2 1/2 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
4 scallions, finely chopped
1 teaspoon toasted sesame seeds
In a medium sauce pan over medium-high heat, combine rice and chicken broth and bring to a boil. Reduce to simmer for 20 minutes, until liquid has been absorbed. Fluff with a fork. Add sesame oil and toss to coat. Add scallions, salt and sesame seeds and mix into rice mixture. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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