Lemon Ginger Rice
|Ginger ale||1 Cup (16 tbs) (Diet / Regular)|
|Water||1 Cup (16 tbs)|
|Long grain white rice||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Wheat germ||2 Tablespoon, untoasted|
In a 2- to 3-quart pan, bring ginger ale and water to a boil over high heat.
Stir in rice, lemon peel, and ginger; cover and turn heat to low.
Cook until rice is tender to bite and liquid is absorbed, about 20 minutes.
Remove from heat and fluff rice with a fork, then mix in the wheat germ and season to taste with salt.