Ginger-Cilantro Rice with Green Onion and Sesame

Directions

Peel a 2 inch piece of ginger root and slice into 8 slices. Peel another small piece of ginger root and finely chop to make 1 tsp. minced ginger. Put 2 cups chicken stock or canned chicken broth in a glass measuring cup and heat in microwave or small pan until it’s hot but not boiling. Put the Uncle Ben’s Converted Rice and 8 slices of ginger root in a heavy pan with a tight fitting lid, add hot chicken stock, bring to a boil, then reduce to a low simmer and cook covered until rice is done and all liquid is absorbed. While rice cooks, wash, dry, and chop cilantro and thinly slice green onions. Put chopped cilantro, 3/4 of the sliced green onions, and minced ginger in a food processor or chopper attachment of an immersion blender and pulse until ingredients are finely chopped, about 45 seconds. Then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing. When rice is done, turn off heat and let rice sit for 5 minutes with the lid on. After 5 minutes remove ginger slices and fluff rice with a fork. Add dressing and stir to distribute dressing so all pieces of rice are coated with dressing mixture. Season to taste with salt and fresh ground black pepper, garnish rice with sliced green onions, and serve.