ASIAN SESAME RICE

1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dark sesame oil
2 carrots, cut into julienned strips
1 cup fresh snow peas, cut diagonally in half
4 green onions, sliced
1 clove garlic, minced
3 cups cooked rice
1 tablespoon sesame seeds, toasted*
Grilled chicken (optional)

Combine soy sauce, vinegar, mustard, honey, cilantro, salt and pepper in small bowl; set aside.

Heat oil in large skillet over medium-high heat until hot. Add carrots, peas, onions and garlic; cook and stir 3 to 5 minutes or until carrots are crisp-tender.

Add rice and soy sauce mixture. Stir until well blended; heat thoroughly. Sprinkle with sesame seeds. Serve with chicken.

*To toast sesame seeds, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.

Makes 6 servings
Source: USA Rice Federation