Sesame Rice

    1 tablespoon unsalted butter
    1 tablespoon peanut oil
    1 cup raw long grain rice
    ¼ cup sesame seed
    2 cups chicken stock
    1 teaspoon salt
    ¼ teaspoon peeled and minced fresh gingerroot
    1 tablespoon soy sauce, or more, to taste

  1. Melt butter in oil in uncovered wok at 325°F.
  2. Add rice and sesame seed; cook, stirring constantly, until light brown.
  3. Add stock, salt and gingerroot. Stir; bring to boil; cover; reduce heat to “simmer” for 15 minutes.
  4. Uncover; stir in soy sauce. Serve immediately.

    Makes 4 servings.