your guests will likely have never tried.

Persian rice 311 (photo credit:
Persian rice 311
(photo credit:
1 cup long-grain white rice1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger1 2/3 cups low-salt chicken broth1 1/3 cups chopped fresh cilantro1 green onion, thinly sliced3 tablespoons vegetable oil1 tablespoon Asian sesame oil1 teaspoon (or more) unseasoned rice vinegar
1. Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes.
2. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
3. Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.