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 .
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.