Asian Rice Pilaf
ready in: 30-60 minutes
recipe id: 115006
cook method: stovetop
2 cans (14 ounce size) chicken broth, fat skimmed from top
1/2 cup water
2 cups uncooked white long-grain rice
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon powdered ginger
1/2 cup frozen peas
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.
While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas.
Serve half of the recipe hot for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad.
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