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1 cup uncooked white or brown rice |
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11/2 cups fresh mushrooms, quartered |
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1/3 cup roasted pecans, chopped in half |
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1/2 tsp. sesame oil |
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3 tbs. peanut oil, or olive oil |
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1 tsp. red hot pepper, chopped |
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4 slices fresh ginger |
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1/8 tsp. lemon pepper |
Prepare the rice according to package directions.
Place the whole pecans on a baking sheet and place them in a 350 degree oven for 10 minutes. As soon as you start smelling them, they will be done.
Wash the mushrooms and the red pepper. Quarter the mushrooms and place them aside with the pecans.
In a frying pan, place the sesame oil, peanut oil, hot pepper, ginger slices, and lemon pepper. Saute it for 5 minutes, letting the flavors blend. Remove the ginger slices and add the mushrooms and pecans.
Saute this for another 5 minutes, stirring to coat the mushrooms and pecans with the flavored oil.
Remove from the heat and add the now cooked rice. Mix it up well. Enjoy!
Makes 4 servings.
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