Gingery Rice Pilaf

[marti]

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