Here’s a tasty side dish I like to serve with grilled chicken breasts:
20 fl. oz. chicken stock
2 Tbsp soy sauce
1 clove garlic, minced
2 tsp minced gingerroot
½ lb snow peas
half sweet red (bell) pepper, diced
4 green onions, chopped
1 tsp sesame oil
In 2-qt. saucepan, combine stock, rice, soy sauce, garlic, and ginger; simmer until most of the liquid is absorbed and rice is tender.
Cut snow peas on diagonal into 1-inch pieces; add to rice along with red pepper & onions; cook a few minutes until peas are tender-crisp. Let stand, covered, for 5 minutes. Stir in sesame oil.
You could substitute 2 cups broccoli florets & 2 carrots for the snow peas & pepper. Asparagus would be very appealing to use in the Spring.
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina