• 1 cup water
• 1 cup chicken stock
• 1 cup long grain white rice
• 2 tsp. peanut oil
• 4 cloves garlic, crushed
• 2 Tbs. fresh ginger, minced
• 3 scallions, trimmed and thinly sliced crosswise
• 1/4 tsp. chili pepper flakes, crushed
• 3 Tbs. cilantro or parsley, minced

Heat water and stock in a medium saucepan over medium high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Fluff rice with a fork and stir in ginger mixture and cilantro.

Per serving: calories 219, fat 3.1g, 13% calories from fat, cholesterol 0mg, protein 5.4g, carbohydrates 41.0g, fiber 1.7g, sugar 1.6g, sodium 202mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 2.2, Lean meat: 0.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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