Ginger-Cilantro Rice with Green Onion and Sesame

Ingredients

• 8 slices ginger root + 1 tsp. minced ginger root
• 1 cup Uncle Ben's Converted Rice
• 2 cups hot chicken stockI used my homemade chicken stock, but you can use canned chicken broth
• 1 small bunch cilantro, chopped
• 4 green onions, thinly sliced
• 2 T extra virgin olive oil
• 2 tsp. Asian sesame oil
• 1 T rice vinegar
• Salt and fresh ground black pepper to taste

Directions

1. Remove the skin from a 2 inch piece of ginger root, then cut it into 8 slices. Peel a second small piece of ginger and mince it finely until you have 1 tsp. Warm 2 cups chicken stock or canned chicken broth in a glass measuring cup in the microwave, or in a small pan, until hot but not boiling.
2. Combine the Uncle Ben's Converted Rice and the 8 ginger slices in a heavy pot with a snug lid. Pour in the hot chicken stock, bring everything to a boil, then lower the heat to a gentle simmer. Cover and cook until the rice is tender and the liquid has been absorbed. This took 22 minutes for me, but start looking in on it after 20 minutes. If you are using a different rice, use the package directions for its cooking time.
3. As the rice cooks, rinse and dry the cilantro, then chop it. Slice the green onions thinly.
4. Add the chopped cilantro, 3/4 of the sliced green onions, and the minced ginger to a food processor or the chopper attachment of an immersion blender. Pulse until everything is finely chopped, about 45 seconds.
5. Pour in the olive oil, sesame oil, and rice vinegar, then blend for about 30 seconds more, until you have a dressing.
6. Once the rice is finished, take the pan off the heat and leave it covered for 5 minutes.
7. After 5 minutes, discard the ginger slices and gently fluff the rice with a fork.
8. Add the dressing to the rice and stir until the grains are evenly coated.
9. Taste and season with salt and fresh ground black pepper. Scatter the remaining sliced green onions over the top, and serve.