Spiced Rice, Korean Style

• 3 Tbsp. salad oil
• 2 c. long grain rice
• 1/4 lb. ground chuck (optional)
• 1/4 lb. sliced mushrooms
• 1/3 c. diced onion or onion flakes
• 1/3 c. water
• 3 soy sauce or tamari sauce
• 3 toasted sesame seed*
• 2 tsp. salt
• 2 1/2 c. beef broth or 2 beef bouillon cubes in 2 1/2 c. water

1. Heat 2 oil in saucepan large enough for cooking rice.
2. Add rice; stir and cook for 5 minutes, or until rice is dry and begins to stick to the pan.
3. Add beef and remaining oil; cook with rice until beef is no longer pink.
4. Soften onion in water; add, along with mushrooms.
5. Saute until onion is limp and transparent.
6. Stir in remaining ingredients.
7. Cover; bring to boiling point over high heat.
8. Reduce heat to slow; cook for 20 minutes, or until rice is tender.

salad oil, long grain rice, ground chuck, mushrooms, onion, water, soy sauce, sesame seed, salt, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414696 (may not work)