| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Rice, Side dish |
4 |
Cups |
INGREDIENTS
| 2 |
|
14-oz cans chicken broth, |
|
|
Fat skimmed from top |
| 1/2 |
c |
Water |
| 2 |
c |
Uncooked white long-grain |
|
|
Rice |
| 1 |
tb |
Sesame oil |
| 2 |
ts |
Soy sauce |
| 1/2 |
ts |
Powdered ginger |
| 1/2 |
c |
Frozen peas |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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