Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Long-grain rice

  2. 1 tablespoon 15ml Betty's butter

  3. 1 Shallot - minced

  4. 2 Green onions - chopped

  5. 1 Carrot - sliced

  6. 1/2 cup 118ml Snow peas - sliced

  7. 1/2 cup 118ml Mushrooms - sliced

  8. 2 tablespoons 30ml White wine

  9. 1 1/2 cups 355ml Chicken/vegetable stock

  10. Salt or pepper to taste

  11. 2 tablespoons 30ml Toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with sesame seeds. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.


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