Asian rice pilaf
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 14-oz cans chicken broth, | |
| Fat skimmed from top | ||
| ½ | cup | Water |
| 2 | cups | Uncooked white long-grain |
| Rice | ||
| 1 | tablespoon | Sesame oil |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Powdered ginger |
| ½ | cup | Frozen peas |
Directions
1. In a large pan, combine the broth and water; add the rice and bring to a boil. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes.
2. While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas.
3. Serve half of the recipe hot for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad.
Data per ½ cup serving: Calories.........134 Carbohydrates......23g Cholesterol......0mg Protein...........3g Sodium...........115mg Fat...............3g Saturated fat.......1g