Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           long-grain rice
   1      tablespoon    betty's butter
   1                    shallot -- minced
   2                    green onions -- chopped
   1                    carrot -- sliced
     1/2  cup           snow peas -- sliced
     1/2  cup           mushrooms -- sliced
   2      tablespoons   white wine
   1 1/2  cups          chicken/vegetable stock
                        salt or pepper to taste
   2      tablespoons   toasted sesame seeds

Preparation:

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, radicchio, radishes, green beans, asparagus, etc.

Nutritional Information:

CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;