Baked Rice

• 2 Tbsp. butter
• 1 small onion, chopped
• 1/2 c. chopped mushrooms
• 1 c. rice
• 2 c. chicken broth
• your favorite seasonings
• 1/2 Tbsp. sesame oil
• 1/2 Tbsp. canola oil
• 1 c. long grain rice
• 1 tsp. five-spice powder
• 1 Tbsp. minced fresh ginger root
• 1/4 c. dry sherry
• 1 1/4 c. low-fat reduced sodium chicken broth
• 1 medium red bell pepper, chopped
• 1/2 c. chopped scallions
• 1 c. defrosted petite peas
• 2 Tbsp. light soy sauce
• zest of 1 lime (optional)

1. Heat the oils over medium high heat.
2. Add the rice, five-spice powder and ginger and cook for 3 minutes, stirring constantly. Add the broth, sherry and red pepper.
3. Cover the pan and cook over warm heat for 30 minutes or until done.
4. Add more broth as needed to make sure rice is soft.

butter, onion, mushrooms, rice, chicken broth, your favorite seasonings, sesame oil, canola oil, long grain rice, fivespice powder, fresh ginger root, sherry, lowfat reduced sodium chicken broth, red bell pepper, scallions, petite peas, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650590 (may not work)