Gingery Rice Pilaf
2 tablespoons butter or margarine
1 tablespoon fresh ginger root, peeled and finely chopped
1 cup long grain white rice
1 3/4 cups chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
2 green onions, thinly sliced
1/2 cup frozen peas
In Medium (3-qt.) Saucepan, melt butter over medium heat. Add ginger and
sauté 1 minute. Stir in rice, chicken broth, mushrooms and onions. Bring to
a
simmer. Cover and cook over very low heat 20 minutes.
Remove from heat, add peas and stir. Cover and let stand 5 minutes. Fluff
with a fork and serve.
Yield: 4-6 servings
2 tablespoons butter or margarine
1 tablespoon fresh ginger root, peeled and finely chopped
1 cup long grain white rice
1 3/4 cups chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
2 green onions, thinly sliced
1/2 cup frozen peas
In Medium (3-qt.) Saucepan, melt butter over medium heat. Add ginger and
sauté 1 minute. Stir in rice, chicken broth, mushrooms and onions. Bring to
a
simmer. Cover and cook over very low heat 20 minutes.
Remove from heat, add peas and stir. Cover and let stand 5 minutes. Fluff
with a fork and serve.
Yield: 4-6 servings
