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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 cup uncooked long-grain rice |
1 teaspoon sesame seeds |
2 cups chicken broth |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground pepper |
2 tablespoons chopped fresh parsley |
garnish: fresh lime wedges |
Directions:
1. Melt butter in a 3 1/2-qt. saucepan over medium-high heat. Stir in rice, and sauté 2 minutes or until rice turns opaque. Stir in sesame seeds. Add chicken broth and next 3 ingredients; bring to a boil.
2. Cover, reduce heat to low, and cook mixture 20 to 25 minutes or until liquid is absorbed and rice is tender; fluff with a fork. Stir in 2 Tbsp. chopped parsley. Garnish, if desired.
3. *2 Tbsp. chopped fresh cilantro may be substituted.
4. Note: To make rice in the oven instead of on the cooktop, prepare recipe as directed through Step 1, using an ovenproof saucepan. Bake, covered, at 350° for 20 to 25 minutes or until liquid is absorbed and rice is tender. Proceed with recipe as directed.
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