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RECIPE OF THE WEEK #406

Sesame Jasmine Rice with Soybeans

2 cups water
1 1/2 cups jasmine rice or long-grain white rice
1 lb boiled soybeans (edamame), shelled (about 8 oz)
1 tablespoons peanut oil
3/4 teaspoon salt
1 1/2 tablespoon sesame seeds, toasted

Combine 2 cups water, rice, soybeans, and oil in large saucepan.
Bring to boil over high heat, stirring occasionally. Reduce heat to medium,
cover and simmer until rice is tender, about 15 minutes.

Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork.
Stir in sesame seeds, season to taste with salt and pepper.

Makes 6 servings.