Vegetable Pilaf

Ingredients

 * 1 cup long-grain rice
 * 1 tbsp betty's butter
 * 1 shallot, minced
 * 2 green onions, chopped
 * 1 carrot, sliced
 * 1/2 cup snow peas, sliced
 * 1/2 cup mushrooms, sliced
 * 2 tbsp white wine
 * 1 1/2 cup chicken/vegetable stock
 * salt or pepper to taste
 * 2 tbsp toasted sesame seeds

Directions
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. Note: try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc. Food exchanges per serving: 2 starch/bread exchanges + 1 fat exchange + ( this recipe didn"t list the vegetable exchange). Cal: 182; cho: 2mg; car: 31g; pro: 4g; sod: 127mg; fat: 4g;