Title: Asian rice pilaf
 Categories: Rice, Side dish
      Yield: 4 Cups
 
      2    14-oz cans chicken broth,
           Fat skimmed from top
    1/2 c  Water
      2 c  Uncooked white long-grain
           Rice
      1 tb Sesame oil
      2 ts Soy sauce
    1/2 ts Powdered ginger
    1/2 c  Frozen peas
 
  1. 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. 2.
  While the rice is cooking, combine the sesame oil, soy sauce and
  ginger. Stir into the cooked rice with the peas. 3. Serve half of the
  recipe hot for a side-dish. Store the remaining in the refrigerator
  to use as a base for rice salad.