Ingredient!
1 1/2 cups vegetable broth
3/4 cup unprocessed long grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, cut
2 cups the sliced ​​mushrooms
2 teaspoons chopped fresh ginger root
1 teaspoon minced garlic
3 tablespoons of soy sauce
1 tablespoon sesame oil
Preparation!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). In a saucepan, combine the broth, rice and margarine. Cover and cook over high heat. Reduce heat to low and simmer for 15 minutes or until all liquid is absorbed.
Put sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell peppers, onions, mushrooms, ginger and garlic and stir fruit for 4 to 5 minutes or until vegetables are tender but crisp. Stir in soy sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.