Ingredients

Original recipe makes 4 servings

•  1 1/2 cups vegetable broth
•  3/4 cup uncooked 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, sliced
•  2 cups sliced mushrooms
•  2 teaspoons minced fresh ginger root
•  1 teaspoon minced garlic
•  3 tablespoons soy sauce
•  1 tablespoon sesame oil

Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry 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.